30/10/23, 10:13 Homemade Banana Wine Recipe - Celebration Generation

Homemade Banana Wine Recipe Save Recipe

This wine is NOT a short term project - it will be technically potable at first,
but really smooths out and becomes a lovely wine after about a year of aging.
4.86 from 76 votes
It’s worth the wait - and is one of the most popular recipes on this blog!

Prep Time Cook Time Fermenting and Aging Time

2 hrs 1 hr 455 d

Course: Drinks Cuisine: Home Brewing Servings: 4 Gallons (Approx) Calories: 10078kcal
Author: Marie Porter

Equipment

7.5 gallon pot (or bigger) 1 6.5 gallon fermenter bucket and lid

1 or 2 6.5 gallon glass carboys & stoppers 1 air lock and stopper Siphon, siphon tubing.

Ingredients
21 lbs RIPE bananas Washed and sliced into thin rings
5 gallons Bottled water You won’t use it all
15-20 lbs White and/or Brown sugar We used white
6 teaspoon Acid Blend
5 teaspoon Pectinase
1.25 teaspoon Wine Tannin

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30/10/23, 10:13 Homemade Banana Wine Recipe - Celebration Generation

6 teaspoon Yeast Nutrient

4 lbs Golden Raisins
1 packet Wine Yeast We like Red Star “Champagne” for this recipe
Potassium sorbate or other wine stabilizer

Instructions
1. In large stock pot – we used a 7.5 gallon turkey fryer – combine bananas, sugar, and about 4
gallons of water. Heat to almost boiling, mashing and stirring until sugar is dissolved.
Continue to heat for about 45 minutes – never allowing it to come to a boil – stirring every
few minutes. Remove from heat, add acid blend, pectinase, tannin, and yeast nutrient. Stir
well.
2. Place raisins in a freshly sanitized 6.5 gallon fermenting bucket. Carefully strain hot banana
liquid into the fermenting bucket, over top of the raisins. Top with water to 6 gallons, and
add a few scoops of the banana mush. Cover with sanitized lid and air lock, allow to cool to
room temperature (overnight).
3. The next morning, give the mixture a quick stir with a sanitized paddle, and – using
sanitized equipment – take a gravity reading. Keep track of the number! (This is an optional
step, but will allow you to calculate your final ABV %)
4. Sprinkle yeast into fermenter, cover with sanitized cover and air lock. Within 48 hours, you
should notice fermentation activity – bubbles in the airlock, carbonation and /or swirling in
the wine must. This means you’re good to go!
5. Let sit for about a week, stirring (sanitized paddle!) Every couple of days or so. It will get
black on top. It’ll look awful… and your whole brewing area / basement / garage will smell
like banana bread!
6. After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized
6.5 gallon carboy. (At this point, we ran the raisins and remaining pulp through a juicer and
added it to the carboy, but that’s entirely optional. Will give the wine extra body if you do
it!)
7. Put the carboy somewhere cool (not cold!), and leave it alone for a month or so.
8. Using sanitized equipment, rack the banana wine off the sediment, into a clean, freshly
sanitized 6.5 gallon carboy. (At this point, we added 4 lbs sugar for added sweetness. It
probably also upped the final ABV!). Cap with sanitized airlock, leave it alone for another 2-
3 months.
9. By this point, you’ll find that your wine has clarified, and looks NOTHING like it did when it
started. Enjoy your handiwork. Rack one more time, leave it for another 3 months or so.
10. When your wine has been racked a few times and shows NO more fermenting activity for a
month or so (no bubbles in the airlock, no more sediment being produced, you can move on
to bottling.
11. Follow the instructions on your selected type of wine stabilizer to stop fermentation. For
potassium sorbate, this needs to be done 2-3 days before bottling.
12. Using sanitized equipment, take a gravity reading, then rack the wine into clean, sanitized
bottles. Cork.
13. I’m not going to lie – the wine you bottle is going to be pretty harsh. Drinkable, but
definitely banana flavored fire water. Put the bottles into the cases they came in and forget
about them for a year (or two!) – you’ll have a much tastier wine at the end of the wait!

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30/10/23, 10:13 Homemade Banana Wine Recipe - Celebration Generation

Notes
IMPORTANT:

Software generates nutritional information based on the ingredients as they start, and is unable
to account for the sugars consumed in the fermentation process. As such, the calories, sugars,
and carbs are shown WAY higher than reality.

Additionally, the listed value is for the entire recipe, NOT per serving.

Nutrition
Calories: 10078kcal | Carbohydrates: 2606g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Sodium:
333mg | Potassium: 11960mg | Fiber: 81g | Sugar: 2257g | Vitamin A: 1524IU | Vitamin C: 222mg |
Calcium: 518mg | Iron: 15mg

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