Ingredients:

Chopped bananas
- 3 lbs (1.3 kg) ripe bananas
- 2 lbs (900 g) white or brown sugar
- 1 cup of strong black tea
- 8 oz (220 g) golden raisins
- 1 tsp pectolase
- 1 tbsp citric acid
- 1 tsp yeast
- 1 tsp yeast nutrient
Peel and chop the bananas then place in a large stockpot, add sugar and stir.
Pour a gallon of hot but not boiling water over the top.
Cook on a medium heat for about 45 minutes but don’t let the mixture boil.
Stir constantly and use a potato masher to mush it all up.

Bananas just off the boil
Meanwhile, chop the raisins and toss them into a clean sterilised brew bin or bucket.
Remove the banana mixture from the heat and allow it to cool down for about 10 minutes.
Strain the liquid into the brew bin and squeeze out every last drop. It looks and smells horrible at this stage!
When the mess has cooled down to about 20°C add the pectolase and leave it for 24 hours.
The following day add the citric acid, black tea, yeast nutrient, and of course the yeast.
Cover the bin and leave to ferment for 5 days stirring daily.
Strain the “the thick-looking mess, a lot like soapsuds” into clean and sterilised demijohns. Twice!

Crushed raisins
Leave for at least a month.
Rack into clean demijohns.
Leave for at least 3 months before racking again.
Repeat until the liquor is clear and then bottle.
Leave for at least 6 months as this wine improves with age.