StillSmart

Cheers RJ...

I've just been down to the supermarket....68p per kg, came back with 9kgs.

Hi there
In my humble opinion bannanas are a great adjuct for a lot of wines and a good clearing agent as well but I wouldn't use it as the main ingredient foir a wine. Yuk

I've been making banana wine for a few years now RM, and I can say I've never made a "Yuk" one.

If done correct it turns out the colour of gold...with a taste to die for...much like a banana liqueur.

Now, the colour of gold, and the sweet banana taste is just what I would like to replicate for a banana licker that I tasted from the Canary islands about 30 years ago.
Will try to find the time for a wine and an infusion, and variants.
Life really is too short,

Robert.

We're away over the next 4 days for a double birthday....Mrs Ice and her son. I bought the bananas last weekend as they were a little green I left them to "sugar up a bit"...that's an Icefever wine terminology by the way.

This morning I set about getting the buggers into a DJ...first wash & chop.



Now there's two & half kgs in the pot, bring to a smimmer, and then finish off before we leave around 9 ish to drive up to North Lincs.

Do save some for the next M&G mate.
I am salivating

Robert.