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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?

Ok, im new starting off but really want to do all this correctly. i know there have been other threads talking about sg and using a hydrometer, ive read them over and over but i still feel like no one is exactly clear with an answer all. i just want to kno a couple of things. witht the...