Banana wine recipe | Easy homemade banana wine 

I’m in my early fifties and have been home brewing since I was 19 or 20. A few tips: 1- When brewing with fruit, stir the fruit in twice a day to avoid mold. It’s called “breaking the fruit cap”. 2- To reduce mess and make it easier to separate out the fruit, put it in a mesh bag. To break the fruit cap, simply push down the bag repeatedly 3- To make a boil more manageable, boil the fruit in half the water, dissolve the sugar in that, pour the rest of the water cold into the fermenter and add in the hot (or cooled down) fruit must by pouring that in the mesh bag. Or: allow the must to cool, open the empty mesh bag over a strainer in your bucket, pour the must into that. Once enough liquid has strained through and all your fruit is in, tie the bag closed. Remove the strainer, add the rest of your water. Or: put your fruit in the bag, toe it closed, sit that in boiling water. Transfer the bag to your fermenting bucket, add the rest of the water. 4- invest in a 1-step sanitiser. Sanitise your bucket, spoon etc in that. It makes your brewing process safer. 5- invest in an autosiphon. It reduces the risk of oxidising your wine. 6- as soon as your fruit is out, transfer to growlers/demijohns/carboys. 7- use less sugar during fermentation. You said your wine is very sweet. A must that’s too sweet will give your yeast a very hard time and stressed yeast means higher chances of off flavours, stalled fermentation etc. You can always add in more sugar later (that’s called back sweetening) 8- please invest in the very low cost of a hydrometer and cylinder. It takes the guesswork out of brewing and allows you to diagnose a lot of possible problems with home brewing, tells you when fermentation is done, helps you when back sweetening, makes it easier to repeat a recipe regardless of temperature variations between batches… etc 9- keep a few bottles for 6 months or even a year. You’ll be amazed at how good it’ll be by then. 10- invest in swing top bottles or in synthetic corks and a bottle corker: makes it easier to jeep your wine longer if you make more wine. The seals are airtight and your wine will age better. 11- invest in a bottling wand. It’ll make bottling SO much easier and less messy. Bananas have a reputation for producing a lot of sediment but yeast love them. So: a little more loss than wines made from juice or from other fruits. The materials I’m recommending you buy are relatively cheap and can be re-used over and over and over. Happy brewing!

i plan on making banana, pumpkin wine. (just waiting on pumpkins). i would stir primary fermenter 2 times a day. for 7-10 days. then rack it into carboys for about 1-2 weeks then rack it again. then let sit for a month or more. ill look at how much sediment has formed every week to decide if it needs to be racked again. more dead yeast may form. when i rack the wine, i try not to introduce any air best i can. after that process is done ill rack it into growlers like ur using. i dont bottle it from there but when i crack a growler for drinking, i could place some in bottles but it dont last long after opening ;) i may use less steps and not worry about measuring when i make my home wine. i experiment with suff i dont hear about ppl using. such as my new batch i just racked. its swiss chard and carrots and i also added a hand full of raisins. so far it dont taste bad but will it taste good lol if not, the distiller is being prepped ;)

That's a lot of bananas, lol! It's fine tho I guess since you peeled them off... great color there in the end! My 5L batch of banana wine is in its 5th day of primary fermentation, still going strong...I suppose it'll take 9-10 days as well. I left the peel on but I put the bananas into a brewing bag after boiling them, squeezed them good and strained them. Interestingly enough, my bananas turned kind of reddish pink during the boiling and the must was actually a quite appealing dark amber color, probably due to the peel having been boiled as well and the 150g of raisins and I used pomagranate tea. Added 1.4kg of sugar, the pectic enzyme, the yeast nutrient and this thing went off!! It actually developed a thick layer of foam on top, and not just regular foam but almost like a fruit cap even though I put only the liquid into the fermentor. I swirled the jug to break it apart a bit during the first 3 days. Anyway...cool video!! 👍 I would only suggest getting and using a hydrometer...that way you can have more control over the fermentation and mix the must to your desired outcome. I did measure the gravity of pure banana water, or rather banana tea, before adding the sugar, since it had cooled down...and, regardless of bananas having plenty of sugar, it was only 1.018. I wanted it to either remain slightly sweet or go fully dry at around the alcohol tolerance of the yeast I was using, which was 16%. 600g of table sugar adds 46 gravity points in 5 liters, I was shooting for the 1.125 starting gravity because that would give me potential ABV of almost 17% so if the yeast goes above its alcohol tolerance, the wine will be dry but I could back-sweeten it with impunity. On the other hand, if the yest goes up to 16% which is officially its upper limit, then the wine will remain sweet enough for me.

Superb!!!!!!

So today I started a 5 gallon (~18 liters) batch of banana wine. First time I haven't let the fruit sit in the mesh bag for a few days, like with strawberry & fig. That was different and uncomfortable but challenging and fun. The resulting slurry is a brown sugar infused banana-raisin-white sugar candy mix. It's one step away from caramel. It is thick, like a bisque sort of texture. Can't wait to watch the fermentation. I've heard it's epic.

Wooooooow! Cin-cin!!!👏👏👏👏👏

2 things that I would do different, I would add pectic enzyme and I would add the lemon rind. Im sure you will be happy with the product though.

Great video. Love it. Would you mind sharing the specific yeast you used to make this wine?

very nice your banana wine. i want ask you about yeast what kind of yeast. could you please explain about yeast. thanks a lot

Love from India

Superb

Luar bisa tutorialnya ,saya sudah melakukanya 2tahun yg lalu,banana wine sangat nikmat ,salam kenal dari indonesia

I am Spanish and I am translating this question, can you tell me the quantities and at what time the lemon raisins are added to the tea and how much longer it is left on the fire, and also how much sugar and at what time, and how much water in liters thank you

Hi there.... Great video... Would you mind if you can give the exact ingredients and measurements?

Because you add tannins twice, raisins have tannins and so does tea, why do you do it? Do you have a complete recipe?

I am interested for banana wine business and this could help me a lot.I tried the recipe but my wine is cloudy .How can I make it golden brown？

Where can I find those utensils to buy.

Helpful hint: leaving out the banana skins is a mistake while they're very bitter if you try to eat them most of the aromatic oils are in the skin and add significantly more banana flavour to the wine.

Yes you solved my POT dilemma!

is it 15 liters of wine or 15 liters of water? how much water should be added please?))

Good girl 🥳🥳. Pls try to do grape wine

Have you just moved in, or you broke into brand new estate? There is nothing on the bench...................nevere seen kitchen like this before :-) Luv the video BTW 🙂

👍👍👍👍👍👌👌👌👌👌 I tried it , but after three days fermentation process stopped. Is it possible anyhow that fermentation completes in three days? 🙏

Cheers Ana, did you gave a mix once or twice a day in first fermentation.

Hi Can you make video about grape stomp at home and making wine please?

4:41 hey ana! And if you put this second amount of water when you finish the banana cooking process, because how will you have to wait to lower the temperature of the wort to add the yeast and this second amount of water I think would speed up the process a little.

20 litters Of bench ( 2.5kg banana or apple / 3.5 kg sugar/20 gram (bakers dry) yeast 11 gram (red star wine) yeast need 50 days to ageing ! when it will done ... you will get 15% crystal clear wine! my five years experience

Is it possible to use fresh grapes instead of raisins, if so, how much would be needed. Going to try this next week incorporating Edda's comments also.

How banana wine taste it is?

Can I use bread yeast

Tea gives you tannins.lemon gives you acid blend.

Have you drank it all yet?

Hii if you would like to grow your channel I am here for you

Hola

Make dragon fruit wine pleaseee

Hi Ana, You're so cute and beautiful, can you adopt me as your Subscriber!! :) Nice and warm and friendly presentation indeed. Hope Someday I'll try. I think you should have a hydrometer. Best wishes to you and your family. Stay safe.

t bags - tanin

Hi

With the amount of ingredients you should of made at least 4 gallons of wine what a waste only having five bottles of wine

Hi Ana, You're so cute and beautiful, can you adopt me as your boyfriend ?

What is that accent🤔