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: 27 Apr 2021
Version: 1
Age in Days: 78 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
2.00 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 1.0 weeks) Fining 6 - -
0.50 oz Capella - Golden Pineapple (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 2 tsp DAP yeast nutrient, 2 tsp Yeast Energizer, and 2 TB Lemon Juice. Chilled in the sink in a water bath until temp was around 85 degrees. 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.

4/27/2021 - Brew day - Used my carbon filter for all water in this batch to test whether or not that makes a difference. I also rehydrated two packets of yeast prior to pitching using half sugar solution & half distilled water and let sit for around 15 minutes before whisking and adding to cooled sugar mixture. Topped up with water filtered with carbon filter just over 5 gallon mark. Mixed with Mix-n-Stir and put the lid on loosly. I plan to aerate and degas for a few days until we leave for Asheville and then put the lid on and fill the airlock with vodka.

Transfer to Secondary - Add 2 TB Activated Carbon Powder mixed with 1/2 cup boiling water to fermenter and rack on top.

6/17/2021 - Kegged along with .5 oz Capalla Pineapple extract from Wizard Labs. Will taste after carbing and adjust as needed.

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