I mixed up must tonight for some banana wine....Making a gallon for a friend will get me a few free carboys I think:rockin:
Anyway I mixed it up loosely following a recipe that yooperbrew had posted on here a couple years back ( google search) I put 4.5 ( I think her recipe called for 3.5) punds of sliced bananas in a grain bag and brought em to a boil in 3 quarts of water....simmered em for 30 minutes then poured the water over 2.5 pounds of granulated sugar... stirred until the sugar was dissolved then added pectic enzyme and acid blend. I was SUPPOSED to take a hydrometer reading at this time ( cooled down to about 75 degrees ) BUT I forgot to and added the yeast that I had activated in sugar water and banana mush. THEN I remembered the hydrometer and pulled out a sample and got an OG of 1.120.....how much did the yeast effect the reading if at all?
Anyway I mixed it up loosely following a recipe that yooperbrew had posted on here a couple years back ( google search) I put 4.5 ( I think her recipe called for 3.5) punds of sliced bananas in a grain bag and brought em to a boil in 3 quarts of water....simmered em for 30 minutes then poured the water over 2.5 pounds of granulated sugar... stirred until the sugar was dissolved then added pectic enzyme and acid blend. I was SUPPOSED to take a hydrometer reading at this time ( cooled down to about 75 degrees ) BUT I forgot to and added the yeast that I had activated in sugar water and banana mush. THEN I remembered the hydrometer and pulled out a sample and got an OG of 1.120.....how much did the yeast effect the reading if at all?