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Banana whiskey is quite possibly one of the most unique and delicious liquors out there. The smooth, sweet flavor offers a soothing taste that’s perfect for any time of year. Whether you’re looking to mix up an after-dinner treat or simply sip on something indulgent while curled up with your favorite book, banana whiskey is always a great option. At a temperature of around 75°F (24°C), you can pitch the yeast and stir it into the mash thoroughly. We recommend using 5g of Red Star Champagne yeast. Since the mash will have a high sugar content, the alcohol percentage of the finished banana brandy wash will be quite high. While normal bread yeast would also start the fermentation process, it would stop converting sugar into alcohol somewhere between 5-7% ABV. Champagne yeast remains active up to around 17% ABV. There should be around 1.5 ounces of foreshots from this recipe. This part contains the toxic methanol and acetone. To be on the safe side, discard around 2 or 2.5 ounces (60-80ml). Then, collect the distillate in different containers, called cuts, of each around 50-100ml and number them. Once the proof of the distillate drops below 60, you can turn off your still. Cover the containers with your banana brandy and let them sit for a day to allow the aromas to settle. Next, strain the banana moonshine mash through a cheesecloth and make sure to avoid any pulp getting into the final wash. Squeeze out any liquids from the pulp.
Quite simply put, banana whiskey is made from blending traditional whiskey with natural banana flavors. It’s usually served chilled or over ice to complement the rich sweetness without overpowering the hint of roasted whiskey undertones. THE PROMOTER : The promoter is Atom Supplies Limited (company register number 03193057), trading as Master of Malt ( MoM ) and having its registered office at Unit 1 Ton Business Park, 2-8 Morley Road, Tonbridge, Kent, TN9 1RA, United Kingdom. After three days have passed, get out another mason jar along with your strainer/sieve – This time strain out any solids from your initial mix through covering its mouth opening entirely with cheesecloth while pouring other liquid content passing through strainer’s mesh layer – into clean fresh empty one, discarding leftover fruits/spices upon completion of filtration process. A green banana consists of mostly starches and has a very low sugar content. Only as the fruit continues to ripen, enzymes in the banana skin help to convert starches into sugar. A ripe banana has a very high sugar content of over 20% – sometimes even up to 30%. That is more than in apples, pineapples and most other fruits.You may be asking yourself, is it just bourbon that tastes good with banana? According to Irish whiskey giant Jameson, not so! They’ve offered up an official recipe for Banana Infused Jameson, which involves leaving your Jameson in a container with bananas for 3-4 days. If it’s good enough for Jameson, it’s good enough for us! LIMITATION OF LIABILITY: Insofar as is permitted by law, the promoter, its agents, employees, and/or representatives shall in no circumstances be responsible or liable to compensate any entrant who participates in the competition and/or the winner and their guest(s) who claim(s) the prize for any loss, damage, personal injury or death whatsoever and howsoever caused, whether in contract, tort (including negligence), breach of statutory duty, or otherwise, for any direct, indirect or consequential losses arising out of or in connection with their participation in this competition, any failure or delays or postponements or cancellations in making the appropriate travel and accommodation arrangements as a result of the winner taking up the prize (including in relation to their guests), except where it is caused by the negligence of the promoter, its agents, employees, and/or authorised representatives. Competition entrants’ statutory rights are not affected. What do you get if you mix bourbon and banana? No, it’s not a joke. It’s Howler Head banana bourbon and it has just arrived at MoM towers. But that’s not all, buy a bottle of Howler Head and you will be automatically entered into a draw to win a trip to the UFC in London on 19 March. Fierce! Bananas Can Help Fight Free Radicals: Bananas contain high amounts of an enzyme called polyphenol oxidase (PPO). This enzyme fights free radicals in the body that can cause damage to cells leading to aging and disease. It can also increase antioxidant activity in the body, helping it better fight against infection and inflammation.
Transfer the mash into a sanitized fermenter. Banana mash will produce a lot of foam during the fermentation process. Therefore, make sure to leave plenty of room for expansion to prevent your fermenter to explode. To be safe, don’t fill the fermenter to more than half of its capacity. AVAILABILITY TO TRAVEL: The winners and their guests will be solely responsible for ensuring that they will be available to travel and that will hold valid passports, any necessary visas and travel documents incidental to the fulfilment of the prize on the dates specified (if applicable).
Distilling banana moonshine
Optional, but recommended: Add one tablespoon (5g) of yeast nutrients at the same time as you add the yeast. In theory, the banana must provides enough nutrients for the yeast to survive. However, adding yeast nutrients gives the yeast a headstart against other organisms like bacteria, molds or wild yeasts that may want to feed on your sugary sweet banana mash. So adding these nutrients decreases the chances of the banana mash going bad and also decrease the fermentation time. As already mentioned above, making banana moonshine mash is relatively simple and you don’t need many ingredients. The most important thing is that you use very ripe bananas. They should be dark yellow with some brown spots – but not rotten.
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