Step 1

In a large bowl, peel your bananas one bunch at a time and smash with a potato peeler.

Step 2

As you smash each bundle, place the smashed bananas into a large pot.

Step 3

Once all the bananas are smushed, add the water and sugar.

Step 4

Heat the mash between 131°F and 140°F for an hour stirring regularly.

Step 5

Remove from heat and allow you mash to cool to 70°F.

Step 6

Add yeast.

Step 7

Pour your mash mixture between your fermentation bucket/vessel and your large pot 10 times to aerate your mixture.

Step 8

Add an airtight lid and airlock to your ferementation vessel and let it ferment in a cool, dry place for about 14 days or until all of the activity has stopped in your airlock for two days.

Step 9

Strain well with a cheesecloth and then distill and fractionate.