Sparkling "Hard" water recipe

[verboten]

Darn you guys, now I have to make all the variations!

 

[IXVolt]

I'm going to have to try and mess around with a version of this... Loving all the variations.

 

[verboten]

I made my mango last night. I used some Crystal hops since that's what I had for sight bitterness. I use that and Willamette for my cream ale, it's subtle. I'm looking forward to trying this!

 

[IXVolt]

I tried a batch and my yeast keep stalling. I used some Premier Cuvee wine yeast I have a lot of, but it doesn't seem to work for what ever reason.

Anyone have a batch continually stall? I've even swirled it over several days to kick them back into gear...

I did 5 gal water, 1tbs yeast nutrient, 4lb cane sugar, 6grams yeast.

Barely dropped in gravity and it's been 3 weeks @ 70deg.
Is this a slow ferment, am I just rushing things?
Any ideas?

 

[AZCoolerBrewer]

I tried a batch and my yeast keep stalling. I used some Premier Cuvee wine yeast I have a lot of, but it doesn't seem to work for what ever reason.

Anyone have a batch continually stall? I've even swirled it over several days to kick them back into gear...

I did 5 gal water, 1tbs yeast nutrient, 4lb cane sugar, 6grams yeast.

Barely dropped in gravity and it's been 3 weeks @ 70deg.
Is this a slow ferment, am I just rushing things?
Any ideas?

May batch of mango hooch seemed to stall. I used US-05 which usually is a champ. I suspect it was how I used my yeast nutrient. The directions said to add it a couple of days after fermentation started, but I was like gimme a break and tossed it in at yeast pitch. I’ve never seen yeast start so quick, but I think in my case that might not have been a good thing.

 

[verboten]

Tonight I made a big batch of peach and a big batch of mango with plans on having 3 kegs at the end with an approx 3 gallon blended keg.

The last mango batch came out great and is going fast!

 

[Spin711]

I'm going to be brewing a peach and black cherry version of this tomorrow. Does anyone have recommendations on if it's ok to add the cherries directly to the kettle without removing the pits? I will remove the stems, but unsure if I should mash up the cherries for better extraction and remove the pits? I will be putting the peach slices in a blender as previously recommended. Any help is appreciated

 

[TGFV]

I'm going to be brewing a peach and black cherry version of this tomorrow. Does anyone have recommendations on if it's ok to add the cherries directly to the kettle without removing the pits? I will remove the stems, but unsure if I should mash up the cherries for better extraction and remove the pits? I will be putting the peach slices in a blender as previously recommended. Any help is appreciated

Personally I would remove the pits, but that is just me.

Another lower effort option would be cherry juice

 

[Spin711]

Personally I would remove the pits, but that is just me.

Another lower effort option would be cherry juice

I figured that would be the best option. I found de-pitted canned cherries that I'm going to use instead. Thanks!

 

[muddy1015]

Are you guys generally following Schlenkerla's recipe? Going to give this a shot this week to keg up for the beach for Labor Day. Planning to up the corn syrup a bit but still use a little honey. Might try a lime - motueka combo like someone mentioned above.

Has anyone also tried some gelatin to really get it clear? Will probably use something clean like s05 to ferment

 

[Schlenkerla]

Are you guys generally following Schlenkerla's recipe? Going to give this a shot this week to keg up for the beach for Labor Day. Planning to up the corn syrup a bit but still use a little honey. Might try a lime - motueka combo like someone mentioned above.

Has anyone also tried some gelatin to really get it clear? Will probably use something clean like s05 to ferment

Try the gelatin. That's a good idea.

BTW. - I'm following his recipe..... LoL

 

[muddy1015]

Schlenkerla how much of that acid blend did you add for 5 gallons? Going to use some citric acid crystals, debating best way to figure out amount to get pH down in the 5's

Edit: Nevermind found your post with amounts

 

[ajw85]

Here is another approach to consider that mimics the big boys; send this stuff through RO filters before adding flavors.
It will require putting together an RO system like such: https://soulyrested.com/2019/01/08/build-your-own-reverse-osmosis-system-for-maple-syrup/

Malt base: Brew a high gravity batch with 6-row
Gluten Free base: Brew a high gravity batch with sugar (corn syrup, table sugar, whatever)

Ferment with high attenuating yeast. Crash cool and rack off to a keg.

Connect outlet of keg to your RO system.
Connect CO2 to keg and put 50 psi on it.

Connect permeate line to a secondary vessel.

Dose in flavors, back sweeten if necessary and blend with water to your specifications. Rack off to your keg and force carbonate.

 

[slurpy juice]

has the drinking "sliced fruit" in the water bottle fazed out?
1 peach
1 nectarine
2 gal natural spring water
2lb bag brown sugar
11.5 saflager s-23 packet
2 gal pastic bucket with lid

slice the fruit up and cube, bring water to boil to kill any bugs and chill. dump diced fruit into liquid along with the 2lb brown sugar while water is warm in the 2 gal pale. stir up to dissolve sugar and get some oxygen into liquid. once reach ambient temp, pitch yeast wait a bit and gently stir then cover without snapping lid shut. placed in shed (house too hot), temp varied 50f-63ish. nature is my icebox/fridge. pop the top took a peek 5th day foam dissolved but still bubbling to the surface. bucket cold to the touch day 8. no bubbles surfacing. sampled a few shots. tasted like capri sun juice. bottled up into few empty apple juice containers and tossed in fridge and enjoyed chilled juice while cutting logs and piling up cords of firewood.
I don't have a hydrometer to read gravity. if it looks done, taste good. drink it..

 

[muddy1015]

Going to try this tonight with 30 min boil and s05 as yeast-
5lb corn syrup
1lb honey
0.25oz magnum at 30min
0.5oz motueka at 5min
zest from 8 fresh limes at flameout

I'll add gypsum & citric acid to the water during heat-up, use irish moss & yeast nutrient during boil, then add pectic enzyme when I pitch yeast

 

[Schlenkerla]

Going to try this tonight with 30 min boil and s05 as yeast-
5lb corn syrup
1lb honey
0.25oz magnum at 30min
0.5oz motueka at 5min
zest from 8 fresh limes at flameout

I'll add gypsum & citric acid to the water during heat-up, use irish moss & yeast nutrient during boil, then add pectic enzyme when I pitch yeast

Good Plan!!!

 

[Sauls]

Hate always asking this. But what post number has the recipe? I just tasted a simple lemon juice and cane sugar with S04 and it smelled like a sewage treatment plant even after CO2 stripping it. My first dumper.

Yikes after second quick read I see several. Well guess I know what I’m doing at work tomorrow.

 

[Schlenkerla]

Hate always asking this. But what post number has the recipe? I just tasted a simple lemon juice and cane sugar with S04 and it smelled like a sewage treatment plant even after CO2 stripping it. My first dumper.

Yikes after second quick read I see several. Well guess I know what I’m doing at work tomorrow.

Start with my post.... #30.

 

[Spooner61]

I just read this entire thread. First of all, awesome can’t wait to make this. Second of all, great ideas guys. Third, any ideas for a cherry lime version.

 

[Goyagon]

Here is another approach to consider that mimics the big boys; send this stuff through RO filters before adding flavors.
It will require putting together an RO system like such: https://soulyrested.com/2019/01/08/build-your-own-reverse-osmosis-system-for-maple-syrup/

Malt base: Brew a high gravity batch with 6-row
Gluten Free base: Brew a high gravity batch with sugar (corn syrup, table sugar, whatever)

Ferment with high attenuating yeast. Crash cool and rack off to a keg.

Connect outlet of keg to your RO system.
Connect CO2 to keg and put 50 psi on it.

Connect permeate line to a secondary vessel.

Dose in flavors, back sweeten if necessary and blend with water to your specifications. Rack off to your keg and force carbonate.

I tried this before and it didn’t get rid of all the color and still tasted a little like beer. I used malt and not sugar.

 

[Goyagon]

Start with my post.... #30.

Did you boil the honey? I’ve been experimenting with something between this and a mead. I used raw honey so I’m not sure if adding k Meta was necessary. I’m basically making a honey flavored spiked seltzer not quite a mead as it’s not all honey.

 

[Schlenkerla]

Did you boil the honey? I’ve been experimenting with something between this and a mead. I used raw honey so I’m not sure if adding k Meta was necessary. I’m basically making a honey flavored spiked seltzer not quite a mead as it’s not all honey.

Yes I boiled the honey and corn syrup. Just like an extract beer.

 

[muddy1015]

Took my keg to the beach with some friends this past weekend and it got wiped pretty quickly, so big fan favorite, but I have to say it definitely needs improvement - tasted/felt more like a beer than seltzer still. Ended up finishing at 1.005 but it took an extremely long time to ferment - about 6 weeks, it was just slow and steady the whole time. I'm guessing that's due either to lack of yeast nutrient or to me dropping pH too much with citric acid. I added DAP but no other nutrient so I'll need to include that next time. I used S04 at first, then ended up adding EC-1118 towards the end.

The hibiscus-lime flavor was very promising though, another iteration or two and this should be solid!

 

[eric19312]

At some time I think I should start just the recipe thread. I've lost track to post number with my base recipe formulation.

Have you done this yet? Your original base recipe seems to be in post 33 but not sure that is what you are still doing.


ALSO...Has anyone tried champagne yeast or turbo distillers yeast in this and have opinion about whether its better with the beer yeast?

 

[txtaquito]

So Ive got a batch going. Was just plain cane sugar (table sugar) and water. I did add yeast nutrient to the brief boil. Chilled. Sent to fermenter. Pitched both EC-1118 and US-05. 15 gallons. 3 packets of the EC-1118 and one of the US-05. It is going but it is VERY VERY slow. Pitched Monday evening. OG was 1.052. Currently 1.047. Temp 71F. Any ideas why its fermenting so slowly?

 

[RPh_Guy]

Here's what needs to be done:

1. Use a wine yeast.
2. Use a TOSNA protocol (including proper rehydration).
3. Degas multiple times daily for the first half of fermentation.

Obviously these techniques are new to beer brewers, but this is not beer.
Cheers

 

[Miraculix]

Yes, and because of the low og, all of the nutrient additions can be given in one go at the first addition, no need to divide.

An ale yeast would be also possible to use, just select ale yeast within the tosna calculator. Cleaner ale yeast might taste less"winy ".

 

[Schlenkerla]

Have you done this yet? Your original base recipe seems to be in post 33 but not sure that is what you are still doing.


ALSO...Has anyone tried champagne yeast or turbo distillers yeast in this and have opinion about whether its better with the beer yeast?

I've only made this that one time and it was great. I've been playing around with smoke beers lately.

 

[Schlenkerla]

Here's what needs to be done:

1. Use a wine yeast.
2. Use a TOSNA protocol (including proper rehydration).
3. Degas multiple times daily for the first half of fermentation.

Obviously these techniques are new to beer brewers, but this is not beer.
Cheers

I'm not sure that's necessary with a low gravity hydromel. I brewed my batch like it was extract beer with fruit. Fermentables; mostly corn syrup, some honey and fruit. Lightly hopped it with a 60 minute bittering hop. Pitched an ale yeast. I had some special things to the water, yeast nutrients, gysum, acid blend or citric to the hot liquor and a pectic enzymes at yeast pitching time.

 

[RPh_Guy]

all of the nutrient additions can be given in one go at the first addition, no need to divide.

I'm not sure that's necessary with a low gravity hydromel.

Fair enough. If it works without staggering the nutrients, even better.

A bunch of people are having issues, so I suggested a failsafe method.