Banana Wine (4) [Medium bodied]

• 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]