Having trouble with 1st try at Hard Seltzer

[eric19312]

Just kegged my first batch today. Did 8 pounds corn sugar and 1 pound DME in an 11 gallon batch. Thought the DME might provide a bit of nutrient to keep the yeast going. Also added an ounce of brewers yeast slurry into the boil for additional nutrient. Fermented with EC-1118 did a half tsp DAP on day 2 and 5. Went from 1.037 to 1.001 in 2 weeks. Packaged with ginger extract. Tasted pretty good flat and warm looking forward to carbonated and chilled.

 

[RPh_Guy]

I don't see how this would be any different than making mead, because honey is pretty much straight sugar. Modern nutrition methods yield results that are drinkable immediately. Plus these seltzers tend to be lower gravity than most meads, and therefore have lower risk of off flavors from fermentation.

 

[Yooper]

I don't see how this would be any different than making mead, because honey is pretty much straight sugar. Modern nutrition methods yield results that are drinkable immediately. Plus these seltzers tend to be lower gravity than most meads, and therefore have lower risk of off flavors from fermentation.

It's not the same. Meads are great. Fermented sugar wash has not been good for me. Of course, honey has some flavor. Plain sugar doesn't have the same flavor or nuances. I usually use 3 pounds of honey per gallon of meads, so it's not alot of water though.

How many times have you tried this? Curious because I'm pretty decent at this, and wanted to hear more success stories!

 

[RPh_Guy]

How many times have you tried this?

I have no interest in making hard seltzer. However I have made still "wine" from candy corn as a novelty and it was "drinkable", more-or-less.

I only compared seltzer to mead with regard to the relative ease of ensuring a healthy fermentation, with proper yeast handling and nutrients.
People generally do add flavoring to seltzers (and mead for that matter), and there are plenty of threads with success stories fermenting sugar for hard seltzer.
https://www.homebrewtalk.com/forum/threads/sparkling-hard-water-recipe.632001/

 

[Yooper]

I have no interest in making hard seltzer.

I appreciate your thoughts and advice. I do think it's a little out of place to keep arguing with people who HAVE done this, more than once, though about the best way to do it- and the results.

Plain sugar water definitely is NOT mead. It doesn't taste like mead, it doesn't ferment like mead, etc. It's not always possible to apply the same principals to different ABVs, different ingredients, different techniques, etc.

Don't mean to argue, and I appreciate your input. It's helpful to have all viewpoints. It's also helpful to speak from experience and not just theory.

 

[Krasdale]

My neverfail nutrient for almost flavorless sugar wash is a small amount of (herbs added) yerba mate and oatmeal run thru a french press, juice and pressings. Vague herbal tinge and tannin bite.

 

[RPh_Guy]

I appreciate your thoughts and advice. I do think it's a little out of place to keep arguing with people who HAVE done this, more than once, though about the best way to do it- and the results.

Plain sugar water definitely is NOT mead. It doesn't taste like mead, it doesn't ferment like mead, etc. It's not always possible to apply the same principals to different ABVs, different ingredients, different techniques, etc.

Don't mean to argue, and I appreciate your input. It's helpful to have all viewpoints. It's also helpful to speak from experience and not just theory.

I totally believe it doesn't taste the same, which is why I don't want to make it.

I wasn't meaning to discount your experience. It's helpful to know that even experienced brewers can struggle to make a decent fermented "sugar wash".

I was just trying to bring a bit of knowledge to the table with regard to the yeast since that's where brewers are failing. As I linked above, some people have had good results with it when they actually provide nutrition. I'm not sure it's right to tell people to give up trying because it sucks.

 

[CrysA]

Update! 2nd try was a success!
5.5 gals tap water, 4lbs corn sugar, 05 yeast, set up in a controlled temp setting with a heated seed pad taped to the outside of the fermenter and a cooler of water with airconditioner coil on a thermostat to circulate.
Added a dramm of raspberry flavoring then added another tsp of flavoring (I liked it better with just the dramm). It was nice and dry, not sugary, and carbonated well. I ended up with about 4.5% alcohol.
I am on my 3rd try now and doing the ec yeast without temp control to see if it was just not enough nutrients, as i had done distilled water with a mineral packet before. So far, it is not working either .... gonna add 05 yeast this afternoon if it is still flatlining.

 

[CrysA]

If I was going to make a hard seltzer I would add the water and flavorings, (fruit or minerals) then I would use vodka to make it to the strength I want. I suppose having it ferment from sugar could be kinda cool, but I know the mid shelf vodka is as clean as anything I'd get with fermenting sugar.

I've considered carbonating water but it would be more work and not save me any money in liquor.

 

[CrysA]

Cancel question

 

[Ultryx]

I searched "Brulosophy" in this thread, but didn't come up with anything. Just today he posted this article on his version of a White Claw seltzer. Didn't use yeast, but this might still be helpful to you.

Bruclaw Berry Hard Seltzer

 

[NitrogenWidget]

I've considered carbonating water but it would be more work and not save me any money in liquor.

I agree.
I went for 8lbs of sugar in a 5 gallon batch so I could split and dilute with water at keg time.
that's 10 gallons of two different flavored hard waters.
much less expensive than using everclear or vodka.
plus what i've made tastes good.

 

[CrysA]

I agree.
I went for 8lbs of sugar in a 5 gallon batch so I could split and dilute with water at keg time.
that's 10 gallons of two different flavored hard waters.
much less expensive than using everclear or vodka.
plus what i've made tastes good.

I only get room for 1 keg ..

 

[NitrogenWidget]

I only get room for 1 keg ..

oh.
i'll have 6 taps once I install the new towers.

 

[eric19312]

I did the fermentation route im gonna try the vodka recipe next.

 

[CrysA]

I agree.
I went for 8lbs of sugar in a 5 gallon batch so I could split and dilute with water at keg time.
that's 10 gallons of two different flavored hard waters.
much less expensive than using everclear or vodka.
plus what i've made tastes good.

SOOO.... I didn't realize it at the time but I put all 10lbs of corn sugar into 5.5 gals of water. Can I put 1/2 into a keg, diluted with dechlorinated tap water and store the rest in the fermenter until another keg frees up?
We did add the 05 yeast and now without temp control it is working its happy magic.

 

[NitrogenWidget]

SOOO.... I didn't realize it at the time but I put all 10lbs of corn sugar into 5.5 gals of water. Can I put 1/2 into a keg, diluted with dechlorinated tap water and store the rest in the fermenter until another keg frees up?
We did add the 05 yeast and now without temp control it is working its happy magic.

yeah you got yourself some strong booze water.

I have no idea on how long you can store it in the fermentor with all that head space.
Will it become oxidized? probably but i don't know if it will go south like wine. it's got nothing in it.

I have many kegs so I planned to fill 2 kegs with my batch.
If it were me, i'd go buy 5 2 litres of tonic water and put the 2.5 gallons into that for storage.
Or some stores have the 99cent store brand 2 litres of lemon/lime soda and other fruit flavors around here. i'd buy up lemon/lime or orange for example to store it in because those will be my flavor's of choice.

 

[sketchiey]

I've made this using 4lbs of corn sugar to 5gals of tap water. Boil for 10 minutes(not a hard boil) cool to 70 degrees and pitched my yeast(can't remember what I used) and added a yeast energizer. It does take a few days for the fermentation to start and it usually ferments for 3 1/2 weeks. I used a blackberry and raspberry(about 3ozs of the blackberry and 2ozs of the raspberry) concentrate along with some syrup to enhance the flavors. My wife likes it better than white claw, truly etc.
I feel like I just got a huge raise due to not having to buy white claw any longer.
Don't ask me about og or fg...when the airlock no longer perks I keg it. I don't put a whole lot of effort into it since it only takes about 12 bucks to make it

 

[CrysA]

I've made this using 4lbs of corn sugar to 5gals of tap water. Boil for 10 minutes(not a hard boil) cool to 70 degrees and pitched my yeast(can't remember what I used) and added a yeast energizer. It does take a few days for the fermentation to start and it usually ferments for 3 1/2 weeks. I used a blackberry and raspberry(about 3ozs of the blackberry and 2ozs of the raspberry) concentrate along with some syrup to enhance the flavors. My wife likes it better than white claw, truly etc.
I feel like I just got a huge raise due to not having to buy white claw any longer.
Don't ask me about og or fg...when the airlock no longer perks I keg it. I don't put a whole lot of effort into it since it only takes about 12 bucks to make it

Have you noticed if the flavoring you have super strength or not? What brand do you use? Im interested in a better tasting raspberry and blackberry ☺

 

[Hefferweizen]

Just finished my first 3 gal batch and it is not very good. Funky fruity smell and higher FG (1.009) than expected using EC-1118. Sanitized thoroughly, 2.5lb corn sugar boiled in filtered tap, used 10g Nutrient spread over 3 days, ferm'd at 68F. Has anyone had funky white wine like aroma and flavor using this yeast for seltzer?

 

[sketchiey]

Have you noticed if the flavoring you have super strength or not? What brand do you use? Im interested in a better tasting raspberry and blackberry ☺

The flavoring was medicinal tasting, especially the raspberry, I won't use that again. Honestly, it was hard to tell what flavor the seltzer was, due to trying to get the most flavor out of it. Luckily the syrup saved it and brought more of the blackberry forward, I used the brewers best flavorings.
I just made another 5 gallon batched and used the brewers best watermelon(about 2 ozs) and watermelon soda flavoring I found at Target. It honestly taste amazing, this by far the best tasting product I have made. The soda flavoring has more of that bumble gum watermelon taste and mix that with the brewers best watermelon, match made in heaven. I also added some wine syrup, but not much at all, not trying to make a wine cooler.
The wife is big into essentials oils and they are now making extracts. We are going to try grapefruit next, I'll let you know how that turns out. I have also thought about buying some mio, that way you can make it as strong flavoring as you like.

 

[CrysA]

The flavoring was medicinal tasting, especially the raspberry, I won't use that again. Honestly, it was hard to tell what flavor the seltzer was, due to trying to get the most flavor out of it. Luckily the syrup saved it and brought more of the blackberry forward, I used the brewers best flavorings.
I just made another 5 gallon batched and used the brewers best watermelon(about 2 ozs) and watermelon soda flavoring I found at Target. It honestly taste amazing, this by far the best tasting product I have made. The soda flavoring has more of that bumble gum watermelon taste and mix that with the brewers best watermelon, match made in heaven. I also added some wine syrup, but not much at all, not trying to make a wine cooler.
The wife is big into essentials oils and they are now making extracts. We are going to try grapefruit next, I'll let you know how that turns out. I have also thought about buying some mio, that way you can make it as strong flavoring as you like.

The lime flavoring i had tasted too much like sugar alcohol candy or something. That one was hard to finish. By far i like it straight up or with just a bit of raspberry. Ive been keeping a bottle of flavored water from flavor packets like pink lemonade or gatorade sticks inside the keg fridge to splash on top. Mio for me was too syrupy.

 

[CrysA]

Just finished my first 3 gal batch and it is not very good. Funky fruity smell and higher FG (1.009) than expected using EC-1118. Sanitized thoroughly, 2.5lb corn sugar boiled in filtered tap, used 10g Nutrient spread over 3 days, ferm'd at 68F. Has anyone had funky white wine like aroma and flavor using this yeast for seltzer?

EC yeast never ever worked for me and i got the same sweet rotten type of smell from it with little to not enough yeast activity. Hydrometer movement was zero to zilch. Try 05 yeast - for me it has been fool proof and always a success.

 

[RPh_Guy]

EC yeast never ever worked for me

Yeast from Lallemand requires proper handling.

 

[NitrogenWidget]

so I finally kegged this.
yeah, I know. too much going on.
been in the fermentor since april/may.
nice and clear at least.

I boiled 5 gallons of water, put half in each keg then split the 5 gallon batch of fermented sugar water.
I nailed the lime juice perfectly.
kept adding until I got the right strength.
which got me buzzed because it took way more than I thought it would.
so many samples.

got cocky with the mandarin orange extract put half the bottle in (2 oz) because many said half a bottle on youtube.
too much. It has a slight medicinal after taste. 1.5 oz would of probably done me right.

i'm force carb it up now and will see how it goes. carbonation changes flavors.
i'll either have to power through a gallon then add some water or just add some other type of flavoring like orange peel tea made in my french press or soda flavoring like sketchiey mentioned.


the one thing i'd like to mention, with 2 full bags of sugar in 5 gallons it had a slight yellow tint to it and a wine flavor.
but after diluting it by half and adding flavoring it's crystal clear and that wine taste was gone.

 

[Krasdale]

Chia seeds are a natural nutrient. They speed up fermentation and reduce volatiles way down. I used .75 oz per gallon plus realemon.

 

[Misterobots]

Chia seeds are a natural nutrient. They speed up fermentation and reduce volatiles way down. I used .75 oz per gallon plus realemon.

What's your process for adding the Chia Seeds? Boil them? I'm really interested in how you go about this, and trying it myself.

 

[Misterobots]

So.. Just to update this, incase anyone is curious. I tried the above method of adding Black Chia Seeds into the fermenter of a hard seltzer (4lbs dextrose, EC118, tap water - slightly above 7ph). Man what a strange experience it has been. I added .75oz per gallon as Krasdale stated.

The chia seeds swelled up so much. There seems to be this "gelatinous" layer of chia seeds on top. CO2 does get through the layer, but I'm not sure how well. There has been blow off activity for over a week. One odd thing that I have discovered is when I "agitated" the fermenter, MASSIVE amount of activity came through the blow off. The next day, I agitated the fermenter again (purely out of curiosity and experiment) and, again, massive blow off activity. When I took a gravity reading, it had dropped from 1.035 to 1.025 and was only slightly cloudy. I did notice that the sample almost seemed slightly carbonated, and it tasted as I expect it should (sugar water with a hint of alcohol).

My thoughts:
-Is the "chia seed cap" preventing co2 from escaping as it should? Is this harmful?
-Is the resistance to release co2 through the "chia seed cap" carbonating the solution, is this hurting fermentation?
-Is the "chia seed cap" helping keep the solution "clear" and keeping it from getting super cloudy as I would have expected with plain tap water?

I would love to know everyone's thoughts on this and I hope it can help others!

 

[cmac62]

So.. Just to update this, incase anyone is curious. I tried the above method of adding Black Chia Seeds into the fermenter of a hard seltzer (4lbs dextrose, EC118, tap water - slightly above 7ph). Man what a strange experience it has been. I added .75oz per gallon as Krasdale stated.

The chia seeds swelled up so much. There seems to be this "gelatinous" layer of chia seeds on top. CO2 does get through the layer, but I'm not sure how well. There has been blow off activity for over a week. One odd thing that I have discovered is when I "agitated" the fermenter, MASSIVE amount of activity came through the blow off. The next day, I agitated the fermenter again (purely out of curiosity and experiment) and, again, massive blow off activity. When I took a gravity reading, it had dropped from 1.035 to 1.025 and was only slightly cloudy. I did notice that the sample almost seemed slightly carbonated, and it tasted as I expect it should (sugar water with a hint of alcohol).

My thoughts:
-Is the "chia seed cap" preventing co2 from escaping as it should? Is this harmful?
-Is the resistance to release co2 through the "chia seed cap" carbonating the solution, is this hurting fermentation?
-Is the "chia seed cap" helping keep the solution "clear" and keeping it from getting super cloudy as I would have expected with plain tap water?

I would love to know everyone's thoughts on this and I hope it can help others!

Bots,
1. I would guess it is keeping some of the CO2 in suspension and that is why you are getting so much activity when you "agitate" it, and I don't think it is harmful, although it will change the ph of the solution.
2. See above
3. I'm not sure about the clarity.

 

[Misterobots]

Bots,
1. I would guess it is keeping some of the CO2 in suspension and that is why you are getting so much activity when you "agitate" it, and I don't think it is harmful, although it will change the ph of the solution.
2. See above
3. I'm not sure about the clarity.

I don't know much about the "effect" that chia seeds have toward yeast and fermentation. I'm curious of the "volitiles", that Krasdale mentioned, that chia seeds help with.