princeofpancake Posted June 22, 2017 Share Posted June 22, 2017 Has anyone done any experiments with fermenting and distilling bananas? I'm curious to see what flavor profiles come through. Thanks! -Nick Link to comment Share on other sites More sharing options...
Dsking416 Posted June 25, 2017 Share Posted June 25, 2017 I have not, but the flavors are so pronounced I don't know how they wouldn't. Link to comment Share on other sites More sharing options...
SlickFloss Posted November 8, 2017 Share Posted November 8, 2017 They'll ferm its all sucrose glucose and fructose Theres a spirit called Warragi made all over Africa in former UK colonial countries.... IN war time when gin stocks were low in colonies the troops recruited local help to ferment and distill local fruit- often one of the many species of african bananas was a major constituent of most of the mashes...... Term "Warragi" developed from linguistic differences between colonial soldiers and locals, "War Gin" morphed into the vernacular "Warragi" Link to comment Share on other sites More sharing options...
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