You could still call it a sandwich if you use bread yeast lol kinda not really but the word Bread is in there somewhere

I'm 30 years old and this is literally the first time I ever saw that you should open a banana from the bottom. My god. Thank you for that.

Hi guys I’ve watched every video I could find thx to you I’m a brewer now and love my new craft been doing this for over a year and have made over 20 different batches of mead ❤❤❤🎉😊😊😊thx again for what you do

Absolutely can't wait to hear how this turns out. definitely an awesome idea!

My jalapeno mead was a major success, thanks to you!!!!! I would never have come up with that recipe on my own

I, actually, quite enjoy the cheesy Trbos animation and sound clip. I am glad that Danica has her little spiel before hand though. I often listen to the videos on my way to work, since my drive is 15-20 minutes your videos work out perfectly. That being said, since the Trbos clip is louder than the rest of the video, her clip prepares me so I’m not startled lol. The mead sounds absolutely delicious and when I have some open carboys, I’ll give this one a shot and add some cacao nibs

I love seeing my name at the end of the video. I'm excited to see how this turns out. Sounds like a great drink flavor

Thanks for the passion. Made my 1st attempt yesterday. Blueberry melomel. Fingers crossed!

Yesss was waiting on this one!! Thank you

I dig the new transition you use it makes me feel like the Wayne's world dream sequence hehe

I had tremendous success with a toffee-apple wine late last year. I used 50% dark brown sugar and 50% toffee sauce for the fermentable sugars. The toffee sauce obviously added some lactose (unfermentable and added sweetness) and milk solids (actually bonded to the yeast and helped clear the end product similar to bentonite, but not as harsh in effect). The end product was almost creamy smooth with a velvety mouthfeel, with tart apple and pronounced toffee notes (back-sweetened with demererra to enhance that). I love experimental brews like this! It's the best way to learn! Definitely trying a banoffee wine now.

Really love your videos guys.

Banana split mead as a recommendation. Mostly banana, strawberrys, and a touch of chocolate.

LMAO Derica's face as she peels her banana from the top

Love you guys!!

Watching your Peanut butter , Banana Mead Video . Had to pull that up from your Playlist . Just figured out how to do that . Saw how to get on other channels . Anyway , I do have a Question at the End , if you'll bear with me . I'm on this older Video , so as not to Bogart your Newest one . I already asked you about making , Sugar Beet Wine . You said you knew of people doing it. Well I was given Beets and didn't want to throw em away . Cleaned em good , sliced & diced em, cooked em , added sugar , cinnamon sticks, cloves, yeast . Sweeten to 1.100 , in 7 days on Saturday , they were 0.990 . Doing the Math that comes to 14.850 a.b.v. One good thing I can say about it is the Color , a Neon , Day-glow , Florescent , Reddish , Pinkish , Purple Color . Nothing like it in Nature or Art 🎨🎭 . Beautiful . But the taste was Bitter , I stirred and De-gassed , it foamed like crazy . And the Bitter taste was gone . I don't like Beets to begin with . So I threw the Kitchen sink at it . Everything but , I took the Brew Bag out of the 6.5 Gallon Fermenter . Split the Brew in half in another bucket . Added 5 gallons of Apple Juice , 2 pounds of brown sugar , half in each bucket . That brought em both up to 1.014 . Taste still didn't suit me . Added 12 Satsumas , half in each bucket . Peeled em cut & mashed , sliced the peelings and added that too . Now we're getting somewhere . Bitter taste is gone & it Smells good . Still got that Beet taste tho . Then I remembered your videos with Peanut butter & Bananas . I've been saving a Gallon Bag of Roasted Peanuts 🥜 , Chocolate Chips & Candy Corn since Holloween . Well , by then I had the Brews in Carboys on the Dresser , I didn't want to just pour the Peanuts and such in an almost full Carboy . So I put the Ferminting Buckets on the floor . Poured 4 Cups of Peanuts , Chocolate Chips & Candy Corn in each Bucket . Racked the Wine into the Buckets, Stired with Willy the Wonder Wand . Set em back up top . Gave it a Taste , That was the Magic Bullet . At 8 Days Old . Got rid of the Bitter taste with stirring , got rid of the Beet taste with apple juice, peanuts, chocolate chip, candy corn . And the Satsumas cured the Smell , and I still have that Beautiful ❤️ Color . Now for the long awaited Question . I started at 1.100 went to 0.990 , made 14.850 a.b.v. / added 5 gallons of apple juice & 2 pounds of brown sugar . Sweeten to 1.014 . Where do I go from there . After thinning the Brew in half . Do I cut the A.B.V. in half , then keep step feeding and go from there . What is the Correct Formula for that Procedure , Please Sir ? P.S. do I just throw Both Hands in the Air , and say it can't go much over 18 percent . It would be nice to know how to do it Right . 🤠

The best way to tie the bag is to start by wrapping the string around your hand, then twist the top of the bag tight (twist a good portion down which will create a seal of sorts), then wrap the string around the twisted portion of the bag in layers making sure they are flat and not stacked. Before you finish draping make sure to weave the string under the last few layers

I was litterally thinking about this a few weeks ago! Clever minds think alike.

This sounds so dam good!!!

I Love when you do a vídeo with 10min or more =D

To get the best of both worlds. Remove the peels and scrape the white out with a spoon. Discard the yellow in a composted for growing tomatoes and other veggies

TRBOS is back!! Haha threw me off the other episode lol...ok sorry back to mead making lol

After 2 Days took the Satsumas and skins out . When you're adjusting the taste it doesn't take long to Tweak it , if you put enough in to make it move . What I like about them Satsumas , is they can take the Cold ❄️ weather up here . They're like a mellow thin skin Tangerine 🍊. Lot better taste & smell than an orange . Later 🤠

Hello!! Im a huge fan from Costa Rica ... Do you have a part 2 of this video??

Finaly! Someone else who knows bananas are easier to peel from the bottom

Hi! In Argentina we use in most of our pastry (and of course simply with bread in the morning) something called Dulce de Leche, which is a jam of milk or caramelized milk. It tastes amazing in combination with bananas (in fact for us "banana split" is banana icecream with fresh dulce de leche roughly mixed inside) and this video made me think of considering it as an ingredient for mead. I saw many videos of yours (of course not every single one) but none of them messes up with milk derivates and that makes me doubt of considering this ingredient as a good idea. What is your thought on this? would you give it a try if you were me? what should I take into consideration?

15:15 I always just put a water filled milk jug on the lid... usually gets the bubbler going..

had this problem with bucket lids i just put tape decorators tape around the top and sealed it up so i didn't have to keep on opening the lid and checking on it banana raisin and cinnamon is a nice tea for mead

Mad! Lad!

About the pesticides thing. All pesticides are water soluble so washing with water would be enough to clean them if your concerned.

Just a heads up, the peanut butter powder in suspension affects the density of the water in much the same way sugar does, it will throw off your reading a little bit

just get organic bananas, also i made blueberry mead without lemon peels, could (or rather should) i add some after i rack?

Do a batch of kvass next, thanks!

You could use bread yeast! Then the PB and banana sandwich would be appropriate.

I have a question, do you just leave the bag in the bucket during fermentation or do keep opening the bucket to push bag to keep it moist?

If you aged "sur lie" it might impart a bready flavor that could work with the brew. I've been thinking about trying it, but I don't know what flavors I'd want to combine. Peanut butter might be a good start

If you want to avoid pesticides, you can use organic bananas. Then you only need to rinse them off really well.

Looking to make a 3 gallon batch of this pb banana mead .. based on your 2 gallon experiment, how much banana and tru-nut would you suggest?

Hi! Very nice video. I want to try this but in Europe, we may not having the peanut butter powder. Anyway, I have a little question. You said at the end of the video, that the mead always take more time. I put together my kiwi mead on January 6th, and it's still not finished, the airlock is bubbling (slowly, but it does). It's started from about 1.150. How long have I wait, do you have a guess? I used the M05 Yeast from Magnrove Jack's. Thanks, and keep posting videos like this. I really like insane mead ideas. :)

I do like TRBOS, was just thinking if you called it the spoon of unusual proportions, would it then be SOUP?

have you guys thought about trying the food safe bucket and screw on lid and just drill your own holes for airlocks?

You frequently comment on your bucket lids. Have you looked into Gamma Seal lids?

Question from a new brewer... normally you add raisins as the nutrient for the yeast (also for tannins), is the banana/ peanut tea doing that for you here?

Like it but you should really use very ripe bananas to get maximum flavor...

cardamom pods gives cinnamon roll mead a bready flavor. perhaps this would make it a sammich

Gday Brian and Derica, I am new to wine and mead making ,I've watched many of your videos, just wondering with mead made in 1 gallon demijohn, do I give it a bit of a swirl for first couple of days or just leave it to settle ? Cheers Jeff

Great. Now I want peanut butter and banana sammies. ...... and I'm out of bananas. Mat have to make a dash to the local grocery.

Could do a PB&J mead using strawberries

What kind of water do y'all use? We live in Texas and have INCREDIBLY CALCIFIED water. Should I use spring or filtered water when making these brews?

I was thinking, perhaps you can give this a try on your next banana mead venture. I just started this month's ferment, I'm calling it Toasted Banana de Mead. 😂😂. Anyways Two main differences but essentially I followed this recipe, leave the peel on, and wash bananas with warm dish soap, then leave in sanitizer for 3 minutes. After that slice it with peel on, into about 1 inch slices. Then bake at 350 until the peel is black and the juices are released and slightly brown, aka caramelized, leave the peel on during primary fermentation. Second difference....... I did not use any peanut butter extract or powder or flavoring... Shocking LOL. It isn't a peanut butter banana.... Just a basic banana.😂 I would love it if you guys revisited the banana ventures.

Peanut Butter, Chocolate, Banana, love those flavors too! That's what I made!!! Be prepared I already have like 2 or 3 inches of sediment!

Could your reading be higher because you have more solids in the liquid from the peanut butter powder that aren't really sugars? Hydrometer doesn't necessarily only read sugar right?

Hello Brian. I’m in the middle of harvesting some black walnuts and was thinking the walnut flavour might be good in a mead but in this video you mentioned that you didn’t use peanuts because you didn’t want the oils. What would be the problem with the oils and would you have the same problem with walnuts?

+ cocoa nibs & + vanilla beans for the win ✌️🐝🐝🐝

Does the starch and dissolved solids from the banana and the peanuts raise the gravity of the must ?

If you use organic Bananas you wouldn't have to worry about pesticides, right? Or can organic food still use certain pesticides?

I know this has been asked before but I can't remember so I'm going to ask again 😂 when you say a gallon are you using a US gallon or an Imperial Gallon? Only so I can work out how much to do in the UK :)

And 'Elvis mead' is born

Me before watching this video: Cool this mead recipe looks interesting. Me after watching this video: So this is how you peel a banana.

So! Its bananas to use a tater masher for bananas? *cue drums and cymbal*

Most agricultural pesticides wouldn't really harm yeast in Trace amount. Got to remember not Weak little things they are actually pretty Hardy little things regardless though it shouldn't be much of a problem if you just wash them. Also the pesticides won't be an issue for you and it shouldn't cause any issues in your Brew I can't think of any reason why it would

In Sweden it is illegal NOT to say TRBOS first thing in the morning...

Could have used bread yeast, could have gotten the bread flavor. Or just heated/roasted your yeast in a pan. This would be flavored. Not used for fermenting.

Can you use a cheese cloth bag instead of a brew bag?

Would organic bananas alleviate the pesticide problem?

Question: are citrus fruits possible ferments?

Hey guys, love the idea of peanut butter banana mead. I think I might take this idea and grab some grain and make it into a stout. I made the alcoholic ginger beer and pasteurized it today. I didn't have the space in a single pot for my bottles. I ended up putting them in the cooler and using my sous vide to bring it up to temperature and held it there for a minute. I had a bottle in the middle with just water and a temperature probe inside to see how fast they came to temperature and it lagged behind by a few degrees but nothing to be worried about. Now to wait and see if in a few days they continue to ferment but they shouldn't. Have you guys thought about using a sous vide for pasteurization?

Has there been a follow up to this video?

For us Metric users, a gallon is roughly 4 litres..2 pounds 14 ounces is 1.3kg..

Could you dunk the bananas in some star-san and just rinse them thoroughly??

You could use organic bananas and then avoid the pesticides.

I need help. I just racked a blueberry mead after 3 weeks of fermentation and now there are white blotches of what looks like foam (I'm scared it's mold) Can I send you a picture and you tell me if I need to dump and start over? This actually my second mead ever.

PB&J next please! This recipe with grapes/grape juice instead of honey

Instead of boiling it I pureed the banana (skins and all) and poured it straight in with the honey and water. I want to tell you about the fermentation that occurred but I'm still in shock at the violence. Bananas must have lots of nutrients built in.

Now that you've tasted the finished mead would you add more peanut powder to the recipe?

Could this be altered to do a PBJ with like a strawberry instead?

Eh so I tried doing a banana mead.... I woke up the next morning to my brew producing so much CO2 that it blew my bubbler off and stuff everywhere. Didn’t lose much but still just how much CO2 is this thing making jeeze. (Note: I even had a mini bungee strap around the bubbler which still blew off) Cleaned the bubbler and re-sanitized it then put it back on and away it goes again. Gonna see if it blows off again.

2 questions. 1. Have you ever tried to just use a blender on the added solid fruits? 2. If you taste while racking to conditioning and it is way too sweet, can you add a low producing yeast at this point to lower the sugar content? Kinda like the opposite of back sweetening.

Elvis Presley would be so proud of yall

Can't you just put the fruit in the Star San solution and then use the peels also?

tie it like a dice bag.

tie it like a DnD dice bag.

Just use the bananas and Alpha amylase to convert the starch into sugar.

Cider cider cyser

if only you could get the fried taste somehow, you could call it a fried peanut butter and nana sandwich... or the Elvis Mead.

its Elvis mead!!!

if you used bread yeast, would be close enough lol

Uh oh

If you worry about pesticides, why not use organic bananas?

TRUE FACT*: If you leave a shot glass of mead out for the fairies they will bless you with a half-packet of yeast. *(!) This fact is disputed by KZfaq.

You know you could have the bread/sandwitch part if you made this a braggot. 😎

I mash my bananas in the skin in a plastic bag before I open them

You can't really eliminate the pesticides but unless you are eating them all the time it won't hurt you. Washing them the way you did is the best way.

Don't they have organic bananas where you live? Then you don't have to clean off any pesticides

Surprised you didn't use pectic enzyme...

Fit Organic should clean them

If you 'sandwichfy' it, it'll be kvass!

Pb&j mead?

Ah but.... Your peanut butter banana mead does use yeast like in bread..... So there for it could be called the peanut butter banan sandwich mead. Or to shorten the name..... ELVIS MEAD! Oh stop I kill me 😂!

Why not just go another 2oz. And make it 3lbs of honey?