I created this page so I could share my banana wine recipe. I will try and keep this paged update.
1 1/2 cup chopped Raisins
7 pts water
3 tsp Acid Blend
1/4 tsp Tannin
1 tsp Nutrient
1 pkg yeast
1. Do not peel the bananas. Wash the bananas and then slice bananas and skins. Put them into a nylon straining bag and tie. Place the straining bag in 1 1/2 qts of water. Bring to boil then let simmer for 1/2 hour.
While the bananas are simmering I will add the sugar to the primary fermentor. I will also chop the raisins.
2. Remove pulp and pour the hot liquour over the sugar in the primary fermentor and mix thoroughly.
3. Stir in the raisins and the remaining ingredients with the exception of the yeast. You must wait till the liquour cools below 85 deg before adding the yeast. I usually wait one day to allow for it to cool to room temperature then add the yeast. Cover and add air lock.
4. Stir daily and check S.G
5. When ferment reaches 1.040 strain out and syphon off (Racking) sediment into clean glass secondary jug. Reattach airlock. It will take about 3 to 5 days for it to reach 1.040.
When fermentation is done you will need to rack the wine to another secondary. You may need to do this till it is clear over the next several months.
If you are interested in learning to make your own wine. I highly recommend going tot the following site and join.