Whitley Neill Banana & Guava Gin 70cl

Product Information

You can also follow this banana brandy recipe without adding these added enzymes. This will mean that your banana moonshine brandy mash will have a lower alcohol percentage. Hence, you would be wasting parts of the bananas. Alpha-amylase is available in most brew shops and online and doesn’t cost much.

There should be around 1.5 ounces of foreshots from this recipe. This part contains the toxic methanol and acetone. To be on the safe side, discard around 2 or 2.5 ounces (60-80ml). Then, collect the distillate in different containers, called cuts, of each around 50-100ml and number them. Once the proof of the distillate drops below 60, you can turn off your still. Cover the containers with your banana brandy and let them sit for a day to allow the aromas to settle. This recipe is naturally sweetened with fruit and an optional drizzle of agave syrup meaning less added sugar is required in this banana bread If you can’t picture what it tastes like, let me help you out: it’s seriously, seriously delicious. Speaking of the new gin launch, Johnny Neill, founder of Whitley Neill Gin, says: “Launching just in time for the Spring and Summer seasons, our two new distinctive flavours, Apple & Red Berries and Banana & Guava exemplify our commitment to creating the best tasting gins and innovative blends. Enjoying Spritzes has become a popular trend, and Whitley Neill’s high quality, flavoured gins lend themselves perfectly to this serve. Whether it’s to enjoy when entertaining at BBQs, social get togethers, staycations or as an aperitif at home, the new innovative editions will bring a bit of sunshine to gin lovers across the UK.” We’ve made some suggestions of which foods to use for your homemade flavoured gin below, but you can be as experimental as your dare!We say: Cachaça and overproof rum provide the headline funk to this banana-flavoured spirituous tipple. We like to use discarded chopping board fruit which would otherwise go to waste to make dehydrated fruit garnishes as well as infusions.

The M&S Clementine Gin Snow Globe (complete with gold sparkly ‘snow flakes’) went bonkers when it hit the shelves in the run-up to Christmas - and introduced us to a delicious flavoured gin liqueur we might not have tried before.Our ‘TOP BANANA’ Banoffee Premium Gin is classically led by Juniper with Coriander, Angelica and Almond perfectly balanced with delicate bursts of Banana with subtle hints of smooth Toffee. Bake a batch of these dainty banana and white chocolate cupcakes from Good Food reader, Mita Patel. They are perfect for afternoon tea or a bake sale Hint: Glucoamlyase enzymes are the same enzymes that occur naturally in malted grains. For the beer and whiskey production, these malted grains are added to help break down starches into sugar. You could also add malted barley to the banana mash instead of the pure enzymes. This will, however, add a grain taste to your banana moonshine. The pure glucoamylase does not add any taste. Traditional toffee bananas are deep-fried, but this is a lighter version, served with caramel sauce

Our distillers have captured all that’s delicious about banana bread and bottled it to create this triple banana, sweet gin. Let the banana mash cool down naturally to about 75°F (24°C) while keeping the lid on your fermenter to avoid contamination. Depending on the size of your fermentation vessel, this takes about 1-1.5 hours. If the temperature is still too high after about one hour, you can add a couple of clean ice cubes to the mash to speed up the process or cool the container from the outside, e.g. by placing it into a bathtub with cold water. Since the enzymes need the high temperatures to convert starch into sugar, make sure to wait for about an hour before actively cooling down the mash.The death toll of 80 was arrived at after 15 people died in the period between April 23 and the weekend before. [11] Deaths in Kamwenge went from five to nine after four people died on 21 April. [11] Two people were hospitalised at Kamwenge's Ntara Health CentreIV and five were hospitalised at Mbarara Regional Referral Hospital. [11] For a fun twist, put your banana moonshine in this banana flask and bring it with you wherever you go. Enjoy it yourself or to share with co-workers or friends. This freeze-ahead dinner party dessert has real wow-factor, so all that's left for you to do on the night is present it in stunning style

Make for kids and big kids, too! These banana lollies with chocolate, hundreds and thousands and strawberries are great for a party or after-school treat The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month.The banana moonshine wash may still produce quite some foam during the distillation process. So don’t fill up the still too much to prevent the foam from messing up your still. The secret here is to slowly heat up the temperature of the wash. A good way to get ideas for what to use in your ginfusion is to see what botanicals are used in your favourite shop-bought gins and see if you can emulate them at home. People in Uganda now drink the harsh gin and authorities overall ignore the law and do not enforce it regularly. It is sold in shops and bars across Uganda and a distilled version is sold overseas. The product that is sold overseas is double and sometimes triple distilled from the alcohol that village distillers make for the factories in Uganda. When it is distilled, flavors are added and many impurities and dangerous parts of the alcohol are filtered out. [4] Incidents [ edit ] We say: Smoky whisky-laced, rich, delicately herbal banana. Not as challenging as this drink sounds and considerably tastier. Optional, but recommended: At the temperature of 160°F (71°C), add one tablespoon (or 5g) of alpha-amylase and stir well.