It is a heavy, sweet, luscious wine which is easily made.
- 1.8kg/4lb Raisins (The Californian ones are excellent)
- 1kg/2¼lb granulated sugar
- 125g/4oz dried bananas
- 1 x 3mg Vitamin B1 tablet
- 1tsp yeast nutrient
- 1tsp Pectolase
- 1tsp Bentonite
- 1pkt Young’s All purpose White wine yeast
- 1 Campden tablet
- Sprinkle the yeast into a cup of lukewarm water, cover and leave for 10minutes (covered with a piece of kitchen roll).
- Chop the raisins and bananas. Boil 3pints/1.7litres of water and drop in the raisins and bananas. Simmer for 20 minutes.
- Pour all the ingredients, including sugar, but not the yeast, into a clean brewing bucket add a vitamin B1 tablet, yeast nutrient, Pectolase and Bentonite. Stir well until all dissolved. Now pour in the final 3pints/1.7litres of water, stir gently and allow to cool.
- Once cool, add the yeast, cover loosely with a tea-towel, stirring gently at least once a day for 5 days.
- Now, using a funnel and a piece of muslin, transfer to a clean Demi-john, fit an airlock and allow the wine to ferment in a warm place for a fortnight.
- Rack off into another clean Demi-john,leaving behind as much sediment as possible. Leave to fermentout, ie. 1 bubble per 30 seconds, rack off again.
- Dissolve a little wine with a small amount of sugar, then add back to the finished dry wine to achieve the sweetness you require. This method takes time and occasionally restarts the wine. I do recommend that you use wine sweetener, a small amount will achieve the same result without restarting the wine.
- Once the desired sweetness is achieved, crush 1 Campden tablet and add to the wine, this will stop the wine at this sweetness. If you used the sugar method add 1tsp fermentation stopper. (potassium sorbate)
- Now, bottle up in good bottles, this time using the plastic topped type corks, add sleeving and some great labels. This wine is a classic and should be kept for special events. The longer it is kept the better it becomes.