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When i first started having a bash at this brew lark, i saw a recipe using overripe bananas to make vodka., have been trying to find it since but to no avail, anyone know the recipe? and how to do if so, i have just finished my rice and raisin and yum yum, it is delicious, reminds me of croft original and i just luuuuve sherry! hope everyone ok and sober?

Dont know about vodka, but my parents used to make some pretty lethal banana wine: it was pleasant tasting and very strong as demonstrated by a number of unwary guests.

As I recall, a box of over ripe bananas would be methodically peeled, weighed, chopped, boiled, strained, cooled, mixed with sugar and minced sultanas (as an alternative to grape juice, I think) then left to ferment for a while, then racked off etc and matured. It didn't often mature for very long! The smell while it was being made was atrocious. The taste was not banana-ey at all really, at its best it was smooth and almost sherry like.

I could probably get the recipe off my mum if anyone was interested.

I am not keen on sherry but I wouldnt ind the recipe for vodka! I would give that one a go.

Reading the 'alcoholic water' thread last night came across a recipe for 'vodka' made with bananas - is this what you were thinking of?

http://www.selfsufficientish.com/forum/ ... a&start=15

post by ilan about halfway down page 2.

Hi.
If you could get that banana wine recipe i would luv to have it!
Many thanks.

The production of vodka would need distilling - I think you may be onto something illegal here...

I added some ripe bananas that happened to need using up to my rhubarb wine - let's see what happens. Rhubarb and banana go well together in jam, so why not wine?

Parents banana wine recipe

Measurements mostly of the 'ish' variety, recipe for 1 gallon but if you can get a lot of overripe nanas for cheap off a greengrocer or market stall so much the better.

4lb Ripe bananas
2lb sugar
1lb sultanas
Juice of 2 lemons or 1 teaspoon citric acid
1 tsp yeast nutrient
12 drops liquid tannin
Wine yeast


Peel and slice the bananas, place in a pan and cover with water then boil and simmer for 20-30 mins (you want to end up with about a gallon - 8 pints - of boiled banana stock, how you do this will depend on how big your pan is.) Strain the liquid into a container with the sugar, add the lemon juice/citric acid, stir to dissolve the sugar. Add the minced or chopped sultanas and other ingredients, leaving the yeast until your brew has cooled right down.

Stir this every day, on the 5th day strain off the sultanas and transfer liquid to a demijohn with airlock. When the fermentation slows you may want to check it for specific gravity, and possibly add more sugar. When fermentation stops rack off the liquid, add a crushed campden tablet, then leave to mature. This is a wine that is drinkable when quite young but does benefit from leaving a little while. Beware though, this is a very pleasant tasting drink which is deceptively strong. Numerous visitors to our house over the years fell victim to the banana wine!