🍌How to make Banana Brandy + Chocolate Banana Liqueur!🍌

Рет қаралды 46,031

Жыл бұрын

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In this video I show you how to make Banana Brandy and a Chocolate Banana Liqueur! Recipe Below:-)
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Bearded’s Banana Brandy Recipe
15 pounds (6.8Kg) organic bananas
7 pounds (3.1Kg) sugar
1/2 lemon - juice
Water to top up to 5 gallons (20L)
Yeast Nutrients - Fermaid K - amzn.to/3Sgq4Fg
1 packet of Lalvin K1V-1116 Yeast - amzn.to/3eLwrCM
Shop at Amazon using these affiliate links to help support my channel without costing you anything extra. As an Amazon Associate I earn from qualifying purchases.
1. Bruise all the bananas and allow them to sit for 1-2 hours to allow amylase enzymes in skins to convert starches into sugars.
2. While the bananas are resting, boil 2 gallons (8L) of water with your sugar and lemon juice for 20 minutes to invert the sugar. Let the invert sugar cool to room temp.
3. Mash bananas and combine with cooled inverted sugar syrup. Then chop up the banana peels and add them to the mash.
4. Top up the mixture with water until you have 5 total gallons, then oxygenate the mash and take a hydrometer reading.
5. Add yeast nutrient and yeast, then stir it well.
6. WARNING: The mash will foam up a lot, so split it into 2 fermenters to allow adequate head space.
7. Close up the fermenters and allow it to ferment down to dryness, hydrometer reading of 1.000 or lower.
8. Hypothetically, you can distill the mash in a single slow pot still run. If you have a thumper, you can add some of the wash to increase the flavor.
Bearded’s Chocolate Banana Liqueur
3-5 Banana Peels chopped
At least ½ cup sugar
400ml Banana Brandy
3 Tbsp Olive Nation Cacao Nibs
Water
Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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Outro Music - "I've got a Plan To Rule The World" - by Cullah is licensed under an Attribution-ShareAlike License.

Пікірлер: 257

@BeardedBored Жыл бұрын

Click here for 20% OFF Olive Nation Products - bit.ly/33cdUqn Use Coupon Code BB20 for 20% OFF your order!

@availxe8639 Жыл бұрын

pro tip, after you bash the bananas chuck them in a brown paper bag and put them somewhere in your house, they will brown up in a couple of hours.

@mykeechoes Жыл бұрын

Glad to see you uploading again! Keep up the great work.

@BeardedBored Жыл бұрын

Thanks 👍

@jsEMCsquared Жыл бұрын

I just made a first time banana, pineapple, coconut rum. I used 25 lbs ripened, baked, and peeled bananas, molasses, pineapple chunks! It is fabulous!

@NickDrinksWater Ай бұрын

That brandy is totally bananas!

@DansBuddhaBodega 9 ай бұрын

Waragi is very underestimated. Add Madagascar vanilla, Louisiana molasses, sugar cane, brown sugar, and caramelized pecans or almonds. Bananas foster brandy will change your life.

@kb2vca 4 күн бұрын

Chiming in once again. Since posting my comment last year, I purchased for my cheese making a sous vide and wouldn't you know that the sous vide is a game changer when it comes to making liqueurs. I use the SV to heat a water bath to about 150F and macerate any fruit or nuts or petals for 90 - 120 minutes sealed tightly in a mason jar. No more do I need to allow the flavoring material to sit in the alcohol for days or weeks.

@JKPlantation Жыл бұрын

If you throw the cocoa nibs on a cookie sheet & toast in the oven before use you get more even better chocolate flavor.

@BeardedBored Жыл бұрын

Another commenter mention toasting them and I've been kicking myself for not even thinking of it, LoL:-)

@badgyalmeme2025 9 ай бұрын

definitely going to try this!!!

@fabbricaitalianaautomobili5859 Жыл бұрын

Looks yum, Thanks Broer, Must try! Ciao

@craig.n.gaylene Жыл бұрын

I've made Waragi and left the peels on the bananas. The banana smell and flavour really came through.

@alexjohnson3696 Жыл бұрын

They’re awesome. Liked and subscribed 👍

@ndagirejudith1085 9 ай бұрын

Very cool video, thanks

@PoppaLongroach Жыл бұрын

Good to see you Bearded. Great stuff man!!

@BeardedBored Жыл бұрын

Hey, thanks!

@citylotgardening6171 10 ай бұрын

Great video thanks for sharing 👍

@sharlenev8421 5 ай бұрын

Thanks!

@grahambeaton4803 Жыл бұрын

Hi Bearded, just made a batch of Beaver's Mielies Pap Moonshine. Awesome aromas, so I'm going to use your Cacau Liquor recipe for a 2L batch. Sooooo looking forward to it. Thanks for your amazing informative videos!

@ARCSTREAMS Ай бұрын

i would also put the bananas in the oven at lowest setting say 170deg f preferably 140 if possible to further convert starch to sugar or i would also warm the mash up to 140 and hold for 1 hr to convert a substance in the banana called inulin into fructose , but aside from using the peels for the enzymes i read they do not have any aroma or possibly flavor to add

@larrybarker1784 Жыл бұрын

Totally going to try this! Always a good watch and learning experience. Thanks for all the hard, but fun work, you do.

@BeardedBored Жыл бұрын

Thanks Larry!

@carniemike7303 9 ай бұрын

Love the still it shirt

@thomasstadaas3599 Жыл бұрын

Great stuff Bearded! 🙏👍 Love from Norway!

@BeardedBored Жыл бұрын

Thanks Thomas!

@TheJdm2203 Жыл бұрын

GREAT to see you again!!!

@BeardedBored Жыл бұрын

Hey, thanks!

@stevevet3652 Жыл бұрын

Once again, another great video. Thanks

@BeardedBored Жыл бұрын

Thanks!

@jeffreyschutt7451 Жыл бұрын

Bro that i have to do thanks love you and Jesse you are Awsome Guys Keep them coming

@BeardedBored Жыл бұрын

Thanks brother!

@BEAVERDIY Жыл бұрын

Super cool video Brother, thank you for the shout out will be back on the Tube very very soon.

@BeardedBored Жыл бұрын

Anytime broer! Can't wait to see you back:-)

@mikedany4030 Жыл бұрын

Ever since I heard of inverted sugar by you my bearded brother I've been doing it ever since and what a delicious difference I don't care if it's bananas or sour man what a difference thank you

@adamzamora983 Жыл бұрын

Solid project. I've been wanting to do a banana wash for a while!

@BeardedBored Жыл бұрын

Go for it!

@gerryquint Жыл бұрын

Looks so good, My batch is fermenting.. (takes awhile) and look forward to flavoring some like you suggested. I'm curious why the peels only and not the banana when making the syrup. Great stuff. !

@HeartPumper Жыл бұрын

Did cacao nibs, coffee/espresso, rum liquor - it was great!!! Now I need only to add some banana to this mix 😂. Thanks Bored!! Always good to see you & your "hypothetical" endeavours 😆.

@andrewbaker1449 Жыл бұрын

I hadn’t even considered the amylase in banana peels, but I’ll definitely be running some experiments now! Maybe a banana-“malted” grain for a beer, or for speeding up black fermented fruits and nuts! Another creator I follow first showed me the syrup that you made here; it’s originally a Korean technique, and the product is called cheong if you want to do some more digging. Great video!

@KenSellsCarolina 11 ай бұрын

Olive Nation is my favorite supplier for TTB extracts and flavors.

@lilymcalister1825 3 ай бұрын

Ditto

@user-nk6tw1sp5m Жыл бұрын

You got my like for that apeeling joke😂.. love it!

@PacesIII Жыл бұрын

With a thicker mash, I'll loosen the media a bit and spin the hydrometer. This lets it keep moving until it finds a better equilibrium. You'll still have to go a few rounds and guess a bit but your range will be tighter. You can usually strain your test as well. If you have sanitized you can just dump it all right back in.

@thethirstybookworm Жыл бұрын

Good on you for the banana warning. Bananas have produced the craziest fermentation I've ever concocted. As always thanks for the stellar content

@BeardedBored Жыл бұрын

Yeah, BeaverDIY gave me the warning on that and I figured I should pass that on:-)

@tomguitaronline 11 ай бұрын

Never has distilling been more exciting. i started about 20 years ago, had been fermenting things at home before that was even law abiding lol and the reason i am jumping back into the sport and science is because of all the wonderful info that is out there. One thing i like about your site is you get into the flavoring afterwards which i like alot. I have ten gallons of wash fermenting violently lol, in a 13 gallon fermenter so enough head space and have been knocking the pancake down every other day. I just got some cacao nibs from olive nation and will have them ready once i'm done distilling. Although im going to separate my run, i'm not sure if i'm going to double distill yet since im using a reflux for this. ill report back in a week or so.

@ImGloomie Ай бұрын

howd it go?

@smokinjay Жыл бұрын

With my banana brandy, I use olive nations banana extract to boost the flavor and also add a tad bit of simple syrup to add a touch of sweetness. Works very well 👌

@BeardedBored Жыл бұрын

I was almost going to try that, but I read about the banana peel syrup thing and really wanted to try it. It's not as strong as extract, but it's pretty tasty.

@vercogaming3997 Жыл бұрын

I drank my weight in dirty bananas the last time I was in Jamaica. Absolutely delicious.

@westofthesoutheast1712 Жыл бұрын

So cool that this video should come out now. Several weeks ago, on a long drive, my mind was wandering and I started thinking about using bananas to achieve starch conversion because of their obvious ability to take a green starchy banana to a sticky sweet pudding. Actually, I was thinking more along the lines of using bananas in a grain conversion, but this makes me want to (theoretically) try it even more.

@BeardedBored Жыл бұрын

Try it! Hypothetically...and let me know how it works;-)

@thealmighty19791 Жыл бұрын

Love the video. Greetings from Belfast Ireland

@BeardedBored Жыл бұрын

Thanks brother!

@PsycoVictor67 Жыл бұрын

Love your content, gave me a few laughs too. Keep up the great work buddy 👍

@BeardedBored Жыл бұрын

Thanks brother!

@justinb2374 Жыл бұрын

That looks delicious. I saw one where they baked the bananas. Think I'm gonna try a bananas foster version.

@BeardedBored Жыл бұрын

Do it:-)

@the_whiskeyshaman Жыл бұрын

I love using cocoa nibs. I make a essence with it and use it a bitters but will be trying this one for sure.

@BeardedBored Жыл бұрын

Cocoa bitters sounds great!

@brucekrisko4364 Жыл бұрын

Great job Bearded! Looks too easy not to try this recipe. Going to the market now.

@BeardedBored Жыл бұрын

Good luck on your batch!

@michaelbackhaus7879 Жыл бұрын

Many thanks for the helpful hints. This will help me in my brews. Think about using dark brown sugar instead of white sugar.

@BeardedBored Жыл бұрын

Do it! The brown sugar version is closer to rum and is delicious:-)

@mauistevebear Жыл бұрын

Great Job!!!

@BeardedBored Жыл бұрын

Thanks!

@zuntabawe Жыл бұрын

Super nice. I did a banana brandy recently, mixing banana spirit and macerated dried bananas. Divine! Cacao nibs is an excellent add. I'll through in a bit of vanilla extract next time. Cheers!

@BeardedBored Жыл бұрын

Dried banana sounds killer:-)

@stefanleijon9637 Жыл бұрын

Nice one :) I have been thinking of this a lot as well, if you can use the peels in the wash to benefit from the natural enzymes. So thanks for answering that for me :D

@BeardedBored Жыл бұрын

Happy to help:-)

@jacobharnoy6396 Жыл бұрын

Great Idea with the peels. I did a banana/blackstrap forbidden lovechild to get a kind of a rum and it was great ( aged with pecan chips). Next time I'll add pectinase to reduce the head and foam ( waiting in my fridge)

@TheAnyon77 Жыл бұрын

This sounds amazing. I'd like to hear how it turned out, both before and after the aging.

@zior8001 Жыл бұрын

I usually let the bananas age a bit to the point it begins to soften a bit and become slightly spotty. Then slice them in pieces with the peel still attached, while tossing those pieces in a Ziploc bag to freeze for a day or 2. When ready to use in your wash use pectic enzymes. It's worth doing...

@pacman10182 8 ай бұрын

got a small batch of banana wine going now 1.5 Lbs fully black banana's, peeled and frozen 1 Lbs brown sugar 1 Tsp lemon powder yeast nutrient and pectic enzyme (didn't measure, big pinch of each) 1 shelled beano (just in case there's still starch in the banana) heated in a pot with enough water to bring to 1/2 gallon, cooled, pitch yeast and airlock

@adammitchell3462 Жыл бұрын

Awsome video man!

@BeardedBored Жыл бұрын

Thanks Brother!

@jamesramey3549 Жыл бұрын

Sounds tasty, going to give it a try

@BeardedBored Жыл бұрын

Definitely worth a try and has the bonus of making the garage smell amazing while it's fermenting:-)

@jamesramey3549 Жыл бұрын

@@BeardedBored never thought of fermenting with the peeling. Do you think it changed the taste?

@BeardedBored Жыл бұрын

Yeah, I think it amps it up during fermentation. But when I do it again, I think I'd leave them out of the thumper. Not sure I got anything from having them in there.

@wilsongangmei Жыл бұрын

Great job. Can you kindly let me know whether I can use the Banana Brandy for making port wine?

@sheldoniusRex Жыл бұрын

A suggestion; a tiny amount of citrus zest to throw some brightness into the background. Often with heavy flavors like chocolate and banana, the dessert doesn't quite hit right, but if you add a tiny amount of citrus, it brings the other flavors out and makes them taste more real.

@danielanthony1054 Жыл бұрын

i wonder if you could oleo saccharum the peels with sugar to extract even more flavor.

@scottclay4253 Жыл бұрын

From the mind of Bearded!!! I like the idea of using the peels. Was there an upside to not using riper banana? I knew about the amylase but didn’t realize banana peels had a “good” banana flavor. Great stuff Bearded, as always! Glad Mrs. Bearded approved of your newest creation. Thanks, Brother!

@BeardedBored Жыл бұрын

I could not find ripe bananas, but if you have time to let them ripen, it should be even better. This video was Mrs. Bored's idea;-)

@Windsong_STC Жыл бұрын

Oh this is perfect. We have some brand new copper to season up and I've spent the last couple of days trying to decide what her first run is going to be. Thanks for the inspiration. ❤️

@BeardedBored Жыл бұрын

Good luck with your new copper rig:-)

@PoppaLongroach Жыл бұрын

I'm looking forward to see what youns guys are up to. And your right copper stills are like cast iron cookware the more you use them the better they get. I started building a 12 gallon copper pot few months ago. It sits on the shed waiting to be finished

@Windsong_STC Жыл бұрын

@@BeardedBored Ty ❤️

@Windsong_STC Жыл бұрын

@@PoppaLongroach Looking forward to seeing it!!

@garrymcgaw4745 Жыл бұрын

Yum yum... 🦘.

@Greedman456 Жыл бұрын

The intro got me laughing out loud hahaha. Nice video😀

@BeardedBored Жыл бұрын

Found out banana peels really are slippery. Almost busted my ass for a joke, LoL:-)

@johnk7093 Жыл бұрын

16:38, you took a sip didn't you.................... great content as always, Cheers from Montana

@BeardedBored Жыл бұрын

Of course I did:-)

@joemerrifield8633 Жыл бұрын

Love Your Video's. I was wondering if the amylase from the banana peals would convert other types of carbs, such as corn or oats? Anybody know?

@Grandpa_RLP Жыл бұрын

Cool idea. I have had better luck with the nibs in wine making by lightly roasting them first. Really kicks up the aroma and flavor.

@BeardedBored Жыл бұрын

Wow, thanks for the tip! Didn't even think of that!!! Really wish I had now. Next time I'm toasting my nibs:-)

@PoppaLongroach Жыл бұрын

I used 90f degree ish water to make peach mash. 5lb peaches smashed up with a 2x3 in bout gallon of water. Topped to 5 gallon, added 5lb sugar, handful of wheat malt for nutrients and flavor, let it kick off fermentation on its own. I may try it the same way with bananas

@BeardedBored Жыл бұрын

Sounds interesting!

@danthemann Жыл бұрын

Great video, you tied together the others really well and came up with something straight forward. I'm curious about how many pints of brandy did the fairy produce for you from those 7lbs of bananas?

@BeardedBored Жыл бұрын

15 pounds of bananas, 7 pounds of sugar. Got about 4 pints at 74%....hypothetically.

@sitealive Жыл бұрын

When I do any baking with bananas I freeze them first. I will thaw them, trim the ends then squeeze the peels to get all the flavor from them. Maybe it could work for you in creating spirits.

@BeardedBored Жыл бұрын

Great idea!

@cmajors4596 Жыл бұрын

You can call it "Battered Banana Brandy". My heart broke watching what those bananas had to go through!

@LearnAlltheThingz Жыл бұрын

You sounded like Norm MacDonald when you said, 'giant bucket'. Rock on 😎 Good to see you back.

@BeardedBored Жыл бұрын

Hahaha, thanks!

@jakebenoit1458 Жыл бұрын

Dad joke game is on point.

@kingdarkem Жыл бұрын

Hmmm I got an idea id like ya to try. If you got the peels left. Chop them up. Mix them by weight with an equal weight of palm sugar or pure cane sugar. Let that sit until it is fully mascerated and use the strained concoction like molasses in a rum.

@BeardedBored Жыл бұрын

Sounds tasty:-)

@kingdarkem Жыл бұрын

@@BeardedBored that's my line of thinking....a nice banana rum to go into a pina colada

@MultiTut69 Жыл бұрын

Definitely something I’ll try. Great job! I did check definition of “dirty banana” in urban dictionary. I’m thinking that was not really what you meant. 😂😂😂

@BeardedBored Жыл бұрын

Dude, my wife read your comment and called me at work, hahaha! We had no idea😅

@TheNumbers400 Жыл бұрын

LOL I just did my first banana mash yesterday :) Look forward what the fairy brings me :D

@BeardedBored Жыл бұрын

Good luck on it:-)

@tobeyplaunty1321 Жыл бұрын

So how did it go?

@TheNumbers400 Жыл бұрын

Better then expected actually. I cut it to be very smooth and the brown sugar gave it a very soft rumminess.

@tobeyplaunty1321 Жыл бұрын

@Agnar Áskelsson did you fallow this recipe or a different one? Jesse, at still it also did one in pretty sure he mentions it in this video that uses cooked banana and brown sugar I might like to try.

@TheNumbers400 Жыл бұрын

@@tobeyplaunty1321 1.2kg peeled banana, 1.2kg Demerara baked together until brown and sticky. Made 10 liters @ 1.057 OG. 11.5 gr. each of BRY-97 and S-04 yeast. Yeast nutrient at 1.020 but ended up dry. My fairy made lots of cuts and picked what she liked, sent my 750 ml of hearts diluted to 40%

@ryanduckering Жыл бұрын

That slip lol

@BeardedBored Жыл бұрын

:-)

@harmfpv Жыл бұрын

I'd like to try this. So for a beginner, basicaly for a brandy you dont have 2 destilation runs? But one slow run with as many jars as possible to collect as much flavor as possible

@dannylee9138 Жыл бұрын

Add banana peels to other fruit and it will help break down the fruit in the mash naturally

@Bill97128 5 ай бұрын

Papaya foams quite a bit as well!

@ghoppr71 Жыл бұрын

Dad jokes... Gotta love em.

@BeardedBored Жыл бұрын

😉

@isaacesposito3511 Жыл бұрын

Great to see more content! Rather than bruising, wouldn't it be easier to freeze your bananas for a week or purchase ripe fruit? What difference would it make? Cheers

@BeardedBored Жыл бұрын

Oh sure, but I was crunched for time;-)

@donnellkennedy2492 11 күн бұрын

Bro had me at bearded and bored lol

@paulkelley7445 Жыл бұрын

You can time up in a Plaskett bag

@ARCSTREAMS Ай бұрын

to get a good reading you should have strained the sample through cheese cloth or mesh

@justincredible4314 4 ай бұрын

Weird question...when you made the banana syrup you used the the peels and sugar ...in the mashing process...could you hypothetically bruise the bananas and add the inverted sugar you made to the peels before pitching to get the same amylase action...or would the peels retain the amylase... wondering if it would increase the banana flavour level more as well

@doveseye.4666 Жыл бұрын

I challenge you to make Pelinkovac, I just failed so lets see what you think, mine is so bitter you can’t open your mouth, eyes or nose when you taste it.

@ericboniewski2051 Жыл бұрын

I cook my bananas and use brown sugar with 71b.

@RiggerBrew Жыл бұрын

The pectic enzyme will quell the cap with any fruit mashes

@BeardedBored Жыл бұрын

Thanks for the tip!

@Miata822 Жыл бұрын

Maybe use a little pectic enzyme to help with clarity?

@robertedge7310 Жыл бұрын

Great video! I have a similar 12 gallon bucket, but having trouble sealing it to use the air lock? Any advice? Thank you.

@BeardedBored Жыл бұрын

Mine is a vented bucket. No way to get a true seal. No idea if there is a gasket for this size.

@robertedge7310 Жыл бұрын

Thanks. I’ve been looking but no luck.

@nunyabidniz2868 Жыл бұрын

Just a PSA, FYI or what have you: the chemical component that gives bananas [& other fruit] their distinctive aroma is amyl acetate. This is also the alarm pheromone for bees, so if you drink a lot of banana brandy, don't be surprised when every bee you encounter is pissed at you: it will be entirely your fault for exuding "sting me!" from your skin...

@BeardedBored Жыл бұрын

Thanks for the warning!

@Backdaft94 Жыл бұрын

Awesome take on banana brandy. Did the nibs give you a dark chocolate or milk chocolate flavor? I've put them in strawberry wine and gotten dark chocolate, but added them to strawberry-blueberry wine and got milk chocolate

@BeardedBored Жыл бұрын

Definitely dark chocolate for me. Really interesting that you got milk chocolate in your blueberry wine mix. Cool!

@zberteoc Жыл бұрын

Macerating only 2 to 24 hours will never get enough flavor and aroma. This is how you do it with any fruit that goes well with a sweet liquor: Step 1 Fruit ratio: 1 Sugar Ratio: 1/2 Mix them in a container like jar or jug and shake them well. Let to macerate at least 2 week, but better 3! Shake every day in the first week at least once. Step 2 Strong neutral alcohol, 70-95% ABV, ratio: 1 After the syrup macerating period, poor the alcohol over the fruits syrup mix in the container from step 1 and stir them well. Let macerate again at least 2 week, better 3. Step 3 After macerating enough you strain the liquor through some cheese cloth and/or coffee filter to a nice bottle. Step 4 Enjoy! :) These ratio will ensure that the ABV of the original alcohol will be cut in half. No ABV proofing down calculation needed. So if you work in metric: 1Kilo fruit, 1/2 kilo sugar and 1 liter of alcohol or any multiple or fraction of that. The best fruits that work with this method are below. Best at the top: 1. Sour cherries 2. Strawberries 3. Blueberries 4. Blackberries 5. Sweet cherries But you can try any fruit, including the banana peels as in this video, which I will definitely try. Don't crush them, don't pit them! Let the slight bitter flavor of the pit infuse, which in the case of the sour cherry is sublime!

@Cluster-Duck Жыл бұрын

Have your ever thought of making a liquor “hypothetically” from root vegetables like Carrots or Purple Yams?

@BeardedBored Жыл бұрын

I did shochu with purple yams, but carrots...hmmm:-)

@devoid42 Жыл бұрын

Smashed you a like as soon as you told the Dad joke

@BeardedBored Жыл бұрын

Thanks Brother! I gotta split before I drop another pun;-)

@brandonn102 Жыл бұрын

Hey man do you think oak would be a decent addition to a banan brandy with cinnamon? Like an oaked banana bread?

@mohammedabushoog4898 8 ай бұрын

I have not done stripping run or spirit runs in my life and I don’t know anything about distilling. Could you tell me how to know the head, heart, and tail.. and how to rid of the methanol and how can I blend them. In which temperature should I don’t exceed and in which temperature does the ethanol gets out. I will do my cute in the “spirit run” stage

@CoreyLarobina-ji3fc 4 ай бұрын

Can anyone explain what the need for the steel wool in the thumper was for

@lilymcalister1825 3 ай бұрын

Hey Bearded, I was wondering deri g if I can use the freezer method for making the Banana "moonshine" hypothetically.... some how. What do you think? LilyMarlaina P.S. Kewl video!!❤

@TheAnyon77 Жыл бұрын

organic makes way more sense. Maybe an urban myth but they put some serious pesticides on the bananas to kill dangerous spiders that could possibly be imported. That aside, yes the peels :)

@BeardedBored Жыл бұрын

Yeah, I've seen picture of crazy spiders nestled in banana bunches. It was on the internet, so it's not a myth;-)

@kalleklp7291 Жыл бұрын

Also, when distilling do NOT overfill your boiler as this stuff foams up pretty bad. I know you can get ant-foam agents and such but there is no need for it when you take this advice into consideration. Please refrain from using any kind of plastic/synthetic bowls, measuring cylinders, etc when handling high-ABV alcohol. It WILL leach into your spirits! Use glassware, stainless steel, or copper. It keeps the "liquor fairy" happy too. ;)

@kiwiprouddavids724 Жыл бұрын

Do you think I could use the enzyme in banana peels to convert starch in corn to sugar ? got some bananas growing in garden wondering if I could freeze and save up the peels when the kids finished with them and use them

@BeardedBored Жыл бұрын

I have no idea what the ratio of peels to weight of corn would need to be to convert all the starches., but now I'm curious. Let me know if you find out.

@heymulen1840 Жыл бұрын

Hey , good to see you fit and back on screen 👌I was wondering 🤔🤔: Are the sugar in the banana syrup capable of bottle carbonating. ? Thinking If I could use the syrup for carbonating some pear cider, so it gets a hint of banana taste 🍐🍐🍌

@BeardedBored Жыл бұрын

Oh definitely. I did some fermentability test to see if there was anything in the peels that would inhibit fermentation. Diluted banana syrup fermented perfectly with my yeast. Let me know how it turns out. Cool idea!