I made a rum and spiced it from your videos and it's gone already. I have another one fermenting and will soon make this one. Thank you for all you do! Your channel is my go-to place for distilling.
i read that in order to convert the inulin enzyme into sugar you need to keep the temp between 135-140 deg F (no higher or it kills enzymes) for 1 hour
Thanks Randy! Just started my first run wash this morning. I added 3 bananas that were in the freezer for banana bread and an extra peel. I was just using them for nutrients. Can’t wait to hear about the flavor. My buddy wants to make a banana brandy so that’s definitely on the to do list as well. As much rum as you’ve made lately, have you started a dunder pit? I’m going for a light run this round, to start some coconut rums for my besties, and get dunder pit started for a heavy rum this summer. I’ve got 5 gallons of molasses waiting to make ethanol babies!
There's quite a bit of variables in urs mine and his. Mash and still types how it's run. I get good banana flavor thru the run , I do how ever shoot the thumper with a good ripe banana mix twords the end of the run. The tails come out wild to say the least.
Hey Randy, I know you're doing small batches, but if you want to scale this up, maybe consider demerera/turbinado sugar. American brown sugar is basically processed white sugar with the molasses added back in. The dem/turb is not processed, with the molasses still in it. Also, I know you're a 1-and-done guy, have you thought about adding a thumper to your rig? Only adds ~30 min on the heat up time & you'll get more yield at higher ABV.
You left out some info. Never saw or heard you say when you added A and B or not B amylase. OR your Ph. All these steps are known to you but are unknown to those of us starting out. Leaving out info does not instill confidence.
I made a rum and spiced it from your videos and it's gone already. I have another one fermenting and will soon make this one. Thank you for all you do! Your channel is my go-to place for distilling.
thanks Jim for the kind words and thanks for watching
Sounds like a winner, Randy. Thanks for sharing.
cheers
Looks like it’s gonna be tasty !
I think so to
I’m going to try it over the summer when I have free time. Looking forward to seeing the distillation. Thanks for the video.
cheers
One of my all-time favs to make!!!
going to be good
Have done my own banana rums. Always a winner I'm sure yours will be too.
cheers!!
My first banana rum did spew all over when it was fermenting, but it did turn out great.
i'm glad i put it in two buckets no mess
OH MY GOSH! Can’t wait for this one!!
cheers!!
Nice intro Randy, smiling , love it :)
Thanks I had fun with this video
Great video Randy...
thanks
Hey Randy. Another great video, what type of refractometer are you using that reads specific gravity readings, Thanks.
i read that in order to convert the inulin enzyme into sugar you need to keep the temp between 135-140 deg F (no higher or it kills enzymes) for 1 hour
Thank you for this video bud!
no problem
You beat me to it Randy. Can't wait to see how it turns out
how is it going my friend
@stillworks and brewing its going in circles mostly. I think i am going to finally make my banana brandy soon. Been putting it off too long.
I'm on this like a duck on a juneybug!
Time to go shopping!!!!
cheers
Thanks Randy! Just started my first run wash this morning. I added 3 bananas that were in the freezer for banana bread and an extra peel. I was just using them for nutrients. Can’t wait to hear about the flavor. My buddy wants to make a banana brandy so that’s definitely on the to do list as well. As much rum as you’ve made lately, have you started a dunder pit?
I’m going for a light run this round, to start some coconut rums for my besties, and get dunder pit started for a heavy rum this summer. I’ve got 5 gallons of molasses waiting to make ethanol babies!
Do bananas come over stronger during fermentation and distillation than maceration?
There's quite a bit of variables in urs mine and his. Mash and still types how it's run. I get good banana flavor thru the run , I do how ever shoot the thumper with a good ripe banana mix twords the end of the run. The tails come out wild to say the least.
Hi you should have aided the banana skins for extra banana flavour
I've read somewhere that the skins aid in starch conversion as well
I have a lot of karp syrup will it work or is black strap syrup is the best to use
i think that blackstrap gives the Rum taste could use both
@@stillworksandbrewing okay thank you
why bother making inverted sugar for this?
Hey Randy, I know you're doing small batches, but if you want to scale this up, maybe consider demerera/turbinado sugar. American brown sugar is basically processed white sugar with the molasses added back in. The dem/turb is not processed, with the molasses still in it.
Also, I know you're a 1-and-done guy, have you thought about adding a thumper to your rig? Only adds ~30 min on the heat up time & you'll get more yield at higher ABV.
thinking cheers
I heard the banana peelings have enzymes and I’m is it true
Throw the banna peels Thur out the yard right after you mowed that aways thenext time you can feed you grass er
You left out some info. Never saw or heard you say when you added A and B or not B amylase. OR your Ph. All these steps are known to you but are unknown to those of us starting out. Leaving out info does not instill confidence.