How to Make Banana Wine Recipe

If you want your sweet wine to be the sweetest of the sweetest, this banana wine recipe is for you!

Banana homemade wine is the quintessential summer beverage, and this homemade banana wine will be loved by all your dinner party buddies.

Fruit wines like this will bring the banana flavor to life!

Ingredients:

• 6 ripe bananas, peeled and sliced
• 2 cups of sugar
• The juice of 1 lemon (approximately 2 tablespoons)
• 1 packet of wine yeast or 1 teaspoon of yeast nutrient
• 2 quarts of water
• 2 cinnamon sticks (optional, for added flavor)
• 5 cloves (optional, for added flavor)
• 2 crushed Campden tablets
• Straining bag

Pro tip: Experiment with different fruit wine recipes or different types of yeast, such as champagne yeast, for a dryer taste.

Instructions:

Preparation

1. Peel and slice the bananas.
2. Place the banana slices in a large glass jar.
3. Add sugar, lemon juice, yeast, and water.
4. If desired, throw in some cinnamon sticks and cloves for added flavor.

Cooking

1. Cover the jar with a lid or cloth and let it sit for two weeks.
2. Stir the mixture occasionally to help fermentation.
3. After two weeks, strain out solids and transfer liquid to bottles.
4. Let it rest for another month before enjoying your homemade banana wine.

Serving

For serving to guests, banana pairs lovely with light appetizers or small pieces of fruity desserts.

If you’re not happy with your finished wine, however, try adding more sugar or more water to your homebrew wine.

Sometimes it could be tricky your first time brewing, especially during secondary fermentation.

Therefore, try different recipes that yield a dry wine or a sweeter wine.

Fermentation:

Fermentation may be the trickiest part of this process.

You’ll need to keep your primary fermenter at room temperature, as a warm place allows bacteria to grow.

A cool place will also affect the fermentation, so it is best to keep your fermentation vessel in its preferred environment.

When you originally ferment, the acid blend will need to be watched closely, as you may need to add more pectic enzyme to help the process along.

Watch your potassium sorbate levels, and make sure you’re regulating the fermentation so you do not end up with a higher alcohol content than you originally planned.

After primary fermentation, it is still possible to adjust your flavor, whether it be the citric acid amount of you want to add more white sugar for more banana flavour.

Anything goes, but once that water lock is in place for 10 months, it will be tricky to add ingredients.

After fermentation, transfer your brew to a clean container, such as an empty gallon of water.

Tips and Variations:

• Save the banana skin for a yummy non-alcoholic variation. You’ll need a large stockpot, 2 ounces of sugar, banana peels, and golden raisins. Fill the pot with boiling water and add the sugar solution to the hot liquid. Mix and add your peels and raisins for taste. This South India staple, known as mulled wine, is the perfect treat for those cooler summer nights.
• For a healthier approach, use organic bananas.
• Use a food processor for an easier approach to chopping and dicing.

Try It Yourself

Overall, crafting your own wine doesn’t have to be complicated. Now it’s your turn, so go out and make something that will be sure to impress!

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