MedPretzel
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This recipe is for a banana wine. I tweaked an already tweaked recipe from Jack Keller.
I made 2 gallons of it, but this recipe is for 1 gallon:
<UL>
<LI>4 pounds of bananas
<LI>6.5 pints of water
<LI>4 cups of sugar
<LI>1 cinnamon stick
<LI>2.5 tsp acid blend
<LI>1 tsp nutrient
<LI>1/8 tsp tannin
<LI>1/2 tsp pectic enzyme
<LI>1 campden tablet, crushed
<LI>Premier Cuvee yeast (1 packet)</LI>[/list]
Bring the water to a boil. Meanwhile, slice the bananas and skins into slices. Discard the stems. (I put them directly into a straining bag). When the water is boiling, add sugar and bananas and keep at a rolling boil for 30-40 minutes. After 30 minutes, I added the cinnamon stick and boiled for 10 minutes longer.
Start a yeast starter.
This is how far I am right now, but here's the further method:
When cooled to room temp, add all the other ingredients. Take an SG reading. Add theyeast starter to the primary fermentation vessel.
Ferment for 4-5 days, then remove the straining bag, letting it drip through a sanitized collander. Continue fermentation until the SG reaches 1.020, and then rack to a glass carboy. Don't forget to add 1 campden tablet at this time, and make sure it's topped up.
Rack when there is about 1/2 inch to an inch of sediment.
When clear, stabilize with 1/2 tsp sorbate. if you want a sweeter wine, sweeten to taste. Add 1 well-crushed campden tablet to the wine about a week before bottling.
They say to wait 6-12 months before trying it, but I don't know if it that is possible. It smells really good right now. Looks like muck, but smells great.
Changes I made: added cinnamon stick, used less bananas per gallon. Oh yes, I also changed how many peels I put in there.3/4 of the bananas were left with theirpeels on. Thegreener ones were taken off. I didn't add welch's concentrate yet on thisone. More to come soon, I am sure.
Edited by: MedPretzel
I made 2 gallons of it, but this recipe is for 1 gallon:
<UL>
<LI>4 pounds of bananas
<LI>6.5 pints of water
<LI>4 cups of sugar
<LI>1 cinnamon stick
<LI>2.5 tsp acid blend
<LI>1 tsp nutrient
<LI>1/8 tsp tannin
<LI>1/2 tsp pectic enzyme
<LI>1 campden tablet, crushed
<LI>Premier Cuvee yeast (1 packet)</LI>[/list]
Bring the water to a boil. Meanwhile, slice the bananas and skins into slices. Discard the stems. (I put them directly into a straining bag). When the water is boiling, add sugar and bananas and keep at a rolling boil for 30-40 minutes. After 30 minutes, I added the cinnamon stick and boiled for 10 minutes longer.
Start a yeast starter.
This is how far I am right now, but here's the further method:
When cooled to room temp, add all the other ingredients. Take an SG reading. Add theyeast starter to the primary fermentation vessel.
Ferment for 4-5 days, then remove the straining bag, letting it drip through a sanitized collander. Continue fermentation until the SG reaches 1.020, and then rack to a glass carboy. Don't forget to add 1 campden tablet at this time, and make sure it's topped up.
Rack when there is about 1/2 inch to an inch of sediment.
When clear, stabilize with 1/2 tsp sorbate. if you want a sweeter wine, sweeten to taste. Add 1 well-crushed campden tablet to the wine about a week before bottling.
They say to wait 6-12 months before trying it, but I don't know if it that is possible. It smells really good right now. Looks like muck, but smells great.
Changes I made: added cinnamon stick, used less bananas per gallon. Oh yes, I also changed how many peels I put in there.3/4 of the bananas were left with theirpeels on. Thegreener ones were taken off. I didn't add welch's concentrate yet on thisone. More to come soon, I am sure.
Edited by: MedPretzel
