Quote:
Originally Posted by 2woodensticks
bananas,yeast,warm water,big pot or jug 2 weeks and try to keep as clean as possible..watch out for mold..
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2woodensticks,
Yes. Thanks.
I'm sterilising the must; using a heavy baker's yeast inoculation; and running the fermentation at ambient temperature of about 84deg F.
So, scrupulous sanitation apart how do I make sure that I don't get mould?
The idea is to produce a consistent product so that peasant home vintners can augment their meagre incomes from village sales of a value-added product derived from a locally worthless (but really well-adapted) banana - Mysore.
Thanks,
shannon
shannon.di.corse@gmail.com