Glad you tried making it, super easy. And I agree I've notice there is still a flavor despite it being just alcoholic water. My guess is it's the yeast. Would be cool to do some experimenting on how different yeasts impact the flavor of a plain seltzer.
It is a fun challenge to make something so nice and clear, plus nice to keep around for occasions! I've tried a handful of yeasts and I think my favorite was Hornidal or Opshaug kveik. I still have to get around to trying Lutra! Champagne yeast is also fine but tastes way more wine-y. Brewers best has been pretty good flavoring-wise, or using lemon zest or grated ginger worked pretty well for non-extract flavors that don't add a bunch of color.
I really do need to try doing one of these someday. A few of the washes I made for distilling* turned out pretty clear and tasted a lot better than I was expecting which I guess makes it a seltzer that was then concentrated. (*I would never distill, it is illegal way to dangerous to do in Canada). Cheers!
I always have a seltzer on tap at the house. Same process but I normally use champagne yeast just because I bought a crap ton of it. I usually flavor with the Brewer’s Best flavor extracts but may give the Mio a try.
I tried making a seltzer for the wife. The first batch didnt ferment at all after 5 days. Tried a second time and it fermented out in 8 days. After watching your video Im thinking that my problem was fermenting way too cold. I fermented at 67* but it has a yeasty flavor to it. Im going to try this again like you did.
So with Lutra 67 should be fine, Lutra has a wide range it can ferment at. Regarding the yeasty notes I also picked it up on this one as well, I’m not sure if that can be avoided.
@@TroubleBrewing I used EC-1118 and just DAP on mine. Ill be trying lutra next time for sure. The yeasty flavor is subtle enough that so far I am the only person that detects it.
Glad you tried making it, super easy. And I agree I've notice there is still a flavor despite it being just alcoholic water. My guess is it's the yeast. Would be cool to do some experimenting on how different yeasts impact the flavor of a plain seltzer.
Agreed, when I was making it Genus Brewing actually did a test on different yeast combos for Seltzers. Was part of the reason why I went with Lutra.
I just brewed one with a block of panela sugar that my friend left me from Honduras. So good and easy!
Interesting! Was not sure what kind of sugar that was, just did a quick google.
It is a fun challenge to make something so nice and clear, plus nice to keep around for occasions! I've tried a handful of yeasts and I think my favorite was Hornidal or Opshaug kveik. I still have to get around to trying Lutra! Champagne yeast is also fine but tastes way more wine-y. Brewers best has been pretty good flavoring-wise, or using lemon zest or grated ginger worked pretty well for non-extract flavors that don't add a bunch of color.
Yea your the second person to mention brewers best flavors, must have some good stuff. Also the lemon zest honestly sounds really great too.
I really do need to try doing one of these someday. A few of the washes I made for distilling* turned out pretty clear and tasted a lot better than I was expecting which I guess makes it a seltzer that was then concentrated. (*I would never distill, it is illegal way to dangerous to do in Canada). Cheers!
I always have a seltzer on tap at the house. Same process but I normally use champagne yeast just because I bought a crap ton of it. I usually flavor with the Brewer’s Best flavor extracts but may give the Mio a try.
I didnt realize Brewers Best had some flavors, may look into that.
I tried making a seltzer for the wife. The first batch didnt ferment at all after 5 days. Tried a second time and it fermented out in 8 days. After watching your video Im thinking that my problem was fermenting way too cold. I fermented at 67* but it has a yeasty flavor to it. Im going to try this again like you did.
So with Lutra 67 should be fine, Lutra has a wide range it can ferment at. Regarding the yeasty notes I also picked it up on this one as well, I’m not sure if that can be avoided.
@@TroubleBrewing I used EC-1118 and just DAP on mine. Ill be trying lutra next time for sure. The yeasty flavor is subtle enough that so far I am the only person that detects it.
How about cutting it back to 1gal batch. I am just a beginner so 1gal batches are all I do.
Thank You
You can definitely scale recipes to 1 gallon if you want, but depending on your hardware there may be a minimum batch size.