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.

After Ugandan independence in 1962, the government of Uganda passed the Enguli Act of 1965, which was designed to encourage local producers of enguli to supply their produce to the distillery factory, in addition to stipulating that moonshining could only be done with government-issued licenses; this was done so the gin industry in Uganda could be regulated and taxed by the government. Furthermore, those who received their licenses from the Ugandan government were directed to sell their enguli to the distillery. When the factory received shipments of enguli, they used them in the production of Uganda Waragi. [5] a b "80 people die of methanol-laced gin in Uganda". The Gazette (Montreal). 23 April 2010. Archived from the original on 27 April 2010 . Retrieved 23 April 2010.So taste the gin at intervals, and once you’re happy with the flavour, filter out all the botanicals using a sieve. If there’s some sediment left in the liquid, use some muslin or a coffee filter to strain it again. With: Gold rum, light white rum, crème de banane liqueur, Galliano liqueur, orange juice, pineapple juice and lime juice. Visualizations:Alcohol Consumption Worldwide". Archived from the original on 2010-11-27 . Retrieved 2011-11-03. We say: Funky cachaça with rum and corn liqueur with the all-important banana flavours contributed by fresh overripe banana and banana liqueur. Just remember that strong flavours like citrus peel, chilli and fresh or dried herbs tend to be quite powerful in small amounts!

Just leave white. This is also a good option – it will taste great and it is not absolutely necessary to flavor it. Our distillers have captured all that’s delicious about banana bread and bottled it to create this triple banana, sweet gin. As mentioned above, with up to 30% sugar content, bananas have more sugar than apples or grapes. Therefore, there is no need to add sugar to your mash. Adding sugar to the wash will make the banana moonshine less smooth and add a rum flavor. But, if you are aiming for quantity, adding sugar to this banana mash moonshine recipe is absolutely possible. For every 2.5lbs (1.25kg) of sugar you add to the mash, add an additional 1.5 gallons of water. Stir the sugar into the mash at 160°F (71°C). Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit.Next, strain the banana moonshine mash through a cheesecloth and make sure to avoid any pulp getting into the final wash. Squeeze out any liquids from the pulp. When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment.