Wild Sarsaparilla Banana Wine
Wild Sarsaparilla Banana Wine
ingredients
- 3 lbs ripe bananas
- 2 oz ground dried sarsaparilla root
- 2-1/2 lbs granulated sugar
- 7-1/2 pts water
- 1/2 oz citric acid
- 1/2 tsp tannin
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- Wine yeast
steps
- 1.
Peel the bananas and mash them thoroughly in a large bowl.
- 2.
In a separate pot, bring 7-1/2 pints of water to a boil, then remove from heat.
- 3.
Stir in the granulated sugar until completely dissolved.
- 4.
Add the mashed bananas and the ground sarsaparilla root to the sugar-water mixture. Mix well.
- 5.
Incorporate the citric acid, tannin, and crushed Campden tablet into the mixture.
- 6.
Allow the mixture to cool to room temperature.
- 7.
Once cool, add the yeast nutrient and sprinkle the wine yeast on top. Stir gently to combine.
- 8.
Transfer the mixture to a sanitized fermentation vessel, ensuring space for bubbling. Seal with an airlock.
- 9.
Ferment the wine in a cool, dark place for approximately 2-4 weeks, checking for bubbling activity.
- 10.
When bubbling slows, siphon the wine into clean bottles, leaving sediment behind. Seal and age for at least 3 months.
- 11.
Serve chilled or at room temperature, and relish the unique flavors of this homemade wine!
