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Old 02-22-2011, 05:21 AM   #1
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Default Bottling with Homemade Banana Puree

Since I was lazy and never got around to placing an order for some Organic Banana Nectar (made by Looza) and chocolate extract, I am kinda forced to improvise with my bottling procedures.

The brew at hand is some sort of Banana/Chocolate/Foster experiment. Having little experience with either ingredient I added a puree of 2 bananas, and some cocoa powder at ~5 minutes remaining in the boil. I tasted my hydrometer sample (after 12 days in primary) the other day and it wasn't as sweet as I had hoped. Most of the banana and chocolate flavor (as somewhat expected) was victim of rigorous fermentation.

I am looking to introduce a bit more of both flavors at bottling time. Again, with little experience, and lack of proper ingredients, I am going to improvise. Here's what I'm thinking:

(!!Brew Volume is only 2.5ga.)

Another banana puree
-2 medium bananas (~14g sugar each)

More Unsweetened Cocoa Powder
-.5 to 1oz? (Unsure of amount..And any fermentability?)

Possibly a dash of pure vanilla extract and maybe a touch of cinnamon?

Ok. With that aside.. I've got another issue. I've ran some figures through beer smith, and it suggests 1.77oz of priming sugar or 50.2g for 2.3vol/co2. If the bananas account for 28g is it really as simple as adding 22.2g of priming sugar to the solution?

Any help, advice, criticism or flat out hatred is welcome.

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Old 02-22-2011, 01:51 PM   #2
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I wish I could come up with some flat out hatred! But I can't, so I'll be forced into being nice and hopefully helpful.

It sounds to me like you're already into experimenting, so I would say to try any or all of those changes. As for the cocoa powder, I don't think there will be any fermentable sugars in them. But I don't know the chemical makeup of such a substance, so I'm not 100% sure. What brand/type of powder are you using?

I like the idea of Cinnamon. Never tried using it, but it sounds tastey.

I'm not sure about the math on the priming sugar... so I'll let someone else answer that, and hopefully I'll learn from it too.

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Old 02-22-2011, 02:01 PM   #3
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If you want a little more sweetness left, toss a bit of lactose in there.

The only issue I see with your math is that even if each banana is 14 grams of sugar...what are those sugars? What % fermentable?

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Old 02-22-2011, 03:41 PM   #4
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Nic0, thanks for the reply. As I said, anything is appreciated.

Dorklord, after some careful consideration of my setup, equipment, and brew process, I decided to put lactose in the at the 5 minute mark of the boil. I used 8oz for 2.5ga. Should I try a touch more at bottling time as well?

Also, I will do more research and try to find out what the make-up of banana sugars are. Thank you very much for the insight. I bottle today, so I'll let you know what I've come up with.

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Old 02-22-2011, 03:52 PM   #5
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Quote:
Originally Posted by shauntraxler View Post
Nic0, thanks for the reply. As I said, anything is appreciated.
No problem. Do you recall what brand of cocoa powder you used?
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Old 02-22-2011, 04:13 PM   #6
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Nestle TollHouse unsweetened. 100% cocoa. Not defatted though.

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Old 02-22-2011, 04:46 PM   #7
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Quote:
Originally Posted by dorklord View Post
...if each banana is 14 grams of sugar...what are those sugars? What % fermentable?
I did a little digging and found this...

"The three natural types of sugars banana contain are sucrose, fructose, and glucose"

On a different site I found this amazing information! (http://www.fineli.fi/food.php?foodid=11049&lang=en)

In summary... The sugar composition of a banana is as follows:

Sucrose: 6.4g
Glucose: 4.4g
Fructose: 2.7g

Add them up and I get 13.5g of 100% fermentable sugar. 2 bananas would equal 27g so 23.2g of cane sugar would give me proper carbonation correct?

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Old 02-22-2011, 05:25 PM   #8
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You mentioned that the hydrometer sample wasn't as 'sweet' as you hoped. If you want it to be sweeter, you'll have to add something that is not fermentable, and it appears that the sugars in the banana are entirely fermentable.

Now, if all you want is more flavor, the bananas (and cocoa if you want more of that flavor) should do it. But they probably won't make it any sweeter (I don't know if the unsweetened cocoa would make it more bitter or not).

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Old 02-22-2011, 09:16 PM   #9
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I just finished bottling and cleaning.

This is what I went with:

-Began boil of 16oz water with 23.2g cane sugar

Added just after boil for no more than 3 or 4 minutes:
-Pureed 2 bananas in 8oz water
-Added 1/2 tsp organic vanilla ext (no corn syrup)
-Added 2 taps of high grade Saigon Cinnamon (What an amazing measurement standard huh?)
-Added 1oz Nestle Tollhouse Unsweetened Cocoa Powder.

According to my calculations this should be a sufficient amount of primer to have perfect carbed (to 2.3 vols) brew. I'll try to keep this updated if anyone is interested.

EDIT: Forgot to mention I passed the banana puree through a fine SS strainer. Upon doing so it became next to impossible to extract ALL of the banana. Therefore, I compensated with an additional 2g cane sugar.

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Old 02-25-2011, 04:39 PM   #10
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Alright. So, I may be in a sticky situation, or I may just have to RDWHAHB.

I've got some SERIOUS floaters in my bottles. I mean, it's only been 3 days, but I'm talking full-on, legitimate, BLOBS in my bottles. I fear the banana may be recongealing inside. Or, as I have heard, is it just the cocoa sludge?

Any input?

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