Wash and slice the bananas (without peeling).

Place the bananas and banana skins into a stockpot and cover with 3 quarts of water. Bring to a boil and simmer for about 30 minutes. Strain and discard bananas and peels.

Pour the strained but still boiling hot liquid over the remaining ingredients (except yeast), including raisins, sugar, lemon juice, and brewed black tea. Stir to dissolve the sugar.

Add cool water to the fermenter until it reaches the 1-gallon mark. Allow the mixture to cool completely to room temperature (no more than 90 degrees F) before proceeding.

Dissolve the yeast in 1/4 cup unchlorinated water and allow it to rehydrate for 10 minutes. Add the yeast to the banana/sugar mixture in the fermenter.

Cover the mixture loosely with a lid or towel and allow it to ferment in primary for 7 to 10 days. (Do not attach a water lock at this stage.)

After the primary, siphon the mixture into a new clean carboy, leaving the sediment and raisins behind. Fill with unchlorinated water to within a few inches of the top and seal with a water lock.

Allow the mixture to ferment in secondary for 6 to 8 weeks. Optionally, siphon into a clean container and continue to ferment for another 6 to 8 weeks (or proceed to bottling).

To bottle, siphon into clean bottles and cork. If you choose to stabilize and back sweeten the wine, refer to instructions within the article. (That's optional, and depends on your taste.)

Allow the banana wine to bottle condition for at least 2 months before drinking. Enjoy!