MoonShineRecipe.org

Banana Brandy

Last Updated:

Ah, banana brandy moonshine – the wet (literally) dream of any fruit brandy lover.

The best part about doing this type of moonshine is that it’s fairly simple to make. You don’t have to play around with temperature stages or sophisticated grain preparation methods. Just blend the bananas, add sugar, water, yeast, and there’s your mash bubbling away!

However, the yeast choice is an important factor here as you’ll be fermenting a slightly different type of sugar than you normally do with corn or grains.

So make sure to read our guide on moonshine yeast to get the most flavor out of this recipe.

Banana Brandy
 
This one'll have you go - well, bananas!
Author:
Ingredients
Instructions
  1. Peel bananas and blend to an uniform pulp.
  2. Pour 1 gallon of water, bring it to a boil, then mix in sugar until fully dissolved.
  3. Dump the banana pulp and the sugar syrup into the fermentation bucket, add the rest of the water as well.
  4. Make sure that the mix is at room temperature, then add yeast nutrient and yeast.
  5. Cover with lid, put airlock in place and keep the fermenter in a dark space with constant room temperature.
  6. Allow to ferment completely (10-14 days) until no visible activity in the airlock for at least 2-3 days.
  7. Open the fermenter, rack the wash off the yeast and fruit sediment into the still pot using a siphon tube.
  8. Distill as you normally would to obtain maximum flavor. First timer? Learn how!
Notes
Your final proof and flavor will largely depend on the type of still used.

Make sure to pick only ripe bananas that are full of flavor, avoid the green ones.

The moonshine is good to drink right after distillation, however you can play around with barrel-aging to get a more complex flavor profile.

Picking the right type of yeast will have a significant impact on flavor, so we strongly recommend reading our guide on the moonshine yeast types.

Share This Recipe With Your Friends!

Banana Brandy Recipe


2 thoughts on “Banana Brandy”

  1. Im a distiller:
    Banana brandy is best (my opine)skip the table sugar,and what i do is get my fruit in an igloo ice chest and i get my water up to 177 Fahrenheit boiling and then i use it as hot” strike water”I recommend 4 pounds per gallon of water.
    Your cooler with its insulation will hold the temp 7 hours or so,i will strain the solids and do a clean ferment with i like the red star Champagne yeast that ferments dry.if you would rather utilize the solids throw in a few “Beeno”amylase
    It will get you every sugar out of starch.
    I avoid table sugar in my spirits.

    Reply

Leave a Comment

Rate this recipe: