hard seltzer...

[Hoochin'Fool]

Looks like the cheap way to go, is to water down vodka with soda water, and add flavoring...

If one wanted to bottle-carb such a thing, would there still be any need for the soda water? With no malt "nutrients" in the solution, would I need yeast nutrient?

 

[rburrelli]

The method you are stating has no yeast so therefore no nutrient.

sorry. I guess you mean adding yeast to bottle condition. In that case the answer might be yes. But I have always done the traditional method of making seltzer so do as you see fit.

 

[Hoochin'Fool]

I kinda figured the yeast part went without saying, but yes, I would be adding yeast. But I was wondering if the yeast feasting solely on priming sugar would need any nutrients to avoid generating any off flavors. I'm guessing it wouldn't make much of a difference, but easy enough to test on 2 twelve oz samples.
The better question is: Since this diluted vodka + flavoring + yeast will not have any CO2 in it, how much priming sugar would I need...
Every priming calculator I've seen presumes there's some amount of CO2 already in the solution.

 

[DBhomebrew]

I'd use dry CBC and skip the nutrients. Leftover nutrient would be glaringly obvious in a seltzer.