Scot, I kinda followed this one.
Ingredients
4 1/2 lbs. (2.0 kg) peeled bananas
1 3/4 lbs. (0.79 kg) finely granulated sugar
6 1/2 pints (3.1 L) water
1 tsp. yeast nutrient
1 Camden Tablet
1 pkg Red Star Côte des Blancs or Epernay wine yeast
I heated up about 3 gallons of water, put the chopped up bananas in there and churned it up with an egg beater. Mixed in the yeast nutrient and added sugar till I got a 1.100 gravity on the mix.
Let it cool down and put it in a plastic 5 gallon bucket , mashed up a Camden tablet ( kills the natural yeast ) put a towel over it and let it set for 24 hrs.
Then warmed up so water for the yeast , put it together and let the yeast come alive a bit ( about 4 or 5 hours ) . Then stirred that in and put a lid on with a bubbler attached.
Took about a day for the yeast to come alive and start producing CO2 to activate the bubbler.
I would shake the mix everyday for about one week.
Then take the lid off and strain into a 3 gallon water jug with a bubbler attached to it also. Shake it a bit about every day till pretty near stopped bubbling. Let it set for a few day and transferred to 1.5 liter bottles with screw caps and leave the caps loose till you know the yeast has died.
With the cooler weather this batch was done in about 1.5 months.
Next is some satsuma wine.