Tickets for out next Practical Mashing Session which will be held on Sunday 30th April, can be purchased now at our online shop. The event will will commence at 10:30AM and finish around between 4PM and 4:30PM.
Event location: The Scout Hut, Benhilton Gardens, Sutton, SM1 3BS
Please find below help and advice on differing methods for brewing and winemaking. Please get in touch with us for any help whatsoever, alternatively check out our forum and blogs. We try our best to provide as much information as possible for you all. If you would like to add or contribute in any way then we would be grateful to hear from you.
Banana Beer 40 pints--- Here you need to use overripe bananas, it gives a really strong banana taste.
1 normal 5 gal Victoria bitter kit with yeast 12 over ripe bananas 2 tsp Pectolase 1kg sugar
•Peel, break up, and gently simmer the banana in a couple of pints of water for about 20 mins, a little more if the fruit is firm. Mash up with potato masher! •add contents of warmed Victoria bitter tin to the banana pan and warm through. • add sugar to a couple of gallons of water in fermenter. Dissolve. •mix in slightly cooled banana mix from pan •top up to 4 gal with cold water •add pectolase and top up to 5 gal •pitch yeast. Ferments fully in 5-7 days at room temp in early summer. STRAIN INTO SECONDARY BEFORE BOTTLING. •condition as normal (1tsp per pint or equity), improves greatly after a fortnight's sit in the bottle. • be warned can be very lively to serve, consider cutting priming sugar a little if worried.