I'd appreciate any input you have on my banana-kiwi recipe:
Five gallon batch
- Juice from 20 pounds of peeled bananas
- Juice from 9 pounds of peeled kiwi
- 1lb white raisins in fruit bag
- top to 6g with water
- sugar to 1.085 SG
- 5 tabs campden
- 5 tsp pectic enzyme
- 10 tsp acid blend
wait 24 hours
- add yeast starter (Cotes de Blanc)
Transfer to secondary at 1.010.