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Macbeth Wine Mead 2022

324 calories 32.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Mead
Boil Time: 0 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7.25 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 100% (brew house)
Calories: 324 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
URL: https://morewinemaking.com/web_files/intranet.morebeer.com/files/wredw.pdf
Created: Saturday October 15th 2022
1.097
1.024
9.6%
0.0
1.3
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
60 lb US - Ryans Grapes - Grape60 lb US - Ryans Grapes - Grape 7.2 0 95.2%
48 oz Local Honey - US - Local Honey - Honey48 oz US - Local Honey - Honey 83 2 4.8%
63 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Potassium Metabisulfite Water Agt Mash 0 min.
 
Yeast
CellarScience - CellarScience Fresh Wine Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Webster Gregg Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 0.27 g | 1.1 qt) 1.27 5.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 6.98 27.9  
Pre boil volume (equipment estimates 7 g | 28 qt) 8 32  
Boil off losses    
Post boil Volume (equipment estimates 7 g | 28 qt) 7.25 29  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.25 g | 29 qt) 7 28  
Total: 1.27 5.1
Equipment Profile Used: System Default
 
Notes

Day 1:

  • Got 6.8 Gallons of grape juice. 1.062 without sugar additions.
  • Added 1quart and 1 16oz of honey from the guy that has the bees at the farm.
  • Added 2g of potassium. metabisulphate
  • Let it chill so Camden could kill wild stuff.


    Day 2:
  • After 24 hrs, pitched 2 packs of Cellarscience Fresh with a boost of go-ferm.
  • Fermented in the basement.




    Add acid adjustments to reach a pH of 3.4-3.6. Historically haven't needed to with my grapes.

    What to have on-hand:
    Campden Tabs
    Tartaric Acid
    Lallzyme EX (AD351)
    Opti-Red
    Go-Ferm
    Fermaid-K
    Primary Wine
    Malolactic Bacteria
    Oak chips
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-03-18 23:34 UTC
  • Snapshot Created: 2022-10-15 18:22 UTC