Brewed 2gal Banana Wine last week. OG ended up at 22.5brix/1.117sg (oops). Pitched Wine yeast then after about 5 days pitched Champagne yeast.
Just racked it to 2 -1gal jugs and topped off to 1 gallon mark on each with cooled boiled water. Pre-topoff water Sample tested at 13brix/1.010sg which makes approx 14.4abv.
Would adding the water lower the sugar concentration and allow the yeast to metabolize more of the sugar?
My main concern is that I'm not going to completely process all the sugar. It's going to sit for 6+ months so I have time to let it do it's thing.
Just racked it to 2 -1gal jugs and topped off to 1 gallon mark on each with cooled boiled water. Pre-topoff water Sample tested at 13brix/1.010sg which makes approx 14.4abv.
Would adding the water lower the sugar concentration and allow the yeast to metabolize more of the sugar?
My main concern is that I'm not going to completely process all the sugar. It's going to sit for 6+ months so I have time to let it do it's thing.