Super clear Vid. you saved me about 6 weeks of experimentation...
@colinbrown4008
2 жыл бұрын
Banana three ways. Possibly the best title for a video ever 😂🍌🍌🍌
@Dogstickfetch
3 жыл бұрын
duuuuude!!!! I love bananas but I've never thought "let's make a mead out of this"!!!!! this is so cool man!!!
@texaslonghousemead1327
3 жыл бұрын
Moonlight meadery has a banana mead (Monkey Bread) that got me interested in making one. Then I saw our other hero, MMM, make one and it made me finally try it out.
@fowad27
3 жыл бұрын
I've been looking to see how bananas can be added to brews... Thanks for this, will definitely try the secondary fermentation!
@texaslonghousemead1327
3 жыл бұрын
Depending on how much banana flavor you want, you could add another few bananas to bring the flavor out a lot more.
@ClownKrusty
2 жыл бұрын
Cool explained! Never seen or tried avocado honey in Ukraine! Keep doing videos!!
@kjdevault
Жыл бұрын
I wonder how intense it would be by stacking the methods. Like your mix. Yummm!!!
@terrycuyler5659
2 жыл бұрын
Looks and sounds good. I have like 7 or 8 pounds of bananas in my freezer. I am thinking of starting off my ferment with a few vanilla beans and some whiskey or bourbon barrel chips in primary. Then in secondary adding a cinnamon stick.
@canadamead5265
3 жыл бұрын
Good video, well explained! I've been meaning to do a similar test as I like to add bananas in a lot of my meads. I use a lot of dehydrated bananas as they don't make a mess and still add good flavour.
@Funpants94
2 жыл бұрын
I'm going to try a banana acerglyn. It's on my short list.
@magacop5180
9 ай бұрын
Banana Acerglyn is the a great Combo.
@wattosacrim
2 жыл бұрын
Really interesting. Thank you. Looks the adding the bananas during 2nd fermentation was the best result. Probably because the yeast wasnt there to attack the sugars. I think you could be onto something there!
@ogm19881
Жыл бұрын
Cool video I have a suggestion, bake the banana in the peel for about 20 minutes at 350°banana pulp and juices in your mead
@dawghousefishing5359
2 жыл бұрын
Outstanding! This one's on my list to ferm soon and I wasn't sure about the boil, primary or racking onto the fruit to continue fermentation. You just answered all my banana questions, thanks! One thing I'm going to try with my first batch is some organic banana's (Maybe 10%) so I can do the whole banana with the peel so I don't have to worry about pesticides. A little bitter and mouth feel might make a good mead great!
@BeardofHoneySoul
3 жыл бұрын
I’m about to start a banana wine. Good video
@stephenclifford3971
Жыл бұрын
Did you stabilize first before adding to the post fermentation batch? Also, quick question. Carmelizing the bananas, worth the effort or not?
@txfred2246
3 жыл бұрын
Looks awesome!
@mohammadafshar3993
8 ай бұрын
thanks for this comprehensive video would you please explain more why you give your banana 24 hours rest ?
@FaewoodMead
3 жыл бұрын
Sooo banana in secondary, got it! I need to make another banana mead... my first one was definitely a failure!
@texaslonghousemead1327
3 жыл бұрын
When I make another one I am going to add the banana to fermentation for flavor, the add more post fermentation to add the fresh banana flavor and mouth feel. Then toss in some spices for a little extra pop.
@bradleygallant615
2 жыл бұрын
How was it a failure?
@bradleygallant615
2 жыл бұрын
@@texaslonghousemead1327 what spice do you plan to add?
@texaslonghousemead1327
2 жыл бұрын
@@bradleygallant615 I added cinnamon. Next one I am doing will be cinnamon, nutmeg, and vanilla.
@FaewoodMead
2 жыл бұрын
@@bradleygallant615 I didn't use enough fruit or honey, and wasn't adding nutrients or stabilizing at the time. It was the second mead I'd ever made and it ... didn't really taste much like banana. :-p
@patriotsedge6730
3 жыл бұрын
I did a Ginger and Banana mead in post fermentation and it turned out amazazazing. :)
@texaslonghousemead1327
3 жыл бұрын
That sounds good.
@basicems24
3 жыл бұрын
Great video. I chatted with you a bit on a Facebook group about starting a bananas foster mead and you mentioned you were making this video. I actually ended up doing banana water, 1 banana in fermentation for the 5 gallon batch for nutrients, and I'll be doing bananas in secondary. I also used omega's bananza ale yeast, which I'm not sure about how that's going to go. It smells ALOT like beer in primary right now! Well done!
@texaslonghousemead1327
3 жыл бұрын
That sound like it going to be good.
@azzastube9220
11 ай бұрын
Very interesting, thanks for the breakdown.
@historydecoder
3 жыл бұрын
When I made my banana mead, I first cooked the bananas and then used the water along with the cooked bananas during fermentation. It's currently been racked off the bananas and the yeast and been conditioning for about a year. It has an aroma resembling banana fosters. It finished dry. I would like to sweeten it to see if that helps in brining out the banana flavor even more. Heard from another mazer too that banana post fermentation retains most of the banana flavor and aroma.
@trevorarmstrong4358
Жыл бұрын
Hey bro, Great Vid. I know this is an oldish video but did you kill the yeast off in the secondary before adding the banana's or was there still yeast available for continued fermentation in the post ferment? Cheers
@GreenWitch1
3 жыл бұрын
I made a banana wine last year. Bananas in both primary & post with skins. It’s not my favorite. The banana flavor is too strong for my liking. I’d enjoy just the essence of banana flavor as opposed to being smacked in the face with it. My Apple banana tree just produced a ton of bananas! I’m going to make a mead & only put the bananas in primary this time. I used raisins to add mouth feel & I’ll do that again this time. Oaking seems like a good idea too.
@unclebillybonz
2 жыл бұрын
Did you mention what Yeast you used?
@texaslonghousemead1327
2 жыл бұрын
Yes. It was K1-V1116.
@javierchirinos28
3 жыл бұрын
If you want just pure banana I would recommend to sous vide the bananas at 145 with amylo 300 for a bout an hour, it will convert the starches to sugar and get more banana into it, also having it be a stronger mead would definitely help
@texaslonghousemead1327
3 жыл бұрын
I have to give that a try. Thanks.
@wattosacrim
2 жыл бұрын
How long would you leave the bananas in secondary before pulling them out?
@texaslonghousemead1327
2 жыл бұрын
This will come down to personal preference. I have left mine in for 2 weeks and it was perfect for me.. Some who have tried it said they wanted more banana, others said it was just right, and I had one say it was too much. So it is just based on what you like.
@tkanddrinks
3 жыл бұрын
Good looking meads my dude 🤙🏼Did you use cavendish bananas? It'd be interesting to see how different varieties turn out.
@texaslonghousemead1327
3 жыл бұрын
Thanks TK. As far as I know yes there are Cavendish bananas, which I believe Dole primarily grows/sells. I would be interested as well to see how other varieties would turn out, but I am limited to what they sell in the store.
@stephenclifford3971
Жыл бұрын
What yeast strain did you use, and would you change it to something else after the results?
@texaslonghousemead1327
Жыл бұрын
I used K1-V1116 but have found that a hefeweizen yeast works well too.
@Bvleis
9 ай бұрын
Lekker
@CLFS
5 ай бұрын
How im doing my banana mead is i caramelized mine. I put raw sugar into a pan with a little water untill its desolved then i put sliced banana into it and simmer i also mash a little banana and mix it with the cooking banana to really bring out the banana small and taste when its caramelized on one side and soft flip the banana at this point there should be no water left just tue sugar bubbling on a low heat give it 5 minutes and its done i find doing this brand ngs out the most banana flavours smells and a little more complexity because they are cooked
@mohammadafshar3993
6 ай бұрын
also i add coffee beans in post fermentation to get a little of taste and aromas of coffee
@kevindepriest6786
Жыл бұрын
Any questions about pouring boiling water into the plastic container I'm not trying to troll
@texaslonghousemead1327
Жыл бұрын
It was allowed to cool a little bit before going into a bucket, so it's not too big of a deal
@gayboimaximus
6 ай бұрын
For the primary and secondary fermentation with bananas, did you still boil them down too but just pour both water + solids in? Or did you sieve off the liquid and just steep the mash in it? Or just the fresh bananas in without any prep?
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