Seltzer Questions....

[jerrylotto]

I use phosphoric acid to adjust pH, and diammonium phosphate is nothing more than the ammonia salt of phosphoric acid. Phosphates help ensure smooth out and speed up fermentation of worts during all three stages, especially those that contain large portions of non-malt adjuncts. I use DAP and urea to kick my starters and don't add any more to the wort.

 

[Rob2010SS]

Yes, but only if the yeast is gluten free. (And no, I'm not kidding.)

Dumb question - short of reaching out to the manufacturer of the yeast, is there anyway to figure that out?

 

[jerrylotto]

(shamelessly quoted) Brewer’s yeast, also called saccharomyces cerevisiae, is not gluten-free unless specified on the product label. Most brewer’s yeast is a byproduct of the beer brewing process and contains gluten from the barley used to make beer. There are some brands of brewer’s yeast created using sugar beets and are gluten-free.

 

[VikeMan]

Dumb question - short of reaching out to the manufacturer of the yeast, is there anyway to figure that out?

Not a dumb question. The only way to know is to ask the manufacturer or have personal knowlege of their process. The people on the Gluten Free Brewing subforum would be able to point you in the right direction.

 

[jerrylotto]

All Danstar, Red Star, Safale, and Saflager yeasts are gluten free. They are also all dry yeast options. For liquid yeast White Labs are gluten free after fermentation (2 ppm), but not in the vial (12 ppm). Unfortunately Wyeast does not meet the requirements for gluten free.

 

[Rob2010SS]

All Danstar, Red Star, Safale, and Saflager yeasts are gluten free. They are also all dry yeast options. For liquid yeast White Labs are gluten free after fermentation (2 ppm), but not in the vial (12 ppm). Unfortunately Wyeast does not meet the requirements for gluten free.

You seem to be a wealth of knowledge here. I assume that if you knew, you would have included it, but do you know if EC1118 falls into the GF category?

 

[jerrylotto]

https://shop.revolutionfermentation.com/products/all-purpose-fermentation-yeast-ec-1118-lalvinclaims GMO and gluten free.

 

[Rob2010SS]

Well, moving along on the seltzer! Kegged it last night and added the fruit to the keg. 20% fruit which equates to 9lbs of fruit puree (3 whole cans) per keg. Added a little bit of meyer lemon extract as well.

The champagne yeast on this, as we experienced at the brewery, is fantastic. Nice dry finish and has that champagne smell! It definitely fermented this down lower than I expected. Time to carbonate. Looking forward to this one!