First of all, this Banana Brandy is insanely tasty. In fact, I think it's one of the best things I have made so far. Wifey certainly thinks so!
You can call it different things. Banana Vodka, Banana Rakjia etc. But at the end of the day, this is something I would completely recommend trying. The recipe is written out below in both metric and imperial and 20 and 40L batches.
Thanks to Still Spirits for sponsoring this video!
https://stillspirits.com
Thanks to Beaver DIY for all the help:
https://www.youtube.com/c/BEAVERDIY
20 L / 5.3 gal Batch. This will make around 2-3 L of banana brandy depending on your cuts and how far down you proof the final spirit:
5 kg / 11 lb of ripe bananas
4 kg / 8.8 lb of oven-cooked bananas
1 kg / 2.2 lb of pan-fried bananas (with 2 tablespoons of brown sugar)
2 kg 4.4 lb of sugar inverted by simmering for 20 min with 2 teaspoons of citric acid
20 g / 0.7 oz of yeast (I used Still Spirits Distiller Series Rum Yeast and Lalvin EC1118)
Yeast nutrient as per instructions
40 L / 10.6 gal batch. This will make around 4-6 L of banana brandy depending on your cuts and how far down you proof the final spirit:
10 kg / 22 lb of ripe bananas
8 kg / 17.6 lb of oven-cooked bananas
2 kg / 4.4 lb of pan-fried bananas (with 4 tablespoons of brown sugar)
4 kg / 8.8 lb of sugar inverted by simmering for 20 min with 4 teaspoons of citric acid
40 g / 1.4 oz of yeast (I used Still Spirits Distiller Series Rum Yeast)
Yeast nutrient as per instructions
Oven Cooked Bananas:
Spread them out on a backing or roasting sheet. Cook for 15-25 min at 160 c / 320 f until the skin is totally black and some of the bananas are splitting.
Pan-Fried Banana:
Cook in a medium pan with a little butter until you start developing some colour. Add brown sugar and continue cooking until completely cooked through.
Making the Wash:
Combine the ripe, oven-baked and pan-fried bananas into a large budget or pot. Add the inverted sugar and immediately top up with cool water (To the total volume of batch size). Blitz with an electric drill and paint mixer until a baby food consistency is achieved.
Fermenting:
Add yeast nutrient and yeast and ferment at 25c. Knock the fruit cap down daily.
Distilling:
Distil 3/4 or a little more of the wash as a stripping run. Run fast and collect down to 5-15% abv.
Return the low wines and remaining wash to the still and perform a spirit run. Run slowly and make solid cuts to taste
Time Stamps:
0:0 Why Make This?
1:21 Banana Wrangling
3:15 Sugar! Starch?
4:17 Flavor Maximization
5:59 Put It All Together
7:56 Turn Sugar Into Alcohol
10:20 Distilling With 1.5 Run
13:28 Tasting With Wifey
16:23 What Does It Mean?
The Still I used:
Still Spirits Alembic Dome
https://www.homebrewing.org/Alembic-Pot-Still-with-T500-Boiler-110-Volt_p_4804.html?AffId=702
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