Peach And Banana Wine

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  • 3 lbs ripe peaches
  • 1 lb ripe bananas
  • 1-3/4 lbs granulated sugar
  • 1/2 tsp citric acid
  • 1/2 tsp pectic enzyme
  • 5 pt boiling water
  • 1 crushed Campden tablet
  • 1 tsp yeast nutrient
  • Sauterne or Champagne wine yeast

Peel bananas, slice, and place in saucepan with one pint boiling water. Simmer 20 minutes, then strain without squeezing. Meanwhile, destone and slice peaches into primary. Mix half the sugar in with peaches and cover with four pints boiling water. Stir to dissolve sugar. When cool, add banana juice, citric acid, crushed Campden tablet, and enough water to bring total to one gallon. Cover and wait 12 hours. Add pectic enzyme, recover and wait another 12 hours. Stir in yeast nutrient and sprinkle yeast on top of must. Recover and ferment 3-4 days, stirring twice daily. Pour through nylon straining bag, squeezing well to extract as much juice as possible. Stir in half the remaining sugar, transfer to secondary and fit airlock without topping up. In 5 days add remainder of sugar, stir well, and refit airlock. When active fermentation dies down, top up and refit airlock. Rack every three weeks until fermentation is complete and wine clears. Wait additional three weeks and rack into bottles. Allow to age 3-6 months before tasting. [Adapted from Brian Leverett’s Winemaking Month by Month ]