by invisigoth » Wed Mar 19, 2014 9:04 pm
last year i did a banana rum. didn't have good nanas since they came from a wind fallen tree, so they weren't fully developed, but did ripen up sort of ok.
5.5kg of nanas (peeled weight)
1.1kg black strap molasses
10l water
1/2 pack of still spirits rum distillery yeast.
puree the nanas with 3l of water. use 2l of hot water to dissolve the molasses. mix the two together with 3 crushed campden tabs, pectinase (probably optional), and 5l water. mix and pitch yeast after 48 hours.
because of the nanas i didn't get as much out of it as i might have, but after aging on oak for 6 months it turned out ok. i'm about to do a bigger batch soon with better fruit that can manage to over ripen nicely, so i'm hoping for more of the fruit character and better yield. :handgestures-thumbupleft: