Raga: Banana Wine Recipe

January 24, 2020

Copied with permission from https://www.arishtam.com/product-page/aristam-homebrewing-guide and https://www.amazon.in/Arishtam-HomeBrew-Probiotics-Indias-homebrew-ebook/dp/B07WSXSCQY

 

 

 

Any fruit can be pulped and made into wine. The banana recipe can easily be modified to use pineapple, mango, apple etc.

 

Ingredients: (per liter)

 

  1. Banana (overripe bananas are preferred whose skin have started browning but not rotten) ½ kg,

  2. White grape juice ½ liter,

  3. Orange & Lemon juice (to regulate pH) quarter to half a cup,

  4. Sugar 200gm,

  5. Tannin (oak, tea leaves, banana skins etc.),

  6. Pectin Enzyme half teaspoon,

  7. (Optional):

    1. Wine yeast,

    2. Campden (potassium meta-bi-sulphite),

    3. Amylase enzyme,

    4. Yeast nutrients,

    5. Acid blend,

    6. Spices (to taste).

 

Process

Day 1

 

  1. Peel the bananas if carbide or pesticides are used. If they are homegrown organic, then one can wash them and use the peel (Adds tannins and golden color). Try to cut them in small pieces without mashing them. The goal is to increase the surface area for the yeast to eat them.

 

  1. If there is excessive mold damage, then we can boil the bananas for 30 minutes. Keeping them tied inside a cloth bag will prevent charring or off flavors. Campden (1/2gm for 4 liters) is added commercially to kill wild microbes and to avoid the hassle of boiling fruit.

 

  1. Add grape juice to add to the body and water to make the volume to about 1.5 liters (Banana has heavy sediments which leads to a lot of wine loss)

 

  1. Add some enzymes (Pectinase & amylase). Pectinase helps to loosen the binding between the cells and amylase will remove the starch haze seen with a few tropical fruits.

 

  1. Add sugar until the hydrometer reading is 1.100.

 

  1. Regulate the pH to 4.0 using a pH meter, acid blend (decreases pH) and CaCO3. (increases pH)

 

  1. Cover with a lid and wait overnight for Campden to dissipate away.

 

Day 2 onwards

  1. Time to add yeast, yeast nutrients

  2. Stir twice everyday so that the top layer does not develop mold.

  3. Refer to basic grape wine recipe for rest of the steps. Move to secondary fermenter once the hydrometer reads ~1.040

  4. Keep in the secondary for about 4 to 8 weeks to get a clear golden color beverage. (Follow the grape wine steps for the rest of the process)

 

Notes: Banana does not have juice, so cut the fruit instead. As a result, the pulp is left in the wine, which leads to heavy sediments. These sediments clear naturally within two to three weeks.

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