The recipe for this homemade banana wine is as follows:
(Makes around 4 liters of finished banana wine)

Recipe:
👉 2 kg of organic bananas with peels.
👉 1kg of brown sugar
👉 100 grams of raisins
👉 1 cup of black tea
👉 Champagne yeast
👉 1 lemon
👉 4 liters of water

After the initial fermentation (4-10 days) strain all the fruit and move the wine to a clean container, store again in a cool dark place for the second fermentation (4-10 days). You will know when each fermentation is reaching the end as the bubbling starts to diminish as the sugars are fully consumed. If you want to make your wine a bit sparkly you can add a pinch of sugar at the time of bottling it.

Since our bananas are grown by us and they are fully organic with no pesticides or chemicals, we are including the peels as they contain the necessary enzymes to help break down the sugars and starches. Additionally, we are not heating or boiling our mash as we want to preserve the natural yeasts present on the banana peels.

Please keep in mind fermentation times may vary depending on the temperature, sugar content of the bananas, and the type and strength of the yeast you use. For this recipe, we used Champagne yeast, but you can use any type of brewer's yeast you choose. Keep in mind baker’s yeast is not ideal as the yeast will not survive the higher alcohol content. Alternatively, you can use wild yeast or kefir grains if you can’t find brewer’s yeast.

Important notes:
- Wine must be kept refrigerated or you must pasteurize it to kill the yeast, otherwise, it will continue fermenting and become vinegar eventually.
- Be mindful fermentation can cause a buildup of CO2 and cause bottles to break from pressure, always make sure proper exchange during fermentation. Do not use sealed containers.
- Please check your local laws and regulations before making wine at home.
- Drink responsibly. Do not drink and drive.

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