I belong to a forum and I have an on going discussion there concerning what I am doing. My heart… These looks so lovelyy, Kaleigh! Spread. Can I substitute stevia for the sugar? Also you can add pectolase, this is used in wine making to help make the wine clear, it converts pectin in to a form that the yeast can consume, again this is optional but the way I see it the more the yeast can use the better. This should give a slightly rum like flavor. They are already pretty black but I did an Iodine test on a slice in a watch glass and seen that even when part of the banana has gone to brown slime the rest still has a ring of starch. Remember to read the instructions, you could even use lemon juice instead. 7 months ago. Summer its warm I don't heat the buckets and my bananas keep more a lighter color. With regards to the oak chips, you can put them in as is, or you can char / toast them like they are done in bourbons and sherry's. Combine cake mix, Toss cake cubes with sherry ... bowl, layer warm. Recipe: Pumpkin-Honey-Beer Bread Pudding with Apple Brandy-Caramel Sauce Use one loaf of Pumpkin-Honey-Beer Bread for the bread pudding, and give another as a hostess gift. Now I just need to find enough bananas for a 10 gallon mix. You don't want the temperature too hot otherwise you will get too much water come over. Plus the flavoring (banana and vanilla here) and homemade whipped cream! Okay, thanks.I'm using this recipe now to make my own (I went darker on the bananas than you did in this Instructable, but I didn't incorporate the peels as you're planning to) and was wondering how long I should expect for the fermentation to take place.I made my mash on Friday, and I've been punching down the cap twice a day since then. Add the sugar and vanilla, and continue whipping until more firm, but still soft, peaks form. Join me in finding your healthy! Love it. We’ve been on a huge banana pudding kick in our house lately. Thanks for stopping by! as you peel then break them up in to chunks this will make it easier to mash / blend. It never disappoints. Normally a brandy is aged in oak barrels for a couple of years, this smooths the spirit out further and adds extra flavor, sometimes they use new barrels and sometimes they use old bourbon or sherry barrels. I am probably only going to make two batches and run each one ounce do to quality% that flows.. Do you really use whole eggs? Add mashed, Mix fruit and nuts. Omg someone local! All you need is a few simple ingredients: cornstarch, sugar, salt, milk, eggs, and butter. Eventually the cap will fall back in on its own, this will start to happen as the fermentation slows down. for those who wish to know, I used a hydrometer to get the SG (Specific Gravity) which was 1.60, we can take it again at the end and work out the final alcohol of the wine. Unless you allow the bananas to ripen to mush there is still going to be starch there. I don’t recommend making this pudding dairy-free. Arrange half the wafers on bottom and up side of 2-qt. if you wanted to you could use bakers yeast but you may get funny smells and flavors from the fermenter. 12kg of Bananas, now what you actually need is very ripe bananas, if you can get them reduced at the local veg shop then go for it, they should be going black basically, I will explain this later on. To get a better flavor. Layer wafers, bananas and pudding mixture in a glass serving bowl Besides Mellow Yellow tastes good. That's... With fresh bananas, vanilla wafers and a snappy pudding mix, these creamy after-dinner sweets are... "Our family has made this comforting old-fashioned treat a tradition for holidays, birthdays and Sunday... Field editor Joanie Ward of Brownsburg, Indiana gives a twist to a traditional comfort food... Chocolate and banana pair in this creamy combination from our Test Kitchen. I kept the label from the can with the recipe forever. Add a layer of sliced fresh bananas. We need our bananas to be going black, if you can hold off until they are near enough completely black then you should do so. Chill 5 minutes. You want bananas that don’t yet have and brown spots in the middle. Well the ferment is done. Cut toast into cubes. Using a beer/wine siphon move the liquid in to the boiler of your still, making sure not to pickup the yeast and solids left at the bottom. 9 months ago Banana pudding can absolutely be made in advance! Thanks you for the heads up. Let the mixture sit for at least a couple of days. you could use Jack Daniels smoking chips to save toasting and charring your self. .. milk .. whip ...), Ingredients: 10  (bread .. cinnamon .. cranberries .. extract .. juice ...), Into deep glass trifle bowl ... freshly made vanilla, In a large glass serving ... sponge). Heat up the contents of the container to 131-136°F/ 55-58°C. I ended up putting everything into an 800 litre fermenter that I have and doing it all together. 10 you could char them a little with a blow torch too if you like, but don't burn them. My family and friends like it better. ★☆ Add pudding mix. Using a clean pillow case or some cheese cloth, pour the liquid through it in to a new fermenter or other vessel, strain the liquid out as much as you can, I managed to get an additional 5L of liquid from the sludge at the bottom. I will keep this thread up dated so everybody can eventually have a decent recipe to follow when they get some of that almost free fruit. Simply adding bananas to the pudding while cooking will result in brown pudding. It will keep up to 4 days. servings, 1 (14 oz.) I just got hold of three and a half cases of Bananas and I am getting ready to brew them tomorrow. I have used dairy-free milk in the pudding itself once and it wasn’t great. You can age it by putting it on oak. Whisk 2 minutes or until well blended. Reply Great job thinking outside the box!! Heat the mixture over medium heat, stirring constantly, until thickened. Make up, Place broken bread in Pyrex ... flavoring. Now you can add Yeast Nutrient to the fermenter, read the instructions for how much to add, this is optional as there probably is enough from the bananas. Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. By subscribing, you agree to receive emails from Lively Table. I have always wanted to make Banana Brandy / moonshine, I thought it would taste quiet nice, I had images of having some at Christmas, mixed with a little lemonade and a scoop of vanilla ice cream in the summer, maybe just with a dash of cream like a baileys but with a tiny sprinkle of cinnamon on top, or drizzled on a pudding or just make some cocktails with it. I’d recommend making it up to a day in advance, but not much more than that, because the bananas will turn brown. Whisk the sugar, cornstarch and salt in a saucepan. The banana flavor did come across but it was faint, the next time I do this one I will let the bananas get blacker and I will also put in about 1 quarter of the banana skins chopped up. Euro-Pils MaltI carton of MolassesI bag of Raisins puried with 2 cups water in a blender2 lemons puried with two cups water in a blender {Skins and All}Yeast NutrientEnough white sugar to bring the wash up to 11 % ABV potentialWash is two thick to run through my cooler system so I am letting it cool in the fermenter over night.Running a fish tank bubbler for 12 hours to oxegenate the wash.10 Grams {Two Packages} Lalvin EC-1118 yeast.