Just bottled some wine, so my cellar now contains a little over 100 bottles. I made a gallon of banana wine just out of curiosity, and it floored me. So I went out and got 25 pounds of fruit for a full 6 gallon batch.
So, I have 25 pounds of yellow/green bananas on my dining room table. Anything I can do to help in the ripening process? Also, what would you say to the girl bagging groceries who was perplexed by my purchase?
Depends on a lot of factors. I’d check them every couple of hours after the first day. They can ripen fast if conditions are right. I had some go from “slightly under-ripe” to “mushy” in less than a day once.
This recipe calls for 20 to 25 pounds bananas, sliced (skin and all) into 1/2 inch pieces. You put the chopped fruit into a muslin bag (or pantie hose) and simmer in 6 gallons water and 10 pounds of sugar (amounts from memory). You simmer for a while, add some citric acid, pectic enzyme, tannin, and other things. Put into a big bucket and pitch yeast.
After SG has dropped, transfer to carboy and ferment away. Rack monthly. Bulk age 6 months, then clear and bottle for six months bottle aging.