Gonna have a go at some banarnar rum. AKA Banandy RummaNom Nom Nom

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Gonna have a go at some banarnar rum. AKA Banandy RummaNom Nom Nom

Post by Hillbilly Popstar »

Scored roughly 40lbs of nannerbas today.
20220126_142411.jpg
Did some reading on HD banana madness and this is what I came up with....

-cook all 40lbs of bananas in the oven at 140* until they are black and juicy. Peels and all.

-dump bananas in a bucket

-boil 1-2 gallons of water to dissolve 3lbs of panela (I have more panela but I don't want the molasses to overpower the bananas)


-dump the panela syrup over the bananas and hit it with a mixer until it's a mushy frothy mash.

-top up the water to about 10 gallons and add a yeast bomb made with bakers yeast, fermax, raisins, a d vitamin B.

-seperate the 10 gallons of the banarnar mess equally into three 5 gallon buckets and let it eat for however long it takes.


For distillation I wan a do a single run in my 8 gallon potstill with 5 gallon thumper. I wanna laod as much clain liquid as I can in the main boiler and at least 2 gallons of nannabar mush into the thumper.
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Last edited by Hillbilly Popstar on Fri Jan 28, 2022 7:18 am, edited 1 time in total.
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Re: Gonna have a go at some banarnar rum.

Post by Bushman »

Sounds interesting let us know the results as I have read a few threads on bananas used for liquor but have no personal experience with them.
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Re: Gonna have a go at some banarnar rum.

Post by juana_b »

Bananas make great stuff, never done 40lbs though.
Makin' me thirsty
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Re: Gonna have a go at some banarnar rum.

Post by 8Ball »

I did the sorta the opposite of this last year. 8 pounds of panela and a single bunch of brown bananas in a 5 gallon wash. It turned out very good. I’m aging it on medium toast french oak and it is about 10 months in so far. While it tastes great, it has no banana smell or flavor at all - now. On the day I did the spirit run, it really was a banana madness rum. So my advice is to plan on drinking it very soon after you run it if you want any banana flavor to come across. Looking forward to hearing how yours turns out! Good luck to you.
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Re: Gonna have a go at some banarnar rum.

Post by Hillbilly Popstar »

Thanks. I will post updates here as this progresses.
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Re: Gonna have a go at some banarnar rum.

Post by Saltbush Bill »

Couldn't it be called something else, Rums made with molasses , not bananas. :roll:
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Re: Gonna have a go at some banarnar rum.

Post by Hillbilly Popstar »

Saltbush Bill wrote: Wed Jan 26, 2022 6:00 pm Couldn't it be called something else, Rums made with molasses , not bananas. :roll:
I called it rum because of the panela.

Once you ammend with any type of sugar. It's no longer considered brandy.
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Re: Gonna have a go at some banarnar rum.

Post by Saltbush Bill »

Once you amend it with bananas its no longer considered Rum.
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Re: Gonna have a go at some banarnar rum.

Post by Hillbilly Popstar »

Well traditional rums have a lot of various "ammendments" as it were and brandies are allotted none. So given the choice between the two, rum makes more sense.

Unless you'd like to make up a new word?
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Re: Gonna have a go at some banarnar rum.

Post by Hillbilly Popstar »

Long story short, it's not very productive to complain about something and provide no better solution.
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Re: Gonna have a go at some banarnar rum.

Post by Saltbush Bill »

"Hillbillys Banana Moonshine" might be apt.
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Re: Gonna have a go at some banarnar rum.

Post by NZChris »

In my shed, I make the rules.

I get banana out of some of my rums, so I couldn't see putting some in as cheating.
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Re: Gonna have a go at some banarnar rum.

Post by Saltbush Bill »

So it would be alright if I made up a ferment of 10 percent corn and 90% bananas and called it Banana Bourbon Chris ?
Or I started making stuff out of plums and called it Tequila ? :roll: :crazy:
While we are at it lets just call a pot still a column and be done with it.
NZChris wrote: Wed Jan 26, 2022 8:16 pm In my shed, I make the rules
By the way , your not in your shed at the moment.
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Re: Gonna have a go at some banarnar rum.

Post by juana_b »

Brananumdy?
Sorry, I like to mix words. At starbucks, I'll tell them my name is Vagino
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Re: Gonna have a go at some banarnar rum.

Post by NZChris »

At those ratios, that's cheating alright.

The strongest banana I've gotten out of a still so far is a jar of essence I cut out of a run when playing around with rum feints. I use it when blending.

I recently did a 100% banana wash using Angel Yellow Label and nobody would have picked that there was banana in it. I wish juana_b better luck than I had.
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Re: Gonna have a go at some banarnar rum.

Post by juana_b »

No Chris, you're right. The banana flavor isn't there when distilling. It just gets more rounded and warm(?), idk how to describe it.
I get more Edit: "rotten" banana flavor from a $h!tty bottle of Jack.
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Re: Gonna have a go at some banarnar rum.

Post by juana_b »

At this time, after playing with 'em, I think of bananas like adding oats to a ferment, more than anything it helps to "marry" what's going on.
Also, I don't really like bananas at all. Especially the Cavendish, I have an irrational hatred for that one. But the ones grown here, mmm....good hooch.
I was just trying to persuade a friend of mine to give up some of his Cuban bananas, didn't go that well... unless you factor in the truckbed(>the bed of a ute) of oranges he promised.
Need to go to the beach and pick up shells.
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Re: Gonna have a go at some banarnar rum.

Post by Hillbilly Popstar »

Saltbush Bill wrote: Wed Jan 26, 2022 8:23 pm By the way , your not in your shed at the moment.
You're right. We are in mine.

Let's please not devolve this topic into pedantry.
Thank you.
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Re: Gonna have a go at some banarnar rum.

Post by IAmPistolPete »

I've done a few banana/panela washes. I ferment them separately & run them together and you can pick out the aromas of both off the still. I always hunt the supermarkets on Monday mornings looking for the clearance produce. Great way to get 30+lbs of bananas for $8 or 20lb strawberries for $10 or so. I usually use Lalvin 71B for D47 for the bananas but I just put down one yesterday [before I saw this post] with yellow Angel just to experiment. :roll:
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Re: Gonna have a go at some banarnar rum.

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Re: Gonna have a go at some banarnar rum.

Post by Stonecutter »

I’m in it to see how many more variations on the word banana HillbillyPopstar can come up with :ebiggrin:

Keep us posted brotha
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Re: Gonna have a go at some banarnar rum.

Post by squigglefunk »

Stonecutter wrote: Thu Jan 27, 2022 8:24 am I’m in it to see how many more variations on the word banana HillbillyPopstar can come up with :ebiggrin:

Keep us posted brotha
as long as he doesn't call it rum then I guess we can let him keep posting
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Re: Gonna have a go at some banarnar rum.

Post by Hillbilly Popstar »

Barrumna?

Rumnana

Banarumdy

Rumnanda

And my personal favorite...
Banandy Rummanom nom nom nom
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Re: Gonna have a go at some banarnar rum.

Post by still_stirrin »

You been “nippin’ the bottle” before noon Popstar? Your speech is a little slurred! :crazy:
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Re: Gonna have a go at some banarnar rum.

Post by Hillbilly Popstar »

Ok, so I scrapped my oven idea. Aint nobody got time for dat...

I steam mashed the bananas.

First I put all the bananas into a 7 gal bucket and mashed them down real good to get em all bruised and oozing. Then I started heating water in my boiler. When the water temp got to 140 I dumped just enough to cover the mushy madness. Then I proceeded to macerate the banarnar orgy with a paint mixer. The peals mad this process no fun at all. Rest temp here ended up at 85*f.
Then I just pulled the steam wand out of my thumper and stuck it down into the banana party and let er rip. Once it got up to around 120*f I added some powdered amylase i have had laying around for a while and i even threw in a little gluconase.
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Once the temp hit 140*f I shut the steam off and let her rest a bit.
I then boiled 1 gal of water and added some citric acid and 3 lbs of fresh panela and let it simmer for about 20 minutes for inversion.
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Once I dumped the panela syrup into the must I made a nutrient concoction of a half handful of raisins, 2 B-vitamins, and a 1/4 cup of Fermax yeast nutrient.

This entire mixture was up to about 7 gal of which I poured an even amount into 3 5 gal buckets. Then I added 1.5 gallons of water to each one to bring the temp down to just under 100*f. I brought them inside and sprinkled about 20ml (used one of my kids medicine cups) of yeast onto the top of each bucket.
20220127_203558.jpg
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Re: Gonna have a go at some banarnar rum.

Post by Deplorable »

What was the OG?
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Re: Gonna have a go at some banarnar rum.

Post by Hillbilly Popstar »

Deplorable wrote: Thu Jan 27, 2022 7:17 pm What was the OG?
Uh... Immeasurable.
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Re: Gonna have a go at some banarnar rum.

Post by RC Al »

NZChris wrote: Wed Jan 26, 2022 10:04 pm I recently did a 100% banana wash using Angel Yellow Label and nobody would have picked that there was banana in it. I wish juana_b better luck than I had.
Funny you mention that, I just tried the same thing, crap yield cause ripe bananas have fairly low carbs, but I wouldn't call the flavour anything but banana after running it through 3 plates, its been airing for 3 weeks now, dose it disappear over time?

Green bananas are meant to be 80% starch, going to try them next, no doubt the flavour will be non existent from these, but yield should be interesting.
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Re: Gonna have a go at some banarnar rum.

Post by NZChris »

I just looked at my distilling notes and the word 'banana' never came up in either the stripping run or the spirit run except to comment, "no banana".

Variety might make a difference, this was Misi Luki.
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Re: Gonna have a go at some banarnar rum.

Post by RC Al »

Mine was a single run, got 2 boxes of Cavendish for $5ea, ate n smoothied some, brewed the rest
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