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pissedorf yep anyone in the USA when the whole world read this, ha ha Ah well next time I'll make sure my dubreflika give away is in the UK only so there.

you don't mention sugar, with fruit wines I usually add 2 pounds of sugar per gallon if it is bought in fruit juice it may have fermentation inhibitors in it so boil for 12 mins first. Then things will start moving.

if you are going to make pizza BREAD then go for it, ha ha

I have made apple wine for 30 years and always boil the chopped apples to extract the juice then sieve to remove skin and seeds collecting the puree as I go to make apple sauce. Never had a problem with pectin haze wine always cleared without additives after a couple of rackings.

it is the skins that give the banana wine a rich yellow colour, chop and boil with the fruit then strain off but only if you don't add chocolate ha ha