Summary

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

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Instructions

1. 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.
2. At the end of the fermentation time, strain the banana wine and store it well chilled in a glass bottle.