I just started a batch of banana wine and have some questions...
My original gravity was 1.120, and I used Red Star Cotes de Blanc Champagne Yeast. On my hydrometer it says the estimated ABV is 18%. Does anyone know if Cotes de Blanc will go all the way to 18% ABV? I think I might have read somewhere that it will finish at around 14-15%
What I should expect my final gravity to be, and also how to calculate ABV using original and final gravities?
Here's my recipe:
juice from 2 oranges
1 sliced lemon
I added bananas,orange juice & lemon to the water and brought to a boil, then simmered for 30 minutes. Then I removed it from the heat and added the sugar. Once the must cooled to around 80degrees, I added the nutrient,energizer & yeast.
It took about a day and a half but now the airlock is bubbling like mad.
Lastly, I took the recipe from this book:
The book doesn't say how long this needs to age. It just says to let ferment for 21 days, the rack to a secondary until clear. Any ideas how long I should let it go. Probably at least 1 year right?