Bananas make a really versatile wine that can be consumed as is or blended with other wines to add body and a bit of flavor. While I like my banana wines semi-sweet, it can be made dry without any problem.
I have several banana wine recipes posted near the bottom of this page. However, my favorite banana wine recipe will serve Ron's purposes well and is as follows
Mash the bananas and finely chop the skins, placing both in primary. Meanwhile, bring water to boil and in it dissolve sugar completely. Pour water over fruit and skins and cover primary. When cool, add all remaining ingredients except yeast and stir well to dissolve. Add activated yeast and recover primary. Ferment vigorously for two days and strain through muslin into secondary. Attach airlock and ferment to dryness. Rack, top up, and refit airlock. Allow 90 days for wine to clear. If it does not clear on its own, add amylase according to its instructions. When clear, rack again, top up and refit airlock. Age 2 months, stabilize, and refit airlock. After final 30 days, rack into bottles and allow 3 months rest before drinking. [Author's own recipe]
My thanks to Ron for this request.
