Thanks! Sounds good, I will give it a try.
--- In Distillers@yahoogroups.com, "burrows206" <geoff@b...> wrote:
> --- In Distillers@yahoogroups.com, "flaming_pinto"
> <flaming_pinto@y...> wrote:
> > Do bananas ferment well? I would like to attempt some type of
> > rum (I run a pot still). Any advice?
> > Thanks!
> > flaming_pinto
> Hi flaming pinto,
> here's a banna wine recipe. Instead of using sugar use the
> equivalent amount of molasses(or the demerara sugar)
> Banana Wine
> Recipe file created June 26, 2001.
> You must be very patient to make this wine. It takes a long time to
> clear. Using very ripe fruit will improve the clearing time.
> Add some starch enzyme if you have it.
> 3 pounds bananas
> 1 1/2 cups light raisins
> 5 cups granulated sugar
> 2 lemons
> 2 campden tablets
> 1 teaspoon nutrients
> 1 package wine yeast
> Peel and slice bananas. Chop 1/10 to 1/2 of the banana peels. Place
> both in a large saucepan with 6 cups water. Bring to a boil and
> simmer for 30 minutes. Strain out pulp.
> Put sugar, raisins, campden tablets and the juice of the lemons
> primary fermentor. Pour hot banana liquid over sugar mixture and
> stir to dissolve. Make up to 1 gallon with cold water. Let sit
> The next day, add nutrients and yeast. Leave for 5 days, stirring
> daily. There will be heavy foaming during fermentation.
> On the fifth day, siphon into secondary fermentor before stirring,
> being careful not to disturb the sediment on the bottom. If
> necessary, make up to volume with water. Attach airlock. Siphon the
> wine off the sediment after three weeks. Return wine to fermentor.
> For a dry wine, Rack every three months for a year.
> For a sweet wine, add 1/2 cup sugar dissolved in 1 cup wine at each
> racking until fermentation does not start again when sugar is
> Continue racking wine every two to three months until it is clear.
> Use brown sugar (or demerara sugar) in place of the granulated
> For a spiced wine, add one or all of the following:
> 1 ounce bruised ginger root
> 1 ounce whole cloves
> 1 - 4 inch cinnamon stick
> If you want to leave out the banana peels, add 1/4 teaspoon tannin.
> Hope this helps