Here are the Recipes I am going to use.

**Recipes****Bananas**I will either use 6 Gallon Carboys or 5 Gallon buckets for the Bananas.

Here is how I am going to juice the Bananas for the Banana batch

https://www.youtube.com/watch?v=B9sS2MT21scBut instead of filtering it like he does at the end, I will just brew the Bananas with the Amylase Enzyme, and at the end I will filter them out with Bubble Bags (Silk Screens) once the fermentation is finished.

Then I will ferment it maybe adding a few lbs of sugar (I'll find the perfect amount after a few batches), and then maybe do a Champagne type fermenting stage, to create the Bubbles. Or eventually just get a Keg and pump the CO2 in. I have read about people using Graham Crackers and stuff in the ferment in order to get other flavors, like Banana Bread and everything, so I might try that on one of the batches.

I will be using 5 Gallon buckets or 6 Gallon Carboys, so these batches will vary with the Yeast used. I may use Cider Yeast sometimes, I may use ES 123, and I may use WS, or any combination of the 3.

**Apples**With the Cider, I am going to use this recipe:

5 Gallons 100% Juice

Enough Concentrate to make 60 Gallons of Juice

4 lbs of Sugar

4 lbs of Brown Sugar

4 lbs of Cinnamon Sticks

Water until it is about 50 gallons

Mangrove Jack M02 Cider Yeast

Then I will transfer about 20-30 Gallons into 5 Gallon buckets, filtered through Silk Screens, and the rest will go into bottles and be fermented with ES 123, WS or both.