Hey Guys and Gals! A kumquat and banana wine, aged 6 to 12 months before drinking.
Ingredients
2 1/2 lbs kumquats
2 1/2 lbs ripe bananas
1 3/4 lbs granulated sugar
1 tsp pectic enzyme
1 tsp yeast nutrient
1/8 tsp tannin
14 cups of water
1 packet Lalvin 71B-1122 wine yeast
Directions
1. Slice overripe, unspoiled bananas, peels and all, into 1/2 inch slices in a 3 quart pot. Add half the water, bring to a boil, and simmer 30 minutes. Skim off the scum and set aside to cool.
2. Bring the remaining water to a boil in another pot and stir in the sugar until dissolved.
3. Halve the kumquats crosswise into a nylon straining bag, removing the seeds. Tie the bag, squeeze it in the primary and leave it there. Pour the sugar water over it.
4. Strain the bananas through a nylon sieve, adding the liquid to the primary. When cool, stir in the pectic enzyme, yeast nutrient and tannin. Wait 24 hours.
5. Stir the yeast into 4 ounces of warm chlorine-free water, let stand 15 minutes until bubbling, and add it. Take a hydrometer reading, attach the airlock, and ferment on the pulp 5 to 7 days, gently agitating daily.
6. When the foaming calms, siphon off the sediment into a secondary glass carboy. Once fermentation dies down, weeks to months, rack into a clean carboy.
7. When fermentation has stopped completely, sweeten to taste. When the wine is clear and inactive, bottle and cork.
8. Let it sit 6 to 12 months before drinking. Some prefer 2 years.