A delicious, fragrant, golden wine made from Mysore poovan bananas.
1.5kgfully ripe Mysore bananas(peeled)
Chop the banana roughly to pieces and transfer to a porcelain jar or a food grade plastic jar (of at least 5 liters capacity).
Tip in the yeast and mix it in thoroughly using a dry spoon. Cover with a lid and set aside.
Pour the water into a vessel and set it on high heat. Tip in the sugar and stir till it dissolves fully.
Once it comes to a boil, switch off the heat and cover with a lid.
Let the syrup cool naturally (this may take around 5 to 8 hours).
As soon as it reaches body temperature, open the lid of the banana jar and pour in the syrup. Close the lid loosely and cover the jar completely using a piece of black cloth.
Keep in a cool, dark place, undisturbed for 45 days.
At the end of the period, open the lid and sieve the contents through a muslin cloth or a clean, dry, close-meshed strainer and set aside to clear for a week.
Now, gently and carefully, pour out the clear golden banana wine and store in dry glass bottles. Cheers!
I do not add any spices or other flavoring agents while making this banana wine as they would only serve to ruin the superb natural fragrance and flavor of the Mysore banana.
Ensure that the yeast used is fresh and active. To test, just add 2 teaspoonfuls of sugar and a teaspoonful of yeast to 100 ml. of lukewarm water and stir well. If the yeast is active, it will start to froth and rise in 10 minutes.