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: 12 Apr 2021
Version: 1
Age in Days: 93 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:
Ingredients
|
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 |
- |
- |
|
2.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
5 |
- |
- |
|
2.00 tbsp |
Activated Carbon (Secondary 5.0 days) |
Fining |
6 |
- |
- |
|
0.13 oz |
LorAnn Mango Extract (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
Fermenter:
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
Notes
"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 2 tsp yeast nutrient, 1 TB 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.
NEW: Left the lid just sitting on top of the fermenter and used the Mix-n-Stir to aerate & degas a couple times throughout the first few days of fermentation. on 4/16 I aerated one more time in the morning and put the lid on tighter.
NEW2: When transferring seltzer to secondary, try using new filter thing filled with the larger particles of activated carbon to see if that also helps reduce yeast notes.
Created with BeerSmith