Banana

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Banana

Postby Wobblyboot » Sun Apr 28, 2019 9:08 pm

Finally found cheap nanas, 15kg boxes for $5 each, got 2 an put them in freezer. Had to take them out to defrost tonight. Will put them in fermenter after work tomorrow an post the way I do it :handgestures-thumbupleft:
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Re: Banana

Postby Doubleuj » Sun Apr 28, 2019 10:37 pm

Just be careful and make good cuts, there was a thread here a few years ago about banana washes and they can produce high levels of foreshots. I’ll try to find the thread tomorrow.
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Re: Banana

Postby Wobblyboot » Mon Apr 29, 2019 8:07 pm

Got home early from work an started on nannas. About 35kg of them with the others in freezer. Added 10l of water an hit with mixing drill. Sg was 1.045 and added pectinase and will leave it for 24hrs for it to do its job.
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Re: Banana

Postby Wobblyboot » Wed May 01, 2019 7:39 pm

Got a bit busy and left the pectinase to work for 2 days :teasing-tease: , all good. Added ec1118 and big pinch of citric acid. It’s bubbling away now :handgestures-thumbupleft:
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Re: Banana

Postby bluc » Wed May 01, 2019 8:49 pm

:handgestures-thumbupleft:
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Re: Banana

Postby invisigoth » Fri Aug 02, 2019 10:03 pm

it's been a few months.. how did it go? i ran my own version today.
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Re: Banana

Postby garouda » Sat Aug 03, 2019 1:53 pm

Wobblyboot wrote:Got a bit busy and left the pectinase to work for 2 days :teasing-tease: , all good. Added ec1118 and big pinch of citric acid. It’s bubbling away now :handgestures-thumbupleft:

We have lots of bananas different varieties here, so thanks for the input. Why pectinase? There isn't that much pectine in bananas. If the purpose is to break down starch molecules why shouldn't we use amylase?
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Re: Banana

Postby Wobblyboot » Mon Aug 05, 2019 12:02 pm

The ripening process converts the starch to sugar so amylase isn’t needed. There is pectin in bananas is I use it but that is up to u wether to use it or not.
I still haven’t run it, been busy with ag bourbon. Will run it soon 8-}
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Re: Banana

Postby invisigoth » Mon Aug 05, 2019 1:18 pm

Wobblyboot wrote:The ripening process converts the starch to sugar so amylase isn’t needed. There is pectin in bananas is I use it but that is up to u wether to use it or not.
I still haven’t run it, been busy with ag bourbon. Will run it soon 8-}


hehe mine is the other way around. the nana's finished before the ag bourbon...it's been going for 2 weeks so far :o . i don't use pectin because it promotes additional methanol production. does make it clear a lot faster though. by the time you have done your cuts, oaked it and diluted to drinking abv it probably doesn't amount to a hill of beans... but i err on the side of caution :-p . if your's is nice and clear you probably won't have a foaming problem. at one stage looking through the view port into the boiler, it looked like the perfect 20l mug of beer :)) . I got lucky and the foam started to collapse just as it reached the top of the boiler....glad i had a 100mm spacer before the first plate :scared-eek: ! the fact that there was no heating of the must and no added sugar may have also contributed :think: .
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Re: Banana

Postby invisigoth » Tue Aug 06, 2019 8:06 pm

invisigoth wrote: i don't use pectin because it promotes additional methanol production. does make it clear a lot faster though.


edit: that should read pectinase, not pectin :violence-stickwhack:
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Re: Banana

Postby EziTasting » Sun Aug 11, 2019 4:50 pm

invisigoth wrote:
invisigoth wrote: i don't use pectin because it promotes additional methanol production. does make it clear a lot faster though.


edit: that should read pectinase, not pectin :violence-stickwhack:


Theres been loads of discussion raging about this I'd check out the facts ... as I remember it, it CAN lead to more methanol production, but that depends on how you use it. Of the top of my head, it depends on what temperature you have the pectinase working on the fruit as to how much methanol it produces ... been trying to find the link, to no avail :angry-banghead:
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