Banana And Fig Tokay

Banana And Fig Tokay

Banana And Fig Tokay

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Time to make:
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Calories per Servings:
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200 g dried figs
450 g raisins
900 g sugar
1/2 tsp tannin
2 lemons
2 tsp tartaric acid
2 k ripe bananas
4 liters
petric enzyme and campden tablets
tokay yeast and nutrient


Peel the bananas, slice them and boil them with the figs for 20 minutes.
Pour into a mashing big, add the chopped raisins and when cool, the
acid, tannin, pectic enzyme and one Campden tablet.
Next day add the lemon juice, nutrient and yeast, and ferment on the
pulp for 5 days.
Strain out the solids, stir in the sugar, pour into a fermentation jar,
top up, fit an airlock and ferment down to SG 1.016. Rack into a clean
jar and add 2 Campden tablets to terminate fermentation.
After 2 weeks, rack again, and again after a further 2 months. Keep for
9 months before bottling.
Serve this sweet and strong wine as a social wine.

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