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Apple and Banana Dry Sherry Wine


  • Apple - 2lb
  • Banana - 1lb
  • Granulated Sugar - 1-1/4 lb
  • White Grape Concentrate - 1 pt.
  • Gypsum - 1oz
  • Cream of tartar - 1/2 oz
  • Pectic Enzyme - 1/2 oz
  • Tannic acid - 1/4 tsp
  • Water - 1 gallon
  • Sherry wine yeast
  • Nutrient

Preparation Method

Core and chop the apples

Dissolve sugar in 1-1/2 cups of boiling water. Then allow it to cool and store in a jar

Slice bananas with skins and boil in 4 pt. water for 30 minutes

In a primary fermentation vessel put the apple pieces and pout the liquid from banana

Then add some grape concentration, cover the mixture and allow it to cool.

Once the mixture is cool, add gypsum, cream of tartar, pectic enzyme, tannic acid, activated yeast and nutrient.

Stir well

Then cover the mixture and allow it ferment for three days. And stir the mixture twice daily.

After three days strain off the apples

Add 1/2 cup of sugar syrup and continue fermentation

Add 1/2 cup of sugar daily until all has been used.

Then add sufficient water to bring to one gallon

Once additional 10 to 14 days of fermentation is complete rack it for secondary fermentation

Make sure the fermentation vessel is large enough (1-1/2 to 2 gallon) to allow the fair amount of air above the wine.

Plug the opening with cotton

Store the secondary fermentation vessel in cool place with a temperature of 55 to 60 degrees and leave undisturbed.

Flor may form in 3 to 4 weeks

Once the flor forms leave them undisturbed until all the flor settles at the bottom.

Carefully siphon off lees through double layer of fine muslin into bottles.

If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle

Sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle.

Allow two or more years to mature.

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