Right here you are guys & gals..This is the recipe that I did..but as I had 1/2 liter of WGJ left in the fridge from another wine I put that in also...
Ingredients:
4 lbs. (2 kilos) bananas
1 lemon
1 orange
3 lbs. (1.5 kilos) sugar
1 gallon water
4 oz. (125g) raisins
yeast and nutrient
Cooking Instructions:
1. Peel the bananas and put them in a fairly thick muslin bag, together with half a pound of banana skins and tie securely
2. Place the bag in a large saucepan together with the water and bring to the boil
3. Reduce the heat and simmer for 30 minutes
4. pour into an earthenware crock, or similar suitable container, over the sugar and squeezed lemon and orange juice
5. When cool, squeeze the bag firmly and take it out of the crock
6. Add yeast and nutrient as per packet instructions and leave for a week, stirring daily
7. Pour into a fermentation jar, seal and leave for 2 months then add the chopped raisins
8. Store for another 3 months then bottle and label
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BANANA WINE 1 GALLON RECIPE
ingredients.
2kgs-bananas.
500Gm-banana skins.
1Lt-white grape juice.
1-lemon ( juice only )
1kl-sugar.
Half tsp-tannin.
1Tsp-yeast compound.
1Tsp-pectic enzyme.
2Tbls-glycerine( to taste )
1tbls-finings.
METHOD
place the bananas and the peel into a cloth bag and put the bag,
tied up, into a large saucepan with water. Bring to the boil, then
gently simmer for half an hour. Pour the hot liquor over the sugar
and stir until the sugar as dissolved, and when the cloth bag has
cooled squeeze it to extract as much liquor as possible. When the
liquor is cool add the grape juice,lemon juice,tannin,pectic enzyme
and the yeast compound to the demijohn fit the air-lock and
ferment out.
Rack and add finings when clear rack again add glycerine to taste
and leave to mature for at least 12 months.
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I've added the 2nd recipe as I've had it in a book for a while now..there seems to be a basic recipe for banana wine with any one you read...but I did the first recipe as I fancy that little bit extra with the chopped raisins...and as I said I added the WGJ, lets see what comes of it all.
Happy brewing