Hello, Good News! Welcome to our blog, where we share with you the best tips and tricks for making delicious homemade drinks. In this article, we will show you how to make banana brandy, a fruity and smooth liquor that is perfect for any occasion.
Banana brandy is a type of fruit brandy that is made by fermenting and distilling ripe bananas. It has a sweet and tropical flavor that can be enjoyed on its own or mixed with other ingredients. Banana brandy is not very common in the market, but you can easily make it at home with some simple equipment and ingredients.
What You Need to Make Banana Brandy
To make banana brandy, you will need the following ingredients:
- 10 pounds of ripe bananas
- 5 gallons of water
- 5 pounds of sugar
- 1 packet of wine yeast
- 1 teaspoon of yeast nutrient
- 1/4 teaspoon of pectic enzyme
- 1/4 teaspoon of acid blend
- 1/4 teaspoon of tannin
- 1/4 teaspoon of potassium metabisulfite
- 1/4 teaspoon of potassium sorbate
You can find most of these ingredients at your local homebrew store or online. You can also substitute some of them with other products, such as honey for sugar, lemon juice for acid blend, or tea for tannin.
To make banana brandy, you will need the following equipment:
- A large pot or kettle
- A fermenter bucket with an airlock
- A hydrometer and a thermometer
- A cheesecloth or a strainer
- A still or a distillation kit
- A glass carboy or a demijohn
- A siphon hose and a bottling wand
- Some glass bottles and corks
You can buy a still or a distillation kit online or at your local homebrew store. You can also make your own still with some copper tubing, a pressure cooker, and a condenser. However, you should be careful when distilling alcohol, as it can be dangerous if not done properly. You should also check the legal regulations in your area before making your own liquor.
How to Make Banana Brandy: Step by Step Instructions
Step 1: Peel and Mash the Bananas
The first step to make banana brandy is to peel and mash the bananas. You can use a blender, a food processor, or a potato masher to do this. You want to get a smooth puree without any chunks.
Transfer the banana puree to a large pot or kettle and add 5 gallons of water. Bring the mixture to a boil and then lower the heat. Simmer for about 15 minutes, stirring occasionally.
Step 2: Add the Sugar and the Yeast Nutrient
The next step is to add the sugar and the yeast nutrient to the banana mixture. The sugar will provide the fermentable sugars for the yeast, while the yeast nutrient will help the yeast grow and multiply.
You can use white sugar, brown sugar, or honey for this step. You can also adjust the amount of sugar according to your taste and desired alcohol level. The more sugar you add, the sweeter and stronger your banana brandy will be.
Dissolve 5 pounds of sugar and 1 teaspoon of yeast nutrient in some warm water and then add it to the banana mixture. Stir well to combine.
Step 3: Cool Down and Transfer to the Fermenter
The third step is to cool down the banana mixture and transfer it to the fermenter bucket. You want to cool it down to around 70°F (21°C), which is the optimal temperature for the yeast.
You can use an ice bath, a wort chiller, or just let it sit until it reaches the right temperature. You can also use a thermometer to check the temperature.
Once the banana mixture is cool enough, strain it through a cheesecloth or a strainer into the fermenter bucket. Discard the solids or use them for composting.
Step 4: Add the Yeast and Other Additives
The fourth step is to add the yeast and other additives to the fermenter bucket. The yeast will convert the sugars into alcohol and carbon dioxide, while the other additives will enhance the flavor and clarity of your banana brandy.
You can use any wine yeast for this step, such as champagne yeast, Montrachet yeast, or Lalvin EC-1118 yeast. You can also use bread yeast, but it may not produce the best results.
Add 1 packet of yeast, 1/4 teaspoon of pectic enzyme, 1/4 teaspoon of acid blend, 1/4 teaspoon of tannin, and 1/4 teaspoon of potassium metabisulfite to the fermenter bucket. Stir well to mix everything.
Step 5: Ferment for Two Weeks
The fifth step is to ferment the banana mixture for two weeks. Fermentation is the process where the yeast converts the sugars into alcohol and carbon dioxide. It is also where most of the flavor and aroma of your banana brandy is developed.
To ferment the banana mixture, seal the fermenter bucket with an airlock and place it in a dark and cool place. The airlock will allow the carbon dioxide to escape while preventing any oxygen or contaminants from entering.
During fermentation, you should check the fermenter bucket every day and monitor the activity of the yeast. You should see bubbles forming and rising to the surface, which means that the yeast is working. You should also smell a fruity and alcoholic aroma, which means that your banana brandy is developing its flavor.
You can also use a hydrometer to measure the specific gravity of your banana mixture. The specific gravity is a measure of how much sugar is left in the liquid. The higher the specific gravity, the more sugar and less alcohol there is. The lower the specific gravity, the less sugar and more alcohol there is.
At the beginning of fermentation, your banana mixture should have a specific gravity of around 1.080 to 1.100, depending on how much sugar you added. At the end of fermentation, your banana mixture should have a specific gravity of around 0.990 to 1.000, which means that most of the sugar has been converted into alcohol.
Step 6: Distill the Banana Wine
The sixth step is to distill the banana wine. Distillation is the process where you separate the alcohol from the water and other impurities in your fermented liquid. It is also where you increase the alcohol concentration and purity of your banana brandy.
To distill the banana wine, you will need a still or a distillation kit. A still consists of three main parts: a boiler, a column, and a condenser. The boiler is where you heat up your fermented liquid. The column is where you separate the alcohol from the water and other impurities by using different boiling points. The condenser is where you cool down and collect your distilled alcohol.
Before distilling, you should add 1/4 teaspoon of potassium sorbate to your fermented liquid. This will prevent any residual yeast from fermenting further and producing unwanted flavors or explosions.
Then, transfer your fermented liquid to the boiler and heat it up until it reaches around 173°F (78°C), which is the boiling point of ethanol (the type of alcohol you want). As your fermented liquid boils, it will produce vapor that will rise up to the column.
In the column, you will have different sections with different temperatures. The higher sections will have lower temperatures and higher alcohol concentrations. The lower sections will have higher temperatures and lower alcohol concentrations.
You want to collect only the middle section of the column, which has the optimal temperature and alcohol concentration for your banana brandy. This section is called the “hearts” and it contains around 80% to 90% alcohol by volume (ABV).
The first section of the column, which has the highest temperature and lowest alcohol concentration, is called the “heads” and it contains around 10% to 20% ABV. The heads also contain methanol (a type of alcohol that is toxic) and other impurities that can cause headaches or nausea. You should discard or save the heads for another use.
The last section of the column, which has the lowest temperature and highest alcohol concentration, is called the “tails” and it contains around 90% to 95% ABV. The tails also contain fusel oils (a type of oil that gives a harsh taste) and other impurities that can ruin your banana brandy. You should discard or save the tails for another use.
To collect only the hearts, you will need to use a thermometer and a valve on your still or distillation kit. You will also need to use a condenser to cool down and collect your distilled alcohol in a glass cary in a glass carboy or a demijohn. You should collect around 1 gallon of hearts for every 5 gallons of fermented liquid.
Step 7: Age the Banana Brandy
The seventh and final step is to age the banana brandy. Aging is the process where you store your distilled alcohol in a container for a period of time to improve its flavor and aroma. Aging can also reduce the harshness and smooth out the edges of your banana brandy.
To age the banana brandy, you will need to transfer it to a glass carboy or a demijohn and seal it with an airlock. You can also add some oak chips, oak cubes, or oak spirals to the carboy or demijohn to give your banana brandy some wood flavor and color.
Place the carboy or demijohn in a dark and cool place and let it age for at least 6 months. You can also age it for longer, up to several years, depending on your preference. The longer you age it, the more complex and mellow your banana brandy will become.
A Table Breakdown of Banana Brandy Recipe
To summarize, here is a table breakdown of the banana brandy recipe:
|A large pot or kettle
|To boil and simmer the banana mixture
|A fermenter bucket with an airlock
|To ferment the banana mixture for two weeks
|A hydrometer and a thermometer
|To measure the specific gravity and temperature of the banana mixture
|A cheesecloth or a strainer
|To strain the banana mixture into the fermenter bucket
|A still or a distillation kit
|To distill the banana wine into banana brandy
|A glass carboy or a demijohn
|To age the banana brandy for at least 6 months
|Step by Step Instructions
|Step 1: Peel and Mash the Bananas
|Step 2: Add the Sugar and the Yeast Nutrient
|Step 3: Cool Down and Transfer to the Fermenter
|Step 4: Add the Yeast and Other Additives
|Step 5: Ferment for Two Weeks
|Step 6: Distill the Banana Wine
|Step 7: Age the Banana Brandy