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I'd like to make wine from bananas and wanted to know if anyone has done it personally? I also want to know about if there is a banana extract of its sugars(fructose, sucrose, etc) that's usable for wine and where to find it? Thanks for reading and your response.

I'm going to start using a fermentation bag and I have a few questions. I noticed that they sell them, but as I am tight on money I'm looking for other options. First off there is a thing called a nut milk bag, would that work? What about a hand stitched piece of cheesecloth? A friend suggested...

Is there any options or substitutes for pectic enzyme? Do you have a suggested amount of fruit in pounds per gallon? I'm was hoping to get a min/max on the fruit. Thanks for the quick response.

I have about 18 apples and 8 pears I would like to use. But I don't have any pectic enzyme. Is it ''esential" even though the pectic content of the fruit I'm using is low? I do not have a fermentation bag to hold the apple and pear pieces inside my primary fermentation vessel. I could make one...

Great, thanks for the quick replies, I found both to be handy. @salcoco when starting must in primary vessel/bucket, should I screw the lid down after attaching a airlock or two? I assume that I should use the same no rinse sanitizer on the primary vessel too, correct? Thanks again, Bradford

I have been making wine for about a year now and have had a fair amount of success. I tried using fresh peaches and a thick foam formed over the wine that blocked the airlock and built up pressure. Good thing I pay a lot of attention to the wine or I would have had a disaterous cleanup. Would...