This can be made out of any existing banana varieties.
You can also read other technologies for banana:
1. Peel ripe bananas and slice thinly. Measure. To every one part sliced bananas, add one-and-a-half parts water.
2. Boil for 30 minutes or longer depending upon the quality of the pulp. Strain. Add sugar to the extract (one part sugar to every three parts extract).
3. Stir and boil to dissolve the sugar. Sugar content should be 22- 24 degrees. °Brix. Allow to cool.
4. Place in clean glass containers or demi johns. Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
5. Plug mouth of demi john a clean piece of paper to protect from dust. Ferment for a month.
6. Siphon out the clear fermented liquid. Filter and transfer to a sterilized oak barrel for aging.
7. Cover hole with a wooden plug and seal with melted paraffin. Age for two years or longer.
8. Clarify the wine with eggwhites (eight eggwhites for every 30 liters of wine by heating the aged wine in steam bath or a double boiler to a temperature of 55-60 degrees Celsius while adding the well-beaten eggwhites.
9. Stir for 15-20 minutes to maintain the temperature. Cool. Filter the wine by siphoning into clear and sterilized bottles.
1. Wash ripe bananas. Peel and cut into pieces.
2. Add two parts water for every part of banana and boil for five minutes. Cool.
3. Strain. Add 1/4 part sugar for every part of banana and heat again.
4. Cool again and pour into suitable containers.
5. Add one teaspoon yeast for every kilo of fruit used.
6. Plug mouth of container with a piece of paper to protect it from dust.
7. Ferment for two to three weeks.
8. Siphon out clear, fermented liquid into a sterilized container.
9. Add 100 cc of mother liquor to every kilo of fruit used.
10. Plug mouth of container with cotton and cover it with clean paper.
11. Ferment for one to two months.
12. Pasteurize at 70 degrees Celsius for 20 minutes.
technologies provided by DA
Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations. Vinegar should have at least 4% TA.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.
f. See standards for vinegar here.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.