Banana Wine
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 14 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 banana (s)
- 60 g suar
- 2 ½ g citric acid, alternatively 1 tablespoon lemon juice
- 310 ml water, lukewarm
- some yeast, preferably pure yeast, but also works with normal yeast
Print Recipe
Pin Recipe Instructions
- Dissolve the sugar and citric acid together in the water, mash the banana thoroughly and add it. Add the yeast, fill everything into a tall container (e.g. plastic bottle) and let it ferment for 2 weeks at 20-25 ° C. Screw on and shake once a day, otherwise always leave it open.
- At the end of the fermentation time, strain the banana wine and store it well chilled in a glass bottle.
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