banana peels, 1 kg
water, 8 cups
sugar, 1½ cup
baker’s yeast, ½ teaspoon, wine yeast rather
vinegar starter, 1 cup
Materials and Equipment:
wide-mouth glass jars
1. Slice a kilo of banana peels, add four cups water, then boil.
2. Extract the juice, decant and filter through cheesecloth.
3. Add four cups water, 1 ½ cups sugar. Mix thoroughly and pasteurize for 10-15 minutes at 60-65ºC.
4. Transfer into sterilized container, half-filled.
5. Cool, then add ½ tsp baker’s yeast for every eight cups mixture. Allow to ferment for 7-8 days.
6. Decant/siphon to separate sediments, dead yeast and pulp.
7. Add once cup vinegar starter for every four cups liquid. Cover with clean cloth/paper.
8. Allow to ferment at room temperature for 2-3 weeks or until a sour vinegar odor is evident. Decant to separate the sediments.
9. Transfer vinegar to bottles and pasteurize. Age for a month or more to allow delicate flavor development.
Whenever possible, use wine yeast or bubod. Baker’s yeast should be your last option. It will still produce alcohol which is a pre-requisite of vinegar production, provided that appropriate conditions are met. However, the overall flavor is expected to be bready, or bad in short.
Bubod can be acquired from tapuy makers. A friend of mine gave me Chinese bubod, so I am guessing you can get some from Chinese businessmen. Another rough method is by using an overripe chico fruit. That is only during fruit season.
Stick to branded wine yeast for consistency. This are regularly re-cultured in laboratory to maintain purity. Be sure to choose the right species for your location temperature. It can be bought from online auctions.
The sound of “Banana Peel Wine” is interesting. You may wanna discontinue the process after wine and sold it as is. It usually commands higher price than latter.