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Congrats, that is an under appreciated style. I hope all the tastings go amazing👍

This is from my own experience and trial and error. It is by no means a proven scientific process but it has worked for me for 20+ years.

Yes pressure canning would be the way to go if you want to be 100 percent sure, but if you are only 99 percent sure the rest of your equipment is 100 percent sanitized then you should be able to just bring the wort up to boiling for a few minutes and then cool it off to 170 on your kitchen...

Hello, I am a brewer from Oregon. I brew for work and for fun. I always look forward to brewing homebrew batches when i have the opportunity. This seems like a great group, thanks for sharing your experiences. I started out by buying a home brew shop when i was 21, wow that was a lot more work...

Yes if you add too much it will taste like you are drinking a daily vitamin. Definately lean towards the low side of the suggested dose if possible. Thats the reason I am not a big fan of craft hard seltzers. No one has really done it in the small craft brewing industry until the last couple...