Banana wine history
Banana wine tastes like a sweet life. In addition to this, it is also a taste of health and great benefits for the human body. After all, it is a banana wine that contains a large amount of potassium and manganese, rich in vitamins B6 and C and dietary fibres.
Due to this composition, this alcoholic drink is useful for vessels, heart, intestines and stomach, as well as organs of vision. The recipe itself appeared in East Africa, it was there that they began to prepare the drink by mixing banana pulp, fermented products, white wine and raisins.
Today banana wine is very popular all over the world due to its exotic essence and low alcohol content (approximately 8%). Let’s see my best homemade wine recipe.
USEFUL PROPERTIES OF WINE FROM BANANAS
- As you may have guessed, this wine is also very useful for the human body, it includes a large amount of potassium, which contributes to lowering blood pressure and is an excellent prevention of hypertension.
- In addition to this, the use of potassium is to improve brain activity. It also protects nerve cells from overstrain and is able to prevent cerebral haemorrhages.
- Banana wine is an excellent source of vitamins A and C, also contains B vitamins, which make it a nutritious alcoholic beverage.
- The benefits of vitamin A are to nourish the optic nerve and restore vision, and vitamin B5 interferes with damage and deterioration of the intestinal walls because it takes part in the synthesis of specific fatty acids that cover the inner walls of the small intestine.
- As for the other vitamins, they help the human body to absorb calcium.
Step by Step Cooking
- Unwashed, previously moved raisins fall asleep in a glass jar. There we also add 25-30 g of granulated sugar and pour 245-260 ml of water.
- Stir the ingredients thoroughly, then cover the container with gauze and send it to a warm, hidden place from the sun for about 3-4 days. Sourdough will be ready when you feel a slight tangible sour smell, foam appears and a faint hiss becomes audible.
- Ripe bananas are peeled and ground to a mushy state. The flesh can be crushed with hands or a wooden rolling pin, as well as through a meat grinder.
- Pour about 5 litres of water into an enamelled pan and pour a kilogram of sugar into it. Thoroughly stir the liquid, trying to dissolve the grains of the latter.
- There we also add citric acid and mashed bananas. Stir all ingredients until a homogeneous viscous consistency.
- We send the pot with the contents to low heat and heat the wort to 54-58 degrees. Maintain the specified temperature for an hour, periodically stirring the mush in order that it remains homogeneous and to avoid the appearance of lumps.
- Cool the wort to a temperature of 24-27 degrees, then pour the remaining water and add the leaven.
Second Fermentation stage
- Thoroughly mix everything, cover the pan with gauze and send it to its previous dark place for about 4-5 days. Approximately 6-8 hours after the start of fermentation, a foam and a perceptible odour of fermentation should appear on the surface of the wort. Do not forget to thoroughly stir the mass every day with a clean hand or with a wooden spatula.
- Strain the fermented wort through multi-layer gauze, while squeezing the formed cake well, trying to squeeze out as much liquid as possible. If necessary, repeat the procedure twice.
- Add half a kilogram of sugar to the purified liquid and mix everything well.
- The resulting mixture is poured into the fermentation tank, filling it up to a maximum of 60 per cent volume.
- Install a water seal – you can use a medical glove, after making a small hole on one of the fingers.
- We place the container in a dark place where the temperature does not drop below 18-20 degrees and leave the mass there until the end of the fermentation process.
- After five days after installing the water trap, add the remaining sugar. To do this, it is necessary to pour 200-240 ml of the wort from the container with the help of straw and dissolve the sugar in it, then return the resulting syrup to the fermentation tank and re-install the hydraulic lock.
- Waiting for the end of fermentation. On average, banana wine wanders anywhere from 40 to 50 days. Fermentation is complete when carbon dioxide stops being released and a layer of sediment has formed.
Third The final stage
- Carefully pour out the young wine with a tube, trying not to touch the sediment at the bottom of the tank.
- We taste the drink. If necessary, sweeten with sugar or fix it with vodka or alcohol. Fastening with alcohol contributes to longer storage, but at the same time makes the taste slightly harsh and increases the strength of home alcohol. In the case of the re-addition of sugar, again strengthen the water seal and return the vessel to its original location for about a week.
- Spill the finished wine in three-litre glass jars, while filling them at the very neck, to minimize contact with oxygen.
- Hermetically close the banks and put them in the fridge or any other cool place.
- Allow the alcohol to ripen for at least 4 months, and preferably 7-8. Longer exposure will definitely improve the taste of the drink.
- Every 17-21 days as a precipitate is formed with a thickness of 4-5 cm, we filter the liquid, draining it from the sediment through a tube into another container.
- When the precipitate ceases to form, bottled alcohol.
- In no case do not wash the raisins, because on its surface are “wild yeast”, which will help activate the fermentation process. It is only necessary to sort it out carefully, removing rotten or mouldy berries, which can significantly spoil the taste of alcohol, giving it a tart note.
- Instead of raisins, you can use wine yeast or yeast made from any fresh berries, such as cherries, raspberries, red or black currants, and so on.
- During the fermentation the first 6-9 days there will be a lot of foam, so I recommend filling the container with wort half or less.
- In case the fermentation process does not stop after 50 days, it is necessary to drain the liquid from the formed sediment and again put the wine to ferment. Otherwise, the finished product may be too bitter.
- - ripe bananas 1.4-1.5 kg
- - raisins 245-255 g
- - lemon 1 pc
- - orange 1 pc.
- - granulated sugar 1.2-1.3 kg
- - cold water 4.4-4.5 l
- - wine yeast 40-50 g
- Peel the ripe bananas, then cut the flesh of the fruit into pieces of arbitrary shape and fold them into an enamel container.
- Fill the sliced bananas with 2-2.2 liters of cold water.
- We send the pot to medium heat, and after boiling the liquid, boil the mass for half an hour.
- Cool the cooked compote to room temperature, and then pour the remaining amount of water into it.
- In a separate bowl squeeze the juice from one lemon and one orange in a convenient way for you.
- Add the resulting citrus juice to the banana mixture, pour in the same sugar.
- Stir the liquid until the grains of sugar are completely dissolved. Then try the prepared liquid and, if necessary, add sugar or citric acid, if not enough sour.
- Add the wine yeast to the same place and stir everything well, then pour the prepared mixture into the fermentation tank.
- We cover the vessel with a lid and ship it to a warm, dark place for about a week. During this time, daily stir the contents of the vessel.
- We leave the wort to wander somewhere else for 2 months, without stirring up the mass.
- After the specified period, add unwashed raisins to the fermented liquid and allow the wine to infuse for another six months.
- Strain the alcohol through the multi-layer gauze and bottle it.
- We place the bottles in the refrigerator or any other cool place for another six months.