I have always been fascinated by the fruit wines in unique bottles that I always see in the mall. These fruit wines were made from Guyabano, Bignay and Mango; and I have been wondering how these wines tastes. Luckily, I had the opportunity to have a taste of the Strawberry Wine from Baguio City and I actually liked it mainly because of its sweet taste.
Wines made from fruits other than grapes have been gaining popularity especially in our country where tropical fruits are abundant. We all know that wine is a product of partial or complete alcoholic fermentation of fruit juices, but do you know how to make a wine? Let me share with you how.
The process of wine-making is quite easy and simple with just four basic steps, namely:
But before we go any further, it is important to note that the fruits that are ideal for wine making are those that are table ripe for optimum sugar content, juicy fruits and those with high fermentable sugar content; hence, the most common are mongoes, duhat, pineapple, coconut and the likes. But what catches my attention most was the wine from Banana. Yes, Banana Wine! So I've decided to share with you the recipe for Banana Wine since I find it very uncommon.
So, here's the recipe that I got for Banana Wine:
- ripe banana (cavendish variety)
- refined sugar
- red star yeast
- Wash the fruits, peel and slice thinly
- Boil the fruits in water until cooked (1 part banana into 1.5 parts of water)
- Allow to cool and strain/extract juice
- Add sugar to the banana extract (1 part sugar to every 3 parts extract)
- Boil and stir the extract to dissolve the sugar
- Sugar content should be 22°-24°Brix
- Add yeast (0.05% of the total volume)
- Cool and place in a clean narrow-mouthed glass containers or demijohns
- Allow to ferment for 2 to 4 weeks
- Separate the clean fluid from the sediments
- Allow the clear liquid to age for at least 2 years
- Clarify or filter
- Bottle the wine into clear and sterilized bottles