spicy banana & apple juice wine.

[mark g]

ingredients makes 2 gallon.
2.27kg-ripe bananas.
500g-washed banana skins.
1lt-apple juice.
1lt-white grape juice.
1.36kg-white sugar.
12-cloves.
2tsp-youngs super wine yeast compound.
water.
Method: peel the bananas and put in a pan of water and bring to a boil and then simmer for 15 min,then press and strain the pulp with some fine muslin and dissovle half the sugar in the hot liquid and leave to cool
then add the skins and cloves to a pan of water and bring to a boil and then simmer for 15 mins then strain with some fine muslin and leave to cool,then divide the grape juice and apple juice into the DJs and do the same with the juice from the banana pulp and skins add the yeast and fit the airlock and ferment for a week, then make some sugar syrup with the rest of the sugar and when cool add to the DJs top up with cold water to the neck fit the airlocks and fully ferment out. [:-)] when fermenting as stopped rack and add finings and when clear rack and mature for at least 6 to 12 months.

[fatbloke]

I'd suggest that you half the number of cloves as they're surprisingly powerful.
You can always add more later but if you over do it, you can't take them out.....

[Cellar_Rat]

Good call John.

[fatbloke]

Good call John.

Just para-phrasing Joe Mattioli Brian "they're powerful little critters".

It's why he makes a point of highlighting them in the JAO recipe i.e. 1 or 2 to the gallon - plus they extract with alcohol so using that much might seem fine for the first couple of weeks, but once the ferment has finished.......