Banana Wine [Dry]

• 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]