Banana & Mango Wine

This is the recipe I settled for:

1.3kg of peeled banana
225g banana skin
in a cheese cloth, boil with 3l of water and pulp of 3 Mangos.
Pour hot juice into primary fermenter over
1kg of sugar
juice of 1 orange & one lemon
Cool to allow you to press remaining juices out of cloth.
Then add
pectin
amylase
nutrient
yeast (I chose a high alcohol yeast)

It will look something like this:

Stir daily for a week, then pour into secondary with airlock and move to a cooler place.
Siphon off sediment after two months,
then add 100g chopped raisins.
Fir airlock and rack after 4 months