Bananas

[TheMechwarrior]

All,

Bananas are going cheap at the local.
Does anyone have any banana mash recipes I could use?

I'm thinking banana wine==>banana brandy :)

[Holy McBuff]

I got a big box for $3 the other day, i used about 6 kg's of bananas and 3kg's white sugar with us05 yeast to 25 litres. I got the numbers from someone on youtube, he distilled half and mixed it all except foreshots in with the rest, but didn't say what it turned out like.
I'm not sure what i'll do with mine yet as it's still fermenting.

[TheMechwarrior]

Cheers,

I've found possibly the same YouTube reference as well as another from one of the other stillin sites.
https://www.youtube.com/watch?v=kNPNhgRp2T4

#1 #2
Bananas 6kg 13kg
Sugar 4kg 3.5kg

With #1 saying you can expect 4L at 80%.

So far #1 is where I'm looking at starting as the numbers look right to me.
I'll put it on tonight using 80g of brewers yeast and possibly DAP but I'm waiting on some more feedback from you guys :-B

[Andy]

Tilius made one. hopefully he will come on and let you know what it was like.

they make it in parts of uganda- its called waragi.

[kiwikeg]

Tilius made one. hopefully he will come on and let you know what it was like.

they make it in parts of uganda- its called waragi.

Yes "war gin"there is a excellent video on youtube about it http://www.youtube.com/watch?v=zL3UHF5SlEU warning use of plastics dodgy stills and animal cruelty- a goat has a really really bad day...

[kiwikeg]

I have been keen to give it a go, just need a sale on over ripe bananas, I was going to add some corn too as that was in a recipe I read once.

[Yummyrum]

Hi Mech

as we have lots of nanas growing on property I have done a lot of Banana wine over the years .

This is for 5 Liters
2kG very rip bananas
500gm banana skins
1 lemon juice
1 orange juice
1.25kg sugar (as sugar syrup)
125gm raisins or sultanas

1 teaspoon pectinase
1-2 teaspoons all purpose wine yeast AKA EC1118
1 teaspoon yeast nutrient

Place chopped nanas and skins ,lemon and orange peel( no pith) in2-3 liters water and bring to boil...simmer 30 minutes.

Put the orange and lemon juice ,chopped raisins and sugar into plastic bucket .Pour strained liquid from bananas on to .Top up with water to 5 liters and Campden tablet .Let stand for 24 hours .
Add Pectinaze ,leave for another 24 hours .
Add yeast and nutrient .Pulp ferment in the bucket ( cover with a cloth and brake up pulp cap twice a day) for 3-4 days ,then transfer strained Must into fermenter with airlock.

This makes a nice wine and clears very well ( Nana skins help apparently) .

I have also run this through the Pot still and makes a nice drink

[Linny]

cant find my old post but hers my recipe

but ive researched the crap out of it . Banana's are around 12-20% sugar. The ezymes are actually held within the skin , and have the most sugars in them when they are black im allowing for bit of wastage


27L Fermenter
13kg Banana’s
3.5kg Raw Sugar
80gms Lowans baker’s yeast
Add Minerals If required (pinch of epsom salts & 1/4 teaspoon citric acid)

Peel and blend bananas (a little water in the blender helps puree them better), pour into a fermenter. Heat and melt sugar with some water and add to fermenter then add nutrients. add water and top off to 27 Litres Pitch the yeast.

Once its ran through the still im going to age is on medium toasted french oak

[invisigoth]

last year i did a banana rum. didn't have good nanas since they came from a wind fallen tree, so they weren't fully developed, but did ripen up sort of ok.

5.5kg of nanas (peeled weight)
1.1kg black strap molasses
10l water
1/2 pack of still spirits rum distillery yeast.

puree the nanas with 3l of water. use 2l of hot water to dissolve the molasses. mix the two together with 3 crushed campden tabs, pectinase (probably optional), and 5l water. mix and pitch yeast after 48 hours.

because of the nanas i didn't get as much out of it as i might have, but after aging on oak for 6 months it turned out ok. i'm about to do a bigger batch soon with better fruit that can manage to over ripen nicely, so i'm hoping for more of the fruit character and better yield. :handgestures-thumbupleft:

[Sam.]

Ba na na nas Ba ba na na nas Ba na na na na nas. Sorry been thinking that all day :laughing-rolling:

[TheMechwarrior]

Right,

Banana moonshine wash is now on. Thanks for the input guys.

8,812g of (peeled ripe) bananas @ ~15.6% total sugars = 1,282g of sugars (all the nanas I had I'm afraid - from ~12kg)
Blended these suckers like there was no tomorrow, some real juicy frackers in that mix. And allowed the mix to react with the natural enzymes to thin on the bench while I cleaned the fermenter and started filling with hot water from the tap.

Added 10L of hot water to the fermenter.
Added 3,718g of sugar and dissolved (total sugars = 5kg)
Added 1 teaspoon DAP
Added the blended banana puree
Added more warm water (keeping the fermenter between 30-36oC)
Added 80g of yeast
Blender in to the fermenter to be sure to be sure
Topped up the 30L fermenter to 27L

Lets see what we get running this nice and slow through the pot still.

Cheers for now lads.

Mech.

[TheMechwarrior]

Update....

Really ripe bananas don't need 80g of bakers yeast!

This stuff took off the moment I put the lid on... :o
Half an hour later...I've lost 4L of mash and a big clean up in the kitchen. :angry-banghead:

I've added a few drops of antifoam to settle the beasty down a bit. :-B

Note: this fermenter is sitting a heating pad. to maintain the unit at 30oC.

[TheMechwarrior]

had to turn the heat off!
This stuff is going gangbusters.

Fingers crossed I don't want up to a mess in the morning.

[DairyStu]

Hi Mech,

how'd the bannana brandy go? I'm keen to have a go as i can get my hands on some cheap nannas.
Cheers!

[TheMechwarrior]

The banana run will be soon. Burning molasses on my first crack at rum kitchen kinda got me distracted.

[TheMechwarrior]

Running now and I have to say I have not smelt anything quite like. Not sure what to make of it just yet. Should I Oak this?

[Andy]

Running now and I have to say I have not smelt anything quite like. Not sure what to make of it just yet. Should I Oak this?

i would put it on French oak :handgestures-thumbupleft:

[TheMechwarrior]

Bloody awful is how I would describe it at the moment. The smell of banana is unmistakable but the flavour is not my cup of tea. I put it on Oak but I doubt anything will make me want to drink it. If it doesn't improve on Oak she's going back through the vm as a neutral.

[Yummyrum]

Mech , I distiller so banana wine a few years ago.Just put it aside and you will be very supprised.Its flavour will change.
Mine was just in a bottle without any Oak........but if I was going to Oak I' d also probably go French.

[Sam.]

Banana on oak sounds a bit weird to me :?

I would have thought making it into a liquer type drink, maybe sweetening it up with something?