I used 2 packs of Red Star Premier Cuvee and 30 lb of sugar at a temperature of 70. It is foaming up a storm this morning and has a great banana smell, but the water and juice under the cap looks thin and clear. I plan to dip the cap out today and run it through my blender then stir it back into the must and add 4 more cans of white grape concentrate. Keep you posted on the progress. Just got 40 more lbs to deal with, may freeze them. Also was given 10 lbs of fresh cleaned pineapple and I have a 2 gallon batch of it going. 17 gallon of wine for the cost of sugar and yeast It is Christmas yeah.