Originally Posted by WorkingWithBurt
So I'm going to make my first Banana Wine tomorrow and I'm really excited about it...
However, what's up the raisins? Why add the raisin and according to the recipe...it seems the raisins are not added until the 2nd month?
I plan on boiling my bananas without the skins...I don't want any chemicals in there so I'm guessing that will be OK since some recipes are without the skin.
I also want to try and make this without ANY chemicals...so my only ingredients will be:
cup of tea for Tannin
Raisins (don't know why)
Also the recipes says...to stir daily for 7 days...
what is the purpose for stirring it? I thought I was NOT suppose
to let it get much air? So do I stir it gently or aggressively to aerate it?
I would love some feedback and guidance so I don't mess up...
forgive me for the questions...but I'm new, I'm new and I don't know what to do! Lol
Burt. I had a couple questions. one, how has the banana wine turned out.
Could you post the recipe you used with quantities. I think I may try a batch.
Are you doing the wine chemical free because you cant get the chemicals in Costa Rica?
I am an expat living just outside Bogota Colombia and its imposable to get the wine making stuff here. I have to get from the states. Can you get any stuff there?
PS. Have you tried mango wine? I love what I made here.