Banana Wine [Spiced] (2)

• 3 lb. bananas
• 8 oz. white grape concentrate
• 2-1/2 lb. granulated sugar
• 1 oz. cloves
• 1 oz. shredded ginger
• 1 3-in cinnamon stick, broken
• 2-1/2 tsp. acid blend
• 1/2 tsp. grape tannin
• 7 pts. water
• Sherry yeast and nutrient

Thinly slice the bananas in their peels, put in grain-bag, and tie closed. Place in 1-1/2 qts. water, bring to boil, then simmer for 30 minutes. Remove grain-bag, allowing to drip-drain only (don’t squeeze). Pour liquor in primary fermentation vessel over remaining water and ingredients except yeast and nutrient. Stir to dissolve sugar. When cool (70-75 degrees F.), add Sherry yeast and nutrient, cover well, and stir daily for 5 days. Strain into secondary fermentation vessel, fit airlock, and move to cooler (60-65 degrees F.) place. Rack after one month and again after additional two months. When clear, rack again and bottle. May taste after six months, but improves with age. [Adapted from Raymond Massaccesi’s Winemaker’s Recipe Handbook]