I need some advice. Our first batch of banana wine is sitting at .0998, I know we are supposed to wait 2-3 days to make sure it stays there. If it does, should I go ahead and add the meta? It's not even close to being clear, so at this point should we add the clearing agent? It's the 2-part kind and from what I've read on here it's made of fish or something? We just don't know in what order to add everything. We haven't back sweetened it yet either and we need to do that as well. So should we clear it first, backsweeten, add sorbate or should we just let it sit in the carboy for a few months to see if it clears on it's own? We have read that banana sometimes is very difficult to clear as well. What would we add if this doesn't work?
Thanks in advance!