Hard Seltzer with a homebrew feel?

[bracconiere]

I got a bottle of gluco amylase after it was recomended here, i plan on brewing another test batch once i rack this one over. I'll be adding some gluco to it, hopefully the leftover sugar was from the concentrate that the yeast didn't like and the gluco will fix that.

wouldn't hurt to try pectinase enzyme also.....

https://www.homebrewing.org/Pectic-...ntoZNzxY4Gd2AEWj6SwJS4T5rEP0WJ_BoCdygQAvD_BwE
gluco will ferment beer dry, not sure about fruit juice?

 

[bwible]

Just to mention - Brewer’s Publications just released “How to Make Hard Seltzer.” It’s a 196 page book by Chris Colby. $19.95 and it’s currently on sale for $13.95 if you are an AHA member. I just ordered mine and am really looking forward to reading it. Sounds like some of you already have good ideas on this.

 

[Tekmobubblz]

Just to mention - Brewer’s Publications just released “How to Make Hard Seltzer.” It’s a 196 page book by Chris Colby. $19.95 and it’s currently on sale for $13.95 if you are an AHA member. I just ordered mine and am really looking forward to reading it. Sounds like some of you already have good ideas on this.

Awesome, ill have to check that out, I didn't know it was possible to have 196 pages dedicated to hard seltzer!
And thanks for the tip about PH testing
golfindia
Cheers

 

[Danimal86]

No link, and I'm calling myself out on being too lazy to look. I know I've read about them on this site, check the mead forums.

Don't waste your time with strips. Buy a meter on Amazon. They are under $20. They aren't as accurate or precise as the high end lab stuff, but more accurate than the strips. Good enough for what we are trying to achieve.

Thanks for the advice. I ordered a ph meter on amazon, had to navigate the reviews to find one that wasn't a cheap pos, vs a $100 one. I ended up with this one:
https://smile.amazon.com/gp/product/B00ST3VTQ4/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Cheap handheld pH meters do the trick.. I put a couple tablespoons of calcium carbonate in my sugar washes. If it drops in the low 3s I add a tbsp more. I've also heard of people putting oyster shells in the bottom..... I use DADY in large portions, I think it holds up to low pH better. But you can't drink what it makes.

Thanks, i ordered some calcium carbonate. How often do you test the ph during fermentation? Whats DADY?

wouldn't hurt to try pectinase enzyme also.....

https://www.homebrewing.org/Pectic-...ntoZNzxY4Gd2AEWj6SwJS4T5rEP0WJ_BoCdygQAvD_BwE
gluco will ferment beer dry, not sure about fruit juice?
I ordered some pectic enzyme also, i'll add this with the gluco to the next batch. Hopefully it'll take it down to under 1.000

Just to mention - Brewer’s Publications just released “How to Make Hard Seltzer.” It’s a 196 page book by Chris Colby. $19.95 and it’s currently on sale for $13.95 if you are an AHA member. I just ordered mine and am really looking forward to reading it. Sounds like some of you already have good ideas on this.

I may just pre-order that. Thanks for the heads up.

 

[bracconiere]

Whats DADY?

i believe distillers yeast.....

https://brewhaus.com/high-spirits-dady/

 

[golfindia]

Distillers active dry yeast (red star)

https://labelpeelers.com/liquor-making/yeast/dady-red-star-distillers-yeast-1lb/
I check pH after 3 days, then daily. The meter I use is similar to the one in your link. Open lid and stir it around.

 

[Danimal86]

Distillers active dry yeast (red star)

https://labelpeelers.com/liquor-making/yeast/dady-red-star-distillers-yeast-1lb/
I check pH after 3 days, then daily. The meter I use is similar to the one in your link. Open lid and stir it around.

ohhhhhhh.....thats what you meant about not being able to drink what it makes............Maybe i'll switch over to that after my next/last packet of ec-1118

 

[S-Met]

I'll need to get some ph strips.
I added some ph stabilizer to the water, maybe i should add more?

Sna/tosna? have a link?

https://www.meadmaderight.com/tosna.html