Instructions: Chop up Bananas and put into a cloth bag (cheese cloth will probably do). Add bag and 1 gallon of water to a saucepan. Bring to a boil and simmer for 1/2 hour. Pour out liquid and squeeze the cloth bag (when cooled) to remove as much of the juice a possible. Add fruit juice and sugar. When liquid has cooled to 20-25C, pour into a fermentor, and add yeast (as per yeast package directions) and nutrient. Afix an air lock.

Rack after 10-14 days and add chopped raisins. Rack off the raisins after four months and leave for a further six months before bottling.

I have typed in this recipe verbatim from the recipe that my mother gave me. You may want to rack much sooner than is suggested in the recipe, ie. 1 week-1 month-3 month schedule as suggested by many on this news group. Also, you will may even substitute some acid blend for the orange/lemon juice and grape tannin for the grapes. This would probably take away some of the wines character.

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