On Thu, 11 Nov 2004 06:47:12 -0800, Jim wrote:

A friend just gave me a huge bunch of bananas, and I would like to try
making either some wine or a banana flavored liquor? Could anyone
point me in the right direction? I'm tired of making bread and
dehydrated chips. Thanks.


P.S. I'm not a novice winemaker.

Yes...

http://winemaking.jackkeller.net/request177.asp

Go to http://winemaking.jackkeller.net/ and check out his recipes.

Ray


"Jim" wrote in message
...
A friend just gave me a huge bunch of bananas, and I would like to try
making either some wine or a banana flavored liquor? Could anyone
point me in the right direction? I'm tired of making bread and
dehydrated chips. Thanks.


P.S. I'm not a novice winemaker.

Jim wrote:
A friend just gave me a huge bunch of bananas, and I would like to try
making either some wine or a banana flavored liquor? Could anyone
point me in the right direction? I'm tired of making bread and
dehydrated chips. Thanks.


P.S. I'm not a novice winemaker.


As others have pointed out Jack's recipes are as good as any. I only
made banana wine once, about 35 years ago. I tried it right after it
was finished and it was horrible so I dumped most of it. For whatever
reason one of the gallon jugs did not get dumped and just sat in the
cupboard for over a year. The wife's uncle came over for a visit and we
got talking winemaking and this stuff got mentioned and he just had to
try it. Turns out the year of aging made all the difference and it was
actually good. So if you don't like the taste at first put it away and
forget about it for a year or so then try it again.

Rick

Jim wrote:
A friend just gave me a huge bunch of bananas, and I would like to try
making either some wine or a banana flavored liquor? Could anyone
point me in the right direction? I'm tired of making bread and
dehydrated chips. Thanks.


P.S. I'm not a novice winemaker.


As others have pointed out Jack's recipes are as good as any. I only
made banana wine once, about 35 years ago. I tried it right after it
was finished and it was horrible so I dumped most of it. For whatever
reason one of the gallon jugs did not get dumped and just sat in the
cupboard for over a year. The wife's uncle came over for a visit and we
got talking winemaking and this stuff got mentioned and he just had to
try it. Turns out the year of aging made all the difference and it was
actually good. So if you don't like the taste at first put it away and
forget about it for a year or so then try it again.

Rick

Jim wrote:
A friend just gave me a huge bunch of bananas, and I would like to try
making either some wine or a banana flavored liquor? Could anyone
point me in the right direction? I'm tired of making bread and
dehydrated chips. Thanks.


P.S. I'm not a novice winemaker.


As others have pointed out Jack's recipes are as good as any. I only
made banana wine once, about 35 years ago. I tried it right after it
was finished and it was horrible so I dumped most of it. For whatever
reason one of the gallon jugs did not get dumped and just sat in the
cupboard for over a year. The wife's uncle came over for a visit and we
got talking winemaking and this stuff got mentioned and he just had to
try it. Turns out the year of aging made all the difference and it was
actually good. So if you don't like the taste at first put it away and
forget about it for a year or so then try it again.

Rick

btw, I followed this method, but I didn't use golden raisins (but
dark), no lemon, and no orange.

BANANA WINE (1) [Heavy Bodied]

* 4 1/2 lb. bananas
* 1/2 lb. chopped golden raisins
* 3 lb. granulated sugar
* 1 lemon (juice only)
* 1 orange (juice only)
* 1 gallon water
* wine yeast and nutrient

Peel and chop bananas and their peels, placing both in grain-bag and
tie closed. Place grain-bag in large pan or boiler with water and bring
to boil, then gently simmer for 30 minutes. Pour the hot liquor over
sugar and lemon/orange juice in primary fermentation vessel and stir to
dissolve sugar. When cool enough to handle, squeeze grain-bag to
extract as much liquid as possible and add to vessel. When liquor cools
to 70 degrees F., add yeast and nutrient. Cover and set aside in warm
place one week, stirring daily. Move to a cooler place (60-65 degrees
F.) and allow to sit undisturbed for two months. Siphon liquor off
sediment into secondary fermentation vessel, add chopped raisins, and
fit airlock. Rack after four months and again in another four months.
Bottle and sample after six months. Improves with age. [Adapted from
C.J.J. Berry's First Steps in Winemaking]