Fwd: yeast nutrient for fermenting bananas?
Strounge has had experience with bananas - see msg 3271.
For traditional "banana beer" see
Bananas are 20-25% sugar.
In East Africa, the bananas are cooked, squashed, and water added to
extract the sugars, then strained, similar to the malting technique.
Grain is added to the mash - roasted or malted. Possibly for EC-1118
to give a turbo effect, you need a double amount than for normal wine
making, and extra nutrients. See Tony's site on fruit/vegetable
--- In Distillers@y..., Geoff Redman <gredman@c...> wrote:
I just came across a cheap shipload of bananas. Is it necessary
to add yeast nutrient to a wash of bananas, sugar, water, lemons for
acid, pectozyme, and yeast. I was thinking of using Lavlin EC-1118
(i.e., champagne yeast) but I'm open to suggestions.
--- End forwarded message ---