|Pectic enzyme||1 Teaspoon (Use As Needed)|
|Citric acid||1⁄2 Teaspoon|
|Sugar||2 1⁄2 Pound|
|Yeast||1 Teaspoon (Sherry Variety, Use As Needed)|
|Yeast nutrient||1 Teaspoon (Use As Needed)|
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.
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.
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.
13) Bottle and serve the sherry.
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.