Banana Wine
If you love bananas, then you are going to love this wine! It has lots of the banana fruityness with a gentle sweetness. It's a gorgeous yellow wine that screams out banana!

3lb (1.5kg) Bananas - Really Ripe
1 Lemon
1 Orange
1 1/2lb (750g) Brewing sugar (Dextrose)
1 1/2lb (750g) Granulated sugar
1 gallon (8 pints or 4.5 litres) boiling water
1 tsp All purpose white wine yeast
1 tsp Yeast Nutrient
1 tsp Pectic Enzyme
Fermentation Stopper

Equipment: (We have a fruit wine starter kit if needed for £25)
Brewing Bucket
Demi-John with Air-Lock
Straining Bag
Bottles Corks Corker

1 - Put the water into a 10 litre preserving pan and bring to the boil.
2 - Slice the bananas into rounds about 1cm thick.
3 - Put the banana slices into the mashing bag & lower into the boiling water.
4 - Gently simmer for 45 mins.
5 - Remove the bag of bananas from the boiling water.
6 - Pour the banana infused water into a clean sterilised bucket.
7 - Add both sugars and stir until dissolved
8 - Add the juice and zest of the Lemon & Orange & stir.
9 - Cover and leave to cool to 20°C.
10 - Add the pectolase & yeast nutrient and stir.
11 - Take a sample and a reading with your hydrometer and keep this safe
12 - Then sprinkle on the yeast.
13 - Loosely put the lid on and put it into a warm cupboard (20°C) for 7 days.
14 - Siphon the wine into a sterilised Demi-John & pop in the airlock.
15 - Put this back into your warm place (20°C) until no more bubbles pass through the airlock. Approx 2-4 weeks.
16 - Once fermentation is complete, check with a hydrometer it should be below 1.000.
17 - Rack off into a clean sterilised Demi-John.
18 - Add the fermentation stopper to the wine (as per the instructions on the packet) and replace the airlock.
19 - Swirl the wine around in the demi-john. You will notice lots of bubbles and gas being released.  This is trapped CO2. This needs to be removed to aid the clearing process.
20 - Swirl the wine around in the demi-john 3 more times, swirling for 30 seconds and then leaving to settle for 10 minutes in between swirlings.
21 - Put the demi-john somewhere cool for 2 days (preferably below 18°C) to allow the Fermentation Stopper to kill any remaining yeast - swirling once daily.
22 - After 2 days, add the Finings (as per the instructions on the packet), then put the demi-john somewhere cool and where it won’t be disturbed for 2 weeks (preferably below 18°C) to allow the wine to clear.
23 - Once clear, take the final hydrometer reading. This will tell you the ABV % of your finished wine.
24 - Bottle and ideally leave for 6 months for its full flavour potential to be reached.

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