Tips and Guides

Banana wine is one of the latest processed products of banana to enter the market. The procedure how to make banana beer is known (it is somewhere here in this blog), but how do we make banana wine?

Procedure:

* Peel ripe bananas and slice thinly
* Measure. To every one part sliced bananas, add one-and-one-a-half parts water.
* Boil for 30 minutes or longer depending upon the quantity of the pulp.
* Strain
* Add sugar to the extract (one part sugar to every three parts extract).
* Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees. Brix.
* Allow to cool.
* Place in clean glass container or demi-johns.
* Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
* Plug mouth of demi-john with a clean piece of paper to protect from dust.
* Ferment for a mouth.
* Siphon out the clear fermented liquid.
* Filter and transfer to a sterilized oak barrel for aging
* Cover hole with a wooden plug and seal with melted paraffin
* Age for two years or longer.
* Clarify the wine with eggwhites (eight eggwhites for every 30 liters of wine) by heating the aged wine in stream bath or heating the age wine in steam bath or a double boiler to a temperature of 55-60 degrees Celsius while adding the well-beaten eggwhites.
* Stir to maintain the temperature to 15-20 minutes.
* Cool.
* Filter the wine and bottle by siphoning into clear and sterilized bottles.

Source:http://www.da.gov.ph, photo taken from www.orkneywine.co.uk/images.

Banana is one of the most common and widely grown fruit crops in the Philippines. It is also one of the country’s major dollar earners, and has consistently ranked next to coconut oil and prawns in terms of value earnings during the last five years.

In 1991, banana topped local production among the other major fruits such as pineapple and mango, thus eating up more than one-third of the production pie.

Banana has various uses. The ripe fruit is pureed, candied, and preserved in various forms when not eaten fresh. Its extract is used in the manufacture of catsup, vinegar, and wine. The unripe fruit is powdered and chipped.

In rural areas, the young leaves are pounded to suppress bleeding and treat wounds. The leaves are also widely used as packing materials for fruits and vegetables in market centers. Banana fiber is manufactured into rope, sack, and mat. Sheets of paper and paper boards are also made from banana peel. Banana blossom is exported dried. Filipino housewives use it in special dishes.

VARIETY

Banana is native to Southeast Asia where the climate is warm and humid. Of the 57 banana cultivars, the following are the most common in the Philippines:

1. Saba
grows to as tall as 20 feet; fruit is angular; has thick peel that is green when unripe, yellow when ripe; flesh is white when ripe; gestation period is 15 to 16 months. Read more…

Instead of throwing away our banana peelings, we can use it to make vinegar. The procedure is very simple as shown below.

MATERIALS:
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