How to make home banana wine

Banana wine 1, a banana health wine brewing method, its characteristics are that banana health wine is mainly composed of banana, glutinous rice, pure rice wine three formulas, the ratio of the three formulas is: 10-30 3-10 60-100, its technical points are: banana material selection:

Select ripe bananas that are free of disease and insect damage, have natural old skin and turn yellow; Banana ripening: The bananas are packed in an insulated basket and placed in a sealed warehouse for three to four days; Banana peeling: Peel the yellow ripe banana, including the spire at the tip of the banana flesh; Banana meat pulping:

Put the peeled banana flesh into a beater and stir it into a pulp; Wine and rice production: Wine rice is glutinous rice, first soak the washed glutinous rice in clean water for 2-5 hours, scoop up, wash and steam and rinse with cold spring water, and then mix the cooked glutinous rice and sweet wine cake in a ratio of 2-6 and mix well; Banana syrup mixed with sweet wine cake: Mix the banana syrup and sweet wine cake in a ratio of 10-20 and mix well; Wine and rice pressed noodles:

Put the banana syrup after mixing the sweet wine cake into a container and flatten it, and then put the wine rice to cover the banana syrup surface and flatten it, the ratio of wine rice and banana syrup is 3-10 10-30;First fermentation: Seal the container in which the banana syrup and rice are placed and let it ferment at a constant temperature of 28 -32 for 5-8 days; Add junmai sake: Open the sealed container and add 16 degrees -38 junmai sake to the container, the ratio of sake rice, banana syrup, and junmai sake is 3-10 10-30 60-100;Second fermentation:

Reseal the container and allow it to ferment again at a constant temperature of 26 -28 for 20-30 days; Semi-finished product filtration: open the sealed container, pour the fermented banana pulp, sake rice, and junmai wine into the filter to filter out the sake residue; Finished product packaging: The liquid after filtering out the lees is the finished product, and the finished wine is bottled and capped.

The production method of banana liquor brewed from banana fruit is to sterilize, ripenize, peel and pulp raw bananas after purchasing, and then add yeast to ferment between 15 and 40, and the liquid separated after fermentation is reduced by acid reduction, clarification, storage and aging, then blending, and finally bottling to obtain a delicious original juice aroma.

Banana liquor, the separated pulp pomace is distilled to obtain liquor. With this method, the process is simple, the cost is low, and more food can be saved. The brewing method of banana health wine is characterized by the fact that banana health wine is mainly composed of three formulas: banana, glutinous rice, and junmai wine, and the ratio of the three formulas is:

10-30 3-10 60-100, the technical points are: banana material selection: select ripe bananas that are free of disease and insect damage, natural aging of the skin and all turn yellow; Banana ripening:

The bananas are packed in insulated baskets and placed in sealed warehouses for three to four days; Banana peeling: Peel the yellow ripe banana, including the spire at the tip of the banana flesh; Banana meat beating: Put the peeled banana meat into the beater and stir it into a pulp; Wine and rice making:

The wine and rice are glutinous rice, first soak the washed glutinous rice in clean water for 2-5 hours, pick it up, wash and steam it and rinse it with cold spring water, and then mix the cooked glutinous rice and sweet wine cake in a ratio of 2-6 and mix well; Banana syrup mixed with sweet wine cake: Mix the banana syrup and sweet wine cake in a ratio of 10-20 and mix well; Wine and rice dough: put the banana syrup after mixing the sweet wine cake into a container and flatten it, and then put the wine rice to cover the banana syrup surface and flatten, the ratio of wine rice and banana syrup is 3-10 10-30;First fermentation:

Seal the container in which the banana pulp and rice are placed and let it ferment at a constant temperature of 28 -32 for 5-8 days; Add junmai sake: Open the sealed container and add 16 degrees -38 junmai sake to the container, the ratio of sake rice, banana syrup, and junmai sake is 3-10 10-30 60-100;2nd fermentation: reseal the container and let it ferment again at a constant temperature of 26 -28 for 20-30 days; Semi-finished product filtration:

Open the sealed container and pour the fermented banana pulp, sake rice, and junmai sake into the filter to filter out the lees; Finished product packaging: The liquid after filtering out the lees is the finished product, and the finished wine is bottled and capped.

Soak the banana in the wine.

Ingredients: 500 grams of bananas, 400 grams of liquor, 100 grams of rock sugar Method:

1.Peel the banana, cut it into small pieces and pour it into a container.

2.Add a little water to the rock sugar, boil and pour into a container.

3.After cooling, pour the liquor into a container and seal it. It can be opened and drunk after at least 3 months, the more the wine ages, the more fragrant it becomes, and it is better to open it after half a year to a year. Precautions for production:

1.Baijiu is not easy to use alcohol that is too high, which will mask the original flavor of the fruit. You can choose rice wine with an alcohol content of about 40, sorghum wine, etc.

I chose sorghum wine because sorghum wine is easy to buy and very affordable. You can also try different flavors with other light rice wine or sake that you like.

2.Glassware is the best container for sake brewing, and metal containers such as iron and copper should not be used. Containers should be washed and dried in advance.

Banana juice is less, acidity is not enough, the fermentation process is not sustainable, and wine cannot be made.

Probably not, there is too little moisture.

It can be brewed, but it is estimated that it is not delicious.

How to make wine from bananas Do we have a lot of bananas at home that can make wine?

Hello dear, I am happy to answer for you how to make wine from bananas Do we have a lot of bananas at home to make wine? Yes, banana brewing materials: 500 grams of bananas, 400 grams of liquor, 100 grams of rock sugar, banana selection:

Choose a banana with high plumpness, the skin has turned yellow, the flesh is glutinous and soft, and the sweetness is high, but it should not be overripe or spoiled. 1. Peel the banana, cut it into small pieces and pour it into a container; 2. Add a little water to the rock sugar, boil and dissolve and pour it into the container; 3. Pour the liquor into the container after cooling, seal and seal, and only open and drink after at least 3 months. I hope this service can help you, thank you for your consultation, I wish you a happy life and all the best!

Banana can ferment wine, it contains various essential amino acids, vitamins and trace elements, regular drinking can enhance the body's resistance to disease, increase appetite, clear the liver, clear the eyes, lower blood pressure. In particular, it has a good effect on nocturia, insomnia, cold hands and feet, dyspepsia and other symptoms in the middle-aged and elderly.

Bananas prefer hot and humid climates and thrive in deep, loose, well-drained soils. Irrigated cultivation has also been successful in semi-arid areas similar to southern Jamaica. Wild bananas were cultivated by seeds, and artificial bananas could be cultivated by sucking roots and pseudobulb ramparts. The first harvest takes 10-15 months, after which it is harvested almost continuously.

1. Ingredients: 600g of banana peeled, 75g of granulated sugar (it is best to measure the sugar content of bananas first, and then deduct the sugar content), yeast for wine.

2. Tools: 1 fermentation tank, 1 sealing cloth, 1 plastic bag, 1 rubber band.

3. Peel off the banana peel, cut off the banana flesh or can be broken with a churner to slow down the loss into banana puree, and put it in the fermentation tank for later use.

4. First measure the sugar content of banana juice with a sugar meter, and then use the sugar content of 25 degrees to subtract the sugar content of banana juice to be equal to the sugar content that should not be supplemented, and convert it into the amount of sugar that needs to be added.

5. Pour the weighed amount of granulated sugar directly into the fermentation tank. You can also add a little water and boil over low heat to melt. Let the sugar water cool until 35 before pouring into the fermenter.

6. Use fruit active dry yeast to activate and rehydrate the wine section in order for 30 minutes.

7. Put the yeast into the fermentation vat and mix well.

8. On the first day, seal with a sealing cotton cloth and collect aerobic fermentation, so that the yeast can have enough oxygen to increase the number of bacteria. The next day, the mouth of the tank was covered with plastic sheeting, fermented with oxygen, and tightened with a rubber band externally, forcing the yeast to stop proliferating and start working, converting sugar into alcohol.

9. It can be opened and drunk after about 30 days.