Banana Wine Recipe

• 1 x Imperial Gallon
• 4 lb over-ripe bananas (with skins)
• 1/4 lb raisins Juice from 1 lemon Juice from 1 orange
• 3 lb sugar Yeast (Lavalin 1118) and Yeast nutrient

1. Chop up Bananas and put into a cloth bag (cheese cloth will probably do).
2. Add in bag and 1 gallon of water to a saucepan.
3. Bring to a boil and simmer for 1/2 hour.
4. Pour out liquid and squeeze the cloth bag (when cooled) to remove as much of the juice a possible.
5. Add in fruit juice and sugar.
6. When liquid has cooled to 20-25C, pour into a fermentor, and add in yeast (as per yeast package directions) and nutrient.
7. Afix an air lock.
8. Rack after 10-14 days and add in minced raisins.
9. Rack off the raisins after four months and leave for a further six months before bottling.
10. I have typed in this recipe verbatim from the recipe which my mother gave me.
11. You may want to rack much sooner than is suggested in the recipe, ie.
12. 1 week-1 month-3 month schedule as suggested by many on this news group.
13. Also, you will may even substitute some acid blend for the orange/lemon juice and grape tannin for the grapes.
14. This would probably take away some of the wine's character.

gallon, bananas, raisins juice from, sugar yeast

Taken from cookeatshare.com/recipes/banana-wine-77838 (may not work)