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Homemade Banana Wine

This homemade banana wine is a smooth, slightly sweet fermented beverage with floral and fruity notes, perfect for beginners and fermentation enthusiasts alike.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Drinks and Beverages
Cuisine: Homemade
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds ripe bananas approximately 8-10 medium bananas
  • 2 pounds white granulated sugar
  • 1 gallon filtered or distilled water
  • 1.5 teaspoons acid blend citric, malic, tartaric acids
  • 1 teaspoon yeast nutrient
  • 0.25 teaspoon tannin powder optional
  • 1 packet Champagne yeast or Lalvin EC-1118
  • 0.5 teaspoon pectic enzyme
  • 0.5 teaspoon potassium sorbate optional

Equipment

  • 1-gallon glass carboy or fermentation jar
  • Airlock and carboy cap
  • Large stainless steel pot (at least 2 gallons)
  • Long stirring spoon or fermentation paddle
  • Hydrometer
  • Thermometer
  • Funnel
  • Siphon hose and racking cane
  • Fine mesh strainer or cheesecloth
  • Sanitizing solution (Star San or similar)
  • Bottles and caps for storage
  • Measuring cups and spoons

Method
 

  1. Sanitize all equipment with your chosen sanitizing solution according to manufacturer instructions.
  2. Peel bananas and chop into small pieces, discarding any bruised or dark spots.
  3. Pour water into the pot and heat to a simmer at 160-170°F, then add banana pieces and simmer for 15 minutes.
  4. Stir in the sugar until fully dissolved, then add acid blend, tannin powder, and pectic enzyme.
  5. Remove pot from heat and cool the mixture to 70°F, stirring occasionally.
  6. Strain the cooled mixture through a fine mesh strainer or cheesecloth into the sanitized carboy, pressing solids to extract juice.
  7. Sprinkle yeast nutrient into the carboy, then rehydrate the yeast according to packet directions and add it to the must.
  8. Fit the carboy with an airlock and cap, then ferment in a 65-75°F environment for 2-3 weeks until bubbling slows.
  9. Use a sanitized siphon to rack the clear wine off the sediment into a fresh carboy, reinstall the airlock, and ferment another 4-6 weeks.
  10. After fermentation stops and wine is clear, add potassium sorbate if using, bottle the wine, and age for at least 3 months before serving.

Notes

Fermentation time is 12-16 weeks including primary and secondary phases; age bottles at least 3 months for best flavor.