Apple and banana wine

Apple and Banana Dry Sherry Wine

Ingredients

• Apple — 2lb
• Banana — 1lb
• Granulated Sugar — 1-1/4 lb
• White Grape Concentrate — 1 pt.
• Gypsum — 1oz
• Cream of tartar — 1/2 oz
• Pectic Enzyme — 1/2 oz
• Tannic acid — 1/4 tsp
• Water — 1 gallon
• Sherry wine yeast
• Nutrient

Preparation Method

Core and chop the apples

Dissolve sugar in 1-1/2 cups of boiling water. Then allow it to cool and store in a jar

Slice bananas with skins and boil in 4 pt. water for 30 minutes

In a primary fermentation vessel put the apple pieces and pout the liquid from banana

Then add some grape concentration, cover the mixture and allow it to cool.

Once the mixture is cool, add gypsum, cream of tartar, pectic enzyme, tannic acid, activated yeast and nutrient.

Then cover the mixture and allow it ferment for three days. And stir the mixture twice daily.

After three days strain off the apples

Add 1/2 cup of sugar syrup and continue fermentation

Add 1/2 cup of sugar daily until all has been used.

Then add sufficient water to bring to one gallon

Once additional 10 to 14 days of fermentation is complete rack it for secondary fermentation

Make sure the fermentation vessel is large enough (1-1/2 to 2 gallon) to allow the fair amount of air above the wine.

Plug the opening with cotton

Store the secondary fermentation vessel in cool place with a temperature of 55 to 60 degrees and leave undisturbed.

Flor may form in 3 to 4 weeks

Once the flor forms leave them undisturbed until all the flor settles at the bottom.

Carefully siphon off lees through double layer of fine muslin into bottles.

If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle

Sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle.

Allow two or more years to mature.

Wine Recipes

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Wine Reviews

White wines are generally colorless and they are made from the white grape varieties.

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Banana Wine Recipe – A Wine You Need To Try For Yourself

Banana wine might sound odd, believe me, I was unsure of how this wine recipe would taste too but it is definitely worth trying.

Bananas are full of sugars and are one of the sweetest fruits available to most people. This sweetness is perfect for wine making and with just a few additions to balance the acidity you will have a very memorable, full-bodied banana wine that will make you wonder why you even questioned this in the first place.

It turns out that bananas are great for winemaking. You will often see recipes for other fruit wine and especially floral wines that call for the addition of bananas because the provide sweetness, body and a subtle flavour boost to wines that would otherwise be a little insipid.

The great thing about making a banana wine is that you can do it at any time of year.

You can buy bunches of bananas from almost any supermarket across the globe at almost any point of the year. You aren’t constrained to a seasonal harvest like you would be with other fruit.

The other thing is that in many places bananas are one of the cheapest fruits by weight so it makes this banana wine recipe very inexpensive to make.

Table of Contents

Banana Wine Recipe With Endless Possibilities

Banana wine is also a great wine to blend with other fruit wines. If you find a fruit wine you have made is too tart to your liking, for example, blending it with a finished banana wine made with this wine recipe is a great way to bring it back into balance. Banana pairs so well with other fruits and spices the possibilities are endless with this recipe.

A good thing to experiment with is starting this banana wine recipe as laid out below and then adding additional fruits to the wine to create your own blends, banana and raspberry work well together and I have made this wine a few time. Spices work well too if you like a sweeter tasting wine banana and vanilla wine when back-sweetened makes a great dessert wine.

As you can tell there is plenty of scope to come up with your own signature wine using a simple banana wine recipe.

You can also be sure that not many people with have tried a banana wine before as there is virtually no industrial production of banana wine only small home scale production.

This is why you are going to have to make this banana wine recipe for yourself.

Picking and Prepping Your Bananas For Making Banana Wine

This recipe requires you to use the sliced bananas, peel and all so when you are picking bananas you will probably want to go with something that is organic. This way you will know there are no pesticides or other sprays on the banana peel that will get into your wine.

The next thing you will want to do is to keep the bananas around for a while to ripen. The riper the better without going completely black.

We want the skins to have large brown spots and the bananas to be as sweet as possible so buy the bananas ahead of time and allow them to get over-ripe.

Lastly, it should be noted that this is a recipe for banana wine and will not work for plantains.

Equipment What You Will Need For This Banana Wine Recipe – Makes 1 gallon / 4.5 litres

• Large Stock Pot
• Small Fermenting Bucket
• Demijohn
• Syphon
• Fine Straining Bag
• Airlock & Bung

Banana Wine Ingredients

• 4.5 litres Water
• 1.4 kg / 3lb Bananas
• 900g / 2lb Sugar
• 1/4 tsp Tannin
• 3 tsp Acid Blend
• 1/2 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• 1 Campden Tablet
• 1 Sachet Yeast (Lallemand EC-1118 is a good choice but experiment with others)

Banana Wine Recipe Method

1. Bring half of the water to a boil in the large stockpot. Whilst the water is heating up slice the bananas including the skins and secure in the straining bag. Submerge the straining bag in the boiling water and simmer gently for 30 minutes.

2. After simmering for 30 minutes remove the pot from the heat. Lift out the straining bag with the bananas and set to one side for a moment. Pour the liquid from the pot into a sanitised fermenting bucket and then add the straining bag with the bananas as well.

3. Take the remaining half of the water and add to the stockpot with the sugar. Heat to a boil and stir to dissolve the sugar and prevent from burning. Simmer for a few minutes, remove from the heat and then add this to the fermenter. Along with this add the acid blend, tannin and yeast nutrient. Allow to cool to room temperature.

4. Once cooled add the crushed Campden tablet and mix thoroughly, allow to stand for at least 12 hours.

5. After at least 12 hours add the pectic enzyme and mix thoroughly. 24 hours after adding the pectic enzyme add the yeast by sprinkling onto the surface of the must, fit a lid and airlock. Fermentation will begin a few days after this.

6. Allow fermentation to progress for a week stirring daily, after this remove the straining bag and the remains of the banana. Leave for a further 3 days and the fermentation should have died down completely. At this point you can syphon the banana wine into a demijohn or carboy, fit with a bung and airlock.

7. Allow the wine to condition in the demijohn for 3 – 4 months racking to a sanitised carboy once or twice after sediment builds up.

8. After conditioning, for at least 4 months or up to 6 you are ready to bottle the wine. You may want to sample the banana wine and back sweeten it if you prefer a less dry or sweeter wine. Once bottled I like to set aside a few bottles for a number of months and you will notice the banana wine will keep improving with age up to a couple of years.

Источник

Banana Wine Recipe – A Wine You Need To Try For Yourself

Banana wine might sound odd, believe me, I was unsure of how this wine recipe would taste too but it is definitely worth trying.

Bananas are full of sugars and are one of the sweetest fruits available to most people. This sweetness is perfect for wine making and with just a few additions to balance the acidity you will have a very memorable, full-bodied banana wine that will make you wonder why you even questioned this in the first place.

It turns out that bananas are great for winemaking. You will often see recipes for other fruit wine and especially floral wines that call for the addition of bananas because the provide sweetness, body and a subtle flavour boost to wines that would otherwise be a little insipid.

The great thing about making a banana wine is that you can do it at any time of year.

You can buy bunches of bananas from almost any supermarket across the globe at almost any point of the year. You aren’t constrained to a seasonal harvest like you would be with other fruit.

The other thing is that in many places bananas are one of the cheapest fruits by weight so it makes this banana wine recipe very inexpensive to make.

Table of Contents

Banana Wine Recipe With Endless Possibilities

Banana wine is also a great wine to blend with other fruit wines. If you find a fruit wine you have made is too tart to your liking, for example, blending it with a finished banana wine made with this wine recipe is a great way to bring it back into balance. Banana pairs so well with other fruits and spices the possibilities are endless with this recipe.

A good thing to experiment with is starting this banana wine recipe as laid out below and then adding additional fruits to the wine to create your own blends, banana and raspberry work well together and I have made this wine a few time. Spices work well too if you like a sweeter tasting wine banana and vanilla wine when back-sweetened makes a great dessert wine.

As you can tell there is plenty of scope to come up with your own signature wine using a simple banana wine recipe.

You can also be sure that not many people with have tried a banana wine before as there is virtually no industrial production of banana wine only small home scale production.

This is why you are going to have to make this banana wine recipe for yourself.

Picking and Prepping Your Bananas For Making Banana Wine

This recipe requires you to use the sliced bananas, peel and all so when you are picking bananas you will probably want to go with something that is organic. This way you will know there are no pesticides or other sprays on the banana peel that will get into your wine.

The next thing you will want to do is to keep the bananas around for a while to ripen. The riper the better without going completely black.

We want the skins to have large brown spots and the bananas to be as sweet as possible so buy the bananas ahead of time and allow them to get over-ripe.

Lastly, it should be noted that this is a recipe for banana wine and will not work for plantains.

Equipment What You Will Need For This Banana Wine Recipe – Makes 1 gallon / 4.5 litres

• Large Stock Pot
• Small Fermenting Bucket
• Demijohn
• Syphon
• Fine Straining Bag
• Airlock & Bung

Banana Wine Ingredients

• 4.5 litres Water
• 1.4 kg / 3lb Bananas
• 900g / 2lb Sugar
• 1/4 tsp Tannin
• 3 tsp Acid Blend
• 1/2 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• 1 Campden Tablet
• 1 Sachet Yeast (Lallemand EC-1118 is a good choice but experiment with others)

Banana Wine Recipe Method

1. Bring half of the water to a boil in the large stockpot. Whilst the water is heating up slice the bananas including the skins and secure in the straining bag. Submerge the straining bag in the boiling water and simmer gently for 30 minutes.

2. After simmering for 30 minutes remove the pot from the heat. Lift out the straining bag with the bananas and set to one side for a moment. Pour the liquid from the pot into a sanitised fermenting bucket and then add the straining bag with the bananas as well.

3. Take the remaining half of the water and add to the stockpot with the sugar. Heat to a boil and stir to dissolve the sugar and prevent from burning. Simmer for a few minutes, remove from the heat and then add this to the fermenter. Along with this add the acid blend, tannin and yeast nutrient. Allow to cool to room temperature.

4. Once cooled add the crushed Campden tablet and mix thoroughly, allow to stand for at least 12 hours.

5. After at least 12 hours add the pectic enzyme and mix thoroughly. 24 hours after adding the pectic enzyme add the yeast by sprinkling onto the surface of the must, fit a lid and airlock. Fermentation will begin a few days after this.

6. Allow fermentation to progress for a week stirring daily, after this remove the straining bag and the remains of the banana. Leave for a further 3 days and the fermentation should have died down completely. At this point you can syphon the banana wine into a demijohn or carboy, fit with a bung and airlock.

7. Allow the wine to condition in the demijohn for 3 – 4 months racking to a sanitised carboy once or twice after sediment builds up.

8. After conditioning, for at least 4 months or up to 6 you are ready to bottle the wine. You may want to sample the banana wine and back sweeten it if you prefer a less dry or sweeter wine. Once bottled I like to set aside a few bottles for a number of months and you will notice the banana wine will keep improving with age up to a couple of years.

Источник