Banana Wine is a unique, flavorful homemade wine made from ripe bananas. It's rich, slightly sweet, and has a tropical aroma. Fermenting bananas into wine brings out deeper notes, making it a fun and rewarding drink to craft at home.
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Ingredients
ripe bananas3lb
sugar2lb
water1gal
lemon juice2tbsp
packet wine yeast1
pectic enzyme1tsp- tablet Campden tablet1
Nutrition (per serving)
Calories
255.0kcal (12.75%)
Protein
0.8g (1.5%)
Carbs
67.5g (24.55%)
Sugars
60.8g (100%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Banana Wine
Prepare the Bananas
- Step 1
Boil the water and let it cool down completely.
- Step 2
Peel the ripe bananas and slice them.
- Step 3
Add the sliced bananas into the cooled water.
Create the Must
- Step 1
Stir in sugar until fully dissolved.
- Step 2
Add lemon juice to adjust acidity and pectic enzyme if using.
- Step 3
If using a Campden tablet, crush and add it to sterilize. Wait 12–24 hours before adding yeast.
Add the Yeast
- Step 1
Sprinkle wine yeast over the cooled must.
- Step 2
Stir gently.
- Step 3
Cover with a clean cloth or loosely fit lid, preferably with an airlock.
Primary Fermentation (10 days)
- Step 1
Keep the must in a warm, dark place at approximately 70°F (21°C).
- Step 2
Stir daily with a sanitized spoon.
- Step 3
After 10 days, the vigorous fermentation will slow down.
Strain and Transfer
- Step 1
Strain out the solids using a fine mesh or muslin bag.
- Step 2
Siphon the liquid into a sanitized secondary fermenter like a carboy or demijohn.
- Step 3
Attach an airlock to the fermenter.
Secondary Fermentation (3–6 weeks)
- Step 1
Store the fermenter in a cool, dark place.
- Step 2
Allow fermentation to continue slowly until bubbles stop and sediment settles.
Racking (Optional but Recommended)
- Step 1
After about a month, siphon the wine into a clean vessel, leaving sediment behind.
- Step 2
Repeat racking every 1–2 months to help clarify the wine.
Bottling (After 3–6 months)
- Step 1
Once fermentation is fully complete and the wine is clear, bottle it using sanitized bottles and corks or caps.
- Step 2
Optionally, add a Campden tablet to each gallon to stabilize the wine.
Aging (At least 3 months, preferably 6–12 months)
- Step 1
Store bottles on their sides in a cool, dark place.
- Step 2
The longer the wine ages, the smoother and more complex the flavor becomes.
Nutrition (per serving)
Nutrition (per serving)
Calories
255.0kcal (12.75%)
Protein
0.8g (1.5%)
Carbs
67.5g (24.55%)
Sugars
60.8g (100%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Add cinnamon sticks, vanilla, or cloves for a spiced variation.
If you prefer a sweet wine, stabilize with potassium sorbate after fermentation, then back-sweeten with sugar or honey.
Using pectic enzyme helps with clarity, but banana wine may still take a while to fully clear.
FAQS
Can I use overripe bananas for banana wine?
Yes, slightly overripe bananas with brown spots are ideal as they are sweeter and ferment well.
How long does banana wine take to ferment?
Primary fermentation takes about 10 days, while secondary fermentation can take 3–6 weeks. Aging is recommended for at least 3 months for the best flavor.
Do I need to use a Campden tablet?
Using a Campden tablet is optional but recommended to sterilize the must and prevent unwanted bacteria or wild yeast.
How do I know when fermentation is complete?
Fermentation is complete when there is no airlock activity, the wine is clear, and sediment has settled.
Can I make banana wine sweeter after fermentation?
Yes, you can back-sweeten the wine by stabilizing it with potassium sorbate and adding sugar or honey to taste.
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia