• 4 - 5 lbs of Bananas
• 4 oz White Grape Concentrate
• 6½ pts Water
• 2¼ lb Sugar
• 3 tsp Acid Blend
• ¼ tsp of Tannin
• 1 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• 1 Crushed Campden Tablet
• 1 pkg of Lalvin EC 1118 Yeast

1. Slice the bananas and skins into ¼" slices and discard stems. Meanwhile, bring water to boil in a pot, add the sliced bananas and simmer for ½ hour. Add sugar to the primary and pour hot liquour from pot through a straining bag into primary over the sugar, stir to completely dissolve the sugar. Tie straining bag and leave in primary. Add cold tap water to make one gallon.
2. When the must has cooled down to room temperature (72ºF), add all remaining ingredients except yeast and cover for 12 hours. Add activated yeast. Cover primary and fit with airlock.
3. When ferment reaches an SG reading of 1.020 (3-5 days), lightly squeeze the bag to extract more juice, and discard pulp. Rack off of sediment into clean sanitized carboy (secondary), attach airlock.
4. Fermentation will continue for about 2-3 weeks. When I made this wine it only took 10 days total to completely ferment dry, depending on what yeast you use. When fermentation has stopped, syphon off sediment into clean carboy, degass and allow wine to clear. Reattach airlock.
5. To aid clearing syphon again in 2 months and again if necessary before bottling. Allow wine to age 6 to 12 months before drinking. Sample the wine before bottling to see if it needs more aging.

• 4 - 5 lbs of Bananas
• 4 oz White Grape Concentrate
• 1 oz Ginger Root (bruised)
• 1 oz Cloves
• 6½ pts Water
• 2¼ lb Sugar
• 3 tsp Acid Blend
• ¼ tsp of Tannin
• 1 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• 1 Crushed Campden Tablet
• 1 pkg of Lalvin EC 1118 Yeast

1. Slice the bananas and skins into ¼" slices and discard stems. Meanwhile, bring water to boil in a pot, add the sliced bananas and simmer for ½ hour. Add sugar to the primary and pour hot liquour from pot through a straining bag into primary over the sugar, stir to completely dissolve the sugar. Tie straining bag and leave in primary. Add cold tap water to make one gallon.
2. When the must has cooled down to room temperature (72ºF), add all remaining ingredients except yeast and cover for 12 hours. Add activated yeast. Cover primary and fit with airlock.
3. When ferment reaches an SG reading of 1.020 (3-5 days), lightly squeeze the bag to extract more juice, and discard pulp. Rack off of sediment into clean sanitized carboy (secondary), attach airlock.
4. Fermentation will continue for about 2-3 weeks. When fermentation has stopped, syphon off sediment into clean carboy, degass and allow wine to clear. Reattach airlock.
5. To aid clearing syphon again in 2 months and again if necessary before bottling. Allow wine to age 6 to 12 months before drinking. Sample the wine before bottling to see if it needs more aging.

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