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Old 09-15-2010, 10:26 PM   #1
ScottConklin
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Default Banana Beer?

Hey anyone ever make the traditional African/Asian banana beer? The preparation is really easy and quick. It apparently only ferments for a day or two and consists of bananas, toasted grain and water.

I've got something similar going with bananas, toasted oats, white sugar and a bit of whole grain bread. It smells real good.

Pitched yeast tonight from a wild batch I have.

They make this in all the Asian countries, the islands and anywhere bananas grow. It should be a neat experience.

It is supposed to ferment for 1-2 days then its strained and consumed sweet.

In the mood to try something new...

Cheers



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Old 09-16-2010, 12:56 AM   #2
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I'm curious... Let me know how it turns out.



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Old 09-16-2010, 01:08 AM   #3
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Will do, right now it tastes like some awesome health food smoothie.

I was inspired to try this by a book on Vietnam that talked about the villagers making it....it is supposed to be weak, low in alcohol and sweet. Apparently the villagers found a market for this stuff in the American troops during the war. We'll see what happens

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Old 09-16-2010, 09:07 AM   #4
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sounds nice
think you could post the recipe/measurements?
would make a nice last batch before i go back to uni

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Old 09-16-2010, 02:25 PM   #5
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Well I don't use recipies or measure ingredients, I just eyeball it.
Something like...

bananas

water

oats

whole grain wheat bread

white sugar

lemon juice

raisins

yeast

,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Boil your bananas in water and mash em until they turn to mush, turn off heat

Add a tablespoon or two of raisins, squirt of lemon juice and two slices of whole grain bread, stir

In another pan, toast about a 1/2 cup of dry plain oats, add them to the mix

Add water to make a gallon and sugar until it is pretty sweet, not candy though

I like to cool mine in the sun for an hour or so to get a nice even warm temperature.

Pitch yeast

Next morning you should have some bubbling and by the end of the next day it should be going mad.

Traditionally this is only fermented for a day or two but this varies among cultures widely. It is a pretty common drink in Asia, Africa and the islands.

It is described as a "hazy beverage made from the small local bananas and toasted grains, low in alcohol and sweet"

Online texts desribe Africans digging a pit which they use to ripen green bananas, after a week they are ripe enough to use. They are squeezed, mixed with roasted sorghum and water then fermented 24 hours. After this it is bottled and drank. This is only one of the many ways the drink is made.

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Old 09-16-2010, 02:37 PM   #6
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I am about 12 hrs from pitching yeast (I used a wild strain that quickly goes mad) it is beginning to bubble steadily and there is a good inch of foam at the top. Smells strongly of banana bread with hints of vanilla and nuts. Lovely. I'll try a glass after the recomended 24 hour fermentation.

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Old 09-16-2010, 02:41 PM   #7
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cheers might have to give it a go

ive got some banana wine aging at the moment but im not hopeful for it
when i tried it a few weeks ago it tastes way to sour and watery

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Old 09-16-2010, 02:50 PM   #8
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damn, the idea of it sounds tasty! Might have to try this.

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Old 09-16-2010, 02:59 PM   #9
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Too bad about the banana wine TBag. My condolences...

Just stuck my nose in this banana beer and it already has a faint aroma of alcohol. The kitchen where my jugs are smells like I've been baking. My fingers are crossed..

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Old 09-16-2010, 04:55 PM   #10
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Alright, it is now bubbling somewhat vigorously. The gasses are pushing the floating oats/bread/banana peices up through the top and into the air lock balloon.



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