Banana Wine (1) [Heavy bodied]

• 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]