I started a Banana Wine last night. Took the SG this morning before pitching the yeast and it was as 1.130. The recipe calls for it a starting SG of 1.090. Do you bring the SG down by just simply adding a little more water?
Tasted it and to me it jus tasted like a dry wine. lil bit of an after taste but not necessairly bad, dont know how to explain it. But doesnt taste bad or anything. if i wanted to sweeten it some do i just stablize and add some sugar as needed?
Lol this is my first batch and yea i want to taste iy but didnt know when i could. I thought i had to let it sit for like 8 months before i could. Shoukd you taste it at certain points? And is there anything i shoukd pay attention to when tasting?
Do i just bottle it and let it sit now?. Btw this is a blackberry wine from blackberries i picked from our property. Im going to be unconventional with my wines and call it "Bangarang" and give them funky little labels i made on photoshop. Here is the one i made for the blackberry and upcoming...