I've been thinking about making a banana wine. Does the banana flavor come through?
As to your question if you are using ripe bananas the starch at that point down to 1%. But glucoamylase enzyme probably would get that last 1% converted.
I like your sangio to cab ratio. Petite Verdot or Petite Syrah are good for this, inky in color like Alicante. Alicante can make a good wine on it's own, I used it to blend and stand alone this past year. But like the other two better. My opinion cab franc would be better if you wanted to...
You got the right yeast for your first batch. As was mentioned before 1/4 packet will be fine. Whole packet fine too.
With wine, like @Ajmassa says, loose lid or towel is fine through primary fermentation.
On any subsequent blueberry batches consider grape concentrate instead of straight...
Edit: Sorry just saw someone else posted this.
Will we see the cost of lugs come down? I think they went sideways last year.
Do a search for a Coors Light Clone kit if that's what you like there are few out there. A kit will be extract plus some grains or all extract. I started with kits and then went full blown all-grain. I have since switched to primarily wine making but still make about 4 10-gallon batches of...