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I may have access to huge quantities of freshly picked bananas. Searching the web, I have found that the sugar content of the average banana is 14g of fructose (could stand to be corrected on this) which should in principle allow for fermentation. The bananas are in no way processed. My questions now are:

(1) How suitable are bananas for ethanol or methanol fermentation?

(2) How exactly is the fermentation workflow? I presume the bananas would be chopped?

(3) considering point (2) what effect would the banana skin have on the fermentation process? Would it be better to ferment the whole fruit including skins or remove the skin before fermentation?

Hope someone can help

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closed as off-topic by Bryan Krause, kmm, theforestecologist, another 'Homo sapien', David May 19 '17 at 13:03

  • This question does not appear to be about biology within the scope defined in the help center.
If this question can be reworded to fit the rules in the help center, please edit the question.

  • $\begingroup$ Welcome to Biology.SE. I edited your question to improve the structuring and clarify a bit. Please feel free to further edit or re-edit. $\endgroup$ – AlexDeLarge May 18 '17 at 8:20
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    $\begingroup$ How to make banana wine seems like a good start: celebrationgeneration.com/blog/2011/10/13/… $\endgroup$ – Alan Boyd May 18 '17 at 8:27
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    $\begingroup$ I'm voting to close this question as off-topic because this question isn't about biology, even if it induced a solid answer. $\endgroup$ – Bryan Krause May 18 '17 at 23:43
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Fruit Moonshine is quite desirable :)

Peel the bananas. Good workflow here:

http://www.moonshiners.club/banana-moonshine-recipe/

It takes considerable work especially in large quantities. Furthermore, check legality and read up on methanol poisoning. Don't poison yourself!

enter image description here

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    $\begingroup$ That's impressive! $\endgroup$ – AlexDeLarge May 18 '17 at 13:50
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    $\begingroup$ Is it too late to change my username to Banana Moonshine? $\endgroup$ – Willk May 19 '17 at 0:34

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