Sparkling "Hard" water recipe

[RPh_Guy]

TOSNA relies on the use of Fermaid O, not other products. FYI

all alcopops taste like crap.... Im building a web of online untruth

So you actual love alcopop. I get it now!

 

[LoneTreeFarms]

As for the ingredients, I didn't use anything that had crap in it that I couldn't pronounce. Water treatments are to help the yeast consume the honey and corn sugar easily, then floculate out when done, and to add acid for enhanced fruit flavor.

Fermentable ingredients: Water, Honey, Corn Syrup, Peaches, Sugar, Vanilla, Salt.

Water treatments: Gypsum (CaSO4), acid blend (Malic and Tartaric Acid), Yeast Energizer (Diammonium Phosphate, Springcell, Magnesium Sulfate), Irish Moss and Pectic Enzyme.

Pictures.... Honey, corn syrup, peaches and the water additives.


View attachment 579801View attachment 579802View attachment 579803View attachment 579804View attachment 579805View attachment 579806

Two weeks in how's this going? Has the fermentation slowed down at all? When are you planning on racking?

 

[Schlenkerla]

Two weeks in how's this going? Has the fermentation slowed down at all? When are you planning on racking?

Fermentation was at 68F for three days at very fast rate. The S airlock maxed out at a burp of a bubble per second. It lasted for three days, then stopped. That's pretty typical of S-33. I'm letting the yeast drop out of suspension now. I'm going to rack to a keg in two weeks when i get back from vacation.

 

[Tribe Fan]

Since this is a beginners forum, a quick word of advice to novices that have not attempted ciders, meads or wines that may be reading this.

Wine yeast will convert all the sugars to alcohol. There will be no residual sweetness that is prevalent in store bought stuff. You need to read and research backsweetening wines and ciders with sulfite treatments. You cannot bottle carbonate once you do this, and sulfites can degrade over time. If you want a sweetened carbonated alcohol drink, it should really be done with treatments and CO2 at chilled temps.

 

[Schlenkerla]

Since this is a beginners forum, a quick word of advice to novices that have not attempted ciders, meads or wines that may be reading this.

Wine yeast will convert all the sugars to alcohol. There will be no residual sweetness that is prevalent in store bought stuff. You need to read and research backsweetening wines and ciders with sulfite treatments. You cannot bottle carbonate once you do this, and sulfites can degrade over time. If you want a sweetened carbonated alcohol drink, it should really be done with treatments and CO2 at chilled temps.

That's true even with a low attenuating yeast. The addition of highly fermentable sugars gets it pretty close to being dry. 1.000 or lower.

I want dry though. I'm thinking about calories here. So in my opinion calories are better off consumed as alcohol rather than sugars.

I will say that the acidity added to my pooch should help with popping the fruit, provided there's anything left taste wise.

 

[Miraculix]

This thread is interesting. I was on a similar quest as I started brewing, I was basically trying to ferment in pet water bottles and stuff like that.

Fun part is, I managed to make some pretty decent drinks with those cave man methods

I mostly did stuff with ginger and it was sugar based. Chopped up ginger boiled for half an hour with lemon juice and maybe some spices like cinnamon or star anis or cloves, some cheap beer yeast, of you go!

 

[Schlenkerla]

This thread is interesting. I was on a similar quest as I started brewing, I was basically trying to ferment in pet water bottles and stuff like that.

Fun part is, I managed to make some pretty decent drinks with those cave man methods

I mostly did stuff with ginger and it was sugar based. Chopped up ginger boiled for half an hour with lemon juice and maybe some spices like cinnamon or star anis or cloves, some cheap beer yeast, of you go!

Yeah!!!! [emoji481] [emoji481] [emoji481]

The easiest thing I have made is cider.

- 5 gallons of Wal-Mart brand preservative-free apple juice,

- 1 teaspoon of yeast energizer

- A package of Nottingham.

Just sanitize and combine ingredients. That's it.

 

[Miraculix]

Yeah!!!! [emoji481] [emoji481] [emoji481]

The easiest thing I have made is cider.

- 5 gallons of Wal-Mart brand preservative apple juice,

- 1 teaspoon of yeast energizer

- A package of Nottingham.

Just sanitize and combine ingredients. That's it.

I would have probably gone the same route as you did, but I am living in the UK and there are some REALLY good ciders available here. Far away from those extremely sweet things often known as cider. And they were just too good, I saw a big disappointment comming If I would have tried fermenting apple juice because I would have instantly compared to those good ones from here.

What I did instead, was fermenting Passion fruit juice. Actually, it is called passion fruit nectar, as it is only between 10 to 20% passion fruit juice, the rest is added sugar and water. You know... just those tetra packs you can buy at many super markets for very little money.

Just add sugar, ferment till dry, add sugar, ferment till dry, add sugar... continue till the yeast gives up, add sugar for back sweetening and enjoy an amazing wine. Honestly, I was completely blown away by this stuff, and everybody else as well. Especially the ladys LOVE it. Can take some time till you reach the point where the yeast gives up, but it is totally worth it. Adding some yeast nutrients obviously also helps.

 

[LoneTreeFarms]

https://beerandbrewing-com.cdn.ampproject.org/c/s/beerandbrewing.com/amp/hard-seltzer-at-home

Just read this post it kind of hints at what I was thinking with fermented sugar water back flavored. For what it's worth.

 

[Andrew Hodgson]

Any update on this? I am interested to see how it is so I can take a swing at something along these lines.

 

[divrack]

I would have probably gone the same route as you did, but I am living in the UK and there are some REALLY good ciders available here. Far away from those extremely sweet things often known as cider. And they were just too good, I saw a big disappointment comming If I would have tried fermenting apple juice because I would have instantly compared to those good ones from here.

What I did instead, was fermenting Passion fruit juice. Actually, it is called passion fruit nectar, as it is only between 10 to 20% passion fruit juice, the rest is added sugar and water. You know... just those tetra packs you can buy at many super markets for very little money.

Just add sugar, ferment till dry, add sugar, ferment till dry, add sugar... continue till the yeast gives up, add sugar for back sweetening and enjoy an amazing wine. Honestly, I was completely blown away by this stuff, and everybody else as well. Especially the ladys LOVE it. Can take some time till you reach the point where the yeast gives up, but it is totally worth it. Adding some yeast nutrients obviously also helps.

Wouldn't the year give up sooner without the nutrient?

 

[Miraculix]

Wouldn't the year give up sooner without the nutrient?

No, it would slow down sooner but wouldn't stop sooner, the process would take more time.

 

[Schlenkerla]

Ok sorry to be so late in reporting.

Been traveling for work.

Anyhow.....here's the "Pooch"

Water it is, peach is the laid back taste as desired. Bitterness is muted

It's what I thought I'd be!!!!

Watery peachy alcohol!!!

Feckin' a, I'm happy!

 

[Schlenkerla]

Mind you this is not carbed. It's flat out of the fermenter.!

 

[Schlenkerla]

Ok sorry to be so late in reporting. Been traveling for work. Anyhow.....here's the "Pooch"

Water it is, peach is the laid back taste as desired.

It's what I thought I'd be!!!!

Watery peachy alcohol!!!

Feckin' a I'm happy!
View attachment 588009

I limed this flat warm bitch! It's very quaf-able dispite the fact...

 

[Andrew Hodgson]

I limed this flat warm bitch! It's very quaf-able dispite the fact...

The recipe you posted was for 5 gallons correct? I think I want to scale this down and try a 1 gallon batch before I take the full plunge to fermenting 5 gallons of hard water, having that much and having my lady not enjoy it would be aggravating.

 

[Schlenkerla]

The recipe you posted was for 5 gallons correct? I think I want to scale this down and try a 1 gallon batch before I take the full plunge to fermenting 5 gallons of hard water, having that much and having my lady not enjoy it would be aggravating.

Yeah I did five gallons.... Cost me $20.

 

[Schlenkerla]

Here's my recipe... This is an XML file...

https://drive.google.com/open?id=1FxBcEZgzol7x120zT0KCIF1XY7ToK31p

 

[Schlenkerla]

My pallet is better tonight. No smoke beers as of yet.... and I'm not sitting in front of a Traeger.

This stuff could be dangerous. It's cold and slightly carbed. At 4.6% it's definitely chug-able. The alcohol burn is non existent. It has a tinge of peach and is developing a CO2 bite, that will make it like more like Pellegrino or Perrier

But it's from the land from sky blue waters...LOL

It really looks like water too. The pictures pick up more tint than what the naked eye sees. If I didn't use honey, this would not even be the calculated 2.2 SRM. If it's even that. I question that since its so clear. It has a tint but only in bright light. The glass is also condensating quite a bit too.

IMHO - The I think the whitest white wine is darker than this.

 

[Schlenkerla]

Poochin' it tonight!

 

[applescrap]

Looks tasty! I need to make this still. I like your recipe. How is it coming along, how is the peach. I have heard it called hooch, not familiar with pooch. A pooch when i was growing up was a quick kick by qb on 3rd down .

 

[Qhrumphf]

See if you can find "brewers crystals". I've sporadically seen 1lb bags at various LHBS but they're available in 55lb bags.

It's essentially corn-derived maltose solids that very closely approximates the sugar comp of wort (mostly maltose, some maltotriose, and then glucose and other monosaccharides, and then some larger dextrins IIRC). But without the color or flavor.

It'll attenuate like wort does, and not leave an overly dry boozy mess at the end.

Boil briefly with some lemon and lime zest, add lemon and lime juice at flameout, add lots of nutrients and Chico, ferment on the cooler side, and then when it's at FG dose it with phosphoric acid to taste (to both help stabilize and balance the sweetness in lieu of any hops).

I did it once. It worked out well.

Edit: not 100% sure this is the exact same product I've used but this it: https://shop.brewcraftusa.com/brewe...e-corn-syrup-solids-1-lb-453-59-g-bag-871-a-1

Edit again: looking at the spec sheet linked in the above link, that's indeed the right stuff. Thought it was part glucose, not dextrose, but that's probably because the manufacturer brands as "glucose solids".

 

[Schlenkerla]

LOL.

The peach is there. Right now this is very gasy it has a seltzer like taste more than straight up water. With a tinge of peach on the tongue. It's so slight just enough that you know it's peach. It's quite dry, NOT cloying at all. The peach taste is subtle enough that would not stop you from slamming these. To the point it could be Gatoraid for alcoholics.

I called it Pooch as a joke. It's a hooch to hard core brewers. Basically the nay sayers trolling in this thread.

Peach + Hooch = Pooch.

I turned the camera on and snapped three pictures on my phone right after the pour. The fizz dies like seltzer water. Literally three taps in a row on the trigger.

 

[applescrap]

Man that looks good. Super cool. Haha okay, I like it. I meant to ask where it came from. I like that it gives me the chance to use a football term often. Man i loved that game.

 

[AkTom]

Dude, you need to bottle some in 7-up plastic bottles. You can take them anywhere.
Looks good. When I get caught up, I need to try this. And I ain’t skeered . Hey man, hold my beer and watch this. 5 gallons or nothin.

 

[Andrew Hodgson]

I am going to finally brew up a 1 gallon adaptation of this this weekend, only difference will be lime zest for a lime flavor instead of the peach.

 

[Andrew Hodgson]

1 gallon of lime hooch (Looch?) in the closet. I Was already intoxicated and almost added one ounce of Nelson to a one gallon batch. Got lucky and only added a little over 4 grams.

I saw @Schlenkerla said in another thread maybe skip the honey and go all corn syrup. I chose that option. Must admit the woman at my LHBS looked at me funny when I chuckled and said I was trying a hard water recipe.

5L h20
20oz corn syrup with vanilla
1/4 campden tab
1 pinch gypsum
1 pinch acid blend
1/4 tsp yeast energizer
Zest of 2 limes
4.27g Nelson sauvin hops

Boil 30 minutes
Add corn syrup and bring to boil
@ 15 minutes add yeast energizer
Flameout cool to 160F
Add hops in boiled hop spyder
Stir spider 10 minutes, remove
Cool to pitching temp
When transferring to Carboy save one cup
Add one teaspoon S33 to reserve cup
Stir reserve and pitch
Shake jug add airlock

 

[Schlenkerla]

1 gallon of lime hooch (Looch?) in the closet. I Was already intoxicated and almost added one ounce of Nelson to a one gallon batch. Got lucky and only added a little over 4 grams.

I saw @Schlenkerla said in another thread maybe skip the honey and go all corn syrup. I chose that option. Must admit the woman at my LHBS looked at me funny when I chuckled and said I was trying a hard water recipe.

5L h20
20oz corn syrup with vanilla
1/4 campden tab
1 pinch gypsum
1 pinch acid blend
1/4 tsp yeast energizer
Zest of 2 limes
4.27g Nelson sauvin hops

Boil 30 minutes
Add corn syrup and bring to boil
@ 15 minutes add yeast energizer
Flameout cool to 160F
Add hops in boiled hop spyder
Stir spider 10 minutes, remove
Cool to pitching temp
When transferring to Carboy save one cup
Add one teaspoon S33 to reserve cup
Stir reserve and pitch
Shake jug add airlock

LOL. - Bring her a bottle when it's done! [emoji1]

 

[Andrew Hodgson]

I am wondering if this should be forming a krausen. It has been in the jug since Saturday and no krausen has formed, I have increased the temperature a bit to wake up the yeast, but no typical krausen ale type of growth. To be fair I have never used S33 before so who knows. Will monitor and see how it progresses through the week.

 

[Schlenkerla]

I am wondering if this should be forming a krausen. It has been in the jug since Saturday and no krausen has formed, I have increased the temperature a bit to wake up the yeast, but no typical krausen ale type of growth. To be fair I have never used S33 before so who knows. Will monitor and see how it progresses through the week.

Is there air lock activity? I don't think you'll get a krausen. I fermented in stainless so I saw nothing but air lock activity.

My batch literally behaves like sparkling water. There's no lace left in the glass. The carbonation foam dies fast. Like 10-15 seconds. We're talking something very low in carbs and calories.

S-33 is very fast acting yeast that has a high alcohol tolerance. It's very neutral in taste.

It's usually very vigorous for 2 days (a couple burps per second) then trickles down to a slow burp every 5-15 minutes until it tuckers out completely a week or two later.