Brian ÓI had a bunch of bananas that were going to over-ripen before I could eat them all, so without any forethought I made a gallon batch of banana wine. I've never tasted a banana wine, and I have no idea if I'll like it, but I used only things I already had and/or was going to throw out, so it basically cost me $0.
I boiled up 900g of bananas (skins on), 120g of old stale raisins, some loose tea, and a cinnamon stick. Then, I strained out the solids, added 600g of brown sugar, and yeast I washed and saved from the last batch of cider I made. In terms of color, it looks a lot like I just boiled some dirt but once it clears I hope it will be a more palatable golden brown/yellow.
The starting gravity is 1.076, which should ferment to about 10% ABV. I've been having some issues with my meads stopping before the yeast's nominal 14% tolerance and being left overly sweet, so my plan for this was to under-sweeten it, let it go completely dry and then step-feed it sugar until it stops fermenting.
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