Banana Wine [Spiced] (2)

Posted in . Tagged with:
  • 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]