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To my Anual family camping trip. About 30 of us, every year, such fun!

I've been trying to get Lutra at any of my local suppliers for 2 months now. I don't want to order it online because the cost is astronomical compared to buying at retail... I'm on numerous "order" lists.. not sure what will happen if they all come in at the same time.... :oops:

I didn't have to use a fining agent at all in my batch. After I bottled and put a few bottles in the fridge for a couple days, mine was VERY clear. Like spring water clear. I used a flavor extract for flavoring however, not a puree.

Update: Seltzer is done and tasted. Used Mangrove Jacks Yeast + Nutrient Seen here: HARD SELTZER YEAST AND NUTRIENT Going by a few online resources and advice given here. I pitched a total of 4 times (0hrs, 24hrs, 48hrs, 72hrs) Activity at 0, 24 were spectacular, 48hrs was noticeably less...

Cool. My reading today was .900 on the nose. I just transferred it. Thanks for the info!

And how long did you let it sit in the primary? I’m day 5 right now and activity has stopped completely. I plan to take a gravity reading today but feel like I should rack soon, perhaps tomorrow.

Also, did you rack to a secondary with your seltzer kit?

That's really neat.. My local grocery stores don't seem to carry Koolaid anymore.. all I have access to as far as flavor crystals go is Tang and Lemonade. Oh, and those concentrated flavor additives like Mio and such. Which may be nice to try at some point. I picked up a Mango flavor extract...

I thought of that, but I wanted to make it from scratch. The theory seems simple enough however, there isn't a lot of experienced folk to offer suggestion in this area it seems. Trial and error is fun, it's how I learn :) I don't have a keg setup yet so I'm bottling and adding flavor to each...

I used Mangrove jacks Yeast & Nutrient, seen here: Hard Seltzer Yeast and Nutrient - 25g I am fermenting in a 27 liter fermonster and I have around 18/19 liters of seltzer in it. Did you rack to a secondary with those kits? Did you use a fining agent? when I checked on it this morning, seems...

Hey all, I just put on my first batch of Seltzer and it's day 4 into fermentation and progressing nicely. There doesn't seem to be a lot of info around (that I could find) for the steps after brewing. What I can't seem to land on is a solid idea of how long the fermentation "should" usually...

This is great info thanks. I used Mangrove Jacks M44 yeast.

Just sitting on top, meaning the lid is in place on top of the bucket, just not snapped down. I’m worried about unwanted infection. And if I seal my lid down. (One with a rubber gasket for air tight seal) that I may end up with a mess when I return. The fermentation seems to be coming along...

that's the reason for the question, it's not sealed up with an air lock, just sitting on top. I don't have a bucket lid with an air lock. My local supplier didn't have one when I bought it.

it's just a simple batch. 2 grain, 1 hop and yeast. I'm still learning the ingredients :) I will take a reading and compare against the recipe numbers and go from there. Thanks for the advice all.

Exactly, I think I may rack to a carboy with a little corn surgar and air lock it. Typically, when I rack, I avoid the sediment.. in this case, should I just grab everything?

Like with some corn sugar or something?

Thanks for the reply, appreciate hearing success stories here.

I don't have an air lock lid, so it's just sitting on top, not snapped down so pressure can escape.. it's making me a little paranoid.

So, in a moment of eagerness, I started a batch on Monday and pitched on Tuesday (july 5th).. forgetting entirely that I'm going away next week during the window I would rack to a secondary. Currently it's sitting in a plastic bucket. If it were in a fermonster/carboy or similar I wouldn't be as...