Banana pulp wine is prepared according to a specific recipe. The finished drink is dominated by a rich honey hue and a unique taste, unlike anything else. The difficulty lies in the weak juice secretion of the raw material. Otherwise, the banana winemaking procedure is similar to making a low-alcohol, slightly intoxicating drink from grapes, raspberries, apples, and other fruits.
Features of making wine from bananas
The main difficulties are related to the lack of sufficient juice. There is almost no it in a banana, which means you will have to take control of this process.This drink also uses food grade 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 banana is suitable for wine. The main thing is that they are ripe, without rot or mold. Fruits with skins covered with black dots contain more sugar than regular ones. All you need is peeled banana pulp, which is crushed to a mushy state in any available way. All that remains is to wash it thoroughly, pour boiling water over the container, prepare the ingredients and you are ready to start.
Simple recipe
To implement a 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 per 15 liters of banana mixture. If you couldn’t get a ready-made component, no problem: the fermentation starter is prepared from “dirty” fresh berries or raisins. You will need 100 grams of product.
Preparation
Peel ripe bananas that are not rotten and without traces of mold. Using a blender, hands, or a masher, grind the fruits to a puree consistency. A 15-liter wine bottle is thoroughly washed, then scalded with boiling water and wiped dry.
An indispensable component of fermentation is yeast, since without it banana wine cannot be made. You can take 100 grams of any berry (raspberries, cherries, currants), do not wash it, add 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 banana mash and place under a water seal.
Fermentation stage
Before fermentation begins, the puree is mixed with 5 liters of water, 1 kilogram of sugar and lemon juice. It is very important to achieve uniform distribution of components and obtain a homogeneous mass. Banana mash is prepared in an enamel bowl of a suitable container.
- Place the pan on the fire, gradually bring the temperature to 55 degrees. This indicator is maintained for an hour.
- Don't forget to stir the mixture to ensure even heating. Heating above 60 degrees is unacceptable, as it will inevitably lead to irreversible consequences.
- Next, the wort is cooled to a temperature of 25 degrees.
- Add remaining water, wine yeast or homemade starter.
- After mixing, the dishes are covered with gauze and left in a dark room (pantry, closet) at room temperature.
- The wort is stirred every 12 hours.
The beginning of fermentation is indicated by the appearance of foam and a slight yeasty smell after about 3 hours. After 4 days, the mixture must be strained using 4-5 layers of gauze, squeezed out, trying to get as much liquid as possible.
Next, add half a kilogram of sugar to the banana juice and mix. The composition is poured into the fermentation tank, trying to fill it to about 60%. This condition is mandatory: in the first days, foam is intensively released and gas accumulates.
As a simple valve (if there is no water seal), a medical glove with a carefully pierced hole in the finger will do. After another 5 days, the remaining sugar is added. This is done like this: drain a little wort, mix with granulated sugar to obtain syrup. Then pour it back into the container.
The final stage
The average time for preparing wine from bananas is from a month to two. The fermentation time limit is determined by the fall of the glove (the shutter has stopped gurgling). Then the finished wine is slowly poured into another vessel, trying not to disturb the sediment.
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 already fermented and filtered banana wine to modify the taste.
With orange and lemon
Citrus fruits enrich the taste of wine and add piquant notes to the finished drink. With orange it will be sweet and sour, with lemon it will be more sour. It is better to use juice by squeezing it from one lemon or orange. Juice is added during the preparation of the wort.
Further storage of the drink
Banana wine can be stored for about 3 years without damaging its taste. At the same time, make sure that no sediment appears and no bitterness appears.
The approximate strength of the drink is 9-12 degrees.
Banana wine is stored like regular homemade alcohol, in sealed bottles, in a dark place inaccessible to direct sunlight.
