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Hello all. I’ve got a banana wine which is ready to rack. It’s looking and tasting really good. Only issue, I think I’ve used too much brown sugar and can hardly taste the banana. What can I add to enhance the banana in it?

Hello all. I’m not too sure what I’m asking here but have just bottled up my first attempt at wine using fruit juices. Although it tastes ok, it seems somewhat “watery”. I know that sounds silly but I feel it needs, not thickening up as such, but needs a bit of body. That make sense?

Hello all. New to brewing. Currently doing a hard cider. It’s stopped bubbling. Been told to take two readings over two nights to make sure it’s stopped fermenting. It’s reading 1.000 after a OG of 1.051. Question is, I’ve read about a secondary fermentation. Do I need to do this or can I go...