How to Make Wine from Fruit - Banana Wine Recipe - Cheapest Wine Ever- Banana Wine Part I

star of the show today ripe bananas yum welcome back to the channel youtubers today i can't wait to show you the most fabulous wine you can make banana wine it's delicious it's cheap it's easy stay tuned make sure you click the like and subscribe button slow the road that you're on keep [Music] [Applause] and man if you could smell these bananas when this thing starts to ferment it's your bubbler your airlock is just going to go crazy and you'll smell it all through the house so what makes banana wine great to make number one you can get it any time of the year so you can make wine summer fall winter one thing you want to make sure when you make really any fruit wine you want to try and make sure you're getting organic because a lot of the fruits you're going to put in you're going to put in with the skins and and organic means obviously there's no chemicals added so it makes a great wine anytime you can get organic use that for any type wine you might be making so we're going to be making a five gallon batch of wine with these bananas i have 18 pounds of bananas that's what you'll need for this recipe you want to make sure your bananas are fairly ripe when you're starting to see spots like that and you're starting to smell them through the house they're ripe enough to make your wine so you got your bananas let's look at what you're going to need as far as ingredients to make this recipe and to make this banana wine so let's go over some of the ingredients you're going to need you're going to need some wine yeast some camden tablets some yeast nutrient pectic enzyme wine tannin and acid blend and don't forget you will definitely need sugar to make wine so let's get into some of the equipment you're going to need you're definitely going to need some measuring spoons and measuring cups i always like to keep a spray bottle handy especially for this banana wine you're definitely going to need a mesh bag you want to get as much of that pulp out as you can after the fermentation is done you'll need a stir stick we're going to stir this primary fermentation every day until it's complete and definitely you will need a fermentation bucket and some sanitizer i've already got my my equipment sanitized so let's get this process started and you definitely need one of these a hydrometer you want to be able to see what your alcohol level is after the prime and primary fermentation is complete now one thing you'll want to know when you're making banana wine it has take some patience because we're going to put this stuff in a mesh bag and imagine this pulp it's just going to literally disintegrate so we may have to rack this wine more times than usual so it does take a little more patience but patience will pay off i promise you in this banana wine so one of the first things we want to do is we want to get our sugar dissolved so i got a 10 pound bag of sugar here i've got about a gallon and a half of water in a stockpot which is about six quarts so we're gonna add the 10 pounds which is what this recipe calls for of the sugar i'm going to try not to make too much of a mess here so that's 10 pounds of sugar we're going to heat this until it is dissolved we don't want to boil it because we don't want to burn the sugar so we'll keep stirring this and once it just starts to begin to boil you know not quite we'll turn off the heat and we'll let this cool so i'm still stirring you can see it's still cloudy we want this to turn crystal clear so you can see we're far from boiling to the point but i'm seeing bubbles come off of the bottom and we can see the bottom and i just by stirring here i'm not scraping any sugar so i know it's dissolved enough that we can turn off the heat and let this cool and wait till the next process all right so i wanted to give you a sample of what my process and setup looks like so here is the star sand mixture that i've made a two and a half gallon batch uh sitting with equipment soaking in there this is what i use to sanitize the star sand to make a two and a half gallon batch you need about a half ounce of that watch my video i give you a complete description of how to use that i've already sanitized this bowl with that squirt bottle so when i mixed up my sanitizer i filled that squirt bottle up right away you'll see me squirting equipment down i've squirted this bowl um and then we come to the fruit we're ready to get this stuff sliced up and start making wine okay you can see i got my knife sanitized i got my sanitizer here i'm gonna sanitize my cutting board so i can slice these bananas up i'll just do both sides and like i said the bowl is sanitized again if you're using star sand sanitizer it is safe to drink this stuff as long as it's in the diluted form so what we want to do with the bananas here we're going to cut off both ends and then we're going to slice these bananas in about half inch to inch pieces we want to leave the skin on because again there's a lot of flavor there and if you could smell it right now it smells like bananas so we'll just put these in our sanitized bowl we'll go ahead and do all these bananas and so you don't get bored i'm gonna speed this up so man this is a lot of work but as i finish my last two bananas um i'm gonna need a nap after this well anyway as i finish these last two bananas just remember i did wash these bananas you also want to do that any fruit one you're going to make you want to wash your fruit before you actually use it um but when i said this wine is cheap to make i think i paid like six dollars seven dollars for all these bananas so you do the math this batch will make about 25 bottles uh so it's cheap you can't get any much cheaper wine than banana wine make sure you try this recipe it's the only recipe you'll need for any fruit wine it's the only one i ever use man is that a lot of bananas or what this is going to make a great batch of banana wine i can't wait to try it of course it will be a few months from now so we got the bananas sliced let's get into the next process where we're going to get the fermentation bucket and get the chemicals added all right so we got our fermentation bucket it's been sanitized this is where i had the sanitizer in so basically i moved the sanitizer to another bucket so i'll be able to sanitize this equipment when i'm done um so let's start we're going to start with the acid blend we need three teaspoons of that the next thing we're going to need is the yeast nutrient we're going to need four teaspoons of that by half teaspoon the only one that's full fits in here so i'm going to need eight of these the next thing we're going to need are our camden tablets and remember we're making a five gallon batch but i've got a six gallon bucket because i know we're going to be taking a lot of pulp out here so i'm going to use six camden tablets for this batch and i like to use spoons to crush them up again these spoons have been sanitized next thing we'll need is our wine tanning we'll need one and a half teaspoons of that i've got some extra here wine tanning so i'm going to use this one and a half teaspoons next ingredient will be the pectic enzyme we'll need three teaspoons of that for this recipe or six half teaspoons and that's it for our ingredients what we'll do now is we'll get the mesh bag in here and the fruit so we're ready to go ahead i got my sanitized mesh bag we're going to put around this bucket now this is where it gets a little tricky you want to try and make sure this doesn't fall into your bucket which i seem to have a problem every time i do it it really should be a two-person job but it's just me today so i'll just slowly add a little bit at a time and just kind of keep my eye on it i do have a spoon here i'll just use my hands see if i can speed it up a little you can see how the bag just kind of wants to fall in but man if you could smell these bananas they are like the perfect ripeness that's exactly what we want so let's go into the next step here so we've got our bananas in here we're ready to cinch this up so that's what i'm gonna do cinch this up now what i like to do is to make sure no pulp gets out of here if you watch some of my other videos i'll use a twist tie now again this twist tie has been sanitized so no issues there so that way i know no pulp will at least come out of the top of this this banana wine there's going to be pulp that's going to go right through this green after ferments for 7 to 10 days but we're going to get the majority out by this bag for especially for this batch of wine where you have you know kind of like a pulpy fruit peaches is the same way you want to get out as much as you can and i strongly suggest you use a mesh bag for this process so the mesh bag is in the fruit is in now we got that sugar water that we had on the stove that's been cooled to room temperature we're just going to add this whole thing to the bucket still a little warm but that's that's fine it doesn't have to be totally cool a lot of people actually uh boil their fruit to begin with so so now what we want to do is we got the the sugar water in here i know from this batch of wine in this recipe on this bucket i'm probably going to get the water level up to this first lip so i'm not going to take it all the way up there because you want to take readings as you go you want to watch your potential alcohol on a wine fruit wine you want it anywhere between 9 and 15 12 is is what i think is ideal others may think lower 9 some like it higher 15 so i'm gonna go about halfway we'll take a hydrometer reading and then we'll see exactly where we're at so we got some water in here we're not up to where the level i think it's going to be for us to get to about a 12 alcohol but if you remember we put all those chemicals at the bottom so i want to get them stirred in here and you can see the color will change because of that wine tanning if you remember it was kind of brownish this will look brown for a little while a few days but it will dissipate when this wine's done it should be about the color of honey it will be gorgeous okay this is going to be a little bit hard to see but you can see here this is the 10 potential alcohol and here's the 15 so we want something in between here a reading to get the wine to where we want i'll show you close up that uh in this part but what i'm going to do is i'm just going to float this right in this bucket and see where it's at so it's reading about six percent i'm going to add more water until it's where i want it to be right around 12 13 is what i'm hoping for so i added another eight cups you can see we're getting closer to this rim but i want to take it slow there's no rush for this i don't want it to get too low um but from experience i'm pretty sure it's going to come right up to that lip with this recipe but every fruit can be a little different so you know that's why you just do a little at a time and one thing to remember every time i'm taking this in and out i'm sanitizing this all right we're somewhere between 14 and 15 which is pretty good i'm going to try and get it down a little bit lower maybe add one more four cup and see where it's at um again 12 13 is my my shooting range for this batch of wine so added more water and i'm going to stir it in one thing you always want to do especially when you're stirring this each day while fermentation is happening make sure you're pushing your fruit down in the wine you definitely want to keep that fruit moist because you don't want it to spoil or rot or anything so you can see we're getting we're about an inch down from the rim let's take another reading it still says about 14 so i'm going to add water right up to that rim which is what i kind of expected and we'll test it again so there you can see we added more water now one thing i did want to tell you this is a six gallon fermentation bucket when you're using fruit to make wine obviously you're putting pulp in there uh and that's why you need a six gallon bucket because you're going to take about a gallon of pulp if not more depending on the fruit out so that's why i use a six gallon fermentation bucket because eventually when this is done i'm probably going to wind up with about a five gallon carboy which is what i'm hoping for so we're about 13 i'm going to add a little bit more because i want to get this down a little bit more i usually i mean i make 14 to 15 batches this banana wine i kind of want to take the alcohol level down a little bit so i'm just going to add a little bit more try and get it at 12 and i'll be happy so added more water and you can see i'm right up to this rim and that's what i suspect suspected is where i'd have to be to get to about 12 so with experience you'll figure this out uh again it's a fun hobby you know to say you made your own wine at home and how cheap you're going to make it that's what these it's exciting about this still somewhere between about 12 and 13 i might just add a little bore and then we'll call it a day and that's what we'll finish with so i'll give you a close-up of these readings but i'm also taking a specific gravity reading from which you can see from this slide and it's at about a little over 1.09 i have a whole video on how to read hydrometer and how to figure exactly what your wine is going to come out to but to do that you need this beginning reading and you'll need the end of reading when primary fermentation is done so check out the video any videos i have i'll put links in the description but i just want to make sure you know how to use the specific gravity as well because that's going to be more precise than me it's just saying it's 12 between 12 and 13 percent uh i just use that as a guideline so that's it we're ready to let this sit for 24 hours we'll then come back and put the yeast in and we'll also give it a stir and this thing's going to start bubbling like crazy i know from experience that banana wine this bubbler or airlock will go nuts uh we won't see that probably for about 48 hours from now after we put the yeast in but uh let's get it covered put the airlock on and we'll see what it looks like tomorrow okay it's been exactly 24 hours and we're going to go ahead and add our yeast or one pack of yeast now if you watched a lot of my other videos you know that i don't mix this into warm water like a lot of the people do i just sprinkle it on the top and i find that works best so first thing we're gonna do is give it a stir push our fruit down and if you could smell this it smells like bananas so here all we're gonna do is wherever it's moist just dump this in cover the top and we don't even stir this in we're just going to let that go right as is we'll put the lid back on and we'll check it in 24 hours i don't know if you can see this but it's been 24 hours and it's actually already bubbling now this thing will get cranking here in the next 24 hours but uh we're gonna open it up and we're gonna give it a stir so you can see all the foam down in there that we got a lot of action going here and this is usually the day that it starts to really smell like yeast you can really smell it today so we're going to give it a good stir make sure we get that fruit down in there and we'll cover it back up and we'll check it in another 24 hours another day [Music] [Music] all right so we're back to the primary fermentation this took a long time this is by far the longest i've had uh a fermenter go it was 15 days uh you can tell the bubbling is pretty much stopped we're going to give it a stir take a hydrometer reading to make sure it's finished and then we're going to put this into our secondary fermenter uh so stay tuned let's get into it see what we got remember i got everything sanitized paddle sanitized hydrometer sanitized and you can see here it's a beautiful it's going to be a beautiful color it's starting to turn that yellow honey color which is what we're expecting this to finish as but you can see there's very no no foaming that's how you can kind of tell when it's almost complete um let's stick the hydrometer in so we got our our hydrometer here sanitized we're just going to float it in here and i would suspect it's going to sink pretty much all the way down in there and that's how i could usually tell when it's done and you probably can't see this i i'll take a photo so you can see but it's exactly a 1.00 that's exactly where we want it to be we're ready let's get the carboy sanitized and get this into our secondary so here we got our setup going we got the racking cane in our primary fermentation and we're going to drain it down to our carboy now as we get this liquid down and this starts to go down into the carboy we don't want to disturb too much of what's in that bag that's the remaining pulp we want to get as much out of that as we can in this part of the process it will prevent extra rackings and especially uh it will make your job a lot easier so here we go let's just follow down what we got we got the uh tube going down into our car boy and we're about ready to start to siphon and if you could smell this wine you'd be going crazy so we're ready to go we're just going to give this a couple quick pumps here get the siphon going and you'll see i'm just going to basically let this go i got it going down into the sanitized car boy if you're not sure about sanitizing make sure you're watching my sanitation video and also i have one on how to use the hydrometer so we're going to let this go i'll show you some screens of it going down in here but it's going to be a great batch of wine again it is time consuming to make banana wine because of the pulp we may have extra rackings but let me tell you it is going to be well worth the wait just look at the color in this wine it's going to be beautiful so there you go you can see we got the liquid just about where i wanted um i had to squeeze the bag a little bit uh where the pulp was being kept just to get enough juice to fill it to that point so i wanted to kind of show you how much this bag actually saves you uh that is all the banana pulp so keeping it in this bag and using this to pull all that out is saving you so many different rackings and so much time so i just wanted to kind of show you that so here it is i got the airlock one here we're gonna let this sit for about 30 to 45 days before we rack this fyi the banana wine will probably take an extra racking than you normally would do because of that fine pulp that's in banana but let me tell you when this is done it's going to be amazing make sure this is the end of part one i'm gonna do part two which will hopefully be the racking the filtering and the bottling we'll wrap it up in the next video of this banana wine series and also make sure you click that like and subscribe button down here to see more wine videos more how-to stuff coming down the road i'm so excited talk to you next time for part two of the banana wine slow the road that you're on keep it going when the going gets rough just remember how heavenly [Music]

Channel: HowToDoneRight

Views: 51,731

Keywords: banana wine, wine from banana, banana wine recipe, diy banana wine, homemade banana wine, banana wine making at home, making banana wine, easy banana wine, how to make banana wine, banana wine ingredients, banana wine recipe easy, banana wine how to make, how to make wine from fruit, how to make fruit wine, banana, wine recipe, Wine from fruit, how to make wine, Wine recipes, home made wine, homemade wine, wine from frozen fruit, fruit wine, howtodoneright, Wine, Wine making

Id: MWov_LyHSoI

Length: 24min 49sec (1489 seconds)

Published: Thu Jan 13 2022