Banana Wine and Vinegar Making

                 BANANA WINE

Ingredients

• •  Banana Pulp

  • Water

  • Brown Sugar

  • Yeast

Procedure

• 1. Wash banana and peel

  2. Mash or chop banana pulp

  3. Weigh the pulp and add water to a ratio of 1 part pulp: 3 parts water

  4. Boil water and add pulp and bring to boil

  5. Extract the juice by using cheesecloth or katsa

  6. For every 4 parts extract add 1 part brown sugar. Let the mixture cool

  7. Put in a container that does not corrode like plastic, earthenware or stainless steel. (Note: Do not fill the container up to the brim. Leave a 1/4 to 1/8 head space)

  8. Add yeast following the ratio of 1 tbsp yeast to 15-20 liter extract

  9. Ferment for 7 days. The fermenting container should be covered with cloth or paper. It should not be completely sealed

  10. Decant clear liquid and adjust sweetness to desired level

  11. Pasteurize at 6 0C for 20 minutes

  12. Pour into a glass container and let it age for 6 months to 1 year

  13. Pack and seal

VINEGAR FROM BANANA PEELINGS

Ingredients

• • Banana peelings

  • Water

  • Brown Sugar

  • Yeast

Procedure

• 1. Wash peelings and chop

  2. Boil water and add the peelings to a ratio of 1 part peelings to 1 part water. Boil for 2 minutes

  3. Let the mixture cool and squeeze the juice using cloth or katsa

  4. Add brown sugar to a ratio of 2 cups sugar to 9 cups extract

  5. Put in a container that does not corrode like plastic, earthenware or stainless steel. ( Note: Do not fill the container uo to the brim. Leave a 1/4 to 1/8 headspace)

  6. Add yeast (1tsp yeast; 9 cups extract)

  7. Cover with cloth or paper

  8. Ferment for 7 days

  9. Decant clear liquid

  10. Add starter vinegar (unpasteurized vinegar)

  11. Let it stand for 2 weeks or until it becomes sour

  12. Pasteurize by heating to boiling temperature

  13. Seal completely and label container