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  1. Default TOO much Fermentation Banana & P.B Melomel

    Ok I started this after making one good mead.
    It's in a one gallon jug.
    2lbs bananas
    1 Lb Jar of Jiff Peanut Butter
    1.5 Lb Clover Honey
    1 Lb maple syrup (imatation unfortunately)
    Yellow Star pastuer Champane Yeast.
    5Ml Nutrient,
    water to almost one gallon (but not that much gave some room)
    <5ml amount acide blend.

    Blended ( With large blender) bananas and jiff with small amount of warm water, added honey and syrup. Let cool to blood temp and pitched yeast. S.G : 1.1 or as best I could
    Smelled INCREDIBLE! Brought back memories of childhood.
    IK called it King Of Meads as reference to Elvis' love of Peanut Butter and Bananas.

    Problem: Bubbled out half a gallon on to counter! Must smelled and tasted incredible though.
    < half gallon left, but its fermenting.
    Also my house has water softener if that helps.
    I really need to log this recipe, my brother has his carboy ready to make the same thing but doesn't want a floor full of 2.5 gallon must. lol
    Any help on the next batch would be appreciated!

  2. Default Re: TOO much Fermentation Banana & P.B Melomel

    wow bannana nut explosion... Snicker, (sorry about the mess) My most practical advice is to recomend a bucket, a BIG bucket (5 gal ) for your primary I have read that some fruits and also oil heavy musts are messy fermentors and many a recipie will recomend either an open ferment for your primary or a blow off tube instead of and air lock because they tend to clog less. I personaly have used the blowoff tube to good effect with vigorous firmentations. My blow off tube usualy consists of about six inches of 1/2 " tubing comming out of a rubber cork, either taped or rubber banded into a short glass of water.

    Best of luck and please keep us informed on how she progresses.


  3. #3
    Join Date
    Dec 2004
    The OC

    Default Re: TOO much Fermentation Banana & P.B Melomel

    From what you're describing this must should have been about the consistancy of of a peanut butter/banana malt. Did you take a gravity reading on this?

    I'm thinking you may need to add more water from what I'm reading.


    Is it tasty . . . precious?

  4. Default Re: TOO much Fermentation Banana & P.B Melomel

    Oskaar, Tsuchi,
    Thank you for your help!
    The Specific gravity was HARD to determine around 1.1 before I pitched yeast but this was a malty must as you say almost milkshake, I blamed this on the blender which really whipped the must up with O2, plus our softened water.--Note to self used bottled spring water, and let must settle from high whipped parafet.
    --Update 10/16 added more bottled water to remaining must. Not as sweet smelling but still bubbling fine. 4 seperate distinct layers formed. top banana "Cream" layer. Second is an oil layer, third layer is the Mead then the bottom silty peanut butter.----Note to self use browned bananas next time and less peanut butter?
    Thanks again.

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