2/25/2010

yield: 2 gallons

• 5lb bananas
• 2 1/2 cup raisins
• 9.5 cup sugar
• 3 med. lemons.
• 1.5 gallons water
• Montrachet yeast

Peel and chop the bananas into small pieces and place in straining bag. Chop 1/2 the peels and add to the bag. Add raisins and tie the bag shut. Mix sugar, juice from lemons and water in primary fermenter. Add bag of bananas & raisins. Add yeast.

S.G. 1.102

3/7/2010

S.G. 1.070

racked into 2 1 gallon jugs.

Airlocked the first jug as-is. S.G. 1.070

In the second jug, added 3tbsp Hershey's cocoa powder. S.G. 1.110

8/22/2010

Jug #1 (no cocoa). S.G. ??? Ready to drink. Bottled.

Jug #2 (cocoa). S.G. 0.988. Added 2 cups white sugar to S.G. 1.042 and airlocked.