Yes i started a couple of schnapps macerations 4 ripe bananas in 1.3 liters of neutral with one beano tablet. will let em sit for a bit .. its already banana tasting in a big way... one nuked one not nuked... just to see if there was a difference.
Other bananas are being frozen till my yeasts come in tomorrow and my pectic enzyme and alpha and beta... and some DAP
This was all the bananas peeled and whizzed up with a drywall mixer. about 70 pounds peeled. I added back washed banana peels at a rate of 1 part peel to 9 parts bananas or about 8 pounds of peels. Again these were whizzed up
@Sadi good seeing you again sir... I plan on running this with my inline thumper in place and one plate... modified pot still mode... Heat as low as possible and take it off slowly for flavor... Planning for 70 to 80 abv... I am shooting in the dark here people so don't take it as something i have done previously... But I tried to read as much as i could find and this is somewhat of a culmination of what others have done...
And nothing like Tim and Tickle did to their b nanners.... :D
I am now doing apples, and stripping part of it and mixing the low wines with the rest of the wash to an abv of 27%-30% for sprit run as punkin wrote some time ago elsewhere for corn.
Apple taste/flavour is everywhere in the cuts, although I read that it comes more when close to heads and less afterwards with apples.
@Sadi@Smaug I have enough wash for 2 runs ... i can strip one and then add the strip back to the balance of the wash and then run it low and slow... IS this precedure you guys are talking about ?
I used that method on pears last year and have done several runs of neutral using that method... with good success :D
Sg wise 1.007 and holding ... I stirred it up really well today and will let it sit ... to see if there is more activity or if it will fall further
It lost all its sweetness and is almost to a sour tart kind of taste.
If there is not much additional activity after this stir i will strain all the banana parts from the surface and then proceed to strain, then rack it and get it ready to run.
I wonder, why you used the peel too? After all, lots of bacteria are on the peel and it has not much starch in it - has it?
(I have to admit, I am so curious what your stuff would taste, when it is ready... ;))
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https://www.youtube.com/watch?v=Zvl8pzXoXww
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https://www.youtube.com/watch?v=2R0oECCuN6I
https://www.youtube.com/watch?v=ty6eY9VUIgI
@fullySilenced: what about the bananas now? Did you already start something?
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Yes i started a couple of schnapps macerations 4 ripe bananas in 1.3 liters of neutral with one beano tablet. will let em sit for a bit .. its already banana tasting in a big way... one nuked one not nuked... just to see if there was a difference.
Other bananas are being frozen till my yeasts come in tomorrow and my pectic enzyme and alpha and beta... and some DAP
Ordered some ec 1118 and some DADY yeast...
Went back to the grocery store and damn if they didn't have about 60 more pounds of bananas ... I didn't buy em..
My bananas are at 1.007 and falling. small cap still in place and lots of bubbles and foam when i stir the cap down daily...
I will post what i am trying once i see if its gonna work and be worth anything...
anyways i have about 25 gallons of wash at this point... and its looking and tasting good at this point
pic of the ferment?
https://www.youtube.com/watch?v=ty6eY9VUIgI
The photo of the cap show a cap about 2" thick...
This was all the bananas peeled and whizzed up with a drywall mixer. about 70 pounds peeled. I added back washed banana peels at a rate of 1 part peel to 9 parts bananas or about 8 pounds of peels. Again these were whizzed up
Does it smell like bananas flombe?
I added water and brought the fermenter up to about 25 gallons total.
I will post the process i used with pectic and other enzymes later.
I used 100 grams of EC 1118 yeast, with DAP added. Stirred, whizzed, and and mixed for added oxygen.
Wash measured about 9% yield potential.
Wash is starting to get a tart banana taste... no longer sweet...
These two photos are at about SG 1.010 notice how the cap has reduce and there is still action and foam in the wash..
The second photo show you how clear the wash is starting to get under the cap...
There is still some particulate action as pieces of banana and peel roll in the wash..
Most of the banana smell has gone from the room, you can still smell the ferment but it no longer fills the room with the banana bread kinda smell...
awesome pics :)
https://www.youtube.com/watch?v=ty6eY9VUIgI
What was your ratio of banana and peel to water?
Guessing 70lbs banana flesh, 8lbs peels, 25 gallons water? Or was it 70 lbs of banana, then peeled?
70 pounds of peeled flesh ripened purposely to very ripe... but not brown
Looks very nice @FullySilenced
so good that I even felt banana smell down here. :)
@Sadi good seeing you again sir... I plan on running this with my inline thumper in place and one plate... modified pot still mode... Heat as low as possible and take it off slowly for flavor... Planning for 70 to 80 abv... I am shooting in the dark here people so don't take it as something i have done previously... But I tried to read as much as i could find and this is somewhat of a culmination of what others have done...
And nothing like Tim and Tickle did to their b nanners.... :D
Thanks @FullySilenced, always good seeing you too.
I am now doing apples, and stripping part of it and mixing the low wines with the rest of the wash to an abv of 27%-30% for sprit run as punkin wrote some time ago elsewhere for corn.
Apple taste/flavour is everywhere in the cuts, although I read that it comes more when close to heads and less afterwards with apples.
Maybe this method can work for bananas too?
Cheers.
+1 sadi
Thats how I would envision doing it also.
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@Sadi @Smaug I have enough wash for 2 runs ... i can strip one and then add the strip back to the balance of the wash and then run it low and slow... IS this precedure you guys are talking about ?
I used that method on pears last year and have done several runs of neutral using that method... with good success :D
FS
Sg wise 1.007 and holding ... I stirred it up really well today and will let it sit ... to see if there is more activity or if it will fall further
It lost all its sweetness and is almost to a sour tart kind of taste.
If there is not much additional activity after this stir i will strain all the banana parts from the surface and then proceed to strain, then rack it and get it ready to run.
http://www.youtube.com/watch?v=l4qFuIXrfVE
https://www.youtube.com/watch?v=ty6eY9VUIgI
How the heck do you find this stuff LoO?
StillDragon North America - Your StillDragon® Distributor for North America
Dying to know how this turns out.
me too! EC 1118 IS BUBBLING AGAIN!
Id rack it off the glug of left over bananas and let it go thru a 'secondary' fermentation
https://www.youtube.com/watch?v=ty6eY9VUIgI
The cap is starting to fall a bit today.. but the SG is at 1.006 or so... i am thinking its almost done...
Time flies like an arrow; fruit flies like a banana
Cap is down couple small peel sections still floating...
I wonder, why you used the peel too? After all, lots of bacteria are on the peel and it has not much starch in it - has it? (I have to admit, I am so curious what your stuff would taste, when it is ready... ;))
StillDragon Europe - Your StillDragon® Distributor for Europe & the surrounding area
I think there are enzymes in the peel?
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