4 1/2 lb. bananas including peel WASHED!! and sliced.
1 (11.5 oz) welchs 100% white grape concentrate
1 3/4 lb. granulated sugar (SG to 1.090)
2.5 tsp acid blend (TA .65)
1 tsp yeast nutrient
1/8 tsp grape tannin
1/2 tsp. pectic enzyme
6 1/2 pts water
Champagne wine yeast
Slice the bananas and skins into 1/4" slices discard stems. Meanwhile, bring water to boil and in it dissolve sugar completely. Add bananas with skins to the boiling water and simmer for 30 minutes. Pour bananas and water through a straining bag into primary. Tie straining bag and leave in primary and add campden tablet (for larger batches use 2 bags if necessary). When cooled to room temp, add all remaining ingredients except yeast and stir well to dissolve. 12 hours after that add activated yeast. Ferment vigorously for two to three days then remove straining bag of pulp. Squeeze bag (with sanitized rubber gloved hands) to extract as much juice as possible and add juice back to primary. Discard bag with pulp. Continue primary fermentation until SG reaches 1.010, about 58 days depending on the yeast you use) then rack to secondary. Attach airlock and ferment to dryness. Rack, and stir in 1 campden crush per gallon, then top up carboy and refit airlock. Proceed to clear. Keep topped up with airlock in place. Age 2 months, stabilize with 1/2 tsp potassium sorbate per gallon, top up and refit airlock. After 60 days, taste, if you want a sweeter wine make a sugar syrup and sweeten to taste. When wine is completely clear add 1 crushed campden then rack into bottles and allow 6 to 10 months rest before drinking but it will be better in a year. [Adapted from Jack Keller’s Recipe]
You will find that I made several changes to the original recipe to fit my needs
Starting must was - 5 gallon batch - SG 1.090
Acid blend to TA .65 PH 3.41
If you are making 5 or 6 gallons use no more than 1/2 tsp tannin total.