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The longer it takes to thaw the more juice you’ll get.

Turn that heater off, dang. Let it thaw naturally.

Stressed yeast. Only a few things that’ll fix it. If fermentation has not finished the add some nutrients. If it has finished then racking through some sanitized copper might be the only way to save it.

Heck I’m second in line.

Not sure, I’d take a marker and number them 1 through 4, take them all out, clean them, the housing, and all parts. Then put them back and try to line them up better.

Looking at the pieces, starting at the top left, and going clockwise, jaws 1 and 3 look out of alignment.

Unscrew the top and take a picture of the jaws

Somebody has taken that apart and put it back together wrong. it also needs a good cleaning.

Nope can’t view it. Take a picture of the cork, then the corker open and closed

My better half brought 9 bags home Friday, go 36 lbs peeled for 18.00. Got 76 lbs 8 oz in the freezer. Another 20 or so and I can start the next batch. And yes, 80 lbs should get you around 7 to 8 gallons, not including the apple juice (2 gallons) to dissolve the sugar in.

I’ve actually used both. Either will work but the ec 1118 stands up to all the starches in bananas

I actually let them ripen to the point that the skins are starting to break (either split or they start breaking off the bunch) the we peel them, vacuum seal them and freeze (vacuum sealing keeps them from turning black), then when I have enough I toss in my bucket and load it up on pectic...

Wife just showed up with 9 big bags of bananas from Ingles.

USA

How about email me the picture.

Love that label

If it doesn’t taste like banana then your not using enough fruit. I’m drinking a glass tonight and the banana is very prevalent.

I understand. Lol

Never used raisins in my banana