Originally Posted by yipyip123
I am about to move a mead to a secondary. I am also about to study abroad for a year (maybe).
I would like to rack it onto a dozen bananas or so...
Will anything go wrong? I'm just not sure if bananas release off flavors over time or something.
Could I just throw the bananas into the primary?
Most of the banana recipes I've read, usually involve working out how much fruit to use, then just chopping them up whole (skins and all) into 1/4 or 1/2 inch pieces, then simmering them in water for 5 or 10 minutes.
Then strain out the pulp and use the liquid as a source of banana flavouring.
You could put them in primary, or secondary for that matter, but whether banana's would start to rot down after a while, I don't know. Just that they do oxidise easily (blackening when exposed to air quite quickly etc). If they did start to rot down, then they probably would give "off" flavours....