Banana

Yes—dried banana can be easier to handle and can give a deeper, caramelized profile with less pulp mess. Choose unsweetened banana chips if possible; sweetened snacks can add artificial flavors and unpredictable sugar. Use 40–50% ABV and start tasting after 1 week.

Dosage: 80–200 g dried banana per liter, depending on intensity. Extraction may take 2–6 weeks for full depth. Strain, settle, then sweeten sparingly—dried banana can taste sweeter than expected.

Common mistakes include using flavored chips and steeping too warm, which can taste stale. Flavor impact: fresh banana is brighter and creamier; dried banana is deeper and more “banana bread.” Store cool and dark; both fade over time.

Banana oxidizes fast, so keep prep clean and contact controlled. Use ripe bananas with good aroma (yellow with a few spots), peel, slice, and infuse at 40–50% ABV. Start tasting at day 2–3; many batches peak around 5–10 days before they drift toward cooked/overripe notes.

Dosage: 300–700 g banana per liter depending on intensity. Strain gently (don’t squeeze), then cold-settle 1–3 days and decant. Sweeten after straining; adding syrup early makes banana pulp harder to separate.

Common mistakes include blending bananas, using very overripe fruit, and leaving the jar warm. Flavor impact should be creamy banana aroma, not fermented mush. Store cool and dark; banana top notes fade, so smaller bottles help once opened.

Banana contains lots of starch and fine solids that create persistent haze. The biggest clarity killer is mashing or squeezing during straining, which pushes starch through. Strain gently through a sieve, then chill 24–72 hours so solids compact, and decant before any fine filtering.

Paper filtering can work but is slow; accept slight haze if the aroma is good. If you need cleaner results, use less banana, keep slices larger, and avoid shaking after sweetening.

Common mistakes include using a blender and expecting quick filtration. Flavor impact should stay creamy and aromatic even if slightly cloudy. Store cold after opening; haze can increase as ABV drops and oils/starches come out of solution.