Making Tasty Distilled Alcohol From BANANAS
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- เผยแพร่เมื่อ 10 มิ.ย. 2024
- First of all, this Banana Brandy is insanely tasty. In fact, I think it's one of the best things I have made so far. Wifey certainly thinks so!
You can call it different things. Banana Vodka, Banana Rakjia etc. But at the end of the day, this is something I would completely recommend trying. The recipe is written out below in both metric and imperial and 20 and 40L batches.
Thanks to Still Spirits for sponsoring this video!
stillspirits.com
Thanks to Beaver DIY for all the help:
/ beaverdiy
20 L / 5.3 gal Batch. This will make around 2-3 L of banana brandy depending on your cuts and how far down you proof the final spirit:
5 kg / 11 lb of ripe bananas
4 kg / 8.8 lb of oven-cooked bananas
1 kg / 2.2 lb of pan-fried bananas (with 2 tablespoons of brown sugar)
2 kg 4.4 lb of sugar inverted by simmering for 20 min with 2 teaspoons of citric acid
20 g / 0.7 oz of yeast (I used Still Spirits Distiller Series Rum Yeast and Lalvin EC1118)
Yeast nutrient as per instructions
40 L / 10.6 gal batch. This will make around 4-6 L of banana brandy depending on your cuts and how far down you proof the final spirit:
10 kg / 22 lb of ripe bananas
8 kg / 17.6 lb of oven-cooked bananas
2 kg / 4.4 lb of pan-fried bananas (with 4 tablespoons of brown sugar)
4 kg / 8.8 lb of sugar inverted by simmering for 20 min with 4 teaspoons of citric acid
40 g / 1.4 oz of yeast (I used Still Spirits Distiller Series Rum Yeast)
Yeast nutrient as per instructions
Oven Cooked Bananas:
Spread them out on a backing or roasting sheet. Cook for 15-25 min at 160 c / 320 f until the skin is totally black and some of the bananas are splitting.
Pan-Fried Banana:
Cook in a medium pan with a little butter until you start developing some colour. Add brown sugar and continue cooking until completely cooked through.
Making the Wash:
Combine the ripe, oven-baked and pan-fried bananas into a large budget or pot. Add the inverted sugar and immediately top up with cool water (To the total volume of batch size). Blitz with an electric drill and paint mixer until a baby food consistency is achieved.
Fermenting:
Add yeast nutrient and yeast and ferment at 25c. Knock the fruit cap down daily.
Distilling:
Distil 3/4 or a little more of the wash as a stripping run. Run fast and collect down to 5-15% abv.
Return the low wines and remaining wash to the still and perform a spirit run. Run slowly and make solid cuts to taste
Time Stamps:
0:0 Why Make This?
1:21 Banana Wrangling
3:15 Sugar! Starch?
4:17 Flavor Maximization
5:59 Put It All Together
7:56 Turn Sugar Into Alcohol
10:20 Distilling With 1.5 Run
13:28 Tasting With Wifey
16:23 What Does It Mean?
The Still I used:
Still Spirits Alembic Dome
www.homebrewing.org/Alembic-P...
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Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy me a cup of coffee if you purchase from one of the links. Choice eh? - แนวปฏิบัติและการใช้ชีวิต
Banana brandy was the first (and so far only) thing I ever tried to make. And, just like Beaver said, the ferment can go pretty poorly if you're not careful. I actually tried this when I wasn't even drinking age and my father had one extra thing to be pissed about besides the ten pounds of bananas and sugar coating his walls. The ferment expanded, clogged the one-way valve and boy oh boy was the explosion marvelous.
Had this happen to me with a wort i was fermenting. Went to check on it randomly at 3am after a late night snack. My girlfriends woke up to a geyser and me laughing hysterically trying to stop it in the middle of the bedroom
I had an explosion after the wheat that I put on Koji, it’s good that I put it in the shower, and the ceiling height is 3.2 meters, the wheat clogged the water seal, the barrel swelled up and then the water seal blew out in front of me.The fountain was over two meters high. Braga was everywhere
@@ChunkyWaterisReal that gave me a chuckle, i can imagine you sitting there in panic and comming to terms that i will cover the walls in the middle of the night, but i have 1 question. Did the bedroom smell bananas for weeks on end after?
Back in the day, I used to make ginger beer. The carbonation is done by doing a final ferment with added sugar. I misread the recipe and put a tablespoon rather than a teaspoon of sugar in each bottle. These were glass bottles. What I had created were fragmentation grenades with a random fuse time and motion sensitivity. I had them in the laundry and one night, one bottle exploded, causing a chain reaction and exploding several more. I had to use bomb-squad-like protection to disarm (open) the remaining bottles. Then came the fun task of cleaning out the laundry.
@@dongriffiths7237 LMAO! That's funny, sorry that happened though
I never thought I’d watch Hagrid’s New Zealander cousin make bananas into booze but I’m all about it.
"You'ra wizard hairy."
I am so proud of you. go kiwis. we are them.up the kiwi
They make a cruder form of this in Uganda, the natives spend most of their spare time in a stuporis drunken state......
Y'meen Jissy? I'm just being introduced to this mister, myself.
@@knuckle12356 good aye
This makes an AMAZING liqueur if you turn the bananas from the mash into a syrup (with brown sugar) and use that and a simple syrup that's 50/50 brown and table sugar to cut the ABV in half. Literally tastes like you're drinking banana bread!
Yes i am mixed with brown sugar...
Yes. Agreed. Memories of Banana Baked, Roasted, Grilled floods ya taste buddies
Sounds like Tempus Fugit Creme De Banane
Add some melted unsalted butter
If you're trying to speed up ripening, after gathering the bananas together and before covering them, throw a green apple or two in there, then cover and wait. The green apples release a huge amount of ethylene gas, which speeds up the progress. Check frequently though, because it works amazingly fast!
Yup. My thoughts exactly.
Usually you want to avoid this when storing bananas....
A passion fruit or an Avocado too will do the magic
Throw the green apple in to wear into a paper bag with bananas into a pot with bananas into a oven with bananas what are you talking about
You had me at “freedom units” 😂
“An Unperfect circle” 🤣🤣🤣 brilliant
True story
yeah , except it's legal to do home distillation in NZ and not in the US....so much for freedom.
@@Sugarsail1 it’s legal, as long as you don’t sell it
Facts
Thank you Jesse was super cool chatting to you, love the extra cooked banana the butter must have helped the flavor carry.
Glad the product was worth it.
use the spirit to make a super jummy banana cream.
Thank you again
Lekker seeing you on the channel man.......
Can you get to eighty proof(40 percent alcohol easily) ?
Hey wou sê ek erken daai aksent
@@TheRalfZer0 hahaha ,my vriend I speak English very delicious.
Are you a South African?
I make a fantastic banana rum, us half the cane sugar and molasses and 12 lbs of very ripe bananas. I have also come to the conclusion that rum yeast is just the best yeast for anything using fruit or grains just brilliant. Great vid jesse
What about for wine?
@@KethenGoesHam hi yes it would work, although you might be better with a wine yeast
@@KethenGoesHam I wonder how a champagne yeast would work for that. Mmmm... Chimpanzagne;)
As an interesting side note, many fruit wines like peach wine may taste great but have a VERY watery mouth feel. Adding bananas medium ripe will add enough tannins and other flavor agents that will give the wine a much better backbone or mouth feel not too many as it needs to taste like the base fruit just a thought
It's a common wine makers trick to add banana wine to a wine that you want to fix. I never knew why. This must be the reason. Never thought of the tannins, lol. I made a batch of banana wine to have on hand and ended up drinking it instead, lol. Though banana wine is a long process for good flavor. Over a year in bottle before being palatable. You can drink on bottling day, but it's more like banana rocket fuel then lol. Also, they weren't joking about leaving head room when fermenting. I blew the lock almost daily for the first 3 days til I finally just removed the lock and just covered with cheesecloth lol
Blend them... Great video, and love the collaboration with Beaver, that man's a font of knowledge!
I made a banana wine a few years ago from over ripe bananas I had put in the freezer with the intention to make smoothies. The wine was a beautifully delicious option. I've been considering Brandies as of late so this video was perfectly timed. Thanks for the great info
What yeast did you use
@@KethenGoesHam red star yeast, red packet don't remember exactly which one but all should do well
Liked because of Freedom Units
I tried this about 10 years ago on a column still but all the awesome banana flavor came out in the foreshots, that part had a beautiful yellow color too. I had read that pre WW2 banana snapps were made with this and you could only drink it in small amounts because of the hangover , I always imagined it as a kind of dessert shot after dinner
If one is dark, sugary and rummy and the other is fresher and greener then I think a blend of the two might be banging!
Hey Jesse congrats on 200k! Your channel has been instrumental in getting me into the craft. Cheers
By late winter/early spring my new laboratory will be finished. I can’t wait to do a banana brandy molasses rum. Hypothetically of course. Spent the last week reading every banana thread on homedistiller.
Aaaand now I'm hungry for Bananas Foster! Awesome project brother. Glad you got BeaverDIY to help out on this one:-)
Now I have to make this again with Rum yeast to see what flavor it gives...
@@BEAVERDIY And perhaps age it on some birch staves?
Yo bro ! I just wanted to say i really enjoy watching your videos on TH-cam ! It really inspired me to discover the awesome world of distilleing and making wicked awesome flavours and awesome creations.
Love these videos. Appreciate the effort it takes and thanks for giving me yet another thing to try!
great job. I can't wait to get a still and try this and other recipes out. enjoy watching you and learning!
I can't believe you didn't mix them together and try them...
Right??! No blend??
I definitely think bottling some of each, and then a bottle of blend, would be a really fun spectrum!
I came here to say that exact same thing. Was really expecting him to blend them in the end and trying it out.
You should watch the video again
Awesome to see the Mrs. I am a layman myself so i can get comfused at times with all the fancyness. You guys make an awesome team.
I bet a strawberry/banana version of this would be great.
That was awesome! She definitely helps a bunch! She being your Mrs. keep up the good work yous!
Good video. Excellent content. Very well produced and easy consuming. Your non threatening demeanor and straightforward information made this video a very refreshing enjoyable experience.
Nice one Jesse and Beaver. I’m def going to give this one a ago but as a tasty twist will use Jaggery as the ‘sugar’ component. It has an awesome toffee character that should be a proper retreat.
That looks like a rad little project and I think I might put it on my own to-do list. I also wonder if putting aside a bit of the stillage for dunder wouldn't help give an extra kick to a simple rum recipe.
Wow haven't been back in a while great to see how it's grown over the past year or two as usual keep up the good work and be very proud
You know what, make a blend, like seriously!!! Best of both worlds!!! Id buy that blend!
Just a small tip. Run the bananas through a meat grinder with the smallest hole die, this will mush them completely and make it lots easier to mix everything. I haven't done this to bananas specifically but I've seen it done to other fruits and you basically get fruit juice with bits out of the grinder. The only way to make it smoother would be to use a mixer or juicer.
Honestly you don't even have to go through that much trouble. Bananas are incredibly soft compared to other fruits, I just throw them peeled into the fermenter with enough headroom, by day 3 they'll have turned to mush by themselves. Just knock the fruit cap down and save yourself some effort.
I love the international collaboration! Awesome stuff, my Kiwi brother!!!
Great work. Congratulations on the 200k too.
Looks very doable , I have added this one to the list 👍. Also congrats on the 200k subs 🎉
one of my favorite ones to make .I liked the fact that you used a fat in your fermentation. ( butter) for those that do not know, it helps keep down the head in fermentation. Also Banana brandy foams a lot when distilling it, so I like to think at least part of that carried to the distillation. I made a 2 gallon batch. the extra sugars I used was honey and i put a half teaspoon of non cracked pepper. Good vid man
Ugandan WARAGI!!! 😃 I made this last year it turned out good and was fun. The looks I got from the cashier at the store was the best part.
i tried it after watching the Vice video. good spot they did. I miss the old vice.
Hopefully without the methanol! 😂
@@TeslaFactory thank god the treatment for methanol poisoning is good ole regular alcohol. If you consume some methanol with ethanol you should be fine (:
Ayyyyyy! Looking for this comment
@@rajgill7576 with A LOT of ethanol
Newbie, ordered a small distill kit. Excited, thanks.
I make a home brew banana mead and came across this video. Awesome job first off and ty for the added Ideas from baking to cooking with brown sugar and using rum Yeast. I can't wait to incorporate these and see the difference in the end product.
Not gonna lie, seeing you doing this kind of content makes me want to start up a still myself lol
She is saying what most of us think
I love your knowledge
But……
I have a terrible pallet,I don’t taste all the complex flavors you can
But yep…………..
You can taste cheap
Lmao
Love it man
Great video as always sir Jesse! Can't wait to try this recipe asap.
Very interesting. I will definitely have to put in on my list.
In Indonesia, especially in Bekonang,mid Java island, this is one of the traditional alcohol drink, the name is "kluthuk", which named same as the banana's variety that we use in local.
I would have used molasses vs plain sugar. But that's a personal preference. When it comes to tropical booze like rum I always found molasses works well with the flavor profile.
In my experience a run of straight banana no sugar added (I did use enzymes)was a fine spirit that aged into a fine Brandy.
@@freddymeischer2219 yeah bananas have a ton a sugar on their own, same with pineapple :) I bet that banana brandy tasted great!
@@ohmahgawdfilms sweet summer rain...
I mean to say yes banana Brandy mellows into a great tasting spirit. And as far as pineapple,I go to WinCo bulk foods aisle,and I will purchase dried pineapple,and pineapple juice add red star champagne yeast and let me tell you.!!!!!! We are talking "fruit forward!!!!"tasty,tasty mmmmm Mmm good!!! I mean the wash alone is tasty I will sample often when the wash is bubbling at around the 6 or se7an % ABV. And is holding carbonation.yummy!!!
Awesome video! Thank you!
Thanks so much for sharing.
I’m excited to watch this. I recently tried adding a few kg of bananas to a Buccaneer Bobs rum and it turned out amazing.
Have you added enzymes/amylase?
@@danieldanielson2650 no I bruise the bananas and let them go black but not off. That converts all the sugars.
Banana is roughly 120g of sugar per kg so just take that amount off your total sugar. And I add the bananas after the clarification step on Buccaneer Bobs amazing method.
Jesse has an excellent video doing the Bob recipe.
You just didn't make this video in time! My first run ever was banana brandy, made with Wyeast sweet mead/fruit wine yeast. Mine came out dramatically different from the sounds of things, got kind of a sweet banana upfront ending in a dirt flavor in the wine, but I agree the amount of flavor carryover is crazy. I'm starting my next batch of Nana Brandine tomorrow, the recipe I used for producing the wine is the City Steading banana wine method.
Thanks for the information I'm gonna give this a try
Nice I dig the run of each yeast good test
Lalvin EC-1118 is known for quick and vigorous fermentation. This can cause it to loose a lot of the subtle flavors and aromas in your wine.
A better wine yeast to use might be Lalvin D47. When left aging on the yeast I t can add spicy, tropical, citrus notes develop and the wine is said to have a silky persistence. It also aids in the stability of aromatic compounds.
Hi guy, thanks for this great recipe. One question: Does the lb refer to the complete fruit or just the net inside weight ? Thx in advance
Been planning on trying this for over a year, may have to move it up on my list!
Great video, can't wait to try a batch.
I probably would have eaten the bananas right out of the fry pan. That looked really good 🤤
Been wanting to try this out after I saw the vice documentary. I made a jam (fruit preserve) brandy a while ago one batch straight jam another batch jam and roasted oats. I was amazed at how much of the jam flavour came through.
I watched the same VICE Doc and I have been obsessed with making banana brandy ever since .
@@stumped463 haha I knew i couldn't be alone
Great video! Thanks for sharing.
Sounds like a fun experiment. May have to look into it.
In regards to the chunky part of the mash that was discarded, could that be distilled in a double boiler to obtain more flavor?
just as info, bananas from farms are shipped green, well before they are any good for eating, then in special storage's compartments they fill the air with ethyl alcohol fumes, this ripens the bananas almost instantly... thats why if you dig the bananas from the bottom of the store banana pile, they smell like alcohol or even acetone a bit... maybe you can use the same method to overripe the bananas? that experiment requires another video... just dont ask how i know this ;)
When I was going to let down distelling ! You made me love it again
Best descriptions ever!!
Cheers mate
I love adding cooked fruit to my fermentation, I have a black mead going at the moment blackened honey, smoked mandarin and rosemary, with a table spoon of the scorched Manuka woodchips in there aswell. I thoroughly enjoyed this video and has inspired me to consider a small batch brandy for my next fermentation
More fruit brandy videos!! Apple, Pear, Plum!!
Edit: If you can find a Frenchman who knows a thing or two about making Calvados, I imagine it would help a ton.
Plum brandy is soooo good!
Good job 👏 👍 Jesse and Beaver!! I have to try this at one point... :)
You got good energy in front of the camera my guy and this sounds super delicious!
I just finished running my banana rum. Super stoked with the results. I was lucky enough to pick up perfect Bananas for $0.09/kg. Yep 9c per kilo. One of the perks livng in Queensland I guess 😂
I’m anxious to give it a try. I know that you’ve had contact with George from Bartly and hops, I hope he’s OK cause I haven’t seen any of his videos lately
Keep up the amazing work that you do to make these videos
Anyone know whats up with george? No vids, and no reply to emails... (not like him at all)
@@kimmole1096 agree....perhaps taking a break with other family stuff on the go....hope all good with health etc??
I read a comment on his most recent but not really recent vid, that he’s ok just taking a break
I checked in with Bearded and Bored, he said George was taking a break. Miss him though. Jess and George got me onto this whole hobby! They are my hero’s and our friend in South Africa is belting out great vids as well now!
Beaver DIY - First word he spoke I realized there's a local accent and now I'm subbed to him. Thanks man!
Love to try this
all this distilling stuff is just simply too advanced for me as im still trying to figure out regular fermenting, such as that used when making wine / mead. could you do a video making a simple banana (or plantain) mead?
Just don’t distill the mash drink it
Well I made your recipe today... Its amazing how things turned out exactly regarding time following your process. I pulled 3.25 liters from this recipe and oh my how yummy it is. I took 50ml from the head for the methane, got the orange flame, then blue and switched to jarring up 9 jars heads to tails. Cant wait to blend it. Ill obviously take some of the distilled mash and start making my dunder and save the tails for the next run. The friends who tasted it loved it and all want me to make more. Right now it is moonshine, but I think maybe I will progress it to a full on rum. Thanks so much for this recipe and the tips! This was my very first run with my still. And it came out so well, but then I probably watched every video you've posted, so I did my share of research. 🙏🙏🙏
Did you peel the bananas after baking?
Congrats on 200k, Jesse!
This makes me really interested for how it could work with other fruits. Oranges, kiwi, cherries, strawberries, etc. This banana brandy sounds epic.
EDIT: Just saw you have a peach one. Hell yeah.
Cherries for sure
Citric fruits won't go well with fermentation, they are too acid
Did you know that there is much more banana flavor in the peel? I freeze my bananas then after they are black, I thaw them until I can squeeze out all the liquid flavor from the peel. In baking you can get 4x the flavor doing this.
That's actually really cool! In fermentation, I just add the peel straight in. Also adds tannins, which may not be a good idea for distillation, but it's great for mead. Add a Belgian yeast, and you've got banana bread in a glass.
Look at you with all the new equipment. Way to go. Like the new controller setup. Question, would the nutrient selection change the flavors?
Great video... Super interesting and well done.
Great video, Jesse! EC1118 is a champagne yeast designed for the in-bottle second fermentation. It is by design very neutral in profile. Rum yeast is the better pick here, or even a beer yeast that is designed to produce fruity esters. Cheers!
Yeah, I would have suggested he use 71b-1122 instead of the EC1118 if he could get it... more character...
Man I just stumbled across this video after having made a brananady this weekend. Started out with a banana wine matured 1 year but that I wasn’t crazy about. Made about 1.8L at 55% that’s ageing on oak chips. I got banana and earthy tones from mine, but I didn’t cook the bananas, just let em ripen as much as possible, though probably not enough. I’ll definitely try it again but using the tips in this video. Cheers man. Very informative!
Just shared your video with a couple of people that enjoy doing a bit of home brewing, and saved it in a private play list as well.
Awesome glad you like it. This is edfinitly a "must try" one.
Fun! Thank you
I've made 'nanner wine before. On my 3rd batch, I mashed in organic sweetened coconut flakes to the tune of two 24 oz bags to around twenty pounds black 'manners. That stuff worked for over 6 weeks! End product was amazing!
hey buddy, just wanted to drop a line of thanks. since i found your channel, i got my still back up and running, and it's been great. i started with a limonchello, but my most recent concoction was distilled apple and plum, downproofed with blueberry juice. it's been wonderful to get back into the hobby.
Glad you got back into it man. That sounds freaking tasty!
@@StillIt i've got 40 gal of apple cider brewing rn. i plan to experiment greatly, any recipe tips or tidbits to put me down the rabbit hole? :)
Pretty cool! Hope to see back in the Americas soon!
Great video!! My first distilling experience.
Excellent!
Right before it started running all we smelt ....bananas
you guys are very positive people, I watched that with pleasure :)
Glad you liked it :)
We live in Banana growing country up here. Dad told me when he was a kid, they put a little tiny block of carbide (from their mining lamps) in a tobacco tin, in with a bag of bananas, this produced Acetylene, and ripened the bananas overnight. Today, they commercially ripen bananas with Acetylene gas. So, as a tip, if you own an Oxy / Acetylene cutting torch kit. Put the bananas in a big wheelie bin bag and pump it full of acetylene, tie it off, they’ll ripen in no time..
This is one of the hobbies that I want to get into so I found this video really cool!
200K subs Jessie! I subbed when you had less than 100.
Cheers Brother!
This looks awesome! Watching this makes me wonder though given the caramelized bananas. How would a mix of bananas and molasses come out and what would it taste like?
Specialty Bananas! A wonderful B list superhero name.
Enjoyed watchin this. Listening to the input from Beaver I thought to myself that this dude sounds South African and jip I was right. Nice to know that we South Africans have a very unique accent.
I've made several runs of peach and a run of blackberry, all came out wonderful ! I'll have to try this. I'm ready to try my 1st rum also, so I'll buy extra rum yeast and give it a shot. Thanks Jessee !
Awesome man, awesome! Same thing (old bananas) better for baking banana bread than using ripe ones! I'll try this recipe next month. Keep it up
Dude nice beard bro... Looking tactical now👍love homecraft delights, great vid!
Love ya better halfs choice of words yall are as lovely as your recipes
Another great video, keep up the good work. My question is could you recommend a good controller for the t500? Like the one you use or similar. I also have the t500 which for me is a great beginner still but I would like to slow down the drip on the spirit runs. Thanks and cheers from the USA.
Hi I am very new to this looking to do this banana brandy great channel keep up the great work and have a kick ass time making them
Loving your staff keep going
Thanks for another great video, I started my banana wash today and it’s frothing up nicely this evening! A question, did you sweeten the final spirit to taste?