My second effort at any wine, first was a kit. Approach and progress... Using the 3 gallon fastfermenter conical device. Used a ton of Teflon tape, so no leaks Used about 12 lbs of bananas, peeled, when they were on the edge of brown and goopy Heated them in pot to kill natural yeast and stuff, putting the banana chunks in a cheesecloth bag with about 2 and 1/2 gal water. When time to put the juice/goop in fermenter, after squeezing the banana chunks to get as much goodness out of them, had well over 3 gal of must. Note to self, use less water next time, got more out of the bananas then I expected Was at 5 brix, added enough sugar to get it to 21. Acid was at .1, added malic acid to get it to .4. I was taught to “move” the acid no more than .3 of a step. Added yeast nutrient Added the yeast, 2 things of champagne yeast. Put lid on with bubbler Nothing happening the next morning, go to work concerned Come home to banana goop coming out the bubbler onto the floor. Oh, it be fermenting So today was 2nd day, still chugging away, the little fermenter that could. Looking forward to “racking” it in the conical in a few more days. Have pectin enzyme standing by. A 3gal carboy will be its eventual home. More to follow! Appreciate any suggestions. I’ve read as many threads on banana wine as I could.