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Re: Banana Mash

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  • waljaco@hotmail.com
    Bananas are a rich source of fruit sugar (17-25%). In East Africa, bananas are the main raw material for fermented beverages. All involve squashing bananas to
    Message 1 of 2 , Oct 1, 2001
      Bananas are a rich source of fruit sugar (17-25%). In East Africa,
      bananas are the main raw material for fermented beverages. All involve
      squashing bananas to extract the juice. The bananas are usually cooked
      in a pit or on a special platform. In the past bananas would normally
      have been peeled after cooking, but now are usually trodden with the
      feet. Considerable quantities of water are poured over the bananas as
      they are crushed, to extract as much sugar as possible. The sweet
      juice is strained (and in the case of 'mbege', cooked), and then
      malted or unmalted grain is added. The mixture of banana juice and
      grain is left to ferment, either in a gourd or in a wooden trough.

      Bananas are used in fruit wines. See:
      http://winemaking.jackkeller.net/recipes.asp
      A standardised recipe for a banana mash could be:
      2kg bananas (200g sugar content)
      1kg sugar (or 1.5kg crushed malted grain)
      juice 4 lemons (or 1tsp citric acid)
      5 litres water
      yeast and nutrient
      Peel and chop bananas in their peels, place in a bag and tie close.
      Place bag in a large pot with water and bring to boil, then gently
      simmer for 30 minutes. Pour the hot liquor over sugar an lemon juice
      in fermenter and stir to dissolve sugar. When cool enough to handle,
      squeeze bag to extract as much liquid as possible and add to vessel.
      When liquor cools to 22C add yeast and nutrient. Grain malt is added
      to 75C liquor and mashed at 65C for an hour or so.
      If you have a lot of bananas I suppose you could use your feet!

      Wal
    • waljaco
      In East Africa bananas are made into a beer. For the traditional way see - http://www.xs4all.nl/~westher/recepten/BANANA%20BEER.htm Unripe bananas have about
      Message 2 of 2 , Oct 1, 2003
        In East Africa bananas are made into a beer. For the traditional way
        see -
        http://www.xs4all.nl/~westher/recepten/BANANA%20BEER.htm

        Unripe bananas have about 25% starch and only 1% sugar. Natural
        enzymes convert this starch to sugar, so ripe bananas have a 20%
        sugar content. To ripen green tip bananas quickly, keep them at 21C
        (70F), with very high humidity and no air circulation for 2-3 days.
        1 kg of bananas contain about 200 g of fermentable sugar. So 2.5 kg
        of bananas and 4l of water will produce 5%abv. It would be better to
        supplement with white granulated sugar to obtain a high alcohol
        content.
        There is a good Banana Wine recipe at -
        http://www.winekitz.com/kitzcorner/Recipes/banana-wine.html
        The pectinase enzyme in the recipe is necessary to remove any pectin
        haze in the wine. The recipe makes a good Banana Mash - 1.3 kg of
        bananas contain 250 g of sugar and adding an additional 1 kg of sugar
        produces a wine strength wash in 4 litres (1 US gal) of water.

        Banana Mash

        1.3 kg ripe bananas
        1 kg sugar
        4 litres of water
        Nutrient
        Wine yeast

        Wal
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