Need some updated info on hard seltzer

[203PH]

I have been brewing beer for 11 years. This past spring I brought 5 gallons of my IPA for a party my college daughter and her housemates hosted. Mostly the male attendees took care of that keg (yes keg stands did take place). Now she wants me to brew a hard seltzer. Some of the "research" I have done online seems a bit outdated. Looking for clarity on the following:

• Should I use water additions to spring water?
• Should I add the dextrose at 180-185 degrees before boiling or at boiling?
• Is there a need to cool rapidly with a chiller?

I plan on using Omega Propper Seltzer nutrient and Lutra Kveik Yeast. Should I ferment at the higher range of the Kveik? Delivery date of the keg is Oct 18th. When should I plan the brew day? I am opened to any and all advice/comments. Not looking to win any awards but I have a reputation as a brewer I need to uphold as my keg in the spring got some high praise from surprisingly knowledgeable IPA kids

 

[Hoochin'Fool]

If you can keg, why not just mix up vodka + water + flavoring, and force carbonate? That would be the easiest. (Tho far less "home made by dad", obviously)

 

[MaxStout]

I agree with Hoochin. Go the easiest route. If it's good, the party guests won't care how you made it.

I believe that's basically how mfrs make it. Neutral grain spirits, water, flavoring, force carb.

Brew Hardware carries lots of fruit extract flavors. Basically, add a 4oz bottle of extract to 4 or 5 gallons.

No one has to know how easily you made it. "I went to great lengths to brew this batch..."