Banana Wine: 2 Easy Homemade Recipes

Wine from banana pulp is prepared according to a specific recipe. The finished drink is dominated by a rich honey hue, a unique, unlike anything else, taste. The difficulty lies in the weak juice release of raw materials. Otherwise, the banana winemaking procedure is similar to making a low-alcohol, slightly intoxicating drink from grapes, raspberries, apples, and other fruits.

Features of making wine from bananas

The main difficulties are related to the lack of sufficient juice. There is almost no banana in it, which means that you will have to take control of this process. This drink also uses food citric acid, which not only does not slow down the fermentation process of bananas, but also stabilizes it.You will also need wine yeast, ready-made or homemade.

How to make banana wine at home

Bananas are good for wine. The main thing is that they are ripe, without rot, mold. Fruits with black dotted skins contain more sugars than regular fruits. All you need is the banana pulp, peeled from the skin, which is crushed to a mushy state by any available method. It remains to thoroughly wash, pour boiling water over the container, prepare the ingredients and you can proceed.

Easy recipe

To implement a common method of making banana wine you will need:

• ripe bananas - 5 kilograms;
• granulated sugar - 2 kilograms;
• citric acid powder - 35 grams.

In addition, you will need clean settled water (10 liters) and wine yeast in an amount based on 15 liters of banana mixture.It didn’t work out to get the finished component - it doesn’t matter: the fermentation starter is prepared from “dirty” fresh berries or raisins. You will need 100 grams of the product.

Preparation

Ripe, not rotten and without traces of mold fungus, peel bananas. With a blender, hands, grind the fruits to a puree consistency. A 15-liter wine bottle is thoroughly washed, then scalded with boiling water and wiped dry.

An indispensable component of fermentation is yeast, because without them wine from bananas will not work. It is allowed to take 100 grams of any berry (raspberries, cherries, currants), do not wash, cover with sugar and pour a glass of raw water.

After 3 days, improvised yeast left under gauze in a dark place will be ready. It remains to mix them with banana must and put under a water seal.

Fermentation stage

Before fermentation, puree is mixed with 5 liters of water, 1 kilogram of sugar and "lemon". It is very important to achieve a uniform distribution of the components, to obtain a homogeneous mass. Banana must is prepared in an enamel bowl of suitable capacity.

1. Put the pan on the fire, gradually bring the temperature to 55 degrees. This indicator is kept for an hour.
2. Do not forget to stir the mixture, achieving uniform heating. Heating above 60 degrees is unacceptable, as it will inevitably lead to irreversible consequences.
3. Next, the wort is cooled to a temperature of 25 degrees.
4. Add leftover water, wine yeast or homemade starter.
5. After mixing, the dishes are covered with gauze, left in a dark room (pantry, closet) at room temperature.
6. The wort is stirred every 12 hours.

The beginning of fermentation is indicated by the appearance of foam and a slight yeasty smell after about 3 hours. After 4 days, the mixture must be filtered using 4-5 layers of gauze, squeezed out, trying to get the maximum liquid.

Next, half a kilogram of sugar is added to the banana juice, mixed. The composition is poured into a fermentation tank, trying to fill approximately 60%. This condition is mandatory: in the first days, foam is intensively released, gas accumulates.

As the simplest valve (if there is no water seal), a medical glove with a neatly pierced hole in the finger will fit. After another 5 days add the rest of the sugar. This is done as follows: a little wort is drained, mixed with granulated sugar until a syrup is obtained. Then refill into the container.

Final stage

The average time for making wine from bananas is from a month to two. The deadline for fermentation is determined by the fall of the glove (the shutter has stopped gurgling). Then the finished wine is slowly poured into another vessel, trying not to disturb the sediment.

If the fermentation does not slow down after 50 days, the liquid phase must be separated from the thick mass falling to the bottom, otherwise the taste of banana wine will be spoiled. Bitterness in wine is unacceptable.

Sometimes, to modify the taste, sugar or alcohol is added to already fermented and filtered banana wine.

With orange and lemon

Citrus fruits enrich the taste of wine, add piquant notes to the finished drink. With orange it will be sweet and sour, with lemon it will be more sour. It is better to use juice by squeezing it out of one lemon or orange. Juice is added during the wort preparation stage.

Further storage of the drink

Banana wine is stored without compromising taste for about 3 years. At the same time, they make sure that sediment does not appear, bitterness does not appear.

The approximate strength of the drink is 9-12 degrees.

Banana wine is stored like ordinary homemade alcohol, in corked bottles, in a dark place out of direct sunlight.

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