Bannana Is known to be pretty harsh when fermented and needing a long time to mature. Pineapple in many recipes turnes to rocket fule probably due to a high acidity and low amino acid nutrient level stressing the yeast. Finally Orange juice mead has been known to smell like sick and just be terribly hard to ferment and get right.......... But I bet they will do just fine all mixed together hahaha.
No but seriously I have little experience with all 3 ingrediants only doing one JAOM before that had Orange in it, so all I know is from reading others experiences. So my words here should be taken with a grain of salt. I have seen succesfull pineapple/Orange juice wine before that was a simple recipe.
I think a good PH & low nutrient resistance yeast fermented cool would be good for this. Lalvin K1-V1116 would be my choice. Make a Yeast starter a few hours in advance. Do not skimp on the nutrients. Probably 1tsp DAP and step feeding yeast energizer untill 1/3 of the fermentation is complete. Mix a half gallon of the juice with 2lb of honey & nutrients, then top off with juice to a gallon. Put your gallon jug in an empty ice cooler and just take a normal water bottle and freeze it. Put it in loose not touching the jug in the cooler and keep the lid down once you add the yeast. Change the ice bottle every 12 - 24 hous. Should keep the temps at around 55*F - 60*F. I bet this could turn out well fermented slow and well.
