Ingredients

Will make 6 gallons

• 14 lbs Ripe sound bananas (chopped with peel)
• 12 ½ lbs Sugar
• 10 tsp Acid blend
• 7.5 quarts Hot water
• 5 Medium oranges (juice only)
• 2 ½ tsp Yeast nutrient
• 2 ½ tsp Pectic enzyme
• 5 tsp Liquid tannin
• ¼ tsp Potassium metabisulphite
• 10 quarts Cold water
• 1 package Lalvin Champagne yeast
• ¼ tsp Potassium metabisulphite
• 3 tsp Bentonite finings
• 12 oz Wine conditioner 

Instructions

1. Chop up the bananas, skin included, and place in a pan with 4 quarts of water.
2. Simmer for 30 minutes.
3. Strain off the liquid into the primary fermenter.
4. Add the sugar, acid blend, and 2 quarts of hot water.
5. Stir thoroughly until all the sugar is dissolved.
6. Add the juice from 4 oranges.
7. Add the next 5 ingredients. Mix well.
8. When the must is at 75°F, pitch the yeast.
9. Cover the fermenter and keep in a warm place (75°F).
10. When the SG reaches 1.020, after about 6 days, rack into a clean and sanitized carboy, top up with cold water and attach bung and airlock.
11. Move to a cooler spot, one that is 70°F.
12. After 10 days, or at SG 1.000, whichever comes first, rack into a clean and sanitized carboy. Top with cold tap water if needed.
13. Add the bentonite finings as per the package instructions.
14. Top up with cold tap water and leave for 10 days.
15. Rack into a clean and sanitized carboy.
16. Add wine conditioner to taste and top up with water.
17. Age in carboy for 3 months.
18. Bottle and age in bottles for 9 months.

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