tag:blogger.com,1999:blog-7010053346631444739.post418321039385509505..comments2019-06-06T21:36:16.635+01:00Comments on Wine & Mead, plus other fermented bits: More about Banana mead......Fatblokehttp://www.blogger.com/profile/15852361361891258252noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7010053346631444739.post-87644258032882037912012-07-23T22:40:21.478+01:002012-07-23T22:40:21.478+01:00Well, to be honest, I'm not quite sure what th...Well, to be honest, I'm not quite sure what the exact point of the boiling process might be i.e. whether it's to extract "enough" flavour to be able to still taste the banana, or whether it's to convert some of the starch present in the banana or what ?<br /><br />It may just be to get the banana skin to change colour, so that the batch has some colour.<br /><br />I was "warned" that it's likely that if I fermented on the pulp, without boiling, that it could come out "too bananery" if there is such a thing.<br /><br />The boiled fruit batch had some fruit peeled and sliced into it as "secondary" -- not that it fermented much, if any, but when I came to rack it off the fruit, it was surprisingly sweet and very banana flavoured. <br /><br />I'm very pleased with the outcome, whereas, I haven't added any fruit (for flavour) post-ferment with the other batch......yet.<br /><br />I'll see how that gets one before I decide what I'm gonna do with it.Fatblokehttps://www.blogger.com/profile/15852361361891258252noreply@blogger.comtag:blogger.com,1999:blog-7010053346631444739.post-55998536187686373862012-07-19T06:36:04.716+01:002012-07-19T06:36:04.716+01:00Roasting is what I was trying to say. Stupid auto ...Roasting is what I was trying to say. Stupid auto correct.Truitthttps://www.blogger.com/profile/01496037010604516335noreply@blogger.comtag:blogger.com,1999:blog-7010053346631444739.post-25638526577589818962012-07-19T06:35:20.568+01:002012-07-19T06:35:20.568+01:00I was just reading your post about how to treat th...I was just reading your post about how to treat the bananas prior to putting them into the fermenter; have you considered roosting the bananas in your oven? I use this technique when making a killer banana pudding. The rosting really intensifies the banana flavor and would also work in the sanitizing process. Here is where I got the recipie for the pudding. http://www.cookscountry.com/recipes/Banana-Pudding/25754/<br />Consequently, this recipie is wonderful.Truitthttps://www.blogger.com/profile/01496037010604516335noreply@blogger.com