jthomas
Active Member
Hi everyone,
I did today banana wine in 2 versions, one from my friend recipe with some minor changes and one simpler my version, end results should be very different both in flavor and color, so here we go
both for 1 gal DJ
Rich version (clear brown color)
1.5 kg banana flesh - discard all skins
2 L water
100g sultanas
200ml 3-bag tea I used black tea with mango bits
450g honey
500g soft brown sugar
2-cloves
4cm cinnamon stick
5cm vanilla pod
2 green cardamon seed
20g candided orange peel
2g dried lemo grass
1 tsp yeast nurtient
1 tsp youngs compound yeast
10g citric/malic acid
1 tsp pectalose
Sterylise all equipment, then:
Mix powders: nutrient, yeast compound, acids, pectalose,
Mash banana with hand blender with water sugar, honey
Put spices, orange peel, sultanas, lemongrass into DJ, add mix powders, then liquid banana-sugar mix, shake/swirl DJ, put airlock, say good bye for next 2-3 weeks
Poor version (bright yellow color)
1.5 kg banana flesh - discard all skins
2 L water
1kg white sugar
1g saffron threads
1 tsp yeast nurtient
1 tsp youngs compound yeast
10g citric/malic acid
1 tsp pectalose
Sterylise all equipment, then:
Mix powders: nutrient, yeast compound, acids, pectalose,
Mash banana with hand blender with water sugar, honey
Put saffron threads into DJ, add mix powders, then liquid banana-sugar mix, shake/swirl DJ, put airlock, say good bye for next 2-3 weeks
After vigorous/rapid fermentation finish, remove liquid from sediment to another clean/sterylised DJ or bucket, and leave for another 6-12 months to mature.
I did today banana wine in 2 versions, one from my friend recipe with some minor changes and one simpler my version, end results should be very different both in flavor and color, so here we go
both for 1 gal DJ
Rich version (clear brown color)
1.5 kg banana flesh - discard all skins
2 L water
100g sultanas
200ml 3-bag tea I used black tea with mango bits
450g honey
500g soft brown sugar
2-cloves
4cm cinnamon stick
5cm vanilla pod
2 green cardamon seed
20g candided orange peel
2g dried lemo grass
1 tsp yeast nurtient
1 tsp youngs compound yeast
10g citric/malic acid
1 tsp pectalose
Sterylise all equipment, then:
Mix powders: nutrient, yeast compound, acids, pectalose,
Mash banana with hand blender with water sugar, honey
Put spices, orange peel, sultanas, lemongrass into DJ, add mix powders, then liquid banana-sugar mix, shake/swirl DJ, put airlock, say good bye for next 2-3 weeks
Poor version (bright yellow color)
1.5 kg banana flesh - discard all skins
2 L water
1kg white sugar
1g saffron threads
1 tsp yeast nurtient
1 tsp youngs compound yeast
10g citric/malic acid
1 tsp pectalose
Sterylise all equipment, then:
Mix powders: nutrient, yeast compound, acids, pectalose,
Mash banana with hand blender with water sugar, honey
Put saffron threads into DJ, add mix powders, then liquid banana-sugar mix, shake/swirl DJ, put airlock, say good bye for next 2-3 weeks
After vigorous/rapid fermentation finish, remove liquid from sediment to another clean/sterylised DJ or bucket, and leave for another 6-12 months to mature.
