Type: Wine
Batch Size: 5.50 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Est Orig Gravity: 1.075 SG
Est Alcohol by Volume: 11.7 %
Honey Percentage: 0.0 %
Date: 10 Mar 2021
Version: 1
Age in Days: 6 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:

Amt Name Type # %/IBU Volume
8 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 1 50.0 % 0.60 gal
48.00 oz Lemon Juice (Boil) Flavor 2 - -
8 lbs Fruit - Sams Club Triple Berry Blend (Raspberry, Blueberry, Blackberry) [Primary] (0.0 SRM) Adjunct 3 50.0 % 0.69 gal
1.00 tbsp Pectic Enzyme (Primary) Other 4 - -
2.0 pkg Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) [23.66 ml] Yeast 5 - -
2.00 tsp Yeast Energizer (Primary 3.0 days) Other 6 - -
2.00 tsp Yeast Nutrient (Primary 3.0 days) Other 7 - -

Gravity and Alcohol Content

Est Original Gravity: 1.075 SG
Est Final Gravity: 0.986 SG
Estimated Alcohol by Vol: 11.7 %
Est Calories: 240.3 kcal/12oz
Measured Original Gravity: 1.075 SG
Measured Final Gravity: 1.000 SG
Actual Alcohol by Vol: 10.0 %
Calories: 248.3 kcal/12oz

Primary and Secondary Additions

Primary Fermentables Weight: 8 lbs
Primary Fermentables Vol: 0.69 gal
Primary Water Addition: -0.92 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


Recipe Link: https://brulosophy.com/2020/04/16/bru-it-yourself-dragon-blood-wine/

3/10/2021 - Brew Day - Added 2 gallons of hot tap water to a sanitized fermenter along with the 48oz bottle of Lemon Juice. Added 8 lbs of sugar and used mix-n-stir to get that mixed in. Added enough cold tap water to get me to just under 4 gallons before adding one of the packs of yeast and mixing in. Put the sanitized mesh bag into the fermenter and blitzed the mostly thawed fruit in batches along with some cold water in the blender and added to the fermenter. Stirred in the fruit and added the additional pack of yeast. Put the lid on top with an airlock in place but didn't seal. I plan to punch down the fruit each day and degas as much as I can with the bag. I found that I can't use the mix-n-stir because it gets stuck in the bag I found. The final volume was probably around 5.75-6 gallons.

3/15/2020 - SG = 1.025 - Decided to remove the fruit and squeeze out all the juice. I have been tamping it down every day once or twice since brew day. After removing the fruit, I used the mix-n-stir to degas the wine and put the lid on tight with an airlock to let the batch finish fermenting before transferring to a secondary fermenter.

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