Orange and Banana Wine
This recipe produces a dry white table wine.
Recipe for 1 Imperial gallon.
8 oranges
2 lbs of very ripe bananas*
1 cup of Wild Berry White Grape Base or white grape concentrate.
3 cups of sugar
1 tsp pectic enzyme.
1/2 tsp grape tannin
1 tsp yeast energizer
1 tsp yeast nutrient
1 pkg Lalvin EC-1118 wine yeast.
Squeeze the juice from the oranges. Peel and chop the bananas
into chunks and simmer them for 30 minutes in 4 cups of water.
Put the sugar in a fermenting bucket and strain the boiling liquid
onto it. Stir well to dissolve the sugar. Add all other ingredients
except the yeast and pectic enzyme.Fill up to 1 gallon with
cold water. Check the temperature and add yeast if below 90º
Farenheit. Fit an air lock and ferment at 70º - 75º
F. When the fermentation is almost ended ( about 3 weeks) add
1 campden tablet, then 5 days later siphon into another1 gallon
jar and top up with cooled pre-boiled water. Fit airlock and move
to a cool place. The wine may take a little time to clear. Keep
racking when sediment forms until the wine is clear. You can use
finings to help clear the wine faster. This will make a dry wine.
Add wine sweetener and conditioner if you like a sweeter wine.