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Vacuum degassing would have straightened it out in minutes with no effort.

If I use fresh bananas, I make an extract from it, screen and filter it, then add the extract to the fermenter to keep the bananna mush out of it.

My house smells like a bakery making the morning bread when I make it.

The dandelion has mild hallucinogenic properties that can give it a little boost. ;)

Here is just another idea I was working on before I retired from wine making. The video is a little over a minute but I vacuumed for 7 to 10 all together. Once the gas is removed in the rapid bubbles, the vacuum causes the lighter weight liquids to start boiling off.

Airlock before the sugar is gone and you should be fine. There is a technical discussion of this here somewhere.

Bad alcohols are produced from the destruction of the pectin chain. This production can be limited by not using pectic enzymes, wood barrels or capping it in a carboy during active fermentation. I haven't noticed a direct correlation between ABV and bad alcohols.

Your welcome, but how are you going to agitate, aerate, degas and mix several times a day in a carboy as needed to provide an optimum environment for the special yeast? Regular degassing methods both during and after fermentation fail to dissipate the enormous amount of gas build up and...

I made many of batches last year like that. I run it up to 20%abv and it seems to be the cut off line between sipping/drinking and having to get out the shot glasses. Here is my thread but kinda hard to follow...

If you used pectic enzymes, you will just have to give it more time.

I use a brew belt that warms the juice and fermenter up to 85F for fermentation. At that temp it is no problem dissolving that much sugar. I stir as I am dumping it in then stir every so often as the temp rises. By the time it's warm enough to pitch in the yeast, it is a nice thick syrup. No...

By the time I get a glass and pour a round, I don't even get 1/10 of it.

It needs to say '100% juice' on the front for me to use it. If it doesn't then it probably says '30% juice' or '50% juice' on the back which give the watery problems since it can be 70% water.

Too much tannin and bitter after taste in typical wine grapes and grape juice for me. The closest I have came to that was white-grape but still not close. I never dry out my wines.

I made a Berry blend wine that wasn't as fruitful as I like so I dumped a 48oz can of pineapple juice in it after stabilizing and it turned out great.

Did you taste it again?:mug:

I throw a change up into the whole process. I use distiller yeast and ferment at 85F in an acidic (low ph) juice. By under ripe, I am saying I need to let the watermelon sit out for a week before using it to dampen the green taste. For me, the alcohol reaches a preservative level in a mater...

Selection of yeast and temperature both play a vital roll in the process in which the winemaker controls. PH and Nutrient also play a part but I don't think I would personally run into any problem with those. The better the environment, the faster it goes.

I ferment so quick that the watermelon still has an under-ripe taste when it hits the glass. No problems going bad here.

I would really have to look at bacteria contamination at bottling time.