Banana mead.

[Brett_Bellmore]

Just had a taste of "bananas Foster" rum at a local distillery, and liked it so much I'd like to try duplicating the flavor.

I'm thinking a banana brochet, with the same spices used in Bananas Foster: Allspice, nutmeg, and orange zest.

My question is about the mechanics: I've never brewed something with this much "solids" in it. (Quotes because over-ripe bananas aren't exactly solid.) Can I just use a bucket for the primary, and then rack direct to my 3 gallon glass carboy for bulk aging? Or does it need multiple rackings?

And how much did you lose on the first racking?

 

[Blacksmith1]

the first racking I would suggest doing through a filter. If it's anything like my banana wine you will lose some volume from the banana sediment dropping out. I made more than I wanted and racked the extra to a 3L bottle to add back after the next racking. Banana sucks in that as it clears it drops alot of crud.

 

[Brett_Bellmore]

Think cheesecloth over the end of the siphon would be enough for that?

I was figuring on making 4 gallons to start, and then racking into my 3 gallon glass carboy. But if I can't finish up there I'll have to get another carboy to rack it to, I haven't got anything else that will hold 3 gallons; Just a couple of 2.5 gallon conicals, and a bunch of 1 gallon glass cider jugs.

Not that I'm averse to that, I'm running low on fermeter space, what with aging in them, too.