Spiced Banana Wine
Spiced banana wine is a brilliant dessert wine, a wine that is full bodied enough to carry a high strength alcohol, yet is refreshing to the palate. The addition of spice to a banana wine recipe adds depth and detail, delivering blended interest and a quirk to this classic homebrew wine.
This spiced banana wine is a great accompaniment to heavier desserts and puddings, from cheesecakes to crumbles, from pies to strudels, the spiced banana flavour will be well paired. This wine is in all reality a banoffee pie in a glass. Now doesn't that sound delicious?!
There are no hard and fast rules when it comes to adding the spices - allow your own pantry shelf and taste buds guide you. Under-spicing the wine will result in gallon that is neither banana nor spiced banana wine, so be brave and really spice it up.
- Spices. I used a combination of ginger, cinnamon, cloves, black peppercorns and nutmeg.
- Chop your bananas and place into a large saucepan, add a few banana skins as well to add depth of flavour.
- Pour in 1.5kg of granulated sugar.
- Add your spice of choice.
- Bring to a near boil, and allow to simmer for 15 - 20 minutes before allowing to cool.
- Pour entire contents of saucepan into a primary fermentation bucket.
- Add your yeast and nutrient.
- Cover and set aside in a warm place.
- Stir daily for 3-5 days, until the initial vigorous fermentation has subsided.
- Strain the liquid through a sieve / cheese cloth into a demijohn, fit airlock.
- Rack several times during fermentation as banana wine does throw a lot of sediment.
- Once the wine has finished it’s fermentation and the specific gravity has dropped to below 1.000, rack, add a campden tablet and allow to age.