Making banana wine at home. Banana wine Useful properties of banana wine

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

Home distillers never cease to delight with new ideas, such as mash and distillation methods. There is also such an original idea: distill moonshine in a slow cooker. The manufacturer can hardly be distracted by the process; the temperature regime will be monitored by a vigilant electronic eye, so the quality of the product will certainly be at its best, and at its maximum.

Multicookers have been a common appliance in our homes for ten years now. This is a hybrid of an electric steamer with a software module that frees us from kitchen slavery and seriously saves time on preparing stews, pies, porridges and soups. Why not assemble a distillation cube from a multicooker with your own hands? Home-grown Kulibins are ready to throw in a couple of interesting ideas.

Assembling a distillation cube based on a multicooker

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To start a career as a home brewer, it is not at all necessary to purchase equipment that is not too expensive, but still affordable. You can do it from a slow cooker, and you don’t even need any technical skills to do it. On your own and at minimal cost, you can equip a kitchen distillery in one day.

You will need:

multicooker with a bowl volume of at least 5 liters;
a distiller, possibly made of tempered glass or metal (cheap options cost less than a thousand in the store);
a rubber tube 3 meters long (you need to make 3 pieces of 1 meter each) from food-grade (medical) rubber;
contact thermometer for measuring the temperature of the mash;
alcoholometer;
access to electricity and water supply.

If you don’t have a multicooker yet and are planning to purchase one for home brewing purposes, choose models with a removable valve in the top lid. If you have equipment but don’t have a valve, you can make a hole that will be closed with a homemade stopper during the cooking of regular dishes.

Read also: Characteristics and application of alambik

The first rubber tube is inserted and secured into the hole in the lid, its second end will be connected to the inlet of the distiller. This is a low pressure system, so no special mounting methods are required, simply not leaking steam will be enough. Now let’s connect the cooling system to the refrigerator - inlet (second tube) and outlet (third tube) of cold water, and we can assume that our moonshine still from a regular multicooker is completely ready for work.

Preparing mash for the multicooker

Since we only have a five-liter bowl, we need to take a small amount of mash. You can make it using the following recipes:

Proportions sugar:water: like 2000:2000:250. Fermentation time is about 7 days in a warm place.
The proportions are sugar:water:yeast as 1000:3000:100. Fermentation will take a little longer - about 8–10 days.

After the mash has completely fermented - it has stopped producing foam and has lost its sweet taste, you can start distilling the moonshine in a slow cooker. This is a simple procedure.

Distillation process

Each distiller chooses his own modes for preparing high-quality moonshine, but you can start using the following program:

We turn on the device to the “multi-cook” or “porridge-soup” mode at a temperature of +120°C. As soon as foam begins to form, immediately set the mode to +100°C.
We control the temperature of the mash with a contact thermometer. We try to maintain it within +65°С–+68°С. This is an ideal mode for removing harmful impurities, that is,. Since we took 2 kg of sugar, the volume of the “head” will be about 100–150 ml. It can be poured out as it is too harmful for internal use.
We change the temperature setting of the multicooker so that the mash warms up to +80°C. Now the distillation of the useful fraction - the “body” - will begin. Gradually raise the temperature. We drive until the moonshine from the multicooker drops in strength below 40°. By this time, the mash should warm up to a temperature of +85°C - the “tails” fraction begins.
Separate the “body” fraction. In a separate container

Making banana wine at home The availability of these fruits at any time of the year and their relatively low cost make it possible to prepare banana wine to enjoy the aromatic drink at home and surprise your guests with it. The abundance of vitamins and microelements in its composition, mild taste and unforgettable aroma are just some of the advantages of banana wine. Ingredients for making wine The recipe for banana wine includes the following components: ripe fruit - 5 kg; sugar – 5 kg; black raisins – 750 g; water – 10 l; citric acid – 3 tsp; wine yeast - a teaspoon for every 5 liters of wine must; tannin - tsp. “no slide”; enzymes for fermentation of wine must (glucamyl - 15 ml, amyl - 8 ml). To make homemade wine from bananas, the fruit does not need to be peeled; it is used together with the peel. Before placing bananas in a cooking container, you just need to cut them into small pieces about 2 cm in size. Preparing wine components for fermentation The original recipe for wine from bananas, the technology for preparing this drink is somewhat different from the usual sequence of making grape or fruit wine. For wine mash, bananas pre-boiled with sugar are used. Stages of preparing the wort: 1. Mix the chopped fruits, the amount of sugar stated in the recipe, pour half the amount of water into it. 2. Place the container on low heat, the heat treatment time is 45 minutes from the moment of boiling. The mixture must be stirred constantly so that the banana puree does not burn. 3. Add citric acid, tannin and enzymes to the banana puree removed from the heat and cooled (glucamyl - 0.8 ml per 1 l; amyl - 0.5 ml per 1 l). While the wort is cooling, you need to prepare the raisins. Tip: keeping wine yeast on the surface of the berries, there is no need to wash the raisins, but they should be sorted thoroughly. Rotten and moldy berries will spoil banana wine, giving it an unpleasant aftertaste. Preparing banana wine The cooled wort with the ingredients added to it is mixed with raisins, and the rest of the water is added. The wort will have to spend a day under the water seal for the components to be completely mixed. Stages of wine preparation: The liquid from the wort is drained using a filter. The fruit pulp is squeezed out, and the resulting liquid is poured into the wort. Add yeast according to the recipe. Place a water seal on the container with the wort or put a medical glove with a finger pierced with a needle on the neck of the jar, place it for initial fermentation in a warm and dark room (t + 18 + 23⁰). A week later, the wine wort is drained from the sediment and returned to its original place, not forgetting to close it with a water seal. The final fermentation period is 1 month. After fermentation is complete, the procedure for removing the sediment is repeated and the banana wine is poured into dark glass bottles for aging and storage. The optimal holding temperature is +10+12⁰С. In the coolness of a cellar or cellar, the wine will last for a year and a half without losing its delicate aroma. A quick recipe for making bananas. An unusual dessert for a special occasion - bananas in wine. They are simmered in red grape wine with added sugar and cinnamon for 5 minutes. Recommended proportions: red wine – 1 glass; granulated sugar – 150 g; bananas – 600 mg; cinnamon. For best taste, bananas in wine should be kept in the refrigerator for about an hour before serving. Wine and desserts made from bananas will decorate the holiday table if you approach the process of their preparation with soul.

Preparation of moonshine and alcohol for personal use
absolutely legal!

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

Everyone knows about the great benefits and wonderful taste of this fruit. However, not everyone has had the opportunity to try such an amazing drink as banana wine. It is very beneficial for the body due to the presence of potassium, manganese, vitamins A, C, B5 and B6, dietary fiber and a high concentration of fiber. Banana wine will help lower blood pressure, prevent hypertension, it nourishes the optic nerve, which helps restore vision, and protects the intestinal walls from wear and damage. Banana wine can also prevent bouts of diarrhea or constipation as it contains protease inhibitors that kill pathogenic bacteria.

The drink was first prepared in East Africa, where there was always an abundance of tropical fruits. Traditionally, raisins were added to it for more intense fermentation. Today, banana wine is popular all over the world due to its unusual mild taste and low alcohol content - about 8%. You can also find it on the shelves of our stores, but it’s more interesting and healthier to cook it yourself. Currently, exotic fruits are freely available, and bananas can be purchased at any time of the year at a very low price. Get acquainted with banana wine recipes, bring them to life and earn the admiration of your friends - for a long time they will try to learn from you the secret of making a wonderful drink!

Banana Wine Recipe

Ingredients:

Ripe bananas: 10 kg;
Sugar: 8-10 kg;
Water: 20 l;
Citric acid: 7 tsp;
Wine yeast: at the rate of 1 g per liter of product;
Tannin: 1.5 tsp;
Fermentation enzymes: 15 ml amyl and 25 ml glucamyl.

Cooking method:

In a container with a volume of at least 35 liters, combine bananas cut into slices (along with the peel), sugar and 10 liters of water. Heat for 45 minutes, without bringing to a boil, while periodically stirring and kneading the resulting mass. Then remove from heat and add acid, tannins and enzymes (first amyl at the rate of 0.5 ml per 1 liter of wort, stir for an hour, then add glucamil at the rate of 0.8 ml per 1 liter). Place raisins in another container, pour the resulting mixture and the remaining water on top. Seal tightly with a water seal and leave overnight. The next morning, strain the liquid from the banana mass, carefully squeeze out the remaining mixture, add yeast, seal the container with a water seal and leave for a week in a warm, dark place for fermentation, stirring the drink periodically. After the specified time has passed, remove the future wine from the sediment and put it in a cool place (closed with a water seal) for another 1 month. After this, pour the drink again to cleanse it, add sugar to taste and leave it for 2-3 months. Upon completion of all these steps, the wine must be bottled, corked and stored. Banana wine becomes better with long aging, so it is recommended to drink the drink 1-2 years after production.

Banana and citrus wine recipe

Ingredients:

Peeled bananas: 1.5 kg;
Banana peel: 250 g;
Sugar: 1.25 kg;
Water: 4.5 l;
Lemon: 1 pc.;
Orange: 1 piece;
Tannin: 1/3 tsp;
Wine yeast: at the rate of 1 g per liter of product.

Cooking method:

Pour half the water over bananas, peels and raisins, put on fire and boil for 30 minutes. Then strain, add the remaining water and let the liquid cool. Then add lemon and orange juice, dissolve sugar in the resulting mixture. Pour tannins and yeast into the container with the drink, seal it with a water seal and leave for fermentation for a week, stirring the contents daily. After this time, set the wine aside until complete fermentation, the end of which can be determined by the completion of the release of carbon dioxide through the water seal. After this, the drink should be removed from the sediment, filtered, then bottled and sealed. It is believed that the longer banana wine is aged, the tastier it becomes. In any case, it is better to drink the drink no earlier than six months after bottling. When cooking, instead of raisins, you can use other dried fruits, such as dried apricots or dates, which will give the wine new interesting shades of taste and aroma.

In addition to wine, bananas can be used to create excellent alcoholic desserts. To do this, you will need very little time and components, and the result will delight all the guests at your holiday!

Bananas in wine

Ingredients:

Banana: 600 g;
Sugar: 150 g;
Semi-sweet red wine: 250 ml;
Cinnamon: to taste.

Cooking method:

Peel the bananas and cut into slices. Bring the wine to a boil over low heat, then add sugar, cinnamon and mix thoroughly, then boil for another 5 minutes. Immerse the bananas in the boiling syrup and immediately remove the dish from the stove. After some time, when the dessert has cooled down a little, put it in the refrigerator for at least 20-30 minutes, but the longer it infuses, the brighter the taste and aroma will become. After cooling, the bananas can be placed in molds and served. The remaining syrup is perfect as an impregnation for the threshold.

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