Search results

Alright I just tried a bit. It starts with a cool sourness and ends with a light essence of banana bread. "very light and nourishing" is as good a description as I can give. There are no strong flavors just a tartness like a Granny Smith apple and the aroma/aftertaste of baked banana...

Awesome, I love it that there are others interested in the alcoholic drinks of indigenous peoples. I find this entire area fascinating, the rituals, tradition and whatnot. :ban:

I'll taste again today at 48 hrs, the fermentation has slowed a great deal...

I just sampled it at 24 hrs fermenting and it is interesting indeed. Difficult to explain, like a sour apple crossed with banana, highly palatable at this point. Sticky and sweet. The alcohol content is so low that it hardly registers as a beer. It was thick and syrup-like so I added some...

It seems that the Vietnamese variety is fermented longer, more like a wine..

Ok, I found a site from Rwanda that says they ferment it for 3 days in a hand dug pit. So depending on the locale, they ferment anywhere from 24 hrs to several days. I can't find much on the Asian banana beer, I know the variety of banana/cereal is different but I wonder if the process is...

Well after a few weeks it would turn to wine. I've never made it but from what I gather banana wine can be either delicious or terrible, depending on how well it is made. It needs to age or it can be harsh. Peices of fruit/grains in the primary will definitely change the flavor, I'm all for...

Yeah its a weird beverage, you drink it "live" while the yeast is still active and it is only mildly alcoholic. A lot of folks around here drink cider "live", during all stages of fermentation so it isn't that unusual I guess. I'll be straining it through cheesecloth and a fine strainer...

If its still actively fermenting, just add more honey. Should even itself out...

Alright, this morning it is bubbling like mad! One of the most violent fermentations I have ever seen....will taste this afternoon...

No sir, the cheesecloth will come later. I like the idea of all the plant material adding its flavors and whatnot. I reckon the tribesman don't worry over it it all that much. I read they use banana leaves to get the goo out :ban: Right now it has seperated into three sections, floating...

It was simply boiled white and brown rice with a dash of lemon juice and a spoonful of raisins, then white sugar..not real Sake. It was quite foul... When I do attempt this again I'll check out your method, good lookin site :)

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.

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..

The rice wine I made was the only beverage I have ever poured down the sink. It tasted like raw alcohol and had a vomit like aftertaste that wouldn't age out. I intend to try again sometime though.

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.

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...

Be careful, when you ferment lemon juice it can get kind of harsh

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...

Yeah don't worry about the yeast nutrient, folks have made wine for thousands of years without any of that fancy ****....wild yeast is the best! Its peculiar, not like the predictable storebought varieties, but it is still natural.