I am brewing a banana wine. The OG was 1.112. On the hydrometer it said 14% potential alcohol. I fermented for 13 days in primary bucket and racked into carboy. The SG now is .990. (Almost completely submerged my hydrometer)
Doing the math (OG - SG)•131 = ABV. I came up with 15.9% ABV. Is it normal for the actual ABV to not equal the potential ABV or did I do something wrong?
Also, still being new at this, I accidentally sucked up some of the lees while racking. Im guessing approximately 1/4 to 1/2 cup worth. Is this going to change the flavor any?
Doing the math (OG - SG)•131 = ABV. I came up with 15.9% ABV. Is it normal for the actual ABV to not equal the potential ABV or did I do something wrong?
Also, still being new at this, I accidentally sucked up some of the lees while racking. Im guessing approximately 1/4 to 1/2 cup worth. Is this going to change the flavor any?