Banana mash

[LeftyStiller]

Hello everyone.

I am a new expat from the USA to Panama. I bought a home with loads of fruit trees and I have the Panamanian equivalent of zucchini (bananas) growing everywhere.

I am hoping that someone can make some recommendations as to a mash recipe using my abundance of bananas. I have two 60l Spidel fermentation tanks available.

Thank you in advance,

Lefty

[Demy]

I've never done it (here in Italy I would have to buy many at a high price) but I think it's interesting... free is very interesting. I recommend using very ripe fruits, in this way the starch will be transformed into sugars by nature and they are easy to crush. I think a certain amount of water is needed to make the mush liquid.

[NZChris]

They are not something I would want to have a go at, even though I grow them and often have too many.

Use the google search to browse the wisdom that has already been posted.

[Bradster68]

Some claim to have success making banana Brandy. I tried many ways but never seemed to get a strong flavor in my final product.
Maybe you will do better.

[Tōtōchtin]

You might try adding some banana flour to your wash. I live in Mex. and it is easy to find here.
Tōtō

[contrahead]

hoping that someone can make some recommendations as to a mash recipe

It's been a long time since I made a banana + grain mash. For a while I used them in almost everything. I've forgotten a lot of the particulars - but I do remember that banana pulp floats. Expect to see a persistent, thick floating cap on your ferment. It'll need to be stirred constantly to introduce O2 or to release the CO2.

I remember making several successful mashes with a combination of corn and bananas. (Ratios of the two in mixture might have approximated 50/50%). Bananas are a little bit funky when it comes to pH (ranging to 4.5 to 6.5). So you might be compelled to adjust pH by adding acid, to assist the yeast fermentation.

[Stilljoy McFlavour]

I did not make it myself but here are a few YouTubers that did.

Bananas are rich in starch and conveniently have the enzymes to convert it in their peels. So there is a mashing step involved before fermenting.

Jesse from Stillit


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