Hey Trent, I’d really love your input on this idea. I want to make a hard seltzer that’s cereal flavored! What do you think is the potential best way(s) to get that? Just some captain crunch or fruity pebbles in secondary? Infuse a simple syrup and use that to sweeten? I am just trying to figure out how to get a drink with that cereal flavor in it! 😄 would love your thoughts
I think there’s probably a few ways to go about it. You could add it in primary fermentation but you might lose a lot of the sweetness during fermenting. But could also try stabilizing the seltzer and then “dry hop” with the cereal to add in some of the sugary fruity flavor without it fermenting out.
Nothing works as well for me in the kveik seltzer / dark ciders as tinned cherries/berries. Its all that flavour in the sugar syrup its boiled in , they are cheap and it ferments, and i back sweeten with natural (unfermetable) Xylitol sugar and bottle.
Hi All, Doing my first batch of Hard Seltzer and I realized that it's going to come out a bit weak on ABV% my OG is 1.026. The recipe I was trying to follow says OG should be about 1.035. I may not added enough corn sugar or maybe I have added too much water. it's been about a week like this. Is it ok to mix in another 1 lb of corn sugar mid-ferment? or on second thought I add the 1 lb of corn sugar to my corny keg and transfer it as secondary do a closed fermentation and let it naturally carbonate under pressure? (I do have a spunding valve). Should I wait it out and enjoy some weak sauce seltzer and learn from my mistakes?
i would say yes you can add more sugar but it's going to be harder to know the exact ABV, but I would try to figure out how much you were missing from the start and add that. It should be okay but you can always try again, sugar is luckily fairly cheap.
To keep the flavor in tact I find adding it into keg is the best. If it’s fermentable like fruit puree then you might want to stabilize so it doesn’t ferment out and so it keeps some sweetness. But if you don’t want the sweetness I say add right near the end of fermentation and let it finish up before packaging.
Some sort of counter pressure bottle filler is a good and inexpensive option. Although I recently got a beer gun/the last straw and that is tremendously easy
Hi, I tried making a plain unflavored seltzer, and for some reason the product came out with a slight vomit odor. Did I not clean things well enough, not have enough nutrient, maybe I left it too long in the fermenter?
The tap water bit is wrong. You should have a CCR for your locality or you can just go the lab route. Most people in the US have perfectly fine tap water to brew with.
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