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JoeReal 07-16-2005 03:20 AM

Banana wine my style
One of the problems of making banana wine is that bananas will lose their aroma once you process them into wine. Here's my technique of making banana wine that retains its aroma.

Per one gallon wine:

4 lbs bananas, Chiquita or Dole
2.25 lbs brown sugar
3 tsp acid blend
1 tsp Yeast nutrient
1 packet complete enzyme
1 packet wine yeast, Lalvin D47
enough clean cold water

Peel off bananas and place unto large pressure cooker. Add 2 tsp acid blend, and mash it. Add 1 cup water. Seal off pressure cooker and put on high heat until the relief valve pops up. Then set to medium heat and cook for 15 minutes. Then take pressure cooker to kitchen sink and quickly cool down by running cold tap water over pressure cooker for 5 minutes. Remove cover, add 2 cups clean cold water, mix, then add 1 tsp acid blend and 1 packet complete enzyme. Place cover back, and let stand for 2 hours.

Explanation: The above steps has not been done by any wine makers that I know of, and if they did, they must have read my recipe or posting elsewhere. The above steps illustrates a simple acid hydrolysis using ordinary kitchen tools. We know that bananas already have sugar but it still has a lot of complex carbohydrates that can make wine cloudy. The low acid at high temperature and pressure breaks down the starches and other complex carbohydrates in the banana into sugars, increasing the yield of sugar. The next step where we have added complete enzyme (composed of amylase, pectic enzyme and amylo-glucosidase) will further breakdown other starches and carbohydrates and pectins to help make very clear wine, and also increase yield of sugars from banana's complex carbohydrate components, those that have escaped acid hydrolysis step. The enzymatic reactions using amylases are best done at temperature of 122 deg F, and the above step of cooling down should end up at that range of temperature. The resulting mixture would be pinkish in color with very strong banana aroma.

Open pressure cooker, add 2.25 lbs of sugar, and enough clean water to make one gallon and 1 pint. Stir to dissolve the sugar. You may need to warm up slightly to dissolve the sugar as you stir. Cover and let it cool until as warm as body temperature.

Transfer the contents unto your primary fermenter, add 1 tsp yeast nutrient, the yeast, and stir. Cover the primary fermenter to keep out flies, then after 5 days transfer unto the secondary fermenter that has an air trap. Rack off after a month, and then rack off again after 2 more months. The wine should be drinkable at this stage, but one year after you started fermentation, it would taste really good. (Primary and secondary fermenters are not to be confused with alcoholic and malo-lactic fermentation. To understand these terms, check out Jack Keller's site:

Note that there is no need to use any sulfites or campden tablets as we basically have sterilized the bananas during the pressure cooking process. This makes for a wine that is drinkable in quicker time, and the only sulfites on it will be naturally coming from bananas. Minimum sulfite content, are good for the 2% of the population who are sensitive to sulfites.

MediaHound 08-31-2006 02:15 PM

Re: Banana wine my style
Sherry wine tips from Joe in this thread:


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Re: Banana wine my style
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shilisha 08-31-2012 02:59 AM

Re: Banana wine my style
Banana wine?It's hard to worth trying.

G.W. 08-31-2012 11:41 AM

Re: Banana wine my style
any homemade wine is my style :08:

RandyGHO 08-31-2012 03:13 PM

Re: Banana wine my style
Banana wine sounds interesting.

I just finished my last batch of muscadine wine for the year and I am glad of that. Let the birds have the rest of them.

Capitum 09-05-2012 12:00 AM

Re: Banana wine my style

Originally Posted by shilisha (Post 203764)
Banana wine?It's hard to worth trying.

I do grape and other fruit wines, and I did a 5-gallon batch of banana back in college... the bananas impart a 'thickness' to the wine and I had heard that sometimes a banana or two may be added to other wines that are too thin (watery). I found that it all depended on the flavor of the other wine, sometimes you could still taste the banana. And the 5-gallon batch ended up being very thick, like cough syrup. I considered it undrinkable, but my neighbors stepped up like champs. I did not use the process described by the OP, that sounds interesting.

TheWineBrewer 08-24-2014 07:33 PM

Re: Banana wine my style
I have a great video on how i made banana wine here:

Slim49 03-12-2018 12:18 PM

Re: Banana wine my style
Yeah! Joe!
I incorporated some of your begining techniques.
I have in 4 batches since the 90's never had any Bananna flavor or taste!
So, I have high hopes!
Just mashed up 30 lbs last night.
Thanks much.

alanyeka 07-16-2021 03:14 AM

Re: Banana wine my style

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