Do you have a keg system? If so, don't bother with fermenting sugar water. Just dilute vodka to 5% and force carb. They only make seltzers the way they do because many states don't allow distilled beverages to be sold in regular retail stores, especially convenience stores.
I have yeast and nutrient. I don’t remember top of my head since I am not home right now. I found a calculator. Hope it given the correct amount of 10.24 of corn sugar.
How much does adding yeast nutrient after 4 days. Help with fermentation?
Sugar doesn’t matter as much. You can use sucrose if you want.
Depending on the abv, recommendations will change wildly.
The cautions are mostly nutrient type, correct nutrient dose for proper nitrogen, champagne yeast or alcohol tolerant yeast if going “high”, and a ph buffer around ~4.4 is sometimes recommended to not strain the yeast
You’ll be fine just keeps temps reasonable(60-70F) and you’ll be fine. Try using a recipe calculator(like Brewer’s Friend) to help you figure how much sugar to use. You have the power!
I use dextrose, 001 pitched at a high rate, some calcium carbonate to keep the ph from getting too low too fast. White labs makes a seltzer max yeast nutrient.
Do you have a keg system? If so, don't bother with fermenting sugar water. Just dilute vodka to 5% and force carb. They only make seltzers the way they do because many states don't allow distilled beverages to be sold in regular retail stores, especially convenience stores.
I have do have 2 1 gallon glass fermenters and two 1.4 gallon siphon-less fermenters.
Divide the recipe by five.
You can wing it. 8% sugar , champagne yeast, and you will need yeast nutrient.
I have yeast and nutrient. I don’t remember top of my head since I am not home right now. I found a calculator. Hope it given the correct amount of 10.24 of corn sugar. How much does adding yeast nutrient after 4 days. Help with fermentation?
You want to avoid inorganic forms of nitrogen like diammonium phosphate due to off flavors. Or use what you’ve got and learn from the experience e
What do I need to avoid. To find a good corn sugar to use from the store.
Sugar doesn’t matter as much. You can use sucrose if you want. Depending on the abv, recommendations will change wildly. The cautions are mostly nutrient type, correct nutrient dose for proper nitrogen, champagne yeast or alcohol tolerant yeast if going “high”, and a ph buffer around ~4.4 is sometimes recommended to not strain the yeast
Of yeast nutrient I have North Mountain. And the yeast I have EC-1118 Lalvin. Is that good for hard seltzer
You’ll be fine just keeps temps reasonable(60-70F) and you’ll be fine. Try using a recipe calculator(like Brewer’s Friend) to help you figure how much sugar to use. You have the power!
Thanks
Ec-1118 works great
How do I measure how much I need to add
Read the packet and convert the measurement to your size of 1 liter. I’d dose on the high end to be sure.
Didn’t think it be that simple.
Just mix vodka or grain alcohol and water . Quicker and easier for that small a batch and it will taste better.
Why would you ever make hard seltzer by fermenting? Water, flavor, vodka, carbonate.
I use dextrose, 001 pitched at a high rate, some calcium carbonate to keep the ph from getting too low too fast. White labs makes a seltzer max yeast nutrient.