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Banana Wine


  • Banana - 4 1/2 lb
  • Golden Raisins - 1/2 lb chopped
  • Granulated Sugar - 3 lb
  • Lemon - 1 (Juice only)
  • Orange - 1 (Juice only)
  • Water - 1 gallon
  • Wine yeast
  • Nutrient

Preparation Method

Peel the banana and chop both bananas and their peels and place them in a grain-bag and close the bag.

Place the grain-bag in large pan or boiler with water and allow it to boil, and then gently simmer for 30 minutes.

Pour the hot liquor over sugar and lemon/orange juice in a primary fermentation vessel and stir well to dissolve the sugar.

When cool enough to handle, squeeze grain-bag to extract as much liquid from them.

When liquor cools to 70 degrees F., add yeast and nutrient.

Cover and set aside in a warm place for one week, stirring daily.

Move to a cooler place (60-65 degrees F.) and allow sitting undisturbed for two months.

Siphon liquor off sediment into secondary fermentation vessel, add chopped raisins, and fit airlock.

Rack after four months and again in another four months.

Bottle and sample after six months.

Improves with age.

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