Yield: Five Gallons Imperial
Beginning SG/PA: Not Provided

One 1 gal. can of california red grape concentrate
5 cans warm water
6 lbs. white granulated sugar
6 oz. dried elderberries
Two 8 oz. packages dried bananas
6 lbs. white sugar to be added in two stages
2 tsp. yeast energizer
3 oz. acid blend
5 Camden tablets
1 pkg. port yeast


  1. Prepare Port Yeast starter according to instructions, 3 days in advance.
  2. Separate bananas and mix all ingredients except wine yeast in primary fermentor.
  3. When must is cool (70 – 75 F) add yeast.
  4. Cover with plastic sheet.
  5. Stir gently once a day.
  6. When specific gravity is 1.040 withdraw four cups of must and dissolve additional three lbs. of sugar.
  7. Stir into primary fermentor.
  8. When specific gravity is 1.030 strain out elderberries and bananas and siphon into gallon jugs or carboy.
  9. Attach fermentation locks. Wine should not be left in primary fermentor for more than 7 days.
  10. When secific gravity is 1.010 another tree pounds of sugar can be dissolved and added.
  11. Rack when fermentation has stopped.
  12. Fine the finished wine with sparkolloid tablets.
  13. Sweeten to taste with sugar syrup (2 parts sugar to 1 part water).
  14. Fortify with 2 oz. Brandy per 25 ounce bottle.
  15. Age 1 year.