Ingredients Edit

Directions Edit

  1. Wash the pea pods and chop them into small pieces.
  2. Place the fragments into a pan with the peeled and sliced bananas.
  3. Add 2.25 liters of water and bring it boil.
  4. Let it simmer for 20 minutes then strain it and leave to settle with a cover on.
  5. Boil the sugar in 0.5 liter water until it clears and leave it to cool then.
  6. After 24 hours strain the pea and banana liquor through a fine cloth.
  7. Pour it into a demijohn.
  8. Add the other ingredients, except the yeast, including the sugar syrup and then top it up to the shoulder with lukewarm water.
  9. Now add the yeast and fit a bung and airlock.
  10. Leave it to ferment but be careful not to let heavy sediment build up.
  11. If there's sediment building up, rack the wine.
  12. Rack it as many times as necessary and bottle the wine when fermentation has stopped.
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