Type: Wine
Batch Size: 5.50 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Est Orig Gravity: 1.058 SG
Est Alcohol by Volume: 8.9 %
Honey Percentage: 0.0 %
Date: 31 Jan 2022
Version: 1
Age in Days: 142 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:

Amt Name Type # %/IBU Volume
6 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 1 42.9 % 0.45 gal
4 lbs Fruit - Blueberry [Primary] (0.0 SRM) Adjunct 2 28.6 % 0.32 gal
4 lbs Fruit - Sams Club Triple Berry Blend (Raspberry, Blueberry, Blackberry) [Primary] (0.0 SRM) Adjunct 3 28.6 % 0.34 gal
36.00 oz Lemon Juice (Primary) Flavor 4 - -
2.0 pkg CY17 (Vintner's Harvest #CY17) Yeast 5 - -
2.00 tsp Yeast Energizer (Primary 3.0 days) Other 6 - -
2.00 tsp Yeast Nutrient (Primary 3.0 days) Other 7 - -
3.00 tsp Potassium Sorbate (Secondary) Other 8 - -
0.25 tsp Potassium Metabisulfite (Secondary) Other 9 - -
3.00 tsp Potassium Sorbate (Bottling) Other 10 - -
0.25 tsp Potassium Metabisulfite (Bottling) Other 11 - -

Gravity and Alcohol Content

Est Original Gravity: 1.058 SG
Est Final Gravity: 0.991 SG
Estimated Alcohol by Vol: 8.9 %
Est Calories: 184.9 kcal/12oz
Measured Original Gravity: 1.058 SG
Measured Final Gravity: 0.999 SG
Actual Alcohol by Vol: 7.8 %
Calories: 187.5 kcal/12oz

Primary and Secondary Additions

Primary Fermentables Weight: 8 lbs
Primary Fermentables Vol: 0.67 gal
Primary Water Addition: -0.90 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


Recipe Link: https://brulosophy.com/2020/04/16/bru-it-yourself-dragon-blood-wine/

1/31/22 - Brew Day - Added 2 gallons of hot tap water to a sanitized fermenter along with 36oz of Lemon Juice. Added 6 lbs of sugar and used mix-n-stir to get that mixed in. Added enough cold tap water to get me to just under 4 gallons before adding one of the packs of yeast and mixing in. Blitzed the mostly thawed fruit in batches along with some hot water in the blender and added to the fermenter. Added 2 packs yeast and mixed with Mix-n-stir to aerate and mix. Put the lid on top with an airlock in place but didn't seal. I plan to punch down the fruit each day and degas for the first week before transferring to a new bucket with a bag so I can strain out the fruit. SG=1.060

NOTE: The CY17 yeast had a best by date of 2/2020, but I used two packets and will monitor progress. If things are slow to start, I'll thrown in another couple packs since I bought a bunch knowing they were expired.

2/10/2021 - Strained out fruit and transferred to a better bottle for some conditioning.

6/3/2022 - Transferred to another carboy & added .25 tsp k-meta.

6/22/2022 - Kegged - Added .25 tsp potassium metabisulfate and 3 tsp potassium sorbate & back-sweetened with a simple syrup made with honey to mimic a mead. Didn't take measurements or amounts on the simple syrup on this, as I had it in the fridge already. I may end up bottling a few batches of this as well to save, so I can always adjust a little later if needed.

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