This brew borrows from both the pineapple peel wine and banana wine recipes. I used three medium bananas, sliced thinly with peels intact (so not wasting those, either!), and boiled them in 3 quarts of water. The hot banana water was then (carefully!) poured over the pineapple peels/cores of 1 large pineapple, 4 cups of sugar, and a teaspoon of yeast nutrient in the fermenting bucket. I stirred well to dissolve the sugar and then left it to cool with the lid set loosely on top.
Later in the evening, when the contents had cooled to lukewarm, I pitched the champagne yeast. The next morning: lots of foam!
After 5 days (with a daily stir), the must was transferred into a carboy with airlock. It was a pain to strain the mushy banana and peels out – using a wine bag would have saved some grief. Unsurprisingly, it has the characteristic pineapple peel wine milky color, which should clear to a nice gold over the next few weeks.
Even the spent peels can be put to good use: the chickens will entertain themselves by eating that fermented fruit and nutritious yeast. With those sharp beaks, they pick the peels down to the hard rind. It’s a veritable no waste extravaganza!