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Prairiepiss wrote:I bet that wash will clear really good. I made a Banana wine once. It was the fastest clearing wine I ever made. The wine wasn't so good. But it made a great cooking wine. One of these days when I have 80 lbs of bananas laying around I will have to try it.
glsazdanoff wrote:first time distiller with a few questions, How long (Weeks) do i let my banana mash sit before distillation? Also at what temperature do i distill my banana mash, the recipe looks great cant wait to try it.
glsazdanoff wrote:My mash is extremely spongy and there doesn't appear to be much liquid below my cap... I followed the recipe as is and am in my third day of fermentation, is this normal?
RumBrewer wrote:Did you do the whole schebang, or scaled down.
My bananas soaked up a LOT of water and gave off a LOT of sugar over the 18 days it took to ferment out. And I only had 11 bananas in 5 gallons.
zouthernborne wrote:How did your "brandy" turn out, RumBrewer? I've been thinking of doing a banana rum and using Wyeast strain I found that provides banana esters in the wash. Was 11 bananas enough for your final product to have a nice smell/flavor? And did you leave it white or oak it? Details, man, details!!
glsazdanoff wrote:Im 16 days into fermentation and my cap is yet to drop... should i be concerned?
drgreanthumb wrote: the cap falls and all the banana pulp falls to the bottom.
drgreanthumb wrote: i like using fruit because the outcomes are endless, sometimes good, some bad... but its the experimenting and having "the last bottle in the world of that stuff so enjoy" batch, that makes it all worth while. be safe & have fun!
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