Banana Wine From France.

Banana Wine :

Chardonnay The origin is France, in the Northeast region. The wine of this stock is fine and aromatic, reminding you of notes of banana, cantaloupe, peach and in some cases a citric taste. The color varies from golden yellow to yellow green.. On the palate it can be very light and delicate, as well as enough body and low acidity, if the wine has been kept in cases for a long time.
1999-2000-2001
Alc. 13%
Sug. Retail
Sauvignon Blanc Originating from Burdeos in the valley of La Loira in Sancerre these cuttiings come from great stock. The wine is very aromatic, with predominant aroma to white flowers such as jazmine and tropical fruits, like pineapple and grapefruit. It is fresh to the palate, fruity and floral, being very light, if the wine is kept in stainless steel tanks.
2000, 2001
Alc12%
Sug. Retail

http://www.getgrapes.com/torrealba/wines.htm


How to make Banana Wine..?

Recipe Type: All Grain
Yeast: wine yeast
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 1
Original Gravity: 1.095
Final Gravity: .990
Boiling Time (Minutes): 2
Color: WHITE
Primary Fermentation (# of Days & Temp): 1 week
Secondary Fermentation (# of Days & Temp): Until finished


BANANA WINE (2) [Heavy Bodied]

3-1/2 lb. bananas
1 lb. chopped golden raisins
2 lb. granulated sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 gallon water
wine yeast and nutrient
Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years. [Adapted from passed-on recipe, source unknown, taken from Jack Keller's site]
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Broken Leg Brewery