Ripe bananas are peeled and put in plastic barrels filled with water.
The barrel contents are then pressed (mashed) and banana mash transferred to large metal pots and boiled for several hours, forming a base of juice and pulp.
The boiled banana mash is strained and sugar added to the leftover juice and boiled again.
The boiled juice is left to cool.
Wine yeast is added to the cooled, sweetened banana juice and placed in plastic fermentation tanks for 15 to 20 days, depending on product.
Specifications
Key Features
Ripe bananas are peeled and put in plastic barrels filled with water.
The barrel contents are then pressed (mashed) and banana mash transferred to large metal pots and boiled for several hours, forming a base of juice and pulp.
The boiled banana mash is strained and sugar added to the leftover juice and boiled again.
The boiled juice is left to cool.
Wine yeast is added to the cooled, sweetened banana juice and placed in plastic fermentation tanks for 15 to 20 days, depending on product.