Type: Wine
Batch Size: 5.50 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Est Orig Gravity: 1.049 SG
Est Alcohol by Volume: 7.5 %
Honey Percentage: 0.0 %
Date: 21 Nov 2022
Version: 1
Age in Days: 105 days
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
5 lbs |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
1 |
38.5 % |
0.38 gal |
|
8 lbs |
Fruit - Sams Club Triple Berry Blend (Raspberry, Blueberry, Blackberry) [Primary] (0.0 SRM) |
Adjunct |
2 |
61.5 % |
0.69 gal |
|
24.00 oz |
Lemon Juice (Primary) |
Flavor |
3 |
- |
- |
|
2.0 pkg |
CY17 (Vintner's Harvest #CY17) |
Yeast |
4 |
- |
- |
|
2.00 tsp |
Yeast Energizer (Primary 3.0 days) |
Other |
5 |
- |
- |
|
2.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
6 |
- |
- |
|
3.00 tsp |
Potassium Sorbate (Secondary) |
Other |
7 |
- |
- |
|
0.25 tsp |
Potassium Metabisulfite (Secondary) |
Other |
8 |
- |
- |
|
3.00 tsp |
Potassium Sorbate (Bottling) |
Other |
9 |
- |
- |
|
0.25 tsp |
Potassium Metabisulfite (Bottling) |
Other |
10 |
- |
- |
Gravity and Alcohol Content
Est Original Gravity: 1.049 SG
Est Final Gravity: 0.992 SG
Estimated Alcohol by Vol: 7.5 %
Est Calories: 155.0 kcal/12oz
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 0.999 SG
Actual Alcohol by Vol: 6.7 %
Calories: 159.9 kcal/12oz
Primary and Secondary Additions
Primary Fermentables Weight: 8 lbs
Primary Fermentables Vol: 0.69 gal
Primary Water Addition: -0.92 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
Fermenter:
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
Notes
Recipe Link: https://brulosophy.com/2020/04/16/bru-it-yourself-dragon-blood-wine/
11/21/22 - Brew Day - Added 1 gallon of hot tap water, 2tsp yeast energizer, & to a sanitized fermenter along with 5 lbs of dextrose & 1 pack of yeast & used mix-n-stir to get that mixed in. Blitzed fruit in blender to break it up and added to fermenter. Added 24oz lemon juice and enough cold tap water to get me to just under 5.5 gallons before adding one of the packs of yeast and mixing in. Blitzed the mostly thawed fruit in batches in the blender and added to the fermenter. Added the second packet of yeast and mixed with mix-n-stir. Put the lid on top with an airlock in place but didn't seal. I plan to punch down the fruit a couple times 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=1.050
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.
12/3/2022 - Transferred to another carboy & added .25 tsp k-meta.
3/2/2023 - Transferred to a different carboy to get off fruit - Added .25 tsp k-meta
3/?/2023 - Kegged & Bottled - Added .25 tsp potassium metabisulfate and 3 tsp potassium sorbate & back-sweetened with a simple syrup made with 1 cup honey & 1 cup filtered water.
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