Ginger Banana Riesling Pyment
Elevate your wine-making game with this unique Tropical Ginger Banana Wine recipe. Infused with the fragrant notes of fresh ginger and the sweetness of ripe bananas, and enhanced with Johannesburg Riesling grape concentrate, this homemade wine promises a delightful sipper for any occasion. Perfect for summer gatherings or cozy evenings, indulge in this exotic flavor profile that inspires relaxation and refreshment.
ingredients
- 3 lb ripe bananas
- 8 oz Johannesburg Riesling grape concentrate
- 10 oz whole ginger, peeled and sliced
- 5 oz whole cloves
- Water (as needed)
- 2 ½ lbs honey
- 2 ½ tsp acid blend
- 5 tsp tannin
- 5 tsp yeast energizer
- 1 packet Red Star Cote De Blanc yeast
steps
- 1.
Prepare the bananas by peeling and mashing them in a large bowl.
- 2.
In a pot, combine sliced ginger, whole cloves, and enough water to cover. Bring to a boil, then simmer for 15 minutes.
- 3.
Strain the ginger-clove infusion into the bowl with the mashed bananas.
- 4.
Add in the Johannesburg Riesling grape concentrate, honey, acid blend, tannin, and yeast energizer; mix well until combined.
- 5.
Add additional water to reach approximately 1 gallon of liquid.
- 6.
Allow the mixture to cool to room temperature, then sprinkle the Red Star Cote De Blanc yeast on top.
- 7.
Cover the fermentation vessel with a clean cloth and let it sit in a warm place for about 1 week, stirring daily.
- 8.
After a week, transfer the mixture to a glass carboy, leaving sediment behind. Seal with an airlock and let ferment for 4-6 weeks.
- 9.
Once fermentation is complete, siphon the wine into bottles, avoiding sediment, and cork them.
- 10.
Age for at least 2-3 months to develop flavors before enjoying your Tropical Ginger Banana Wine.
