How to make banana wine?
1.
Slice a
kilo of peel, add 4 cups of water, then boil.
2.
Extract
the juice of banana peel. Decant and filter through a cheese-cloth. Add 1 cup
sugar to extract.
3.
Pasteurized,
then add ¼ teaspoon ammonium sulfate to reinforce nitrogen deficiency. Cool,
then add wine yeast.
4.
Allow
to ferment for 8 days. The alcohol content is 11-12 percent.
5.
Set
aside for a month to age; clarify by adding well-beaten eggwhite.
6.
Filter
through clean cheese-cloth to produce sparkling wine.
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