This recipe is for a one (1) gallon which can be increased as desired. This recipe came from the Winemakers Recipe Handbook by Raymond Massaccesi, although modified somewhat.
(Fresh or Dried Banana) I used "fresh-over ripe with skins.
4 lbs. Bananas, slice bananas with skins, place in nylon bag and tie.
1 1/2 qts. water-boil on stove, add nylon bag to water and simmer for 30 minutes. The bananas will totally melt down. Dispose of remains which was totally only the peels. Pour hot liquor over sugar in primary and mix thoroughly. Stir in remainder of cold water and all other ingredients. (StartingS.G. 1.095) When temperature is around 85 degrees or lower,add the yeast. Cover primary, stir daily and check S.G.- When S.G. reaches 1.040, strain out and syphon to secondary. When S.G. reaches 1.000, rack again to clean secondary.
Syphon again in 2 months and again if necessary until clear.
INGREDIENTS:
1 1/2 cup chopped light raisins  ; ;  ; ;  ; ;
7 pints of water
2 1/4 lbs. of sugar
3 tsp. Acid Blend
1/4 tsp. Tannin
1 tsp. Nutrient
1-package yeast
Comments: I had used raw Hawaiian sugar and had added and additional 1/4/ cup above the recipe to bring it up to starting S.G. In my first tasting, the wine was rather "hot" and being a young wine, the taste of the fruit was rather quite mild to nothing. Later as it developed the bite diminished and the aromas increased. It cleared rather quickly on its own. (I personally do not like to use any agents for clearing if not needed...time will do that if you're patient.) It has been bulk aging for 7 months and is really good. I will let it age another two months before bottling though. ( I would probably next time decrease the "tanin" abit, and change my yeast from EC-1118 to D-47 or a sherry yeast.
Edited by: Maui Joe
(Fresh or Dried Banana) I used "fresh-over ripe with skins.
4 lbs. Bananas, slice bananas with skins, place in nylon bag and tie.
1 1/2 qts. water-boil on stove, add nylon bag to water and simmer for 30 minutes. The bananas will totally melt down. Dispose of remains which was totally only the peels. Pour hot liquor over sugar in primary and mix thoroughly. Stir in remainder of cold water and all other ingredients. (StartingS.G. 1.095) When temperature is around 85 degrees or lower,add the yeast. Cover primary, stir daily and check S.G.- When S.G. reaches 1.040, strain out and syphon to secondary. When S.G. reaches 1.000, rack again to clean secondary.
Syphon again in 2 months and again if necessary until clear.
INGREDIENTS:
1 1/2 cup chopped light raisins  ; ;  ; ;  ; ;
7 pints of water
2 1/4 lbs. of sugar
3 tsp. Acid Blend
1/4 tsp. Tannin
1 tsp. Nutrient
1-package yeast
Comments: I had used raw Hawaiian sugar and had added and additional 1/4/ cup above the recipe to bring it up to starting S.G. In my first tasting, the wine was rather "hot" and being a young wine, the taste of the fruit was rather quite mild to nothing. Later as it developed the bite diminished and the aromas increased. It cleared rather quickly on its own. (I personally do not like to use any agents for clearing if not needed...time will do that if you're patient.) It has been bulk aging for 7 months and is really good. I will let it age another two months before bottling though. ( I would probably next time decrease the "tanin" abit, and change my yeast from EC-1118 to D-47 or a sherry yeast.
Edited by: Maui Joe