Bassassasian101
New Member
Needless to say I am new to brewing. I have done maybe 5 or 6 wine fermentation before with varying degrees of success/failure. But I am not even at the level of amateur so let it be known that I am quite ignorant in regards to many aspects of brewing, please forgive me in advance.
With that said me and a friend have started this project to create a banana rum. So we found a recipe and created a wash. Now we are four days into primary fermentation and have an ABV of 2.6% which I think is too low for that many days fermenting. My potential alcohol reading was around 15% (SG 1.102) which is no where near my current actual. (1.082) Am I just being impatient or is this an indication of an issue. And if the later how would you resolve it if even possible. I will put the specs below to give you an idea of what we did. Any help is greatly appreciated thank you!
The specs:
3.6 gal water
2 kg of brown sugar
1 gal of unsulfured blackstrap molasses
6lb of ripe Bananas (blended)
2 packets of Ec -1118 yeast rehydrated as instructed on packet at 35c for 20min
Contained in a 6 gal pale with airlock
Average temperature 23c
range 21- 26c
All above was combined and set to ferment. To this day there is no activity on the airlock.
But when I open the lid to push down the must it is fizzing aggressively, decent amount of bubbles as well.
(This is done once a day)
With that said me and a friend have started this project to create a banana rum. So we found a recipe and created a wash. Now we are four days into primary fermentation and have an ABV of 2.6% which I think is too low for that many days fermenting. My potential alcohol reading was around 15% (SG 1.102) which is no where near my current actual. (1.082) Am I just being impatient or is this an indication of an issue. And if the later how would you resolve it if even possible. I will put the specs below to give you an idea of what we did. Any help is greatly appreciated thank you!
The specs:
3.6 gal water
2 kg of brown sugar
1 gal of unsulfured blackstrap molasses
6lb of ripe Bananas (blended)
2 packets of Ec -1118 yeast rehydrated as instructed on packet at 35c for 20min
Contained in a 6 gal pale with airlock
Average temperature 23c
range 21- 26c
All above was combined and set to ferment. To this day there is no activity on the airlock.
But when I open the lid to push down the must it is fizzing aggressively, decent amount of bubbles as well.
(This is done once a day)