I started a banana/pawpaw/mango wine on the 19th of October. I peeled and simmered 15 pounds of ripe bananas and poured the hot banana sauce over 10 pounds of pawpaw pulp in a 5 gallon paint straining bag. I added 2 quarts of mango nectar, a quart of spring water, 2 tsp pectic enzyme, 4 tsp...