Sultana Sherry Recipe
Ingredients
| Sultanas | 1 Pound | |
| Bananas | 1 | |
| Water | 1 Gallon | |
| Campden Tablet- 1 tablet, crushed | ||
| Pectic Enzyme- as needed | ||
| Citric Acid- 1/2 teaspoon | ||
| Sugar | 2 1/2 Pound | |
| Sherry Yeast- as needed | ||
| Nutrient- as needed | ||
Directions
GETTING READY
1) Finely chop the sultanas, and crush the bananas to pulp.
2) In a bowl, place the bananas and sultanas and stream the boiling water.
MAKING
3) Leave the banana mixture to cool and stir in Campden tablet and pectic enzyme.
4) Put the lid on and allow to soak, for 24 hours.
5) Mix in the citric acid, sugar, yeast and nutrient.
6) Allow to ferment, by leaving the banana mixture in a warm place, closely covered for 5 days, stirring every day.
7) Pass the banana mixture through the double cheesecloth and squeeze gently.
8) Transfer the banana mixture into fermentation jar.
9) Fill the banana mixture, only till the shoulder of the jar and cover with a cotton wool plug.
FINALIZING
10) Try to keep the fermentation going as long as possible by stirring in as much sugar syrup as the yeast can take.
11) As the fermentation completes, transfer the banana mixture into a new jar and top up to the neck.
12) Rack the sherry 4 times more at intervals of 6 weeks.
SERVING
13) Bottle and serve the sherry.
TIPS
Sherry has to be made in the presence of air, and it is better therefore to use a cotton wool plug rather than an air-lock.
This helps the sherry flavour to develop properly.
1) Finely chop the sultanas, and crush the bananas to pulp.
2) In a bowl, place the bananas and sultanas and stream the boiling water.
MAKING
3) Leave the banana mixture to cool and stir in Campden tablet and pectic enzyme.
4) Put the lid on and allow to soak, for 24 hours.
5) Mix in the citric acid, sugar, yeast and nutrient.
6) Allow to ferment, by leaving the banana mixture in a warm place, closely covered for 5 days, stirring every day.
7) Pass the banana mixture through the double cheesecloth and squeeze gently.
8) Transfer the banana mixture into fermentation jar.
9) Fill the banana mixture, only till the shoulder of the jar and cover with a cotton wool plug.
FINALIZING
10) Try to keep the fermentation going as long as possible by stirring in as much sugar syrup as the yeast can take.
11) As the fermentation completes, transfer the banana mixture into a new jar and top up to the neck.
12) Rack the sherry 4 times more at intervals of 6 weeks.
SERVING
13) Bottle and serve the sherry.
TIPS
Sherry has to be made in the presence of air, and it is better therefore to use a cotton wool plug rather than an air-lock.
This helps the sherry flavour to develop properly.
Chef
