At a loss what now

[damudman]

Banana 16# cut up with peal (put in mesh bag)
15 lb sugar
3 lemons
3.5 gallons water
boil water stir in sugar
let cooled over night
pitched 1118 yeast
stir once a day for 1 week
add 3 large boxes white raisins
let set 3 weeks
(do not stir)
this was done in a 10 gallon crock covered.
Racked into 5 gallon carboy with air lock
I did not get Sg until I racked it is 1.030 been in carboy 3 weeks still Sg 1.030
not sure how well this is going to work
He uses no cems at all

 

[oldwhiskers]

It's going to be hard to tell with no starting SG. Was 3.5 gallons the total of the liquid added to this, if so 15 lbs of sugar would put the SG at about 1.15 without including the sugar in the bannanas or the raisins which is very high as a starting SG?

 

[damudman]

yep 3.5 gallons I did add about 1/2 gallon when I racked into carboy to top off.
I also add about 1 table spoon of lemon juice in carboy.
I have had a bottle of his and it was very sweet.

 

[Luc]

I just answered this in another post from you.

I re-calculated it to european numbers and saw that you are making 15 liters wine and added 7 kilo sugar !!!
Not to mention the sugar that is present in the bananas. That would give a sky high SG.

So when the wine stops fermenting (seems it already has done so) it will be a very sweet wine.
You've overdone it with the sugar

Luc

 

[damudman]

If you think thats to much sugar, he told me to add more when I racked into carboy,but I didn't.
I have tasted his and it very sweet, thats why I didn't add more

 

[damudman]

I bottled this wine in Nov.
It turned out pretty good.
Some liked it and some did not,
I can't believe how much it has mellowed out
it is so smooth now, I can't waite to see how it is by June