Banana Wine (3) [Medium bodied]

• 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]