2 easy homemade banana wine recipes
Banana pulp wine is prepared according to a specific recipe. The finished drink is dominated by a rich honey hue, a unique taste unlike anything else. The difficulty lies in the poor juicing of raw materials. Otherwise, the procedure for banana winemaking is similar to making a low-alcohol, slightly intoxicated drink from grapes, raspberries, apples, and other fruits.
Features of making wine from bananas
The main difficulties are associated with the lack of sufficient juice. There is almost no banana in it, which means you will have to take control of this process. This drink also uses edible citric acid, which not only does not inhibit 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
Any bananas are good for wine. The main thing is that they are ripe, without rot, mold. Fruits with a skin covered with black dots contain more sugars than normal ones. You only need banana pulp, peeled from the skin, which is crushed in any available way to a mushy state. It remains to thoroughly wash, pour boiling water over the container, prepare the ingredients and you can start.
Simple recipe
To implement the 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 was not possible to get the ready-made component - it does not matter: the fermentation sourdough is prepared from "dirty" fresh berries or raisins. You will need 100 grams of the product.
Training
Ripe, not rotten and without traces of mold, peel the bananas. With a blender, with your hands, chop the fruits to a puree consistency. A bottle for wine with a capacity of 15 liters is thoroughly washed, then scalded with boiling water and wiped dry.
An indispensable component of fermentation is yeast, because without it, banana wine will not work. It is allowed to take 100 grams of any berry (raspberry, cherry, currant), do not wash, cover with sugar and pour a glass of raw water.
After 3 days, the improvised yeast left under gauze in a dark place will be ready. All that remains is to mix them with the banana wort and place them under a water seal.
Fermentation stage
Before the start of fermentation, mashed potatoes are mixed with 5 liters of water, 1 kilogram of sugar and "lemon". It is very important to achieve an even distribution of components, obtaining a homogeneous mass.Banana wort is cooked in a suitable enamel bowl.
- Put the pan on fire, gradually bring the temperature to 55 degrees. This figure is kept for an hour.
- Do not forget to stir the mixture, achieving uniform heating. Heating above 60 degrees is unacceptable, since it will inevitably lead to irreversible consequences.
- Then the wort is cooled to a temperature of 25 degrees.
- Leftover water, wine yeast or homemade sourdough is added.
- After mixing, the dishes are covered with gauze and left in a dark room (closet, closet) at room temperature.
- The wort is stirred every 12 hours.
The beginning of fermentation is evidenced by the appearance after about 3 hours of foam and a slight yeast odor. After 4 days, strain the mixture using 4-5 layers of gauze, squeeze out, trying to get the maximum liquid.
Then add half a kilogram of sugar to the banana juice, mix. The composition is poured into a fermentation tank, trying to fill up to about 60%. This condition is mandatory: in the first days, foam is released intensively, gas accumulates.
As a simple valve (if there is no water seal), a medical glove with a neatly punctured hole in the finger will do. After another 5 days, the remaining sugar is added. It is done like this: a little wort is drained, mixed with granulated sugar until a syrup is obtained. Then re-fill the container.
The final stage
The average time for making banana wine is from a month to two. The limiting period of fermentation is determined by dropping off the glove (the shutter has stopped gurgling). Then the finished wine is slowly, trying not to disturb the sediment, poured into another vessel.
If fermentation does not slow down after 50 days, the liquid phase must be separated from the thick mass that falls to the bottom, otherwise the taste of banana wine will be spoiled. Bitterness in wine is unacceptable.
Sometimes sugar or alcohol is added to the fermented and filtered banana wine to modify the taste.
With orange and lemon
Citrus fruits enrich the taste of wine, add spicy notes to the finished drink. With orange it will be sweet and sour, with lemon - more sour. Better to use the juice by squeezing it out of one lemon or orange. The juice is added during the wort preparation stage.
Further storage of the drink
Banana wine can be stored for about 3 years without sacrificing taste. At the same time, they make sure that no sediment appears, that bitterness does not appear.
The estimated strength of the drink is 9-12 degrees.
Banana wine is stored, like ordinary homemade alcohol, in sealed bottles, in a dark place out of direct sunlight.
