Type: Wine
Batch Size: 5.00 gal
Final Bottling Vol: 4.50 gal
Fermentation: Ale, Single Stage
Est Orig Gravity: 1.037 SG
Est Alcohol by Volume: 5.9 %
Honey Percentage: 0.0 %
Date: 17 Jan 2021
Version: 1
Age in Days: 58 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU Volume
4 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 1 100.0 % 0.30 gal
1.00 tbsp Lemon Juice (Boil) Flavor 2 - -
2.0 pkg Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) [23.66 ml] Yeast 3 - -
2.00 tsp Yeast Energizer (Primary 3.0 days) Other 4 - -
1.00 tbsp Yeast Nutrient (Primary 3.0 days) Other 5 - -
1.00 tbsp Activated Carbon (Secondary 5.0 days) Fining 6 - -
1.50 oz Apex - Black Cherry Flavoring (Bottling) Flavor 7 - -

Gravity and Alcohol Content

Est Original Gravity: 1.037 SG
Est Final Gravity: 0.991 SG
Estimated Alcohol by Vol: 5.9 %
Est Calories: 112.0 kcal/12oz
Measured Original Gravity: 1.037 SG
Measured Final Gravity: 1.000 SG
Actual Alcohol by Vol: 4.8 %
Calories: 116.6 kcal/12oz

Primary and Secondary Additions

Primary Fermentables Weight: 0.0 oz
Primary Fermentables Vol: 0.00 gal
Primary Water Addition: -0.21 gal
Secondary Fermentables Weight: 0.0 oz
Secondary Fermentables Vol: 0.00 gal

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F


"Brew" Day - Heated 2 gallons of water, 1/2 crushed campden tablet, and 4lbs of table sugar to a boil. Boiled for 5 minutes, turned off the heat and added 1TB yeast nutrient, 1TB Lemon Juice, and 2 tsp Yeast Energizer. Chilled in the sink in a water bath until temp was 85 degrees & added 1 TB lemon juice. Poured into a sanitized fermenter, topped up with cold water to reach 5 gallons & added yeast. Left in the basement to ferment in the mid to upper 60's. Didn't take a gravity reading, but should be around 1.037 based on what Beersmith lists.


3/2/2021 - Added 1 TB (about 7 grams) of activated carbon to 1/2 cup of boiled water. Stir the activated carbon and then pour into sanitized secondary fermenter. Racked seltzer on top of slurry and allow the carbon to drop out over the course of a few days.

3/8/2021 - Kegged - I was worried about the carbon settling out, but it looks like that was just because I was looking at the carboy from above. When I put the fermenter on my bench to rack, I noticed all the carbon had settled out and the seltzer was crystal clear again. Added 1.5 oz of Apex Black Cherry flavoring to the keg and racked on top. I'm starting at the lower end and seeing where that gets me.

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