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: 22 Jul 2021
Version: 1
Age in Days: 183 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU Volume
5.00 gal Ankeny Water (Carbon Filtered) Water 1 - -
4 lbs Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 2 100.0 % 0.30 gal
2.00 tbsp Lemon Juice (Boil) Flavor 3 - -
1.0 pkg HotHead Ale (Omega #OYL-057) Yeast 4 - -
2.00 tsp Yeast Nutrient (Primary 3.0 days) Other 5 - -
1.00 tbsp Yeast Energizer (Primary 3.0 days) Other 6 - -
2.00 tbsp Activated Carbon (Secondary 1.0 weeks) Fining 7 - -
4.00 oz Apex - Black Cherry Flavoring (Bottling) Flavor 8 - -

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 carbon-filtered water & 4lbs of dextrose (corn sugar) to a boil. Boiled for 5 minutes, turned off the heat and added 2 tsp DAP yeast nutrient, 1 TB 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 carbon-filtered water to reach 5 gallons & added yeast. Mixed and aerated with mix-n-stir for a couple mintes. Set the lid on top with airlock, but don't seal yet. Aerate the seltzer once or twice a day for the first 5-6 days of fermentation to help things get started and degas. After that, seal the lid and fill the airlock with alcohol.

Yeast = Saved Voss Kveik from Julian

8/17/2021 - Transfer to Secondary - Add 2 TB Activated Carbon Powder to fermenter and racked on top. I used the mix-n-stir to degas and mix in the carbon, so hopefully this works and saves me the step of boiling some water and dissolving the carbon in that. The aroma and flavor of this batch was VERY neutral! I didn't get any of the meaty notes of the previous batch or any sulfur or estery notes from the yeast. Hopefully the carbon will fully clean this up and I won't need to filter through the carbon filter form keg to keg.

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