I may have access to huge quantities of freshly picked bananas. Searching the web, I have found that the sugar content of the average banana is 14g of fructose (could stand to be corrected on this) which should in principle allow for fermentation. The bananas are in no way processed. My questions now are:
(1) How suitable are bananas for ethanol or methanol fermentation?
(2) How exactly is the fermentation workflow? I presume the bananas would be chopped?
(3) considering point (2) what effect would the banana skin have on the fermentation process? Would it be better to ferment the whole fruit including skins or remove the skin before fermentation?
Hope someone can help