Banana Wines, Sherries, and/or Meads

• 3 lb. bananas
• 8 oz. white grape concentrate
• 2-1/2 lb. granulated sugar
• 1 oz. cloves
• 1 oz. shredded ginger
• 1 3-in cinnamon stick, broken
• 2-1/2 tsp. acid blend
• 1/2 tsp. grape tannin
• 7 pts. water
• Sherry yeast and nutrient

Thinly slice the bananas in their peels, put in grain-bag, and tie closed. Place in 1-1/2 qts. water, bring to boil, then simmer for 30 minutes. Remove grain-bag, allowing to drip-drain only (don’t squeeze). Pour liquor in primary fermentation vessel over remaining water and ingredients except yeast and nutrient. Stir to dissolve sugar. When cool (70-75 degrees F.), add Sherry yeast and nutrient, cover well, and stir daily for 5 days. Strain into secondary fermentation vessel, fit airlock, and move to cooler (60-65 degrees F.) place. Rack after one month and again after additional two months. When clear, rack again and bottle. May taste after six months, but improves with age. [Adapted from Raymond Massaccesi’s Winemaker’s Recipe Handbook]

• 3 lb. bananas
• 1/2 lb. chopped golden raisins
• 2-1/2 lb. light brown sugar
• 1 oz. cloves
• 1 oz. shredded ginger
• 1 3-in cinnamon stick, broken
• 1/2 oz. citric acid
• 1 tsp. grape tannin
• 1/2 tsp. pectic enzyme
• 3 qt. water
• Sherry yeast and nutrient

Thinly slice the bananas in their peels. Place in primary fermentation vessel with sugar, chopped raisins, cloves, ginger, and cinnamon. Pour in boiling water and stir to dissolve sugar. When cool (70 degrees F.), add citric acid, grape tannin, and pectic enzyme. Cover well and set in warm place for 24 hours. Add yeast and nutrient and stir twice daily for 10 days. Strain into secondary fermentation vessel, add one pint water, fit airlock, and move to cooler (60-65 degrees F.) place. Rack after two months and again after additional two months. When clear, rack again and bottle. May taste after six months, but improves with age. [Adapted from C.J.J. Berry’s 130 New Winemaking Recipes]

• 3 1/2 lb. bananas
• 1/4 lb. chopped golden raisins
• 2 lb. granulated sugar
• 1 lemon
• 1 orange
• 1/2 tsp. pectic enzyme
• 1 gallon water
• wine yeast and nutrient

Peel and chop bananas and their peels, placing both in grain-bag with zest from lemon and orange. Tie closed and place in large pan or boiler with 5-1/2 pints water and bring to boil, then gently simmer for 30 minutes. Pour hot liquor over sugar and lemon/orange juice in primary fermentation vessel and stir to dissolve sugar. When cool enough to handle, squeeze grain-bag to extract as much liquid as possible and add to vessel. When liquor cools to 70 degrees F., add pectic enzyme, yeast and nutrient. Cover well and leave in warm place for one week, stirring daily. Move to a cooler place (60-65 degrees F.) and allow to sit undisturbed for two months. Siphon liquor off sediment into secondary fermentation vessel, add chopped raisins, top up to one gallon with water, and fit airlock. Rack after four months and again in another four months. Bottle and sample after six months. Improves with age. [Adapted from C.J.J. Berry’s 130 New Winemaking Recipes]

• 12-16 oz. dried bananas
• 1/2 lb. chopped raisins
• 2 tsp. citric acid
• 2-1/4 lb. light brown sugar
• 1/2 tsp. pectic enzyme
• 1 gallon water
• Sherry yeast and nutrient

Simmer dried bananas in pressure cooker with 1/2 the water for 10 minutes. Pour over sugar, chopped raisins and citric acid in primary fermentation vessel and stir to dissolve sugar. When cool (70 degrees F.) add pectic enzyme, remaining water, and cover well. Set aside for 24 hours and add yeast and nutrient. Stir daily for one week, keeping well covered. Strain into secondary fermentation vessel, top to one gallon with water, fit airlock, and move to cooler (60 degrees F.) place. Rack after 30 days and again after another 60 days. When clear, rack and bottle. May taste after six months, but requires one year to mature. [Adapted from C.J.J. Berry’s 130 New Winemaking Recipes]

• 3-1/2 lb. bananas
• 1 lb. chopped golden raisins
• 2 lb. granulated sugar
• 1-1/4 tsp. acid blend
• 1 tsp. pectic enzyme
• 1/4 tsp. grape tannin
• 1 gallon water
• wine yeast and nutrient

Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees Fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years. [Adapted from passed-on recipe, source unknown]

• 4 1/2 lb. bananas
• 1/2 lb. chopped golden raisins
• 3 lb. granulated sugar
• 1 lemon (juice only)
• 1 orange (juice only)
• 1 gallon water
• wine yeast and nutrient

Peel and chop bananas and their peels, placing both in grain-bag and tie closed. Place grain-bag in large pan or boiler with water and bring to boil, then gently simmer for 30 minutes. Pour the hot liquor over sugar and lemon/orange juice in primary fermentation vessel and stir to dissolve sugar. When cool enough to handle, squeeze grain-bag to extract as much liquid as possible and add to vessel. When liquor cools to 70 degrees F., add yeast and nutrient. Cover and set aside in warm place one week, stirring daily. Move to a cooler place (60-65 degrees F.) and allow to sit 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. [Adapted from C.J.J. Berry’s First Steps in Winemaking]

• 4 1/2 lbs peeled bananas
• 1/2 lb banana skins
• 1-1/2 cups (12 oz) white grape concentrate
• 1 3/4 lbs finely granulated sugar
• 2 tsp citric acid
• 1/8 tsp grape tannin
• 6 1/2 pts water
• 1 tsp yeast nutrient
• white wine yeast

Mash the bananas and finely chop the skins, placing both in primary. Meanwhile, bring water to boil and in it dissolve sugar completely. Pour water over fruit and skins and cover primary. When cool, add all remaining ingredients except yeast and stir well to dissolve. Add activated yeast and recover primary. Ferment vigorously for two days and strain through muslin into secondary. Attach airlock and ferment to dryness. Rack, top up, and refit airlock. Allow 90 days for wine to clear. If it does not clear on its own, add amylase according to its instructions. When clear, rack again, top up and refit airlock. Age 2 months, stabilize, and refit airlock. After final 30 days, rack into bottles and allow 3 months rest before drinking. [Author’s own recipe]