Hey all, This is my first! I have a Recipe which states the following Ingredients: 3 lbs ripe peaches 1 lb ripe bananas 1-3/4 lbs granulated sugar 1/2 tsp citric acid 1/2 tsp pectic enzyme 5 pt boiling water 1 crushed Campden tablet 1 tsp yeast nutrient Champagne wine yeast I have chopped the peaches and bananas, and placed into sealed freezer bags which are now frozen. (I believe this brings out the flavour better when thawed out?) Now my Questions: 1) I didn't have a straining bag so purchased some nylon tights, will these work once sanitized - or should I buy something with larger mesh? 2) Should I also buy some tannin to add? 3) What method should I use? Boil the fruit, or place into strain bag into the fermenting bucket etc? It's my first time so a rough written method would be appreciated . Thanks Daniel.