Sarsaparilla Wine (3)

• 3 lbs ripe bananas
• 2 oz ground dried sarsaparilla root
• 2-1/2 lbs granulated sugar
• 71/2 pts water
• 1/2 oz citric acid
• 1/2 tsp tannin
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast

Bring water to boil and stir in sugar until dissolved. Meanwhile, thinly slice bananas with skins intact and put in primary with sarsaparilla, citric acid, tannin, and yeast nutrient. Pour boiling water over ingredients in primary, cover and set aside to cool. When room temperature, stir in crushed Campden, recover primary and set aside 12 hours. Add activated yeast, recover and stir daily for 10 days. Strain liquid into secondary, top up and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form over 30-day period. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. Age 6 months before drinking, although 12 months is better. [Recipe adapted from C.J.J. Berry’s 130 New Winemaking Recipes ]