why use inverted sugar? and aside possibly giving a good ph for the mash why is acid used in inverted sugar? btw idk who said not to cook the mash but there is an enzyme in bananas called inulin and it helps break it down and convert a bit more sugar if you held the mash at a temp of no more than 140 deg f for 1 hr
So the idea behind it is that before your yeast can turn sugar into alcohol it has to split the Sucrose into Glucose & Fructose before it pisses out the good stuff. Well.. boiling sugar with an acid does that already. Now your yeast can be lazy and just get right to the easy part :) And hopefully give it less of a "sugar wash" flavor. As far as not cooking the banana mash.. you got us there! I just heard from a trusted source that you might not want to do it. I'll try it next time. However, starch conversion happens between 142deg to something like 160 - 162 deg.. does the enzyme you're referring to react differently?
@@countryrad4950 thank you good info to know about the sugar inversion, i guess it helps the yeast get started faster perhaps even in not ideal temperature conditions where you might get a stuck ferment and like you said better flavor than a sugar wash only ,,but can you invert sugar without using acid? as for the cooking part yeah im sure there will be a difference in taste between cooked and non cooked but i was thinking by cooking you will convert more sugars out some ppl even bruise or bake the bananas to help this happen as it gives the enzyme a kick to start working fast , as for the inulin i am not sure if this is an enzyme or some compound but i read that if the mash is resting for 1hr at 140 deg F it converts the inulin into fructose although it might be a small 1% only every bit helps, some say to use 135 deg F and don't go over 140 other say 150 and so on so i have no idea and play it safe sticking with 140 and that is more than enough to brew ,,here is a link to to a recipe i read that talks about it www.instructables.com/Banana-Moonshine-DIY/
@@countryrad4950 i would have to do more research about the different enzymes in bananas if that is the case then yes you may require to do different rest temps perhaps starting with 140 then moving to maybe 160 for the rest but i think there is only one enzyme but there may be other starch substances in banana that gets converted with different temp, here is something i found that describes inulin, it appears to be a starch compound that converts into fructose by enzyme activity at 140 deg f "'Inulin is a type of prebiotic. It's not digested or absorbed in the stomach. It stays in the bowel and helps certain beneficial bacteria to grow. Inulin is a starchy substance found in a wide variety of fruits, vegetables, and herbs, including wheat, onions, bananas, leeks, artichokes, and asparagus."
@@countryrad4950 so if you plan on cooking next time perhaps start at 140 for 1hr and then you can always bring the temp up for other conversion if needed , but if you get really over ripened bananas like black ones then im sure you got most of the sugar that you can get from it aside form doing the inuline conversion unless that has also been done naturally idk since it calls for 140 deg f temp rest for 1hr im not sure if that still happens naturally with over ripened bananas somehow, also the peel contains lot of enzyme so that is why some ppl leave it in the mash
@@ARCSTREAMS the process of inverting sugars needs a form of acid.. you could use lemon or lime juice if you want! We couldn't tell you how much though.. let us know if you try it! Yeah we have thought about baking the bananas to carmel-ize them. Just haven't done it yet. Thanks for watching!!
To be honest we bought ours online! (there are multiple websites that offer whole and flaked malted corn) There might be cheaper options but at the time, that's what we did. Thanks for watching!
I’ll let you and the rest of our viewers know the secret…. There’s no secret… he’s drinking vodka and cranberry! Marko and I don’t care to make cocktails with good moonshine, we prefer to drink it all by it’s self!
HaHA! Great observation! I can see how that could get annoying (since I'm the one saying all the extra S's) We will be posting new videos in the near future with no extra S's! Thanks for watching and I'll bet you won't get pissed off again.
@@countryrad4950 you guys have a great channel, and i just subbed, start making consistant weekly videos and you can make this channel a full time job, good luck man
This video was something we threw at the wall to see if it stuck! We didn't know if anyone would even watch it...The amount of fruit, cooking times, temps and methods don't really work for a true brandy. It did make decent liquor though (just not brandy). We have since made adjustments to what we film so we can show "true" recipe's.Thank you for watching!! We will be back soon!
If u guys weren't try so hard to act like hillbillys and b funny ur videos would b alot better, it just comes across as unnatural/fake, oh yeah and ur science on ur enzyme temps are off, just b yourselfs and maybe study up on what ur doin alil more
Dont mean nothin without the control! So im surprised u even posted this video and u used more chips in a quart than i do in a gal, and being i cant stand ole #7 i cut/char my own white oak, if u guys decide to do it right next time weigh ur chips in both jars, u should try making ur own char so u really know what yer xxx tadte like instead of using somebody elses flavors
Thanks for watching David! If you watch more of our videos we actually have one that teaches you how to make carbon! We use pine in the video just to show the process. Like we said in the video...we're just fooling around...... Country RAD is more of an Idea, not a Fact! And we barrel age our prime distillate... we don't "rapid age" it. ..... and the shout out was to a friend of ours "Bill". we weren't using someone else's flavors. Thanks again for watching!
just keep in mind, Country RAD is about the Idea... and not always Facts ;) if you want facts, let us know and we can help you out. ThNKS Again for watching!!
