Banana Wine [Spiced] (1)

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  • 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]