The full wine recipe can be found on my website here: ericas.little-welsh.garden/recipes/129-banana-wine-how-to-make-easy-banana-wine-recipe/

LOVE THE FACT THAT YOUR ACTUALLY BRITISH YOUR ACCENT IS REALLY THE WORKS

The reason leaving the skin on makes it taste better is because the peel has enzymes in it that convert the starches in to sugars.

Thank you for a clear and concise video in comprehensibile English!! None of that American exaggerated eye rolling and background noises... I am proud to be of British stock!

This weekend I started a nice plum wine. 6 kilos of plums, 2 kilos honey and raw sugar. Its bubbling away nice now and can't wait for it to be finished. Thanks for this video. I will try this one very soon. Keep those vids coming!

I’d never heard of banana wine but now I want to try it. Your enthusiasm is very catching Erica.

Thank you from Kentucky! I plan to make a batch, following your excellent instruction.

You know your stuff! I'll try this recipe soon, thank you!

Loved this! Can't wait to make my own, thanks!

I'm glad to find someone confirming that boiling means you don't need campden tablets. Great video!

Definitely going to try this! We’ve been drinking our homemade blackberry wine and it’s delicious. Damsel wine is really nice too! Thanks for sharing 😃

girl i love how you talk. i am working on my 2nd batch 2day, 1st batch i used brown sugar and it seemed to darken my batch up. your batch is more yellow/white. my batch is more brown/golden. this batch im gonna use regular sugar. also im a beginner, litters and grams wow had to do some math conversion im used to gallons and ounces. hay got it done. we rollen now, thanks for your time and effort

This is so helpful. Never knew we can make wine with bananas. It will be helpful if you can make follow up vlogs of the Wine tasting 😊

Great work Erica , my havent done banana wine before, my first bn wine is now fermenting as your recipe. 👍

Gonna try this ,

I like your teaching on making Banana wine. This is strengthening Banana Value chain.

Thank you cute young lady. The instructions are very clear and concise. I can't wait to see your next video when this wine is ready and show us how it looks like when it's clear and how to bottle it and store it. I love watching your videos. Please keep them coming. I wish you the best.

Loved this video can't wait to try it

Love bananas and am going to make this. Thanks for putting this together Erica. :)

Looks interesting Erica. Let us know how it tastes later. Thank you for sharing the recipe.

Thank you for this video! It’s an endless fascination to me how different home brewers use different techniques (myself included). When using whole fruit like these bananas, my personal preference is to use a wide-mouth fermenter and to leave the fruit in for a week before doing a ‘rough rack’ that basically just removes the fruit. I just pop the muslin straining bag into the fermenter and push it down once or twice a day. Or, when not using a muslin bag, I break the cap once or twice a day and pop a little piece of muslin over my racking cane. Both methods work well and the fruit really gets to infuse its flavour into the wine (or mead, or cider). Then I allow the brew to ferment further before racking it off the lees (sediment) until it clears. Usually, one or two rackings later I’m ready to bottle. Once or twice a day I swirl the fermenter to off-gas to prevent off-flavours (airlock remains on). My reason for leaving my brew on the lees and for swirling is because the lees cake also contains live yeast that benefits from being brought into contact with the sugars in the wine, and the free-floating yeast organisms benefit from being brought into contact with the dead yeast: it’s a good nutrient for them. Racking off early can cause a brew to stall and it can some times be extremely hard to get going again. Once my wine starts clearing I stop swirling and take a hydrometer reading. Two days later I take another one. If the two readings are identical I can assume fermentation is done. Then I rack off the lees and into another fermenter, wait some more, and generally I can bottle. I’m not saying your method is wrong. Not at all! Just different! I love it that you don’t use any chemicals, and your demijohn covers are so lovely! 😍

Banana. Thats going to taste awesome Erica. Great stuff

100% going to try this!

I'm currently obsessed with mead but this video made me want to revisit plain sugar wines...especially because your recipe seems awesome and yet simple!! Also, the one time I had made banana wine, it took forever to become drinkable, I really want to try it this way! A suggestion: if you mashed and boiled bananas already in a muslin bag, then put it in a sanitized strainer and gently squeezed it, you could avoid the extra steps of reheating and cooling the mash before putting it in a carboy.

Thank you. Will surely try it.

Hi Erica, love the recipe! What would you suggest to change in the recipe for a 5L demijohn instead? Should I put more banana in for the .5 litre addition? Many thanks!

Sugar bananas or lady finger bananas would be brilliant in this mix will give it a try when the bunch finishes growing. Thank you for the recipe

I appreciate the little facts that you add which answers little nagging questions..

Love the sound of your voice. I want to try this recipe (especially since I love bananas).

I am excited about this recipe

Nice! So educational!

Super Thank you

Good afternoon. Have you tried to boil your fruit in straining bags? I make wine and the bags work wonders in removing the pulp when prepping for the initial fermentation. I lost all of my wine ingredients, equipment and all of the 1st bottles from each batch in hurricane Harvey and haven’t started back. Keep the videos coming.

Hi Erica how did your banana wine turn out .. I'm going to do the rubarb wine this weekend

I live in a country where making your own alcohol is not allowed and yeast is just about unobtainable. But I was impressed by your methods and presentation, a born teacher.

Banana would be interesting. My next wine is going to be white grapes and quince. Like you I love experimenting.

Being from the states I love your accent sister you are awesome

thanks for the video. do you use raisins and black tea to add tannin or is it more for flavor? any same ? for the lemon/citrus.

How talented are you! Knitting as well!

Soon I'll be trying using lemon too. I'm imagining the taste. So sweet and pungent!

Demijohn knitted jacket for banana wine. I like this lady. Kooky but logical 👍🍺

Im gonna have to get the demijohns out ive only ever made scrumpy! Ive just thrown my pears on the compost heap today missed a trick going down to see if there is 1.2kg of fruit and try this 😁👍🏻 thanks Erica

That would be great. I will swap you for some grapes i have in the freezer 😉👍

Any chance of a link to the knitting pattern for the demijohn covers? I'm using old t-shirts and have a lot of spare time!

Awesome. Have you used mugwort? And do you save a bit of your last brew for the next? Apparently it enhances fermentation.

I would love to know the brand of the pot that you used to cook this in!

Thank you! It"s always the question about "how to prepper" the mash before we adding the yeast. Wine always will be good or not so good. :) I know there is 2 schools. Fresh or boiled. I make alcohol about 10 years? I notice, yeast is very important and everything is important (sanitising, temperature). For me personaly "old school" is much interesting. It means we crush fruits, and add enzymes if needed, yeast and leave it up to 7 days in open environment and oxigenate all that for enzymatic reactions take place. In this long process everything starts to "smell".. It's natural chemistry. Than it eats themself and we end with thin liquer and than we add sugar. All that converts to wine, without messy byproducts. Yeast consume all! :) In Gods creation plan yeast is consumer of everything which is left behind. Like shark in the Ocean. We learn from God everything. :)

Thanks Madam Erica!

What a fab idea. How did it taste i.e sweet or dry. Also how do you sterilise the demijohns and air locks please? I've never made wine before but am interested. Thanks

Really nice 👌

Enjoyed you presentation. would you do a pineapple and a blackberry wine? . I would love to see how you do your's

When you add your yeast (or just before) you need to shake it up to oxygenate the mix. Yeast need that to begin working. Other than that, all looks great !

Very nice information video of wine

Thanks Erica. I am wondering if the skin of banana shouldn’t be removed before boiling them as other recipes say? Wouldn’t it make some difference to its flavour?

Hi from BC Canada! What cleaning solution do you recommend? When do I know my wine is ready to bottle? And...once bottled do I store at room temp and for how long? One more...When transfering demijohns, do i simply pour or restrain with cheesecloth? Thanks Tons! Excellent video!

good thorough explanation of your wine making process. wonder how it would taste being distilled into moonshine?

You are sharp and flowing. Intelligence! Impressive.

Very well explained. Easy ways. Less equipment. Want to see % of alcohol. Finally Thanks

Love your accent. You gotta be British. I know from the electrical sockets on the wall. Nice video ❤

Could the banana water mixture go bad when i leave it for that long? Im concerned that might happen, especially since it's very hot around here these days.

Good explanation & Presented pleasantly. Can u tell me what is the different between fermenting boiling syrup + smashed banana & just syrup without smashed bananas.

What is the tea bag use full for in wine _ _ _?

Wow Erica . I would really love to give this a go . Thank you for the step by step video. I do love bananas . I don’t normally drink wine 🍷 but this would be a rare treat . Can I ask where to buy the demijohn please xx

will def give this a go

Hi Erica! Did you just left the banana wine there fermenting without stirring daily?

brown sugar adds a unique flavor. 17.5% ABV using Lavlin 71-b yeast.

hi I would like to as why do we need to use tea bag and yeast to make this wine?

GREAT INFORMATION

can we use hand blender to blend the liquid instead of mashing it?

This what i do. Grab an empty 2 liter soda bottle clean it reall good. Fill with warm water (not too hot it'll kill the yeast) Dump 3 cups of sugar in it (the more sugar you use the more alcohol you are going to get). Shake up the bottle to dissolve all the sugar. Dump whatever fruit you want inside the bottle. Your choice and as much as you want in side of it (the more smashed up the fruit, the better). Twist the cap on the bottle just enough to where air can get out but no air can get in. You want the cap on and twisted but not too tight. Leave the bottle in a closet or any dark place undisturbed for weeks to months. Your choice. The longer you let it ferment the better tasting drink you'll make.

Ohh my goodness!

Bananas have starch ,right?.So ,without adding sugar,can we not add amylase to the banana pulp?,followed quickly with yeast ,such that saccharification & fermentation takes place upto it's logical end. Something very similar to the koji rice wines. Do comment.Thks.

Hi Erica, I love your wine recipe. I tried it myself and fermentation is going great. I used baking yeast instead of champagne yeast. I just wanted to know about something as it's my first time. Can this wine go toxic in any case? How should I test the wine is safe to drink? How to find out the alcohol percentage? And for how many days should I allow it to ferment? Once again thanks for the recipe. Regards.

Where can i find its second part there's no link given below 👇 please tell me ☝️

Wonderful video . You make this wine with love.How long do you leave it in there ?

Can I double up the ingredients and make more wine as I have 5-6 big bunches of bananas?

Nicely explained

So how long does it take you too usually clear if you dont use finings or do you just keep racking?

Would'nt it be better to pour your boiling water through the pulp in the sieve to get the residue of the bananas etc to make up your final wine quantity? And what did it taste like?

Nice one erica and is there any trick to increase the hangover??

Thanks great vid... Can you take out of complete darkness when you put into your second demijohn? Or does it need to go away for 6-12 months in the dark again.

Thank you for the detailed explanation , but I have a question , I was told that adding sugar causes headache after drinking , is that right ? And can it be made without adding sugar depending only on the natural fructose present in the banana or adding honey instead of sugar ,, thank you from Egypt ❤

I like Bananas. But I ain't sure about Banana Wine. Great vid.

If you use a campden tablet and pectic enzyme and let it sit 24 hours before you pitch the yeast it will break down the cell wall of the fruit and nearly clear completely before you even pitch your yeast. It will look like tea.

I love your accent

❤️

Subscribed! How about a pear brandy or wine like they have in Croatia, I have withdrawal symptoms and you can’t buy it here, well not within a reasonable price, and it’s supposed to be like a peasants drink. Ideal for me😂

Is it required to use a demijohn bottles or any clean bottles will do? please reply

Might try once we moved but still looking for a bungalow

Awesome video...can you also make mango wine

Why do we need to add tea? Pls explain. Thanks.

Have you made wine that after a year it turned to brandy and was my first attempt . But the yeast I used for my plum wine was just reaguler quick acting bread yeast. No boil and it turned out great a sweet wine the best

Would it help to use a hand held blender??

Those bananas sounded like plantains when you cut them. The over-ripe bananas we get are basically mush by the time they get that dark.

Great video and I haven't heard of wine from bananas. This video makes a change from gardening/allotment videos.

Mam can i add normal baking yeast to convert in alcoholic beer

Super mam

I am about to try a combination of banana, Macadamia, Cinnamon and Caramel. We will attempt to age it, wish us luck.

I'm interested in sharing tricks of the Alcohol Fermenting Craft with you.

Is it important to clear the liquid or can you drink murky wine?