How To Make Hard Seltzer Made Easy (2019)
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- Опубліковано 14 сер 2019
- Get ready to learn how to make hard seltzer at home. When making a seltzer you can make as many flavors as you would like. Like sparkling water, seltzer is extremely easy to make at home.
The Ingredients that are used to make Hard Seltzer, Spiked Seltzer or alcoholic seltzer:
4# of Dextrose
4 oz Yeast Nutrients
Yeast EC1118
Flavoring
Fermenter
Hard Seltzer Homebrew is fun and you can easily.
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Howto: Hard Seltzer Made Easy
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Great video guys! I cheat and use a soda siphon, I know that real hard seltzer comes from brewing, but its great when you're in a hurry!👍
I've been doing this for years but mine is watermelon.I call them Watermelon Wine Coolers. Recently I put it in a Korny keg for my home bar.
If you want to give something great a try then do everything you did, 1 lb sugar to 1 Gal of water. Only use your tap water if it taste really good otherwise use distilled water. Use the yeast of your choice. Then after fermentation use non-sweetened watermelon flavor kool aid mix. mix it like your sugar water wine is water to the portions of water on the kool aid pack. Then ferment in the bottle 30 days. If you use a keg it's 30 days too. Then Enjoy. If you try it let me know if you like it...
Cheers,
John
Thanks for the recipe John
I'm planning to do this later thank you for this recipe homie
You guys are the best. Quite thorough and easy to follow.
Thanks a bunch watch our other videos!
Thorough? Seriously? Have you looked down the comments at all the questions. This video lacked A LOT of details.
My recipe is literally exactly as y'all's. I'm at the bottling stage so hopefully it comes out as well as y'alls! Cheers!
How did it turn out?
How did it turn out?
Good luck bc they didn’t cover that step
When storing the mix for the first 14 day spell, what temperature should it be stored at? I'm talking the period prior to adding the clarifier. Thanks!
basement / closet ( 55 - 70 F ) is ideal ...( really anywhere 40 - 95 degrees F ) ...
... cool / dark is better .. LIGHT & HIGH temps kill Yeasts ... "basement cool" temp is best ... ( refrigerators will work - if you want a higher alcohol content - lowering the temp = slowing the reproduction of yeasts ) ... closets will work - if it is constant ... you want a constant yeast convert to sugar situation ... ( FREEZING temp do not kill the yeasts - but make them 'dormant' ) ... HOT Temp = 'yeast re-produces too quickly killing itself off - before conversion of the sugars'.
Making beer & hard cider before of legal age to buy alcohol ( 1983 ) ... this is what I learned ... ( yeast is a animal - treat it like a human ) ... yeast will work at any temp above freezing ... when cold - it goes dormant - wanting to sleep ( like a human ) ... when too hot - just like a human ...( it would rather reproduce than spend 'that' energy doing work ) ... re-producing too quickly - killing itself off ... leaving 'sugars' un-converted into the "alcohol" you seek.
for creation of alcohol - " basement cool " ... for creation of carbonation ( put into SEALED smaller containers add more yeast & sugars ) - put in refrigerator - slowing down the reproduction cycle of the yeasts ... allowing yeasts to ( more completely ) convert additonal sugars into ( additional ) alcohol - resulting in the yeast FARTING ... "passing gas" = carbon dioxide ( carbonation ) .
My home brew store didn’t the clarifying agents you talked about in the video, they gave us dual fine and it’s a 2 stage process, just curious if it will work or if I should try another store and get the ones recommended. Thanks!
Months late but you can always use unflavored gelatin
Seems easy, might have to try drinking seltzer
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Can seltzer be brewed under a regular beer brewing license, or does it fall under a different license, like a cider license (commercially).
if you wanted to can it after, what machine would you use to do it?
what water profile are we using here?
I followed this video for the most part when I did mine. When I added the yeast nutrient it turned a yellow color. And I’m about 3 days into fermentation and it doesn’t seem like I’m getting much action. Will it foam on top like a beer does because it seems like there’s no foam at all.
I used a beer yeast I washed from a previous brew (voss kveik) and there was a tiny bit of foaming from (probably) the trub from the washed yeast but not a ton. Which makes me think it's the proteins in malts that make the krausen foam. Keep in mind that cane (or corn) sugar is easy to eat as long as your yeast was healthy. so the fermentation is likely to end faster since theres no complex sugars to slowly eat later.
Who did the voice for the wild yeast????? You need to print that out and sell as a sticker with your logo in the shop.....we all would def buy.... great video with humor btw...... keep to these videos coming....ty
Should I use distilled water, filtered, etc?
2:00 PopEyes! Ate Spinach!!! Hahaha not broccoli!
What have you been getting for a FG?
Will I be able to do this with the equipment from the K7 Homebrew Beer Equipment Kit?
loltheworld yes it will
Has anyone tried kegging this? or is that really dangerous because of the pressure?
What was the abv?
helloooooo!!! how r u???
when you bottle, after the 2 weeks, is there any risk of bottle bombs??? Do you have to pasteurize or something if you don´t cold crash them???
yes - there is ... you need to be precise when adding "aditional sugars" for carbonation ... I use 1/2 cup per 5 gallon mix ... ( or 1/2 tsp "sugar" per 12 oz bottle )
( I use a ultra fine sugar - like "Confectioners sugar" - AVOID "powdered sugar" as it contains 50/50 sugar / cornstarch )
if measured & mixed correctly the yeasts in ( the sealed bottle ) will use up the "added sugars" reproducing & converting the sugars into ( additional alcohol ) & carbonation ... until the sugars ( & oxygen in the kiquid ) are used up ...
I was drinking and almost spat my beverage with the willy Wonka joke hahahahaha
WOOOOOOOOO HHOOOOOOOOOOOO those damn wild yeast hahah
Wine yeast? I've been Kveik Lutra.
Is the wine yeast neutral?
Is this the same as malt beverage?
When is the yeast added? And thanks for the video !
After the water cools to 90 degrees.
Hi! what book do you recommend to make hard steltzer?
Chris Colby has a book about making it.
I really wanna try this out! Could you share the recipe/formula??
Great Video by the way!
In the links
What brand of flavouring are you using?
this is the info we all need
OMG THE GOOGLING EYES IN THE TANK xD
Were do you get the flavoring?
Most of this stuff you probably already have in your kitchen like for instance a hydrometer
How do we add the priming sugar? Awesome video!
Make a simple syrup of 1 cup water with 1 cup sugar. Mix this into your bucket before bottling. Cap the bottles and let them sit at room temp for at least 1 week. Test one to make sure the carbonation is right before refrigerating them.
John Miller thank you so much for taking the time to answer. I appreciate you guys!
All this time I thought it was magic.
How does it carbonate in the bottle?
the extra sugar they add before bottling. the residual yeast in the seltzer will eat the added sugar during the two weeks it is bottled and carbonate it.
yeasts convert oxygen & sugar into alcohol while "farting" out carbon dioxide gas ... during the "fermentation process" - the "fart" gases are allowed to " bubble out " ...when BOTTLING ... the yeast continues to ferment - using oxygen & sugar ... but since the "bottle" is sealed - the Carbon Dioxide ( gas ) does not have the ability to escape from the liquid. ( carbonating it. ).
yeast makes alcohol & cabon dioxide ( " yeast farts" ) ... in a sealed bottle ... when the "fart gases" - outnumbers the oxygen ( the yeast needs to live ) - the yeast dies off of oxygen starvation ... ending the carbonation cycle. ... . ( making of carbon dioxide gas & not have the ability to evaporate out of the liquid ... carbonating it. )
Are you using regular water or distilled water?
You never want to use distilled unless you adjusting with water chemistry. The main reason is yeast needs 50-100ppm of calcium for a healthy fermentation and distilled/RO water has all those need minerals.
@@jasonsimmons8309 Thanks for the answer I was actually still looking into this! Would the yeast nutrients allow for healthy fermentation with distilled water? I have a batch that is going to be ready in 2 days and I used distilled water!!
@@MrPiffmunchiesyeast nutrients are helpful and I use them in every batch however it is not the same as water chemistry with calcium being the biggest role.
Water chemistry is pretty advanced, but doable if you are looking to better your skills. It's a crazy balancing act. I would suggest to never use distilled/RO water for the mash unless you fully know what you are doing and why (then it's no problem). I would suggest using tap water (municipal or well), or even mountain spring water if you can, and then I would reserve the distilled water for proofing down.
If you really want to geek out, get the water book by John Palmer & Colin Kaminski.
Too much info is left out.
99.9% SUGARCANE ETHANOL mixed with water, than carbonated (or carbonated water) + flavoring is probably how the big companies make it. That's just a guess. Would be interested to know their secrets.
Has anyone ever told you that you sound exactly like Thomas Haden Church?
You didn’t cover bottling.
What are the measurements for toilet wine?
1 part toilet 1 part wine.
Add brown snake to taste
i laughed way to hard at the wild yest.
😆
4 oz of nutrient? Seems like a lot...
Not by much actually. I'm using 1.25 lb for a 10 barrel batch of the stuff. I think its because its such a high gravity/highlly flocculant yeast with pure cane sugar you'd need that much. Also, fermentation temperature needs to be super high I believe. Biofine seems necessary. What I don't like about the video is how they didn't address adding malic or citric acid.
That is a lot. I went with 4 grams and worked perfectly
I went ahead and did the 4 oz & didn’t like the looks of it for the first week... it’s starting to clear up as we go into week 2 in the fermenter. I’ll add some biofine or gelatin before I keg... fingers crossed on this one
Taste was good,clarity was great but you could still smell the nutrient in it...
I had a slow start to fermentation and was also questioning the amount of Yeast Nutrient, I did 15 gals and 8oz. Does the smell go away eventually?
So it's just sugar water I see
Popeye eats spinach 😂
2:08 ... POPEYE ... eats ... "fried chicken" ... ( no - he ate spinach )
You actually put 4 ounces of nutrient in a 5 gallon batch hello
way more than beer amounts yes, but keep in mind that malts have some of the needed nutrients. Hard seltzer with cane (or corn) sugar is basically giving the yeast junk food with zero nutrition. It needs the extra help or it'll poop the bed fast
Al Star Thank you very much
Popeye was not eating Broccoli. Lol
Everybody knows that Popeye was eating fried chicken...
Lol
If making hard seltzer is easier & quicker than making lager .. .why is it more expensive?
because its the current in thing
Oh wait, Popeye ate spinach! Not broccoli
Popeye ate Spinach 🥗
Not Broccoli 🥦
You'll never be HB4L. Lol
"beer flavoring" hard seltzer for a gluten free beer experience?
so boiling suger water in hops?
@@kingzor100 no .. .because when you boil hops the "gluten reaction" protein leaches into the water ... I was thinking more towards ... Rum ( boiled sugar water ) & ... " natural & artificial flavorings". ... my M&M bag does not state "chocolate" .. but ... " Milk Solids, Milk Fat , Sugar, & ... artificlal flavorings" ... ( no 'chocolate, or cocoa ' - listed anywhere ) .. . why can't you get a cheap chemical like artificial chocolate ( made from distilling rotten newspapers) ... why can't there be a chemical ( for alcoholics ) that tasted like beer ... but wasn't ( like ... Vegemite / Marmite !? ) ... but then add that stuff to "boiled sugar" ( rum ) & carbonate ( seltzer ) like a kid's pop ?
Popeye ate spinach not broccoli. Lol
That’s what the deep state wants you to think.