Banana wine

[reefman]

I've been cleaning out the freezer to make room for the Christmas Turkey and Ham.
I've got about 20 plus pounds of bananas I'd like to make into wine.
I've c=scanned through the recipes forum, found a few recipes, but I was wanting to see who's made a batch recently and your recipe.
Anyone want to share?

Also, the main difference I see in the recipes I have is that some boil down the bananas and strain the juice out, while others just slice them up and through into the primary.
What's the preferred method?

 

[Julie]

I haven't made a banana wine but I won't boil the fruit, you lose flavor when you boil the fruit and banana is a pretty mild flavor to begin with

 

[beano]

Last year I made a banana wine, more or less dragon blood style, and it came out pretty good. Great banana taste and smell. About 12 lbs. bananas, frozen then thawed, sliced in a mesh bag added to three gallons of water. Sugar to Sg of 1.085. It did take about three or four months to clear up.

Beano Joe

 

[reefman]

Julie,
Thanks, I didn't think about losing flavor. I won't cook them.
Beano,
Did you peel the bananas or leave the skins on? I'm seeing most comments on other threads doing it both ways, but I suspect more flavor with peels on?

 

[beano]

Julie,
Thanks, I didn't think about losing flavor. I won't cook them.
Beano,
Did you peel the bananas or leave the skins on? I'm seeing most comments on other threads doing it both ways, but I suspect more flavor with peels on?

Reefman,

Skins on, fully dressed! I did cut off the ends though. Try to slice while they are still frozen/partialy frozen or you will have a squishy mess.

Beano