Step 1

Peel the bananas and mince (I use a meat grinder) until you get a mash out of the pulp.

Step 2

In a large stock pot, pour in one gallon of water, bring it to a boil, and then slowly mix in sugar until fully dissolved.

Step 3

Dump the sugar syrup and banana mash into the fermentation bucket and add the rest of the water.

Step 4

Make sure the mixture is at room temperature, and then add yeast nutrient and yeast.

Step 5

Cover with a lid, put the airlock in place and then store the fermenter in a dark space that will maintain a constant room temperature.

Step 6

Allow the mix to ferment completely (approximately 10-14 days) until there is no visible activity in the airlock for 2-3 days.

Step 7

Filter the fermented brew through 2-3 layers of gauze (a cheesecloth should work). Squeeze the pulp thoroughly. If you don’t filter it, the brew will burn in the process of distillation, which will cause the moonshine to have a bitter taste and unpleasant odor.

Step 8

Distill as you normally would to obtain a desired flavour.