BANANA PUDDING MOONSHINE RECIPES

Steps:

• In a large bowl, peel your bananas one bunch at a time and smash with a potato peeler. 
• As you smash each bundle, place the smashed bananas into a large pot. 
• Once all the bananas are smushed, add the water and sugar. 
• Heat the mash between 131°F and 140°F for an hour stirring regularly. 
• Remove from heat and allow you mash to cool to 70°F. 
• Add yeast. 
• Pour your mash mixture between your fermentation bucket/vessel and your large pot 10 times to aerate your mixture. 
• 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. 
• Strain well with a cheesecloth and then distill and fractionate. 

Steps:

• In a large bowl, whisk together pudding mix, milk, and rum until thickened. Refrigerate 10 minutes.  To assemble puddings, in 6 jars, layer pudding, whipped topping, banana slices, and crushed Nilla wafers, then repeat one more time in each jar. Top final layer of whipped topping with crushed Nillas, a banana slice, and a Nilla wafer.  Refrigerate until ready to serve.