FranklinNewhart

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.

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 >

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 ...

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 Euro-Pils malt to the slurry and eight more cups of water to thin it down. Boiled it up just like I was making Beer with all the appropriate rests and after resting it at 165 F I did an Iodine test to see where I was at. I could not see anything in the sight glass so I put some on a slide and looked at it under the microscope. The crumbs of Malt Husk still had some purple to them but everything else was Iodine Brown. Good to go. Now the work.Here is the recipe I came up with.40 Litres of water. 80 Bananas2.6 Lbs. Euro-Pils MaltI carton of MolassesI bag of Raisins puried with 2 cups water in a blender2 lemons puried with two cups water in a blender {Skins and All}Yeast NutrientEnough white sugar to bring the wash up to 11 % ABV potentialWash is two thick to run through my cooler system so I am letting it cool in the fermenter over night.Running a fish tank bubbler for 12 hours to oxegenate the wash.10 Grams {Two Packages} Lalvin EC-1118 yeast. Hydrate in water before pitching.I have to do this all over again tomorrow because I only used half the Bananas today.With everything in the fermenter it has come to 100 litres. Tomorrows run will be another 100 litres as well. I am going to have to break it down into three fermenters though because I understand it foams a lot while it is working and my fermenters are full to the top with 100 litres so it will be better if I go with 66 litres in each fermenter and go with three of them. I will keep this thread up dated so everybody can eventually have a decent recipe to follow when they get some of that almost free fruit.

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.

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

Using Bridal Satin to cover the boat with and then heat shrinking it and doping it with paint would give a much better vessel.

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.