BANANA WINE

Just 4 u

Ingredients:
4 lbs, of peeled bananas 1 gallon of water
½ lb. of banana skins 1 lemon, 1 orange
¼ lb. of raisins 3 lbs. of sugar
Yeast and nutrient

Method:
Use black or spotted bananas, whatever you can scrounge. Place bananas and fruit
peel into a cloth bag and put the bag, tied up, into a large saucepan or boiler with the
water. Bring to the boil, then gently simmer for half an hour. Pour the hot liquor over the
sugar and fruit juice, and when the cloth bag has cooled squeeze it with the hands to
extract as much liquor as possible. When all the liquor is lukewarm (70 degrees F.) add
the yeast. Leave it in a warm place for a week, stirring daily, then pour into a glass jar and
move to a cooler place; it will be a thick-looking mess, like a lot of soapsuds. Keep it
well covered and in a couple of months it will have a large sediment at the bottom.
Siphon off, then add the chopped raisins. Fit an air lock and siphon off again after four
months; by then it will have started to clear. Leave a further six months before sampling.
It improves the longer you keep it.