The Alchemist's Shack

The end is nigh chris chan is back

hell, i more than maxed out my hydrometer, though keep in mind some of that density comes from the non-sugar parts of the molasses and bananas

Set up the wash for the upcoming banana rum squished the bananas on friday and let em sit overnight so the enzymes would break down the starches into fermentable sugars, boiled the molasses and sugar to invert them and put it all in a fermenter was aiming for 14% potential alcohol but fucked up and didnt take the bananas into account, considering that bananas are roughly 30% sugar by weight and i had some 4.5kg of them its safe to say that my yeast is gonna top out at its max alcohol tolerance of 18%

gn