Відео

Great , informative vid 👌

Hello, what makes this a rum as opposed to being unaged whiskey/moonshine?

This looks so lovely! I hope it has served you well. I’m thinking I should have one myself.

DONT use plastic for collecting....GLASS

Love the plumber tape idea to cut down on time and effort just slice the bananas lengthways leave the skins on I'll give this recipe a go

I didn't see any water or sugar go in. Did you use it, or did I just miss it?

How long are you aging it for? Cheers.

hi do you have a recipe for this wanted to try making it ?? i know it was posted 4 years ago lol

What was the original gravity in this?

Hello there! Am a beginner and I would like to try this. What temp do you have to maintain your still? And when do you stop collecting? Any advice or links for a beginner making run will be much appreciated 🙏🏼🙌🏼

Looks like a good one to try , thanks

Are both the apples and pears in that mash?

It just got me confused :(

Bananas produce some of the thickest caps youll ever see.

If richard landry says " you gotta peel and cut all the bananas" thats what im doing. His banana foster brandy recipe is INSANELY delicious. Run it low and slow, for the smoothest results.

i use a French fry potato cutter easy to mash after

Hillbilly, this here is the Yankee brewer. Git yourself some alpha amalaze next time addit to the wash heat up to 200f. Then allow to cool for an hour. If you can get beta amalaze add that when the temp is down to 140f. You will get alot more sugars from those bananas. The peels have both of those things also but since i don't use the peels, not going to pay for organic bananas, i like using the amalaze. Anyway, it's all good. tom

Hello there. Thanks for the video. Where can I find the full recepie? I would like to know how long it takes to ferment the mash before it is ready to pass through the still? Thanks!

interressant.

With all that sugar added you're not making vodka but a kind of weird rum

Third thing to try, Don't Boil Your Yeast!!! 4th) Use 1/3 "old" blackened bananas like old southern pudding, pies, bread, etc., 1/3 baked bananas as you suggested, 1/3 "store ripe" out of the shell. For nutrients use actual yeast nutrients.

Hey there nice vid, just doing some research on home brewing, So do you drink it straight at 70 percent? Like shots or sip , also when distilling, do some people separate the first part ? Or you just mix the whole lot in , cheers

city steading brewers has a recipe to get 17.5% abv just cut the last back sweetening 75%. But it took almost 3 months to make that wine. 5 days is too short. I add 1/2 teaspoon Himalayan sea salt/6 gal. for minerals so the yeast will thrive better. The peptic enzyme needs a few hours to work before adding yeast. Looks good. My banana wine is almost done.

Toooo slow...

That's just silly.

Thanks for sharing your method bro! I can’t wait to do some bananas! I just watched a claw hammer supply video last night of a banana nut bread beer… not a hops fan here. But it would make a wonderful brandy. In the US they call a grain/ fruit mash a ‘mountain brandy,’ what do they call it on the other side of the pond? Ever tried anything like it? I’ve read some great reviews on using a rum yeast as well. Bakers is always a winner and if well cared for. I’ve heard 14% is top end. Also a Belgian Saison stressed a bit could be good for the fruit/ grain mix and push the banana esters.

Was this easy to make ?

I'm going to get spring water from west virginia right now to make this. I already have the nanners. Lol. Time to shine baby. Love me some banana brandy

Unnecessarily chop your bananas , that are not ripe enough , then boil the enzymes in the peels to death so you need to go out and buy ones to replace them , then boil your yeast to kill it and make yeast nutrient , even though yeast nutrient is far far cheaper than yeast , then use non inverted table sugar so the yeast has a harder time of using it lol m8 did you do any research before making this video ????? im guessing not. there are so many mistakes here you may as well have titled it the wrong way to do it !! PS bakers yeast will top out at 10% alcohol so you were never making 11%, + you never checked the PH

Looks good

Whats with the no talking videos? It really makes it hard to understand what your doing band the weights of the bananas or anything! No idea how many gallon still your using, just a very hard video to follow without you talking! OH, and the music, i just turned the speakers off. was like cheap elevator music! I'm not trying to be an ass, I just had so many questions and not even sure whay you are using the ingredients that you used. The ending was even harder to understand.

Hello! The cider at how many grades was when you begin making the distillation? Thank you!

would you classify this as a waragi as well ? if not what makes brandy different from waragi?

what was the abv of your 4ltr low wine? and from that you got about 850ml hearts? and how much did you end up after proofing it down? btw how many litres does that spanish pot hold?

it’s better with seeds intact

Can you give me the list of engridiant and size

Good video with 3 observations: 1. Don't grate the fruits by hand! It is too extreme! :))) Cut them in chunks and use a paint mixer in a drill to break them down in a bucket. Like the one you used for degassing. By the way, do the degassing in the bucket to the whole mash not in the still. 2. Through in some sugar too when you add the pectolase. It will help to bring out the juice and also give you more end product. About 2 kilos in that bucket should do it and use brown sugar. 3. Do NOT use bourbon or any flavored wood chips from used barrels! You are not making whisky! The purpose of any fruit brandy is to showcase the fruit's flavor and character so you don't want that overpowered by any strong wood with whisky flavor. It defeats the purpose. You can use wood chips but plain and of maple not oak. Those will not overpower the fruit flavor but it will mellow the brandy make it smoother. Also, it will not give that dark whisky color but a lighter yellowish one, whichbfits better to brandies. If its a coniac style brandy, made out of grapes or squished grape skins, than it is OK to use oak and to have a dark collor.

My friend told me to come over his house and take all the pears off the tree cuz he doesn't want to pick them up when they fall so I was like hell yeah

Looks good 👍👍

does the boiling process smell

Why did you proofdown the alcohol from 72 to 55 before adding the wood chips? And is there a vid of the finished product?

Wer to get that still from

I like your video s

Can I make it without rum? For a delicious coffee

I'm in the US. We use imperial math here. I found it difficult to constantly convert my weight measurements. Also, would be nice to have a wee bit of dialogue. I have no idea what the clear stuff is you keep adding but I'm assuming water.

23 litres to 850 ml , I would stick to the wine

Great video! Did you discard any of your stripping run? Like the first 50?

All that for 850mls???

The question is how can I proof it to 30% with little alteration of flavour or aroma, yet still good enough to taste? Thank you

I would recommend eco bananas for the ones that you keep the peels.