Banana Wine Recipe

• 3 lb Bananas Fresh (8 ounce Dry)
• 1 1/2 c. Minced Light Raisins or possibly 4 ounce Grape Conc.
• 7 x pts Water
• 2 1/4 lb Sugar
• 3 tsp Acid Blend
• 1/4 tsp Tannin
• 1 tsp Nutrient
• 1 pkt Wine Yeast

1. Slice Bananas with Skins place in nylon straining bag and tie.
2. In 1 1/2 quarts of water bring to boil, and simmer for 1/2 hour.
3. Remove pulp, pour warm liquor over sugar in primary fermenter, mix very well.
4. Stir in rest of water (cool) and all remaining ingredients, except yeast.
5. Add in yeast when cold (approx 85 degrees or possibly lower).
6. Cover primary.
7. Stir every day (at least twice, morning and evening).
8. When fermentation reaches S.G. 1.040 (3 to 5 days) rack wine off sediment into glass secondary and attach airlock.
9. After fermentation is complete (S.G. at 1.000 - in around 3 weeks) rack wine off into a second glass secondary and attach airlock.
10. Rack again in 2 to 3 months, and if necessary again till clear before bottling.

bananas, light raisins, water, sugar, blend, tannin, nutrient, yeast

Taken from cookeatshare.com/recipes/banana-wine-77837 (may not work)