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: 01 Jun 2021
Version: 1
Age in Days: 43 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU Volume
4 lbs Corn Sugar (Dextrose) [Boil] (0.0 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 - -

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.

6/17/2021 - Transfer to Secondary - Add 2 TB Activated Carbon Powder mixed with 1/2 cup boiling water to fermenter and rack on top.

7/7/2021 - Kegging - Transfer to keg and then pressure transfer through a carbon filter to another keg to see if that removes residual esters. I pulled a sample before filtering and another after to taste the difference. The filtered sample had WAY less of the pear ester from the wine yeast than the initial sample. The filter really helped reduce yeast esters, and I'll continue using this method along with testing different yeast strains to see what I come up with. Added 2 oz Apex Mixed berry extract to the filtered seltzer and pressurized.

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