Fermenting hard seltzer, my white whale (or white claw?)

[tomrobbins]

I've tried several times to make hard seltzer, and each time I've had a lot of trouble getting my yeast to really get any action. Back in December, I started a batch, and after two weeks and four weeks, it still didn't show many signs of fermenting, so I decided to just leave it longer and see what happened. I figured, at least I can do that instead of throwing out another batch of sugar water. Fast forward to this week (spoiler: I forgot about it). I pulled another sample and made a hydrometer reading, and well, it fermented, at least.

I'm wondering, is there any danger here in drinking this? I tried some, and it tastes like alcohol and water, which is a good sign. Not too off of a flavor. The recipe is water, corn sugar, lalvin EC-1118, and some yeast nutrient at the beginning of fermentation.

here's a table of my hydrometer readings:

Date	Temperature	Gravity
2020-12-16	66ºF	1.038
2020-12-30	70ºF	1.052
2021-01-14	70ºF	1.04
2021-05-05	71ºF	0.992

 

[nwhall3]

I would say there's nearly zero danger in drinking it. Maybe--maybe--if there's some sort of mold it would be worth worrying about (though I say probably not), but I assume you would have mentioned that.

It's relatively common practice to age beer for well over a year in a carboy. You're fine. Hope it's good!