Wow ! Robert is the hop tea expert, what great info and I am an AHA member so I will check the site out. I have a 'hop tea' batch fermenting right now but I was 'winging' it so we'll see how it turns out. Don't you guys love such well versed listeners as Robert ?
Yeast : CBC-1 , Champagne (Prise de Mousse)-type yeasts, Kveik Yeast (Lutra or Voss) Water: Filtered water buffed with 0.1g to 0.15 g of potassium bicarbonate (or sodium bicarbonate) and 50ppm of calcium (total) Sugar: Dextrose or Inverted Sugar (table sugar + acid and boiled) SG: 1.0893 for 12% ABV Dilution after fermentation with deaerated water : 1:1 (Alcohol-base : Water) for 6% ABV Flavoring : Mineral Salts, Acid (Citric and Malic, about 10-15 g in 5-6 gallons) and fruits or juices or extracts or syrups Fermentation temp : 25C Finings : Liquid Charcoal (in primary) + SuperKlear (after degassing) or Betonite (in primary) + Gelatin (after degassing) and Cold Crashing Degas daily to remove excess carbonic gas build-up (create nasty carbonic acid that will stall and stress fermentation, that's why you add a buffer). Oxygenate really well if you have the setup, twice as long as you would do for a beer. Use blow-off tube or leave the top open if your environment is sanitary at the start of fermentation. You will also need nutrients. Lallemand suggest using organics and minerals nutrients blend. They suggest using 1g to 2.5 g of their YeastLife O nutrients blend. You can also use other nutrients, some are made specifically for seltzers like Propper Nutrient for seltzers. You don't wanna boil the nutrients for too long and you want to chill the sugar water as cool as possible to stop Maillard reaction and breakdown of nitrogen. If you can, you also want to co2 scrub your brew after the fermentation is complete. Scrubbing means running co2 with an airstone at the bottom of your fermenter and letting the sulfur escape. This can be done before or after finings, depends on your strategy. You can also filter the seltzer at this point if you want an Ultra refined product. I don't have more information on this, but I imagine you would use the normal procedure with 2-step filtering (one to remove the big nasty stuff, and a sterile one to remove all the yeast). If you have more questions, feel free to ask but I'm sure you can find most of this information online. I am not a professional brewer. I'm an homebrewer.
As jgar538 mentioned, step-feeding and staggered nutrient addition can also be used. It's more important if you are going the high ABV + dilution path. If you are going for 6% ABV, I would just do a staggered nutrient addition. (mean adding half or a third of all the nutrients on the first day and feed more nutrients as the gravity decreases). It's not necessary, but would probably give you a cleaner product. Also, if you have the tools... check your pH during fermentation and buffer to maintain a pH above 3.5 - 4 , this is optimal for the yeast.
If you want to get more free Kolsch you need to send me some of that embezzled Imperial yeast. On hard seltzer (yuk-Oh) I would use a similar to mead, staggered nutrient addition. That's if I was to make such an abominable concoction. Cheerz.
Wow ! Robert is the hop tea expert, what great info and I am an AHA member so I will check the site out. I have a 'hop tea' batch fermenting right now but I was 'winging' it so we'll see how it turns out. Don't you guys love such well versed listeners as Robert ?
Did you ever get that seltzer dilution chart? Wanting to make some of that for my birthday weekend in a week!
Yeast : CBC-1 , Champagne (Prise de Mousse)-type yeasts, Kveik Yeast (Lutra or Voss)
Water: Filtered water buffed with 0.1g to 0.15 g of potassium bicarbonate (or sodium bicarbonate) and 50ppm of calcium (total)
Sugar: Dextrose or Inverted Sugar (table sugar + acid and boiled)
SG: 1.0893 for 12% ABV
Dilution after fermentation with deaerated water : 1:1 (Alcohol-base : Water) for 6% ABV
Flavoring : Mineral Salts, Acid (Citric and Malic, about 10-15 g in 5-6 gallons) and fruits or juices or extracts or syrups
Fermentation temp : 25C
Finings : Liquid Charcoal (in primary) + SuperKlear (after degassing) or Betonite (in primary) + Gelatin (after degassing) and Cold Crashing
Degas daily to remove excess carbonic gas build-up (create nasty carbonic acid that will stall and stress fermentation, that's why you add a buffer).
Oxygenate really well if you have the setup, twice as long as you would do for a beer.
Use blow-off tube or leave the top open if your environment is sanitary at the start of fermentation.
You will also need nutrients.
Lallemand suggest using organics and minerals nutrients blend.
They suggest using 1g to 2.5 g of their YeastLife O nutrients blend.
You can also use other nutrients, some are made specifically for seltzers like Propper Nutrient for seltzers.
You don't wanna boil the nutrients for too long and you want to chill the sugar water as cool as possible to stop Maillard reaction and breakdown of nitrogen.
If you can, you also want to co2 scrub your brew after the fermentation is complete.
Scrubbing means running co2 with an airstone at the bottom of your fermenter and letting the sulfur escape.
This can be done before or after finings, depends on your strategy.
You can also filter the seltzer at this point if you want an Ultra refined product.
I don't have more information on this, but I imagine you would use the normal procedure with 2-step filtering (one to remove the big nasty stuff, and a sterile one to remove all the yeast).
If you have more questions, feel free to ask but I'm sure you can find most of this information online.
I am not a professional brewer. I'm an homebrewer.
As jgar538 mentioned, step-feeding and staggered nutrient addition can also be used.
It's more important if you are going the high ABV + dilution path.
If you are going for 6% ABV, I would just do a staggered nutrient addition.
(mean adding half or a third of all the nutrients on the first day and feed more nutrients as the gravity decreases).
It's not necessary, but would probably give you a cleaner product.
Also, if you have the tools... check your pH during fermentation and buffer to maintain a pH above 3.5 - 4 , this is optimal for the yeast.
If you want to get more free Kolsch you need to send me some of that embezzled Imperial yeast. On hard seltzer (yuk-Oh) I would use a similar to mead, staggered nutrient addition. That's if I was to make such an abominable concoction. Cheerz.
I'm going to play a game that I'm calling "is the episode artwork made with AI or not" each week from now on 🍻