Thanks very much for your answer. I take all the advice, all of it..
Yes, im aiming for a banana flavored brandy, rum or schnapps, but i´d really like to use the banana fruit. Is there a way to obtain a reasonable yield, and still get the aroma of the fruit?
In Africa they make a banana beer. I'll give you the recipe (see below) but it will need a bit of modification to make something to distil eg no sorghum, and add 3 lemons per 5 gallons of mash for the acid (bananas are low in acid & yeast needs acid).
Can a sugar wash, made into a neutral spirit be redistilled with the fresh bananas ina a
That would be my preferred method. That way you know how much alcohol you're dealing with, no guesswork or poor yields. Make neutral sugar alcohol, then water it down to 50% abv. Peel & pulp the bananas, add them to the 50% alcohol volume for volume, ie 1:1 ratio. Steep in a closed container for 2 days. Distil once slowly in a potstill. Collect by taste until you don't like the taste anymore. Cut your product to about 30%abv with demineralised water Add sweetener (glucose) if desired, or a bit of glycerin to thicken it like a liqueur. I think this method will give the best results flavour-wise.
According to what i read on the site, for schanpps one must use 2 gr or yeast per gallon. so should i be sing 300 gr?
Id like to try again with the banana, how can i correct the
ingredients? and overcome
The result i got was not entirely bad, being the yield the most critical factor. th aroma was present, and it was very pleasant.
If you really must ferment the fruit, try boiling/cooking the pulp first, then add 1 volume of sugar and 4 volumes of water to 1 volume of banana pulp. Add lemons (juice) at the rate of 3 per 5 gallons of mash. Add DiAmmonium Phosphate (DAP, yeast food) @ 1 Ta/sp per 5 gallons. Add yeast @ 100g per 5 gallons. Potstill the wash, one strip run, then one slow 2nd distillation removing heads & tails and keeping the hearts.
_I already got the pot distiller´s yeast, (ordered also hydro and alcohometer, but they arrived smashed) but, due to mailing time, can i continue using baker´s yeast?
I d like very much to se tropical fruits, are pinaapple or mango better than bananas?
All tropical fruits are difficult to work with, due to rapid spoilage, low yields and wildly varying acid levels. Each has to be experimented with to achieve a good result.
thasnk for your much needed help!
You're welcome. That African beer recipe is below my signature. If you get any good results, don't forget to post them back to the group. Good luck.
Location of production
Banana beer is made from bananas, mixed with a cereal flour (often sorghum flour) and fermented to an orange, alcoholic beverage. It is sweet and slightly hazy with a shelf-life of several days under correct storage conditions. There are many variations in how the beer is made. For instance Urwaga banana beer in Kenya is made from bananas and sorghum or millet and Lubisi is made from bananas and sorghum.
Preparation of raw materials
Ripe bananas (Musa spp.) are selected. The bananas should be peeled. If the peels cannot be removed by hand then the bananas are not sufficiently ripe.
The first step
of the process is the extraction of banana juice. Extraction of a high yield of banana juice without excessive browning or contamination by spoilage micro-organisms and proper filtration to produce a clear product is of great importance. Grass is used as an aid in obtaining clarified juice.
One volume of water is added to every three volumes of banana juice. This makes the total soluble solids low enough for the yeast to act. Cereals are ground and roasted and added to improve the colour and flavour of the final product. The mixture is placed in a container, which is covered in polythene to ferment for 18 to 24 hours. The raw materials are not sterilised by boiling and therefore provide an excellent substrate for microbial growth. It is essential that proper hygienic procedures are followed and that all equipment is thoroughly sterilised to prevent contaminating bacteria from competing with the yeast and producing acid instead of alcohol. This can
be done by cleaning with boiling water or with chlorine solution. Care is necessary to wash the equipment free of residual chlorine as this would interfere with the actions of the yeast. Strict personal hygiene is also essential (Fellows, 1997).
For many traditional fermented products, the micro-organisms responsible for the fermentation are unknown to scientists. However there has been research to identify the micro-organisms involved in banana beer production. The main micro-organism involved, is Saccharomyces cerevisiae which is the same organism involved in the production of grape wine. However many other micro-organisms associated with the fermentation have been identified. These varied according to the region of production (Davies, 1994).
After fermentation the product is filtered through cotton cloth.
|Peel by hand|
|Use grass to knead or squeeze out the juice|
Mix with water
|The water:banana juice ratio should be 1:3|
Mix with cereals
|Mix with ground and
roasted cereals to local taste|
|In plastic container. Leave to ferment for 18 to 24 hours.|
|Through cotton cloth|
Packaging and storage
Packaging is usually only required to keep the product for its relatively short shelf-life. Clean glass or plastic bottles are used. The product is kept in a cool place away from direct sunlight.