How to Make Banana Wine and Vinegar

This can be made out of any existing banana varieties.

You can also read other technologies for banana:

Banana peel vinegar
Banana chips
Banana powder and starch

Banana Wine
1. Peel ripe bananas and slice thinly. Measure. To every one part sliced bananas, add one-and-a-half parts water.
2. Boil for 30 minutes or longer depending upon the quality of the pulp. Strain. Add sugar to the extract (one part sugar to every three parts extract).
3. Stir and boil to dissolve the sugar. Sugar content should be 22- 24 degrees. °Brix. Allow to cool.
4. Place in clean glass containers or demi johns. Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
5. Plug mouth of demi john a clean piece of paper to protect from dust. Ferment for a month.
6. Siphon out the clear fermented liquid. Filter and transfer to a sterilized oak barrel for aging.
7. Cover hole with a wooden plug and seal with melted paraffin. Age for two years or longer.
8. Clarify the wine with eggwhites (eight eggwhites for every 30 liters of wine by heating the aged wine in steam bath or a double boiler to a temperature of 55-60 degrees Celsius while adding the well-beaten eggwhites.
9. Stir for 15-20 minutes to maintain the temperature. Cool. Filter the wine by siphoning into clear and sterilized bottles.

Banana Vinegar
1. Wash ripe bananas. Peel and cut into pieces.
2. Add two parts water for every part of banana and boil for five minutes. Cool.
3. Strain. Add 1/4 part sugar for every part of banana and heat again.
4. Cool again and pour into suitable containers.
5. Add one teaspoon yeast for every kilo of fruit used.
6. Plug mouth of container with a piece of paper to protect it from dust.
7. Ferment for two to three weeks.
8. Siphon out clear, fermented liquid into a sterilized container.
9. Add 100 cc of mother liquor to every kilo of fruit used.
10. Plug mouth of container with cotton and cover it with clean paper.
11. Ferment for one to two months.
12. Pasteurize at 70 degrees Celsius for 20 minutes.

technologies provided by DA

Notes:
Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations. Vinegar should have at least 4% TA.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.
f. See standards for vinegar here.

8 thoughts on “How to Make Banana Wine and Vinegar

  1. Sir,
    I have a copy of a book “Family and Community Enterprises: A practical Guide” wherein there is a topic about vinegar making. As I’m interested to make this item in preparing concoctions for sustainable natural farming, I’m at a loss about the terms “mother liquor ” and “starter”. i’ve searched some sites but unfortunately, I can’t find the answer. Could you please enlighten me how to make or where to procure these items specifically for vinegar?
    Thank you very much!

  2. ADDITIONAL QUESTION:

    What Kind of wine is “Banana Wine”? Aside from being a Tropical Fruit Wine? :)

    According to your site, basically, there are six types of wine.

    1. Dry, Semi-dry and Sweet wine
    2. Fortified and Unfortified wine
    3. Sparkling wine, Still wine (effervescent of non-effervescent) and carbonated wine
    4. Red and white wines
    5. Special or Medicinal wines
    6. Basi

    In which of that classifications can we classify Banana Wine?

    Thank You Very Much!

    RONALD SANTOR
    Student, PUP

    • 1) dry wine – unsweetened, sweet wine -sweetened, semi-dry – semi-sweet.
      2) fortified – added with other components, the same principle as fortified water and juices
      3) sparkling wine – a carbonated wine, bubbles when opened, the likes of Champagne, still wine – not carbonated
      4) Red wine – wine made of red grapes, white wine – made of green grapes.
      5) Special or medicinal – E.g. Vitamin Beer which can also be called a fortified wine.
      6) basi – wine made of sugar cane.

      The banana wine can be anything except item 4 and 6. It depends on how the manufacturer produce the product.

  3. Mr. Marvin of foodrecap.net:

    Good Day!
    I am a student from the Polytechnic University of the Philippines. We are currently conducting a Feasibility Study on Banana Wine Production. The Administrator of the site “http://pinoybisnes.com/”, referred me to you, because according to him, you are knowledgeable on this matter, and can help us in making our study possible.
    Any information about the Technical side of the production of Banana Wine would be of great help to us. Like for example, the production schedule of this product if a certain labor requirement is met. Or anything about the production of Banana Wine would greatly help us. Do you know someone, or maybe you personally, who has a wine manufacturing business that could give us permission to have a tour in their production facility?
    Please help us in making our study more realistic. Thank You Very Much and More Powers to You!

    Sincerely yours,

    RONALD SANTOR
    Student, PUP

    • Wine making procedure, whether simple or technical follows the same procedure (except for sake or the rice wine). Use a procedure for grape wine making and you can never go wrong. Follow the procedure for mango wine making and you can never go wrong either. Visit any winery and you can get a good idea and experience. I have not yet heard of anyone who is engaged in banana wine production. The results of your feasibility study might encouraged some investors.

      Ask this nearby winery if they can accommodate you for a tour {http://www.mangowine.com/contact.php}

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