Banana Wine Recipe – a delicious recipe with brown ripe bannaners Three, tannin, nutrient, after, enzyme, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
We sliced the bananas, skin and all, and boilied- simmered for 30 min, then poured the bannaner slurry into a strainer bag over 10 lb sugar.
2
Adjusted to SG to 1.10, tested acid and added acid blend.
3
Added camden tablets and then we made a starter of Pastuer champagne yeast and added it the next day after gently squeezing and removing bag.
4
1 week later into 5 gal carboy and topped up with sugar syrup (I cant resist feeding them a little extra) and allowed to procede to 0.995.
5
We like to use sparkaloid to clear the wine (5 months), it only took 6 months before it was bottled, it tasted great at bottling time and just keeps improving.
6
You will be impressed with the amount of bannana flavour you can get doing it this way and its easy.
5443
kcal
Calories
1423
g
Carbs
17
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 15 lb brown ripe bannaners Three 12 ounce cans welches white grape juice concentrate, 1 tsp tannin, 5 tsp nutrient, 10 tsp acid blend after acid titration test, and more.
Yes, Banana Wine Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
