This banana brandy recipe makes a sweet and fruity spirit with intense banana flavors and aromas.
Ingredients:
(For a 20L wash)
- 10kg overripe bananas
- 2kg dark brown sugar
- 2 Tsp Citric Acid
- 20g yeast
- 20g yeast nutrient
Method:
- Begin by mashing all your bananas into a puree
- Add sugar to a pot with 3L of water. Turn up the heat and then add the citric acid. Allow the liquid to simmer for 20 minutes ( this process inverts the sugars)
- Combine banana puree and inverted sugars, and then add cold water until your total liquid volume is about 20L
- Pitch in your yeast and nutrient when fermentation liquid temperature reaches 30 degrees Celcius
- Split fermentation liquid into two 20L buckets to ensure plenty of headroom. Banana fermentations are notorious for making large amounts of foam and exploding if there is insufficient space in the fermenter.
- Check the fermentation daily, breaking up the fruit cap if necessary until fermentation is complete.
- Filter fermentation through a muslin cloth or other filter to remove any leftover sediment. (recommended draining overnight to remove as much liquid as possible)
- Transfer your liquid to a pot still and do a stripping run stopping at about 20% abv
- Next, dilute your distillate down to 30% and run it through your still a second time. This time run the still low and slow until you have collected all your spirits.
- Make the appropriate cuts.
- Bottle and enjoy!
