
- FranklinNewhart commented on n1cod3mus's instructable Banana Brandy / Moonshine
- FranklinNewhart commented on n1cod3mus's instructable Banana Brandy / MoonshineView Instructable »
No I didn't leave the skins in. I am using the skins to make some Vape Oil. I know Banana skins have little to nothing of anything halucenegic but there are still lots of aging hippies that swear by it. Besides Mellow Yellow tastes good. And here is the link to the forum. < http://homedistiller.org/forum/viewtopic.php?f=11&t=38143 >
- FranklinNewhart commented on n1cod3mus's instructable Banana Brandy / MoonshineView Instructable »
I belong to a forum and I have an on going discussion there concerning what I am doing. I cooked half of them up today and will be doing the rest tomorrow. They are already pretty black but I did an Iodine test on a slice in a watch glass and seen that even when part of the banana has gone to brown slime the rest still has a ring of starch. That is why I am using the malt. Here is a copy of my last post on the forum.Well after a lot of research last night I came up with a recipe that we spent the day doing. First thing this morning I went at a test batch to do some trial and error stuff. Two cup of water in the blender and four bananas made a good slurry that could be poured into the pot. I did four batches in the blender so 8 cups of water and 16 bananas. To this I added a cup of Eu…
see more » - FranklinNewhart commented on n1cod3mus's instructable Banana Brandy / MoonshineView Instructable »
I just got hold of three and a half cases of Bananas and I am getting ready to brew them tomorrow. I was looking at the fact that as bananas ripen the starch in them is slowly converted to sugar. Unless you allow the bananas to ripen to mush there is still going to be starch there. I am looking at cooking them with a Malt addition and using the rest temps for the Malt to try to convert as much sugar as I can. I would think this will do a lot to getting the most out of Bananas and possibly liquefying them a little more than they do without some Malt added.
- FranklinNewhart commented on brawns214's instructable How to make delicious chocolate liqueurView Instructable »
When I was a kid we dug Chickory and roasted it. It made a good Coffee Substitute. Might try using it to make a Liqueur
- FranklinNewhart commented on StephanP1's instructable A boat from a single 2x4View Instructable »
Using Bridal Satin to cover the boat with and then heat shrinking it and doping it with paint would give a much better vessel.
- FranklinNewhart commented on Rykley!'s instructable How To Build Your Own Cajon Box Drum With Adjustable SnareView Instructable »
Indeed a solid wood face will give better sound. A source for this if you are a scrounger is an old clothes dresser. The bottoms of really old drawers are often solid wood about a quarter in thick and not plywood. This wood is aged with time and provides a much better sound than you can hope for with other material. But it is only available if you have a really old dresser that has fallen apart.
Well the ferment is done. I ended up putting everything into an 800 litre fermenter that I have and doing it all together. Had a lot of problem with the crud but was able to draw it off the bottom and sieve it to get most of the crud out. let the stuff that was sieved settle overnight and you will have clear to work with the next day. That way there is no scorching in the still. Also do not fill the still all the way up. This stuff is prone to foaming and puking. My Still is 30 litres but I am only running 20 litres in it per run. Lots of good flavour coming through too. But the tails are useless. They smell and taste like old socks that have been worn on a camping trip and never changed.