|
Banana |
Banana/Spice |
|
(Fresh or Dried) |
|
|
3 lbs. Bananas, fresh or 8 oz. Dried |
3 lbs. Bananas, fresh or 8 oz. Dried |
|
1 1/2 cup chopped Light Raisins or 4 oz. Grape Concentrate |
8 oz. White Grape Concentrate |
|
7 pts. Water |
7 pts. Water |
|
2 1/4 lbs. Sugar |
2 1/4 lbs. Sugar |
|
3 tsp. Acid Blend |
2 1/2 tsp. Acid Blend |
|
1/4 tsp. Tannin |
1/2 tsp. Tannin |
|
1 pkg. Wine Yeast |
1 pkg. Sherry yeast |
|
1 tsp. Nutrient |
1 tsp. Energizer |
|
Starting S.G. 1.095 |
1 oz. Ginger Root, bruised |
|
1 oz. Cloves |
|
|
Starting S.G. 1.095 |
METHOD:
1. Slice bananas and skins, put into nylon straining bag and tie. In l 1/2 qts. water bring to boil, then, simmer for 1/2 hour.
2. Remove pulp, pour hot liqueur over sugar in primary fermentor , and mix thoroughly.
3. Stir in remainder of water (cold) and all other ingredients. Add yeast when cool enough (85 degrees or lower). Cover primary.
4. Stir daily, check S.G.
5. When ferment reaches S.G. 1.040 (3-5 days) strain out and siphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.
7. Siphon again in 2 months and again if necessary until clear before bottling.