Fig-banana wine (Sweet, Reinforced)
Ingredients:
Madeira yeast leaven
900 g bananas
900 g dried figs
1,1 kg of fine sugar
potassium metabisulphite
3 mg vitamin B1
1/2 teaspoons of grape tannin
1 heaped teaspoon of tartaric acid
1 flat teaspoon of pectolytic enzyme
1 flat teaspoon of medium
Wash bananas thoroughly, cut together with the skin and cook 30 minutes in 2 liters of water. Wash and crush figs with a small amount of water. We put figs in a bucket and pour a strained decoction of bananas. Then pour in the sugar and mix thoroughly. When the sugar dissolves, add potassium metabisulphite and cool the whole. After 24 hours add the rest of the ingredients. Make up with cold water to the volume 4,5 liter and set aside on 5 days for fermentation. We mix every day. We pour the wine into a gander and clog with a cork with a fermentation tube. Set aside in a warm place for further fermentation. When the yeast stops working, remove the wine and add the metabisulphite. We will probably get dry wine, we need to sweeten the liquor. You can drink it after 4 Months.