Banana Wine Recipe - Easy Homemade Banana Wine
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- Опубліковано 8 лют 2025
- Banana Wine Recipe - Easy Homemade Banana Wine. Yes, you can make homemade banana wine, easily at home, with our recipe. You need very few ingredients really, and just a little time. Bananas are one of the sweetest fruits and take well to fermentation, so they make a great choice in homemade wine making.
As with any home brewing or wine making, follow known recipes before experimenting as you can waste materials and supplies if you don't do things correctly. We've seen many people ask questions that were covered in the video, so... before you ask, we might answer that question for you while we make this banana wine!
Banana Wine, Part Two: How is it so Far?: • Banana Wine, Part Two:...
Banana Wine Racking: • Banana Wine Racking
Banana Wine - Time to Rack and Bottle?: • Banana Wine - Time to ...
Banana Wine - How Does it Taste?: • Banana Wine - How Does...
How Fine is our Banana Wine? One Year Taste Test!: • How Fine is our Banana...
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Some links to items used in the Video:
Everything's Shiny Captain t-shirt: amzn.to/38sdQCG
I'm Sorry I Don't Take Orders t-shirt: amzn.to/3ayLGak
2 gallon fermentation bucket with airlock: amzn.to/2THgyyO
Ingredients:
3 lbs bananas
Lalvin 71B yeast: amzn.to/2PPvDwP
2 oz golden raisins
1 1/4 lb sugar
1 lb brown sugar
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What's next? Glad you asked. Follow along with the next step of the process by going here: Banana Wine, Part Two: How is it so Far?: ua-cam.com/video/KU5St0HlQvY/v-deo.html
I've started this one today. Used 2.5kg of bananas along with raisins, some dates, brown sugar, white sugar and I thought that golden syrup would be a nice addition. Doing one imperial gallon. starting gravity of the dishwater is 1.100 and smells awesome, like dried bananas. Can't wait to see how this turns out 😊
I've heard several people say, "You can make wine with ANY fruit... EXCEPT bananas."
That made me sad, because I LOVE bananas so much that I believe I may be a monkey.
I was SOOO thrilled to see you two wonderful humans making banana wine. Of all the world's many species of primates, I am your biggest fan.
Lol
Love seeing TRBOS every time, it's like a mini break, and she's funny! ( Here it comes, "Funny? funny how? How am I Funny? Do I amuse you?" ) Your a sweetie Derica!
TRBOS is part of the show, and needs to be acknowledged. #TeamTRBOS!
I started brewing about two months ago and I love it now both of you have helped me learn so much thank you
TRBOS GANG HERE! Who else wants TRBOS in every episode
Seriously are there TRBOS haters? If you don't get the humor here, go elsewhere and don't rain on our parade.
@@dexterne GANG GANG
@@dexterne there are haters on everything... trust me... we seem to attract them!
@@CitySteadingBrews They're everywhere. +1 for the Pro-TRBOS gang here.
Which came first......the TRBOS or the ‘jazz hands’? Can’t have one without the other!
I'll admit that when I first started watching, I found the TRBOS gag a bit annoying, but now I find myself singing along with it! Keep it up!
Following your instructions I just finished prepping my first batch of banana wine. It's setting for it's first fermentation.
Making some blackberry melomel and some apple jack right now. The apple jack is basically done fermenting and is in the fridge letting the yeast settle while i wait on my bentonite to arrive to clarify it. Can't wait to give it a go! TRBOS FTW!
First time watching our vids?
Bentonite adds a lot of stuff to your brew that really really really shouldn't be ingested by humans. Time clears brews better than bentonite, without those harmful chemicals.
Been watching for awhile while we got our tastebuds wet with some kits, but now we are ready to branch out. Started our banana wine today, following yours, but also we started our own recipe of a Cranberry Apple. Watching your videos really helped with knowing how to determine how much sugar to add and in learning what to add and when. Thanks! Looking forward to watching more, both past and future.
That is awesome!
Thanks so much for making this video. Started homebrewing wine/mead less than a year ago and never even would have considered making banana wine. We made some mostly following your recipe and love it. Cant wait to try even more!
I made this and used a champagne yeast. Back sweetened and it started to referment, so I left it to finish and mature in the demijohn. Just bottling it now after a year and it tastes delicious. Topped out at 19.5 abv.
Thanks for this inspiration! Racking off 12 gallons today. 6 of a banana’s foster or banana bread flavor, with vanilla and brown sugar, and I caramelized the bananas. The second is a ripe, but not overly ripe banana, with white sugar. Going for more o fB a summery, light porch sipping wine.
My grandfather gave me a few bottles of homemade wine when visiting. I packed my gifts to take home. Upon arriving at my final destination and waiting for my luggage to pass by on the conveyor belt I smelled my bag prior to seeing it. An overwhelming banana smell wafted over the entire baggage claim area well before the bag was ever in sight. So I unfortunately have never tried banana wine but I have smelled it and learned that it has a very strong smell profile!! Tnx for the memories!!
Awww.... now you have to make your own.
I just made banana wine and its very dry, I decided to add some oj concentrate to it and see if it ferments again. It was my first attempt ever at wine making. I now have a hydrometer and I am in the the middle of making your Aldi grape wine recipe. I'm pretty excited!!
100s of times more yeast is probably a massive under-estimate. Yeast doubles in number every 90 minutes or so during the active part of fermentation, and can so about 25 times during a brew. You're looking at well over 10 MILLION times more yeast cells at the end than at the start, maybe as much as 100 million in some cases.
I just found your channel recently, and I'm really enjoying your videos. Thanks for making them :)
Just mixed up my first banana mead a week ago. I bochet'ed the honey. Will be going for a bananas foster taste in the end with some additions in the secondary. I probably should have kept the brew bag in the must. Instead I just used the banana water. I plan on adding a banana reduction in the secondary. Hoping that will bring back some good flavor.
I think just like mead, we should add the fruit in the secondary to have more flavour. It's better to make sugar wash first with some raisins to raise the ABV to near 10, then add the fruit in secondary.
A handful of mallow root in the boil makes for a wonderful dessert wine. Have also made banana brandy back in the '60's when I had a stovetop still. 🍌🥂🍌👍
I just bottled a banana mead yesterday. My wife loved a banana wine I made (similar to your recipe) several years ago. The mead came out great. Can't wait for the follo up videos! ...And, I'm Team TRBOS, too!
Just started my own banana wine. But instead of fresh I used store bought juice from Aldi (banana mush, sugar, glucose-fructose, lemon juice, ascorbic acid). It's sweet (1.060), thick and gloopy and tastes great.
Plan to back sweeten with honey after fermentation (8-10%)
I started this today. Can't wait to see how it turns out!
I made some banana wine and left it over a year....it tasted like baby food! Gag! 🤣 I can’t wait to see how yours turns out. Trbos is awesome! 💙
I actually used a cup of dark brown sugar in my ginger beer, which is the only change I made to your recipe. It gives it color and a little more character. Fun fact: molasses is not 100% fermentable, I think around 50%, so it's a great way to get sweetness even if the brew finishes beyond the specific gravity you wanted.
Long live trbos!!!
It's more like 10-30% unfermentable, but agreed!
@@CitySteadingBrews cool! Thanks for the info.
I hate bananas....like a lot. I've tried eating them at different times in my life and every time I've tried just spit it back out. I don't know why I am watching this video in particular but I love this channel and it's content and your personalities. Have a batch of mead in primary fermentation and very excited to see how it turns out.
watching this makes me remember that in my hometown, there's this drink that tastes quite good: boil water + sugar + banana + clove + cinnamon.
I'm wondering if we can make it without sugar, then add honey to it, then brew it as a mead. Hmm gonna try it with my next batch
I can't wait to see how this comes out. I love bananas and will probably make some for myself.
I love the red bucket of sanitisation ! 👏👏👏👏👏👏, it’s brilliant 👍👍👍
Well, I've watched enough.
Just peeled (mostly) at least 8 lbs of frozen & mushy bananas. Into the kettle they go. Thanks for the inspiration and follow through.
I'm only here for Trbos!!!! Lol
I think it's funny. Especially since people get up in arms about it.
Finally made my first mead,sitting fermenting now 😀😀 thanks for your wonderful videos there very informative
Waragi~!!!
Ba! Na! Nas!
"Boil 'em, mash 'em, stick 'em in my mead!"
Haha. Honestly, this video could not have come at a more perfect time. I have like 5 hands of bananas, and a couple fingers of bananas, that I wasn't sure what I was going to do with. Even if I ate some and blended some into a workout protein shake I would still have way too many. Now I have a goal! Thank you, thank you, thank you!
Nevermind mine is finally fermenting thank you guys for the awesome video. Keep up the great work.
One of my favorite ones to make.
Here is a variation (measurements per gallon)
3 1/2 to 4 lbs of bananas (skins and all pretty ripe), 2 lbs of honey, ec-1118 yeast, water.
Same technique as yours except I usually don't use a bag and if I am making a 5 gallon batch I add one can of frozen white grape juice concentrate (I can't tell the difference between adding the grapes/ frozen concentrate or not in final product). One important note ec-1118 loves this and I usually have to leave a lot of headspace because by far this is the most active fermentation I have dealt with. I would recommend leaving the lid loose and stirring it down for the first day or two if you have a way to block the bugs coming into the must. If I put an airlock on it the co2 cannot escape fast enough and the must will blow through it. I should use a blow off tube maybe?
Good to know, thanks.
Was just going to ask about subbing honey.... answered!
@@michaelhaugen9878 It changes the color a bit in the final product and gives it more of a golden hue
@@michaelhaugen9878 also technically I think makes it a banana mead...
But yeah a blowoff tube would work if you are struggling to keep things clean
This came out as the best brew I have ever done. Banana wine is delicious! I ended up not using the peels, not sure if it would have been better or worse with them but feel peels taste horible so I did not want them in there.
A neighbor in the Philippines makes coconut wine.
I want to bring him some yeast next time and of course a bottle of delicious Met
Banana wine... goint to try apple first but this will be on my bucketlist.
In a few days, we will be tasting our apple wine from over a year ago :)
@@CitySteadingBrews awesome :D
I made banana wine using a similar recipe. It came out great. Couldn’t find a recipe so i made one.
Awesome. Now I will have "Apples n' Bananas" romping around in my head for most of the day.
Lol
Apple N Banana wine??? Would these flavors go well together?
I made a melomel by just adding chopped bananas to the must. It’s quite tasty
I still love the old D&D books on your shelf
Derica, your laugh is contagious. I am learning lot from you guys.
This is actually pretty funny, I found a bunch of "overripe" bananas for cheap and decided to try making banana wine a few weeks ago to try it out! I went about it much the same way you did your first time, and it's now sitting and clearing for a couple of weeks before I rack it again. Tastes great already, though! It'll be interesting to see how your version turns out, for future reference ;)
I find myself watching your videos even if you're covering a topic I'm not interested in. It's a lot of fun to watch your videos, and I appear to be binge-watching you today. LOL
👍👍👍👍👍👍👍👍👍👍
Just Bottled my wine tonight and wow its nice . Thanks for the recipe
How would Vanilla go in this
I have made this last year and about to bottle it this weekend, funnily enough my wife brought home 3kg of bananas today just as you posted this video and I was about to make another 2 gallon batch 😁
watched up to the point when you talked about your sugar situation when I make this comment, something that I tried once for cooking, since brown sugar is just white sugar with some molasses added back, I was out of brown sugar, but mixed white sugar with a little molasses until it looked right, and it tasted and worked just like if I had gone out and purchased more brown sugar
Same thing. Brown sugar today is just that... white sugar with a bit of molasses added!
Actually if you let them go completely brown more of the starch will be converted into sugar, which would mean you wouldn’t need to add as much granulated sugar. And they are perfectly safe, my mom used to make banana bread when I was a kid and would only use fully brown bananas.
I'm about to start this recipe - sounds wonderful. A question came to mind as I was thinking about the specific gravity (and ultimately the alcohol content you think was achieved from the first fermentation)... I believe that suspended solids will add to the specific gravity in addition to the dissolved solids (sugar, etc) that we would normally use to calculate the % alcohol. I suspect that while those suspended solids (the "mush" from the bananas) do have some amount of sugar in them, they are biasing the OG a bit high, so the alcohol content may appear higher than it actually is (and thus your final % alcohol is lower than you think). Any thoughts?
I hear it in my head every time I see a Trbos in a store lmao. Love it.
Great video! I can't wait to get started
Thank you once again for another interesting and informative video!
My pleasure!
Suggestion for your store, the wide top glass fermentation 1 gal. I bought one and the next day I saw a 2 pack for $4 more! Wish I saw that one first. I like to save money when possible and I would like to contribute to you two...... however my budget right now is tight, so the little things rtm.
Ahh I see you have joined us in the bucket fermenting....at least this time ;) Like you said you get an actual gallon after primary which is why I use the bucket. I do like how I have seen a few changes in the methodology you guys use as you keep making the videos. It shows that you aren't afraid to try new ideas and see how they go, which I say is one of the best parts of homebrewing!
We're always evolving, learning new things, and putting them to practice!
I make Banana wine often. I add a can of white grape concentrate as well. Then add sugar to desired gravity. Always turns out delicious.
What gravity do you shoot for and what yeast do you like to use?
Surprised you went with your hands rather than a potato masher for mashing the bananas. Will definitely be checking out the other videos for this. Hope it turns out good. Been thinking about making a banana mead.
Great video again! I got one question. I want to add a vanilla stick. Does it make any difference if i do that before or after first fermentation? Many thanks!!!
I would suggest adding it in secondary aka conditioning as vanilla can overpower in flavor. Take samples every week or so and pull the vanilla when the flavor is right.
This is the next batch of wine I am making. I was thinking: Chocolate might be a good thing to add... so if I was to use the cocoa husks you suggested in an other video, would you do it in primary or secondary fermentation? Also how much would you suggest I use for a 1 gallon batch?
I am wondering whether you can use all frozen bananas or is the combination of fresh and frozen much better for the flavor. What do you think?
Either is fine, no real difference.
Looking at your method, what if you roasted the bananas before making the tea? Maybe with dark brown sugar to create a banana fosters wine. The brown sugar bringing in the caramelized and some molasses notes to the brew. A bit of spices to bring in some more of that foster flavor.
Or maybe fried plantains.
4 days ago i started my first banana beer, no skins but put the centres through an old fashioned meat mincer with a small piece of ginger. Its still working ( in a quarter filled 25ltr brewing barrel) but I think it will probably end up as a wine cos I put too much golden sugar in. ( I made 25 ltrs of custard wine 1 year ago and that has been by best brew so far 17% ABV. Its now all consumed.)
I love you guys!!! Watching you enjoy every brew makes me happy!!! And although I may take some time to watch the videos I follo you very closely!!! Your laughters are awesome! :D
This is pretty cool, just curious where do you get you buckets, airlocks, and I guess the bag?
Links all in the video description
Great video! Question, if leaving skins on, is it important to use organic bananas?
I would due to pesticides, yes.
I know this is an old comment, but it's worth saying...I started buying bananas by the box a few months ago, on the box it says what fungicides etc the bananas are sprayed with to allow entry into the country (I'm in Europe) But!!! this message is not on the shop displays, you would only know if you read the boxes on the shop floor. I now wash before peeling so any residues aren't transferred onto the fruit from my hands, I would wash very thoroughly if i was leaving skins on to make wine, and I want to try this soon.
Do you guys have a video on the limits of what you can ferment like this? I would have thought that the banana skins might increase a chance for methanol? I’m new and learning all of this, but where does methanol come from? I know it’s not a biproduct of standard sugar fermentation, but I’ve read it’s product of wood ferment, so where does that line get drawn on what is vs. is not okay to ferment? I recognize bananas are not made of wood...but what about leaves and sticks? At what point do I need to be extra cautious? I don’t want to go blind 👀
PS-really loving your vids, I intend to chew through a bunch more over the next week or so. Thanks for sharing your experience!
Methanol is a by product of fruit and sugar fermentation.
@@CitySteadingBrews - perfect! Thank you Thank you!
Can i use this batch for distille ?
I made a double recipe of your banana wine yesterday. I didn't have a blow off tube and overnight it blew up and I lost about half of my volume. Here's my question: should I just let it go as is or is there a way to salvage my intended volume? If there is a way to save it, would it just be to add the additional water and sugar? I do have the bananas in a bag.
Just started my own banana wine with a couple pieces of vanilla
Wow, you have a Nakiri too! They are just excellent for vegetable and fruit cutting. I think i have the same one based on the markings. Maybe they aren’t as rare outside of Japan (or professional kitchens) as I thought.
Shun actually.
Hey B, what would happen if I gently broil my bananas instead of boiling? Bad idea or just one nobody thought of? Thank for ya help
TRBOS MUST be included! With Jazz Hands! Anyone who disagrees? There just are no words.
Can you use a food processor or blender on the bananas or do you have to use your hands?
Sure if you prefer.
Huh. I love the TRBOS animation :(
TRBOS is part of who you are now. Leave it in and screw what others think. PS, I love you guys. Keep up the GREAT videos!
Yeah... we've accepted our plight. :)
Good morning my friend how are you from Ethiopia tnks you for your there
i know i say this ever video but , another great video! keep it up you guys!.... now something i don't say every video, this really helped me im gonna go to walmart and buy some bananas right now! ive been wanting to do a banana mead and i never new how to go about it, but now i think im going to just do a straight banana wine! thank you both so much i love ever video you do!
First, thank you! Second... please, buy from anyplace but Walmart. What a horrible company. /rant
@@CitySteadingBrews tell me more please! and your rants are great! (Assuming I'm talking to Brian) both your and Dereka rants are awesome , she should do more i loves her little one the other video.
The family that owns Walmart are essentially stealing from the American people. They pay their employees just low enough that they qualify for government benefits --- that the company doesn't even help pay for! Know who does? We do... taxpayers. So you literally are paying MORE to shop at Walmart due to higher taxes out of your own paycheck. Yes, big company, HUGE profits, and they are bilking the US government and taxpayers.
love you 2, thx for all the info
This one will be interesting to watch.
I started a banana coconut raisin wine yesterday under my kitchen sink . It’s going crazy already.
Very nice recipe wine
Thank you so much
Do you think you’ll do an updated version of this one anytime soon? I love watching btw thanks for always responding too!
Hmm.... hadn't considered it, but maybe we could.
How do you compute the needed sugar after getting the specific gravity? Thank you.
.2 seconds after clicking on the video.
Derica:BANNANA WINE!!!!!
Not heckling it caught me off guard and made me laugh
As a child my mother made me swear I would never drink banana wine. Soon as she did I of course wanted to. She wouldn't tell me why until years later. It's a hilarious story but I'm sworn to secrecy. She blames the bananas and put a lifetime ban on their fermentation. I'm in my thirties now so I'm going to make this and just not tell her. Well, unless it's a good story.
I can't wait to make this! Gonna carmelize the bananas for a banana foster kind of flavor 😍
That will create unfermentable sugars so... careful with that.
@@CitySteadingBrews thank you!
Looking forward to trying this))) What are your thoughts on using dried banana chips in secondary like you did with the dried cherries in another brew?
OMG!!! I laughed so hard cuz I know Brian don't like nothing sticky on his hands😂😂😂😂😂😂 this made my day thank you Brian😂😂😂😂😂😂
He's a real trooper for doing this for our entertainment and education... And his very obvious alcohol love.
for SCIENCE !!! (and Hooch)
Thanks guys for the inspiration, another brew I'm gonna try. What do you think about adding coconut?
You can if you like.
Pina colada? Then why not add the pineapple?😊
The dollar store target and Walmart has a brand of unrefined sugar Zulka Morena pure cane sugar. It's 50 cents a pound. I use it exclusively for fermenting for a couple years now. If its available in yalls area you might give it a try. I've done side by side comparisons and I prefer it over table sugar. Not to mention its less processed.
Plus its affordable not like raw sugar thats like almost 2 bucks a pound. I know its just prefrence but I thought it might be worth mentioning if you have never tried it.
Trying this out. What is weight on babanas and peels?
Hey guys. Love the channel. As a new brewer with enough knowledge to be dangerous....
If you had to revisit this recipe, would you step feed it or just add the extra sugar up front?
I was thinking this would go well with some peanut butter extract.. :)
Hello!!! Please tell me, Is it okay to use Active dry yeast? How much it may impact the ABV??
You 'can', and it will impact it most likely. I'd use 25% less sugar.
Hello I'm planning to do this in our project in biotechnology do you something i can do to innovate or add something to this wine to make it unique? thanks
Just made this rn 😂. Thanks guys
Your approach has been a true inspiration. I have to say though, try adding some PBFit for a peanutbutter banner flavor. Might be able to chocolatize this!
Tried that… didn’t work.
Bummer... I was hopeful
Quick question for you. Just started my first banana wine. 1 gallon, 3 lbs auger 2 oz raisers, 3lbs bananas cooked with peel. 1 cup black tea, .5 cup fresh lemon juice. The must tasted great before I started the ferment. Using red star classic wine yeast 1 pack. Have tons of activity. After a few hours I smell a sour smell. It’s not bad just smells like I unripe or sour fruit. Is this normal. Starting gravity was 1.10
I’m on day 2 now smells the same but must is clearing and solids dropping to bottom of carbon. Any advice?
It's fermenting, there will be some smells yeah. There's nothing that can happen in 2 days that would be problematic. It will drop lees as it goes. I would suggest our new brewer playlist, we cover a lot of these types of things: www.newbrew.city-steading.com
@@CitySteadingBrews thanks so much for the response. I figured that was the case but the smell was so different from the mead I have brewing. Anyways love the content on your channel, and keep up the great work. Looking forward to your next brew 👍🏻
Do you really need to boil the fruit to extract the sugars? Won't the yeast figure out how to break those down anyway?
I have some left over Nottingham ale yeast, could I use that for this recipe?
For oxygenating the must we can use aquarium pump with airstone setup kept just for this purpose. Only to be used before pitching the yeast.
Just started this Wine wish me luck
This looks like a great alternative to using “spoiling” bananas for banana bread lol. Great video. I may try this in the future. Do you still make this?
Do we still make it? What do you mean? I make it from time to time, but we have several bottles still.
@@CitySteadingBrews do you still make it as in do you still make this regularly? Are you still a fan or sick of it? Is it still one of your favorites? Looks like you answered the question and uploaded a taste testing video since. 👍