Thinly slice the bananas in their skins and boil slowly for 30 minutes in 2 litres water.
Place malt extract and sugar into the initial fermentation vessel and strain the banana liquid onto them. Stir well to dissolve the sugar.
When cool (21C) add the acid, tannin, nutrient and yeast. When the fermentation is well underway, add the pectic enzyme in accordance with supplier's instructions.
Seven days later siphon into a 1 gallon fermentation jar. Top up with water and fit airlock.
Ferment out in normal way. Rack as necessary in due course.
