Hey Guys and Gals! A mead from overripe bananas and honey. Makes one gallon.
Ingredients
Step 1
5 lb peeled overripe bananas
1 tea bag (optional)
2 1/2 lb honey
1 tsp yeast nutrient
1/2 tsp pectic enzyme
Juice of 1 lemon
Water to make 1 gallon
Step 2
1 pack wine yeast
Directions
1. Chop the bananas and boil them in 2 liters of water for 20 minutes. Add the tea bag for the last 5 minutes.
2. Cool, then strain through cheesecloth into the carboy.
3. Stir in the honey, lemon juice, nutrient and pectic enzyme. Top off with water to about a gallon, leaving a third of the carboy empty for foam.
4. Stir the yeast into a cup of water, let stand 15 minutes until bubbling, and add it at the temperature on the packet.
5. Bubbling should start in 24 to 48 hours. After 6 to 7 days, when the frothing slows, rack to a secondary carboy.
6. Taste. If it is too dry, add a little sugar and let it ferment out.
7. Ferment 1 to 2 months or more. Siphon into sterile bottles, cap and age.