1.5 gal. pre-boiled tap water
10 peeled medium cucumbers
2 peeled bananas
4 lbs. sugar
2.25 tsp. acid blend
1.5 tsp. yeast nutrient 1 tsp pectic enzyme
1/4 tsp. grape tannin
2 Campden tablets
Total volume ~2.1 gal. in a 6.5 gal. carboy with a paper towel over the top SG = 1.084
Let this sit 15 hrs. at 69 F for the pectic to do its magic, then added Red Star Champagne yeast (rehydrated for 30 min. in 1/4 c. water @104 F, dropping to 75F). Shook carboy periodically to disperse the pulp and aerate.
And nothing happened.
After 24 hrs., I poured in a packet of Premier Cuvee yeast.