Ferment powders that were offered:
Banana Champagne Recipe (resulting in an approximately 2-5% ABV beverage)
Ingredients:
x1 Large bowl or bucket
x1 2 litre Plastic or glass bottle
450 grams Granulated white sugar
1 kg Bananas (approximately 7 bananas - yellow and ripe. Not green, soft or brown)
1.8 litres Water
x1 Packet of ferment starter (Hogweed, Mixed Prunus Blossom, or Gorse and Broom Blossom)
x1 funnel
x1 large spoon
x1 strainer
Directions
Preparing the sugar-water mixture:
Preparing the ferment:
7. Remove any packaging or stickers from the bananas, then wash and dry them. Do not remove the banana peels, as they are an essential part of the fermentation process.
8. Chop all of the bananas (with their peels still on) into thick, 1-2 centimetre wide discs.
9. Half (or quarter) the banana slices, so that they are small enough to fit into the bottle.
10. Put all of your banana slices into the bottle.
11. Pour the packet of ferment starter into the bottle.
12. Using the funnel, pour the cooled sugar-water mixture into the bottle, making sure to leave a clearance of 5 centimetres from the mouth of the bottle, to where the liquid begins. This is to account for the bubbling that will happen during the fermentation process.
13. Use the back of a spoon to push any banana slices down, making sure that all of the bananas are under the liquid level.
14. Close the bottle with its cover.
15. Place the bottle in a warm place, and away from any sunlight (preferably in a dark cupboard).
During the fermentation process:
16. Check on the bottle every few days, releasing any built-up gases by very carefully opening the container for a few minutes. Use the back of a spoon to push down any floating banana slices, making sure that all of the bananas are under the liquid level. It is important to do this step carefully, as the built-up gases may cause the bottle cover to pop off. Take extra caution if using a glass bottle. Monitor the glass for any cracks or breaks.
17. Depending on the temperature of where the fermentation is taking place, the bananas may take anywhere from a week to three weeks, to fully ferment.
18. Once you see a significant increase in the bubbling and notice an increase in the gas build-up, you can begin consuming the champagne. Make sure to strain the liquid before consuming.
19. If the champagne has not yet reached your desired level of fermentation or taste, you can reseal your bottle and allow the fermentation process to continue.
20. The remaining bananas can be composted, dehydrated, used for baking, or discarded.
21. Once you have reached the desired level of fermentation or taste, strain the champagne and pour it into a bottle for storing in the refrigerator.
After the fermentation process:
22. The champagne can now act as the starter for any future ferments, by repeating steps 1-22, this time using your banana champagne as the ferment starter.
- Hogweed (less fine, darker powder)
- Mixed Prunus Blossom (the finer, brown powder)
- Gorse and Broom Blossom (the finer, yellow powder)
Banana Champagne Recipe (resulting in an approximately 2-5% ABV beverage)
Ingredients:
x1 Large bowl or bucket
x1 2 litre Plastic or glass bottle
450 grams Granulated white sugar
1 kg Bananas (approximately 7 bananas - yellow and ripe. Not green, soft or brown)
1.8 litres Water
x1 Packet of ferment starter (Hogweed, Mixed Prunus Blossom, or Gorse and Broom Blossom)
x1 funnel
x1 large spoon
x1 strainer
Directions
Preparing the sugar-water mixture:
- Boil half of the water (900 litres). While the water is boiling, pour the sugar into the large bowl or bucket.
- Pour the boiled water over the sugar.
- Stir the mixture to assist with dissolving the sugar every few minutes.
- Let the mixture sit for 1 hour.
- Pour the remaining water that has not been boiled (900 litres) into the same large bowl or bucket.
- The sugar-water mixture must be completely dissolved and cooled before you can proceed. Using a hot or warm sugar-mixture will not result in the desired outcome.
Preparing the ferment:
7. Remove any packaging or stickers from the bananas, then wash and dry them. Do not remove the banana peels, as they are an essential part of the fermentation process.
8. Chop all of the bananas (with their peels still on) into thick, 1-2 centimetre wide discs.
9. Half (or quarter) the banana slices, so that they are small enough to fit into the bottle.
10. Put all of your banana slices into the bottle.
11. Pour the packet of ferment starter into the bottle.
12. Using the funnel, pour the cooled sugar-water mixture into the bottle, making sure to leave a clearance of 5 centimetres from the mouth of the bottle, to where the liquid begins. This is to account for the bubbling that will happen during the fermentation process.
13. Use the back of a spoon to push any banana slices down, making sure that all of the bananas are under the liquid level.
14. Close the bottle with its cover.
15. Place the bottle in a warm place, and away from any sunlight (preferably in a dark cupboard).
During the fermentation process:
16. Check on the bottle every few days, releasing any built-up gases by very carefully opening the container for a few minutes. Use the back of a spoon to push down any floating banana slices, making sure that all of the bananas are under the liquid level. It is important to do this step carefully, as the built-up gases may cause the bottle cover to pop off. Take extra caution if using a glass bottle. Monitor the glass for any cracks or breaks.
17. Depending on the temperature of where the fermentation is taking place, the bananas may take anywhere from a week to three weeks, to fully ferment.
18. Once you see a significant increase in the bubbling and notice an increase in the gas build-up, you can begin consuming the champagne. Make sure to strain the liquid before consuming.
19. If the champagne has not yet reached your desired level of fermentation or taste, you can reseal your bottle and allow the fermentation process to continue.
20. The remaining bananas can be composted, dehydrated, used for baking, or discarded.
21. Once you have reached the desired level of fermentation or taste, strain the champagne and pour it into a bottle for storing in the refrigerator.
After the fermentation process:
22. The champagne can now act as the starter for any future ferments, by repeating steps 1-22, this time using your banana champagne as the ferment starter.