Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.53 gal
Boil Time: 60 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 27 May 2021
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU Volume
9 lbs Fruit - Peaches (0.0 SRM) Adjunct 1 52.9 % 0.73 gal
8 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 2 47.1 % 0.60 gal
48.00 oz Lemon Juice (Primary) Flavor 3 - -
2.0 pkg CY17 (Vintner's Harvest #CY17) Yeast 4 - -
3.00 tsp Yeast Energizer (Primary 3.0 days) Other 5 - -
2.00 tsp Yeast Nutrient (Primary 3.0 days) Other 6 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.118 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 15.0 %
Bitterness: 0.0 IBUs
Est Color: 1.9 SRM
Measured Original Gravity: 1.083 SG
Measured Final Gravity: 0.998 SG
Actual Alcohol by Vol: 11.4 %
Calories: 276.6 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.46 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.78
Measured Mash PH: 5.20
Total Grain Weight: 17 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.60 qt of water at 162.4 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (0.11gal, 2.18gal, 2.18gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

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


5/27/2021 - "Brew" Day - blitzed peaches in the blender with some hot water and added straight to fermenter and sugar mixture. Topped up with filtered tap water to reach just under 6 gallons to account for fruit pulp loss. Added re-hydrated yeast and mixed with mix-n-stir to combine. Put the lid on loose so I could continue mixing in the fruit a couple times a day for the next 7 days.

6/3/2021 - Poured into a new sanitized bucket with a nylon liner so I could strain out the fruit. After removing the fruit, I aerated one more time and put the lid on tight to age until I'm ready to transfer to secondary.

6/17/2021 - SG = 0.998. Transferred to secondary along with .25 tsp potassium metabisulfate. The wine was very cloudy, so I'll probably need to add some sparkolloid and rack again at some point. I wasn't getting a lot of peach aroma or flavor when I sampled this one. I was getting a lot of the citrus from the added lemon juice, so hopefully that balances out with a little time. I'm hoping I didn't make a mistake by adding so much lemon juice up front. We'll see what happens.

7/7/2021 - FG = .990. Transfered to another fermenter along with 5 tsp sparkolloid added to 1 cup boiling water to help clear it up. Very cloudy still, but I saw a good amount of peach sediment in the bottom of the fermenter, so it should eventually clear out fine I think. I'll let it sit here for a month or two and see what happens.

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