Banana Wine

3-4 kg of bananas (4 would be better) (citric acid is is better because the the mash then remains bright).

Start the yeast another 3-4 days before, so that the wine gets going on the spot. Let the sugar, citric acid, antigel and yeast nutrient salt dissolve in the water and fill it into the fermenter. The bananas are then peeled, mashed and mixed with the water. Next, add the started yeast and close the fermentation container with the fermentation cap. The ripe banana with sugar spots is best. Ask for leftover bananas at the farmer’s market. The bananas may be brown, but not yet mushy. Maybe you can get the banana cheaper.

The fermentation temperature should be between 20-25 degrees.

Press after about 14 days and then continue fermenting the young wine.

Always make sure that there is enough water in the fermentation cap!!!

Stand warm until fermentation is complete. Next put cooled, a few weeks later drain from the yeast and sulfurize with 1 g of potassium pyrosulfite per 10 liters. If necessary, sweeten with sugar to round off the taste (approx. 20-50 g per l).

Baking time 20 min

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