[Ganked & posted verbatim (with editorial notes from Maven where noted) from Whole Wheat Radio]
For a 5-gallon carboy* (which is the only way to go, you really need to make enough!):
*ED: What's a carboy?
20 pounds of bananas
2 or 3 cans of 100% white grape juice concentrate (frozen kind)
10 pounds of sugar
juice from 2 or 3 lemons
approximately 1 tsp tannin
some yeast nutrient (sorry, we tend to eyeball this depending on how much we have)
1 package wine yeast (husband likes Montrachet)
- Directions: Slice bananas, skins left on.
- Put in nylon straining bag (yes, used pantyhose are fine) [ED: However if you're using "used pantyhose," you might want to forego the yeast. I'm just sayin'.] with enough water to make 5 gallons in a very large stock pot.
- Bring to a boil and simmer for half an hour.
- Remove the pulp, and pour the hot liquor over sugar in fermenter bucket (5-gallon pickle barrel).
- Top off with water and add all other ingredients except for yeast.
- When cooled to 85 degrees or less, add the yeast (don't burn your yeasties and they'll be good to you!).
- Put on top of bucket and air lock. After about a week, rack it (strain) off the sediment into a glass carboy and put on an air lock (good hygiene here is important if you don't want banana vinegar).
- After approximately a month, rack it off again into a clean carboy and wait for it to clear (may take as much as 3-4 months). Bottle and/or drink with friends. (The friends are important!)