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Old 07-09-2007, 09:28 PM   #1
Yooper
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BANANA WINE (2) [Heavy Bodied]

3-1/2 lb. bananas
1 lb. chopped golden raisins
2 lb. granulated sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 gallon water
wine yeast and nutrient
Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years. [Adapted from passed-on recipe, source unknown, taken from Jack Keller's site]
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Old 07-10-2007, 03:36 AM   #2
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How ripe were the bananas? Yellow with brown or black?
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Old 07-10-2007, 03:55 AM   #3
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Really overripe- on sale for $.19/pound. Then I froze them for a while, until I could deal with them. They were black!
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Old 07-10-2007, 02:08 PM   #4
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Sounds awesome cant wait to try

 
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Old 07-24-2007, 11:45 AM   #5
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yeah banana wine is awesome, it was made commercially in tanzania when i was there. was around 9% alcohol and cost about 10p(20cents) a bottle.

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Old 12-18-2007, 01:38 AM   #6
Nazhuret
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This sounds great! It sounds like a heck of a time commitment for only one gallon though. I've got a 3 gallon bottle sitting around. Maybe I'll start some of this in there.

"Cover and set in warm place for seven days, stirring daily."

I'm assuming this is with the gas lock on. To "stir" can you just swish the fermenting vessel around a bit?

 
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Old 04-19-2008, 06:16 AM   #7
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Yooper talked me into trying this. I made a two gallon batch tonight.
Take a look at it though! It looks like the stuff I poured out of the shampooer after I cleaned the carpet!
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Old 04-19-2008, 01:57 PM   #8
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Yes, that's exactly what mine looked like! But, I promise it will be a pale golden yellow color and beautifully clear when done. Here is a picture of bottling day at my house (both in the front are banana wine):


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Old 04-19-2008, 02:45 PM   #9
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My nephew did a great one a few years back....I think he one an award for it...the thing was in took a loooong time for it to mellow into something nice, like you said, 2 years...I think we tasted it 1 and it tasted nasty....but a year later it was exquisite.... I actually use it when I make Banana or Plantains Forster instead of the banana liquer, and last Christmas I used nearly an entire bottle (as well as 2 fifths of Jamaican Dark rum) to make several dozen Jamaican Spiced Banana Breads, to give as gifts. They were a huge hit with everybody.
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Old 04-20-2008, 06:49 AM   #10
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Quote:
Originally Posted by YooperBrew
Yes, that's exactly what mine looked like! But, I promise it will be a pale golden yellow color and beautifully clear when done. Here is a picture of bottling day at my house (both in the front are banana wine):


Wow! The transformation is amazing! I can't believe that something so muddy could turn out so beautiful.
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