Type: All Grain
Batch Size: 5.00 gal
Boil Size: 5.47 gal
Boil Time: 0 min
End of Boil Vol: 5.47 gal
Final Bottling Vol: 4.75 gal
Fermentation: Ale, Single Stage
Date: 25 Apr 2023
Brewer: Mike Young
Asst Brewer:
Equipment: Mike's Brewzilla 35L
Efficiency: 75.00 %
Est Mash Efficiency: 0.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
|
Amt |
Name |
Type |
# |
%/IBU |
Volume |
|
8 lbs |
Orchard Brewzin' Peach Wine Kit [Boil] |
Fruit |
1 |
100.0 % |
0.69 gal |
|
2.0 pkg |
CY17 (Vintner's Harvest #CY17) |
Yeast |
2 |
- |
- |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.055 SG
Est Final Gravity: 0.997 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 0.0 IBUs
Est Color: 4.2 SRM
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.000 SG
Actual Alcohol by Vol: 7.4 %
Calories: 181.0 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 5.44 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 8 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 0.17 qt of water at 162.4 F |
152.0 F |
60 min |
Sparge: Batch sparge with 2 steps (2.71gal, 2.73gal) 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
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
Orchard Brewzin' Peach Wine Kit - Won at the ABL Raffle
4/25/2023 - Brew Day - Followed directions on wine kit for the most part, but I decided to sub out the champagne yeast for some CY17 I had that would be better suited for a fruit wine. I will make a note to aerate the wine once or twice a day for the first few days.
- Aerated twice a day until 4/29, at which time I put the lid on, filled the arilock, and will let it sit until it's time to transfer
5/30/2023 - Transferred to secondary - Added clarifying & stabilization packs from the kit and racked on top. Degassed a bit before putting on airlock. Crystal clear and the flavor had a subtle fruity peach note with a nice acidic bite.
6/15/2023 - Transferred to another fermenter just to get everything clear before kegging & bottling. This wine is CLEAR!!! I also topped up with about 2-3 quarts of water since the volume was a bit low. This will lower the ABV as well.
6/23/2023 - Kegged - Backsweetened with the provided peach extract bag. I also added 1TB potassium sorbate and 1/4 tsp k-meta. I decided to keg the whole batch, since the ABV is pretty low. I can always bottle from the tap once I get it cold and carbed.
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