Banana Mead Recipe D.I.Y.

Banana Mead Recipe D.I.Y.

Banana Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Banana Mead Recipe? You now have no reason to look any further; you have just found what you have been looking for!


  • 5 pounds of peeled overripe banana
  • 1 tea bag (in boil – optional)
  • 2.5 pounds of honey
  • nutrients
  • pectic enzyme
  • 1 lemon’s worth of juice
  • 1 gallon of water
Step 2
  • 1 pack of wine yeast


Step 1

Peel all your bananas and chop them up. Place them in a pot on the stove with 2L of water and a teabag. Boil them for 20 mins add in the tea bag for the last 5 min.

When cool strain through cheesecloth into carboy. Then add the honey into this filtered liquid along with your yeast nutrients and petic enzyme.

Step 2
  • yeast

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your mead.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Banana Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Taste it add in more sugar if its to dry let ferment, and repeat. When you add sugar and there is no fermentation the yeast is dead and you can add sugar to taste.

Secondary Fermentation

Let ferment for 1-2 months or more in the secondary then bottle.

After you wait for the second time you will bottle the mead.

Sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Congratulations, You Have Completed Making this Awesome Banana Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Willfried Wende from Pixabay

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