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Banana wine is a fermented alcoholic drink made from over ripe bananas and sucrose (table sugar). We're brewing up Jack Keller's simple and easy banana wine.

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But did you know that bananas can also be used to make wine? That's right; banana wine! If you're someone who loves experimenting with different types of wines or enjoys making your. Bananas are a delectable fruit that is enjoyed by many around the world. They are commonly used in various dishes, smoothies, and desserts.

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Today I'm going to re-propose the recipe for homemade Banana Wine, of course I made some variations as you will see in the video recipe .This time I used:Ban.

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Banana Wine Recipe - Easy Homemade Banana Wine. Yes, you can make homemade banana wine, easily at home, with our recipe. You need very few ingredients real.

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Peel the bananas. Mince the pulp using a meat grinder or a wooden stick until you get a puree. You shouldn't make wine with banana peels because they are usually treated with toxic chemicals to elongate shelf life. Mix 5 liters of water, 1kg of sugar, banana puree and citric acid in an enamel cooking pot.

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Into the micorwave it went, but only for 20 secs, just enough time to warm it to room temp. I sprinkled about 1/4 of the yeast packet in this warmed water and set it aside to "proof" the yeast. (The yeast packet is enough to make 5 gallons.) Starting it in warm water gets it going quickly.

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However, all fruit wines work on the same principle: dissolve some sugar into water, mash your ripe bananas (or other fruits) into the sugar water, and add wine yeast. Keep it in a fermentation jug sealed with an airlock for a few weeks, strain out the fruit, let it age until it tastes good and drink! If you don't have access to wine yeast or.

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The main ingredients are ripe bananas, sugar, water, and wine yeast. The amount of each ingredient will vary depending on the quantity of wine you wish to make. A typical recipe might call for 4 lbs of ripe bananas, 2.5 lbs of sugar, 1 gallon of water, and a packet of wine yeast. The type of yeast can vary, with champagne yeast being a popular.

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Yes, you read that right - banana wine. This tropical twist on traditional wine will surely impress your friends and family. In this article, we'll guide you through the process of making your very own banana wine, from selecting the best bananas to the fermentation and bottling stages. Get ready to.

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Put the bananas in a pot with 1 gallon (3.8 L) of water and simmer for 20 minutes. Strain the boiled bananas (cheesecloth is best) into the fermentation container, then add the tannin, sugar, acid blend, and raisins, and enough Water to make 5 gallons (19 L). Stir the contents of the fermentation container and let cool.

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Step 3: Fermentation. Transfer the mixture to a fermentation vessel and add the wine yeast and yeast nutrient. Cover the vessel with a lid and attach an airlock to allow gas to escape during fermentation. Let the mixture ferment for about 4-6 weeks, or until the bubbles cease.

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Begin by peeling and mashing the bananas in a large mixing bowl. Add the sugar, water, and citric acid to the mashed bananas, and stir until everything is well combined. Then, transfer the mixture to a large, airtight container and add the yeast. Seal the container and let it sit in a cool, dark place for several weeks to allow the fermentation.

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Instructions. Add about 4 litres of water to your largest pan. Roughly chop your bananas (including the skin) and add to the pan, along with the sultanas. Slowly bring the pan to the boil, once boiling, turn it down and let it simmer. While the pan is simmering, boil the kettle and add the teabag to a mug of boiling water and leave to brew.

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Close the container and cover it with a cloth and tie it with a rope. Store it in a cool, dry and dark place. Step6. Stir the wine everyday for 10 days at the same time. Its ideal to stir the wine in the mornings and evenings. Avoid stirring in the afternoon as it attracts ants and other insects. Step7.

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Place raisins in a freshly sanitized 6.5 gallon fermenting bucket. Carefully strain hot banana liquid into the fermenting bucket, over top of the raisins. Top with water to 6 gallons, and add a few scoops of the banana mush. Cover with sanitized lid and air lock, allow to cool to room temperature (overnight).

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Start by boiling one quart of water. Put all the bananas, with their peels on, into muslin straining bags. This keeps all the fruit and pulp together, preventing it from floating in a mashed mess in your bucket. Add the hot water to the sugar to dissolve it. Pour the sugar water directly on top of the bananas.