Canary Banana Wine


  • 4 lb. peeled bananas, a few banana skins in good condition
  • 1 gallon water
  • 3 lb. sugar
  • 4 oz. raisins
  • rind and juice of 1 large lemon
  • rind and juice of 1 Seville Orange
  • general purpose wine yeast
  • nutrient


Put the peeled bananas, banana skins, lemon and orange rinds into a cotton bag and boil in water for half an hour. Strain and press well. Stir the sugar into the liquor and the chopped raisins, and when cool add the orange and lemon juice, the fermenting yeast and nutrient. Strain raisins from the fermenting jar after about 10 days, leaving the liquor to continue fermenting.