CoreysOasis
Member
Taking a shot at brewing hard seltzer (1 gallon small batch) and after 3 days of fermentation there was no activity and I saw sugar and presumably the yeast nutrient collecting at the bottom of the carboy.
Out of desperation, I boiled up a small pot of water, sugar, and more nutrient, put it into the carboy, shook the hell out of it, and I immediately have active fermentation within a couple hours (yeast count shouldn’t be an issue) with krausen and bubbling.
My question: what issues or off flavors might I have because of this? I will plan to add some extra mango natural flavor extract when I go to prime and bottle.
Out of desperation, I boiled up a small pot of water, sugar, and more nutrient, put it into the carboy, shook the hell out of it, and I immediately have active fermentation within a couple hours (yeast count shouldn’t be an issue) with krausen and bubbling.
My question: what issues or off flavors might I have because of this? I will plan to add some extra mango natural flavor extract when I go to prime and bottle.