Originally Posted by runningweird
looks great, I always thought banana was a no no when it came to fermenting.
beautiful color too.
Yes, I agree, it does look excellent in the bottle like that.
As for banana being a no-no, well it would seem that the best way to use it is, indeed to boil the fruit i.e. just chop them into chunks, skin and all, then bring to boil and simmer for 15 or 20 minutes. Then just let it cool, before straining the fruit debris out and the pulp can be squeezed for the remaining liquid.
Then it's the liquid that's fermented.
I'm not sure if that technique is to do with just extracting the flavour, or whether it's converting the starches in banana so that they don't cause hazing problems (which would require amylase to get rid of).
But as a no-no ? Definitely not. I had 2 pints of Wells Banana Bread beer
with my evening meal yesterday. It was delightful.........