Date and Banana Medium-sweet Wine

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  • 900 gram chopped dates
  • 450 gram ripe banana's
  • 900 gram sugar, boiled until clear in 0.5 liter of water
  • 1 cup cold tea
  • 1 teaspoon citric acid
  • 1 teaspoon yeast nutrient
  • 1 teaspoon pectic enzyme
  • 1 teaspoon general purpose yeast


  1. Peel and slice the banana's and place them in a saucepan with 1 liter of water.
  2. Bring to boil and let it simmer for 20 minutes.
  3. Then, strain it into a jug, retaining the fluid.
  4. Chop the dates and place them in a plastic bucket.
  5. Add the sugar syrup, the banana juice and the tea.
  6. Add 1 liter of cold water.
  7. Let this all cool down until it reaches a temperature of 21°C (70°F).
  8. Add the citric acid, yeast nutrient and pectic enzyme and stir it well.
  9. Put the general purpose yeast in a bottle with 280 ml of tepid water.
  10. Shake it well and add it to the bucket after 12 hours.
  11. Keep the bucket in a warm place, stirring it daily for 7 days.
  12. After 7 days strain it into a jar.
  13. Top it up with water to the shoulder if necessary.
  14. Fit an airlock and leave it in the warmth again until fermentation has ceased.
  15. Rack into a clean jar when a sediment has formed, you can also sweeten it now if you want, refit the airlock and place the jar in a cool place to settle.
  16. When the wine clears, rack it again and add a crushed Campden tablet.
  17. Keep on racking the wine until fermentation is completely finished.