Interesting to see this post because at this very moment I am waiting for my "new" batch to rest before I add my "additives".
I started with 4 gallons of Tree Top apple juice(pre mixed)
I had like 5 pounds of frozen, peeled bananas lingering in the freezer, I forgot about them. They thought they were hiding behind the salmon, but I found them!!!!
They were a little dark but I wasn't to worried. I put them in a pot a poured in a half a gallon of water, brought it to a boil, and then simmered them for 30 mins. I then poured them through a sieve over the fermenter and allowed them to "drip dry". As they were draining I periodically poured about 1 gallon of apple juice over them, and continued to allow it to drain. I tossed out the pulp and added 3 more gallons of Apple juice. I stirred in 4 teaspoons of lemon juice and tossed in a cinnamon stick, not sure why, but it is fun to see it float around.
I heated a little of the juice and dissolved 2 cups of brown sugar and 10 cups of white sugar. My starting SG is 1.090 @ 90 deg.
In a little while I will add 1/4 teaspoon K Meta, 3 tsp. nutrient and 1 tsp Tannin and stir it good and allow it to sit for about 12 hours. I will then add 4 tsp Pectin E and allow it to sit for an additional 12 hours.
I am going to use a starter made from Cotes de Blanc.
I have no idea how this is going to turn out, but I have a good feeling about it.
Troy