Aussiedistiller, Home Distilling, Moonshine, Home Brew

OK I am putting it out there if anyone has a banana rum recipe & methodology they will standby?

I just completed one recently using the recipe from Beavers DIY which was fine up until trying to separate the banana from the wash to make ready for the boiler. OMG what a nightmare out of 25L I got 17L usable and one hell of a mess.
Just wanted to ask
1. Is this about normal? It was a shame to pour that much alcohol banana down the drain. I am now thinking I should have used it for a 2nd generation. (am I right?)
2. Are there other methods I could use to get to the same destination?

I am thinking BIB next time and recycle the offal/dunder for a 2nd generation. This time I only mashed the banana next time I maybe should blend it?....thoughts

Cheers guys as always if this answered elsewhere just point me.

Probably need some more info here mate, what was the actual process to make it?

FSD 123

Process was to get some some very ripe as in overripe bananas and mash them and add them to standard rum mix of raw sugar and molasses. ferment and then still, the main problem I had was separating the banana offal from the wash to make it ready for the the boiler, what a drama that was. The mix for a 25L wash called for 5.5KG of bananas. after a lot of friggin around and straining and then straining again I got 17L of usable. That was the process, my question is ....is there an easier way or is this just how it is done? Next time I plan to use a BIB and use the offal for a second generation. But if there is a simpler method I'm all ears.

If you have a lot of crap that can not separate out can just add fresh water and when it settles take the water and use for another fermentation .

Jedstar wrote:FSD 123

His name is SAM not FSD123

Check out this youtube video as it explains the subject of fermenting and distilling bananas and man what a nice pot still the guy has :music-deathmetal:

https://www.youtube.com/watch?v=LDtcRnIhzi8

Cheers Bryan

Fermenting on any grain is a pita either you squeezing liquid out(or sparging) or use a steam still(pot with a thumper). Unfortunately each has cons squeezing is mostly cons :laughing-rolling:

The Stig wrote:

Jedstar wrote:FSD 123

His name is SAM not FSD123

Should probably change that one day :teasing-tease:

Sam. wrote:

The Stig wrote:

Jedstar wrote:FSD 123

His name is SAM not FSD123

Should probably change that one day :teasing-tease:

To what , THE BOSS :laughing-rolling:

I thought your wife was the Boss Stig :laughing-rolling:

The Stig wrote:

Sam. wrote:

The Stig wrote:

Jedstar wrote:FSD 123

His name is SAM not FSD123

Should probably change that one day :teasing-tease:

To what , THE BOSS :laughing-rolling:

FSD4LYF?

:text-+1:
Make a good personalised plate :whistle:

bluc wrote::text-+1:
Make a good personalised plate :whistle:

Only if your going to pay for them :laughing-rolling:

This ones only $605 :scared-eek:

3 and half large - ouch!

Yep one off fee then own them for LYF.

Sorry to derail your banana thread Jed :oops:

If you want "banana flavour" you might be better off researching yeasts and esters. There are some ale yeast that are known for banana flavour. In my very limited fruit experience
Usually especially once aged fruit ferments, especially once aged, ends up tasting completely different to the original.

Or leave it un oaked.

Or age your rum make the banana seperate dont oak it and then blend..

There is a Youtube channel from a guy in Sth Africa called BEAVER DIY, have you watched his banana rum videos?