Banana mead.

[Seamonkey84]

Can’t sell it, but have them buy you ingredients

 

[Dralarms]

Can’t sell it, but have them buy you ingredients

I’d rather teach them how to make it. I mean it’s really a satisfying hobby.

 

[Seamonkey84]

Yes, I suppose that would be the more appropriate way to share the enjoyment. Back in April I did a quick demo at my friends house. I showed them how simple it could be using stuff they already had in the kitchen. I just had them pull out bakers yeast, some sugar, and a bottle of preservative free juice (juicy juice fruit punch lol). Measured a cup of sugar, dissolved into the bottle, and poured in the whole packet of rehydrated yeast . It started bubbling in no time. I just kept the bottle cap loose till I brought it home and stuck a bung and airlock on it. Not a recipe I would recommend, but I haven’t dumped it down the drain yet.

 

[Seamonkey84]

So I’m assuming you’re recipe is basically all banana and using just enough must to cover it. Other recipes have only 3-4lbs per gallon. Have you done both? how much more flavor is imparted by using basically all fruit? I’ve always found the flavor of bananas kinda strong for such a bland product.

 

[Dralarms]

So I’m assuming you’re recipe is basically all banana and using just enough must to cover it. Other recipes have only 3-4lbs per gallon. Have you done both? how much more flavor is imparted by using basically all fruit? I’ve always found the flavor of bananas kinda strong for such a bland product.

When I make wine I use all fruit. I will use apple juice for some liquid but not much. The only reason to add water this time was to thin out the honey.

 

[Seamonkey84]

Thank you, That’s pretty much what I was thinking. I’m going to give this a try once I get some of my other 6 batches bottled.

 

[Dralarms]

Just an update. Racked off yielded 9 gallons. Only had 7 lbs of banana scrap left. Still has to clear but it was done doing anything spectacular. I’ll measure the sg in a couple days to see where I’m at.

 

[Dralarms]

Checked the sg. .990.

 

[Redeemer]

This looks super interesting. I am convinced the BOMM methodology, even when tweaked, makes a superior end product; not just for mead, but for all hobby wines.

 

[Seamonkey84]

This looks super interesting. I am convinced the BOMM methodology, even when tweaked, makes a superior end product; not just for mead, but for all hobby wines.

The OP isn’t doing a BOMM, but I agree.
I’ve done 4 batches so far following the BOMM protocol (more if you count my continuous yeast culture), only one was with honey. the rest are all fruit wines with sugar. So far I haven’t actually fully cleared and bottled any, but they almost all drinkable at sample testing. Watermelon wine is still going to take some time or extra degassing.

 

[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.