Banana Ginger Spice Novelty Wine
Transform overripe bananas into a unique batch of homemade wine infused with ginger and warm spices. This tropical concoction combines the sweetness of ripe bananas, the zing of fresh ginger, and the aromatic essence of cloves and cinnamon, creating a luscious beverage perfect for pairing with desserts or enjoying chilled on a warm evening.
ingredients
- 3 lbs ripe bananas
- 1½ cups light raisins
- 5 cups brown sugar
- 2 lemons, juiced
- 1 oz bruised ginger root
- 1 oz whole cloves
- 1 4-inch cinnamon stick
- 2 Campden tablets
- 1 tsp nutrients
- Water (as needed)
- 1 packet wine yeast
steps
- 1.
Peel and mash the ripe bananas in a large fermentation bucket until smooth.
- 2.
Add the light raisins, brown sugar, and lemon juice to the mashed bananas.
- 3.
Bruise the ginger root and add it along with the whole cloves and cinnamon stick to the mixture.
- 4.
Dissolve the Campden tablets in a small amount of water before adding to the bucket, ensuring all components are mixed well.
- 5.
Pour in enough water to reach a total volume of about 1 gallon and stir gently.
- 6.
Sprinkle the yeast and nutrients over the surface. Cover the bucket with a clean cloth and allow it to sit for 24 hours.
- 7.
After 24 hours, stir the mixture gently and cover it again.
- 8.
Transfer the mixture to a fermenting container with an airlock and allow it to ferment in a dark, cool place for about 2-3 weeks.
- 9.
Once fermentation is complete, siphon the wine into clean bottles, ensuring no sediment is transferred.
- 10.
Seal the bottles and store them in a cool, dark location for aging before enjoying your homemade banana ginger spice wine.
