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Re: Banana rum?

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  • flaming_pinto
    Thanks! Sounds good, I will give it a try. ... into ... added.
    Message 1 of 3 , Oct 29, 2005
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      Thanks! Sounds good, I will give it a try.

      --- In Distillers@yahoogroups.com, "burrows206" <geoff@b...> wrote:
      >
      > --- In Distillers@yahoogroups.com, "flaming_pinto"
      > <flaming_pinto@y...> wrote:
      > >
      > > Do bananas ferment well? I would like to attempt some type of
      > banana
      > > rum (I run a pot still). Any advice?
      > >
      > > Thanks!
      > >
      > > flaming_pinto
      >
      >
      >
      >
      > Hi flaming pinto,
      > here's a banna wine recipe. Instead of using sugar use the
      > equivalent amount of molasses(or the demerara sugar)
      >
      > Banana Wine
      > Recipe file created June 26, 2001.
      > You must be very patient to make this wine. It takes a long time to
      > clear. Using very ripe fruit will improve the clearing time.
      > Add some starch enzyme if you have it.
      >
      > Ingredients
      > 3 pounds bananas
      > 1 1/2 cups light raisins
      > 5 cups granulated sugar
      > 2 lemons
      > 2 campden tablets
      > 1 teaspoon nutrients
      > water
      > 1 package wine yeast
      >
      >
      >
      > Peel and slice bananas. Chop 1/10 to 1/2 of the banana peels. Place
      > both in a large saucepan with 6 cups water. Bring to a boil and
      > simmer for 30 minutes. Strain out pulp.
      >
      > Put sugar, raisins, campden tablets and the juice of the lemons
      into
      > primary fermentor. Pour hot banana liquid over sugar mixture and
      > stir to dissolve. Make up to 1 gallon with cold water. Let sit
      > overnight.
      >
      > The next day, add nutrients and yeast. Leave for 5 days, stirring
      > daily. There will be heavy foaming during fermentation.
      >
      > On the fifth day, siphon into secondary fermentor before stirring,
      > being careful not to disturb the sediment on the bottom. If
      > necessary, make up to volume with water. Attach airlock. Siphon the
      > wine off the sediment after three weeks. Return wine to fermentor.
      >
      > For a dry wine, Rack every three months for a year.
      >
      > For a sweet wine, add 1/2 cup sugar dissolved in 1 cup wine at each
      > racking until fermentation does not start again when sugar is
      added.
      >
      > Continue racking wine every two to three months until it is clear.
      > Bottle.
      >
      > Variation
      > Use brown sugar (or demerara sugar) in place of the granulated
      > sugar.
      > For a spiced wine, add one or all of the following:
      > 1 ounce bruised ginger root
      > 1 ounce whole cloves
      > 1 - 4 inch cinnamon stick
      > If you want to leave out the banana peels, add 1/4 teaspoon tannin.
      > Hope this helps
      > Geoff
      >
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