Home made country wine making and recipes - growing and caring for vines and grapes

This is a very simple process really, in that a pound of very, very ripe bananas (almost mushy is best) are placed in a pan, with around a few pints (1litre) of water added and brought to the boil.

This is simmered gently for around twenty minutes and then allowed to cool.

What we want now is the cooled liquid to add to our new batch of wine, replacing the same volume of water.

This liquid gives far more body to your wine, and is particularly useful for red wines, especially ports and sherries.

The flavour can sometimes be discerned with some varieties of white wines, but with reds there is no problem at all.

As a point, the bananas can usually be scrounged, or purchased for next to nothing, from fruit shops as they are on the turn and beyond the normal dates for sale, and would normally be sent down to the tip.

Thickening your wine with the banana method

Helping You Make Scrumptuous Wines From Start To Finish