|By goGreen | July 21, 2011|
This recipe is easy and definitely a delicious one. Try it!
- Peel ripe bananas and slice thinly
- Measure. To every one part sliced bananas, add one-and-one-a-half parts water.
- Boil for 30 minutes or longer depending upon the quantity of the pulp.
- Add sugar to the extract (one part sugar to every three parts extract).
- Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees. Brix.
- Allow to cool.
- Place in clean glass container or demi-johns.
- Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
- Plug mouth of demi-john with a clean piece of paper to protect from dust.
- Ferment for a mouth.
- Siphon out the clear fermented liquid.
- Filter and transfer to a sterilized oak barrel for aging
- Cover hole with a wooden plug and seal with melted paraffin
- Age for two years or longer.
- Clarify the wine with eggwhites (eight eggwhites for every 30 liters of wine) by heating the aged wine in stream bath or heating the age wine in steam bath or a double boiler to a temperature of 55-60 degrees Celsius while adding the well-beaten eggwhites.
- Stir to maintain the temperature to 15-20 minutes.
- Filter the wine and bottle by siphoning into clear and sterilized bottles.
Source: Department of Agriculture