Banana Wine (5 Gallons)
| 15 | Lbs. | Bananas, fresh or 40 oz Dried |
| 7½ | Cups | Chopped Light Raisins or 20 oz Grape Concentrate |
| 35 | Pts. | Water |
| 11¼ | Lbs. | Sugar |
| 15 | Tsp. | Acid Blend |
| 1¼ | Tsp. | Tannin |
| 5 | Tsp. | Nutrient |
| 1 | Vial | Champagne Yeast (White Labs WLP715) |
Starting S.G. 1.095
METHOD:
1. Slice bananas and skins, put into nylon straining bag and tie. In 7½ qts. water bring to boil, then, simmer for ½ hour.
2. Remove pulp, pour hot liquour 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° or lower). Cover primary.
4. Stir daily, check S.G.
5. When ferment reaches S.G. 1.040 (3-5 days) strain out and sypon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock.
6. When ferment is complete (S.G. has reached 1.000 - about 3 weeks) siphon of sediment into clean 5.0 gallon glass carboy secondary. Reattach airlock.
7. Sypon again in 2 months and again if necessary until clear before bottling.