I am making 5 gal of juice concentrate wine, with 5 lbs of frozen strawberries and 3 lbs of bananas to help add some additional body and nose. I am going to simmer the bananas, but will I get better juice extraction and flavor if I thaw and mash the berries (usual treatment) or if I thaw and purée them? I am not in a hurry, so if purée creates more sediment or lengthens clearing time I can live with that.