* 5–6 very ripe plantains (soft and sweet)

* 4 liters clean water

* 1–1.5 kg sugar (depending on how sweet you want it)

* 1 teaspoon yeast (brewer’s yeast or baking yeast)

* 1 teaspoon lemon juice (or citric acid – helps preservation)

* Big pot

* Clean bucket with lid (for fermentation)

* Sieve or cheesecloth

* Empty plastic or glass bottles

Make sure all equipment is properly washed and dried to avoid contamination.

Peel the ripe plantains and mash them thoroughly in a clean bowl.

2️⃣ Boil

Add the mashed plantain into a pot, pour in water, and boil for about 15–20 minutes.

Allow it to cool completely.

3️⃣ Strain

Use a sieve or cheesecloth to filter out the liquid into a clean fermentation container.

4️⃣ Add Sugar & Lemon

Add sugar and lemon juice. Stir well until sugar dissolves.

Sprinkle the yeast into the mixture and stir gently.

 6️⃣ Fermentation

Cover the container loosely (do not seal tightly).

Leave it in a cool, dark place for 5–7 days.

You will notice bubbles — this means fermentation is happening.

7️⃣ Filter & Bottle

After fermentation stops (fewer bubbles), strain again and pour into clean bottles.

Seal properly and store in a cool place.

For better taste, allow the wine to age for 2–4 weeks before drinking.

* Use very ripe plantains for better sweetness.

* Ensure cleanliness to prevent spoilage.

* If it smells sour or unpleasant, discard it.

Plantain wine is mildly alcoholic and naturally sweet when properly fermented.🍷