Banana And Malt Wine
Servings:
Not Available
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
1.5 k bananas
225 g malt extract
1 tsp citric acid
1/2 tsp tannin
1 – 1.5k sugar
pectin-destroying enzyme
yeast nutrient
activated yeast
water to 1 gallon
STEP BY STEP:
Thinly slice the bananas in their skins and boil slowly for 30 minutes
in 2 litres water.
Place malt extract and sugar into the initial fermentation vessel and
strain the banana liquid onto them. Stir well to dissolve the sugar.
When cool (21C) add the acid, tannin, nutrient and yeast. When the
fermentation is well underway, add the pectic enzyme in accordance with
supplier’s instructions.
Seven days later siphon into a 1 gallon fermentation jar. Top up with
water and fit airlock.
Ferment out in normal way. Rack as necessary in due course.
