BANANA WINE
INGREDIENTS
Ripe Palayan Kodan Banana - 15
Instant Yeast - 1 Tsp
Sugar - 3/4 Kg
Water - 1 litre
INGREDIENTS TO CARAMALISE
Sugar - 1/4 Kg
Water - 1 cup
METHOD
Boil and cool the water for wine and set aside
Peel the banana skin and chop into fine pieces
Drop in the banana pieces into a clay pot ( Barani ) or a wide mouthed glass bottle.
To the cooled water add yeast and sugar
Mix once and pour over the mashed banana
Mix with a dry wooden spoon and cover bottle with a muslin cloth and tie up
Leave in a dark place for 15 days
Every alternate day stir the banana wine mixture once with a dry wooden spoon
Cover with cloth and tie up
On the 15th day strain the wine through a clean muslin cloth and set aside
Heat sugar and water in separate pans
When you get the desired colour pour the hot boiling water on to the caramelised sugar and mix well
Now remove pan from stove and allow it to cool
Once it’s cool pour caramel to the wine and mix well
Store wine in clean fry sterilised glass bottles
Use banana wine after two weeks
Notes:
Palayan Kodan Pazham is a small variety of native banana available in our place
Make sure the clay pot ( Barani ) or wide mouthed glass bottle is dry
Do not use plastic or steel containers for making wine
See to that the instant yeast you use is of good quality
Take care while adding hot water yo the caramelised sugar as it splutters
Check expiry date of yeast before you use
Follow step by step instructions for the best banana wine
The wine in picture was made in November 2019.
At first it was golden in colour
With time colour has changed and tasted so good
L
