So if I'm using this correctly, for 5 gallons of 1.036 seltzer using Fermaid O and EC-1118, I'd need
The consensus is that with such a low starting gravity it's better to add all the nutrient at the beginning.So if I'm using this correctly, for 5 gallons of 1.036 seltzer using Fermaid O and EC-1118, I'd need
5 grams of yeast
1.7 grams of Fermaid O each at 24, 48 and 72 hours after pitch then when gravity gets to 1.024.
Would I still use some Wyeast beer nutrient at pitch? And would you still recommend rehydrating now that most dry yeast manufacturers recommend direct pitching?
stalled at 1.020.
only went from 1.035 to 1.028.
I unsubscribed from this thread because it's repetitive.only down to 1.020
That makes sense. Or maybe even just two additions. Half at pitch and half around 1.020 since it seems a lot of people stale out there.The consensus is that with such a low starting gravity it's better to add all the nutrient at the beginning.
Don't forget the Go-Ferm.
- Go-Ferm needed: 6.3 grams
- Water to dilute Go-Ferm: 126mL
- Yeast needed: 5 grams
- TOTAL NUTRIENT NEEDED: 7.1 grams
You get best results from just carbonating water and adding vodka and flavoring to it.Wow, the ball is really getting rolling here. Just had a 12 pack of truly for my wife and i had a few. Egads its not very good. Schlenkerla's recipe sounds way better. The ingredients listed are here. It tasted very much like the sodastram seltzer water flavor. Made me wonder if water, vodka, and flavor could be carbed. Cant wait to hear how your recipe turns out schlenkerla and this is getting so interesting.View attachment 579720
Haha, maybe i would if it tasted as good for same price and could put in my kegerator!There's no reason to ferment beer. You can go buy a 6 pack and pour a pint in your glass
You can get kegs of commercial beer for your kegeratorHaha, maybe i would if it tasted as good for same price and could put in my kegerator!
For me, a better analogy is using a 3 tier brew system (aka rube Goldberg machine) when is way easier to just BIAB. Only you will get a superior product by mixing vodka, juice, and juice.
You get best results from just carbonating water and adding vodka and flavoring to it.
We keep a keg of eater on tap. Add 2 oz vodka and a splash of juice (lime, pineapple/mango, etc) then fill with carbonated water. Tastes great and low calories.
There’s no reason to ferment this...
yep.You can get kegs of commercial beer for your kegerator
Let's look at this logically...
7.75 gallon keg of Lagunitas IPA is $116, 5 gallons would be about $75. Brewing that at home would cost about $35. That is a 215% more to buy commercial.
5 gallons of vodka with seltzer water would take 2.5L of vodka to dilute to 5% ABV. 2.5L of Tito's costs $50 (forget about any fruit and assume you use tap water). To brew seltzer, it will cost about $20. That's 250% more to buy vodka. So your first statement doesn't go along with your logic of why you buy vodka.
To me, vodka, soda and fruit is not the same as hard seltzer brewed. The taste is completely different. If you like vodka better, that is absolutely fine. But others don't and they want to brew their own. Coming onto a brewing forum and saying there is no reason to ferment this is pretty silly.
Yeah, we keep cranberry, lime, pineapple mango juice on hand, which are all good. Also have LorAnn oils from amazon for flavoring. We drink it with and without vodka, so i just have the carbonated water on tap. I have tried some artificial water flavorings (e.g. mio), but i don’t know like those as much.yep.
the cost to run two kegs of my favorite flavors of this stuff for summer time drinking doesn't make sense.
even using the cheapest vodka i can still brew up multiple of kegs cheaper.
err, i guess i wasn't too clear.Yeah, we keep cranberry, lime, pineapple mango juice on hand, which are all good. Also have LorAnn oils from amazon for flavoring. We drink it with and without vodka, so i just have the carbonated water on tap. I have tried some artificial water flavorings (e.g. mio), but i don’t know like those as much.
It’s way easier and way more versatile than trying to ferment sugar water. You get multiple kinds of drinks from 1 keg that you can enjoy even when you don’t feel like getting buzzed.
I am on my 2nd batch of hard seltzer now and ec1118 yeast failed both times. 05 yeast is working magic. This round we do not have it on climate control and it is still doing well. We used tap water and dechlorinated it. It turns out nice and dry, not sugary and very similar to whitexlaw. Less flavoring is better than more so far... but I like dry wines and champagnes, not super sweet drinks.i'm leaning towards trying to ferment cane sugar water, so i'm looking at 5.5 gallons water roughly 5# of sugar, additional yeast nutrient and energizer.
would I be better off using s-05 or a wine yeast for this? I have a few different strains of each, but being at work I couldn't say off hand what they are. I figure i'll run this on the same line I usually run soda as it's already set up in the kegerator for 30 psi.