Hey Trent, I’d really love your input on this idea. I want to make a hard seltzer that’s cereal flavored! What do you think is the potential best way(s) to get that? Just some captain crunch or fruity pebbles in secondary? Infuse a simple syrup and use that to sweeten? I am just trying to figure out how to get a drink with that cereal flavor in it! 😄 would love your thoughts
I think there’s probably a few ways to go about it. You could add it in primary fermentation but you might lose a lot of the sweetness during fermenting. But could also try stabilizing the seltzer and then “dry hop” with the cereal to add in some of the sugary fruity flavor without it fermenting out.
Hi All, Doing my first batch of Hard Seltzer and I realized that it's going to come out a bit weak on ABV% my OG is 1.026. The recipe I was trying to follow says OG should be about 1.035. I may not added enough corn sugar or maybe I have added too much water. it's been about a week like this. Is it ok to mix in another 1 lb of corn sugar mid-ferment? or on second thought I add the 1 lb of corn sugar to my corny keg and transfer it as secondary do a closed fermentation and let it naturally carbonate under pressure? (I do have a spunding valve). Should I wait it out and enjoy some weak sauce seltzer and learn from my mistakes?
i would say yes you can add more sugar but it's going to be harder to know the exact ABV, but I would try to figure out how much you were missing from the start and add that. It should be okay but you can always try again, sugar is luckily fairly cheap.
Some sort of counter pressure bottle filler is a good and inexpensive option. Although I recently got a beer gun/the last straw and that is tremendously easy
Nothing works as well for me in the kveik seltzer / dark ciders as tinned cherries/berries. Its all that flavour in the sugar syrup its boiled in , they are cheap and it ferments, and i back sweeten with natural (unfermetable) Xylitol sugar and bottle.
To keep the flavor in tact I find adding it into keg is the best. If it’s fermentable like fruit puree then you might want to stabilize so it doesn’t ferment out and so it keeps some sweetness. But if you don’t want the sweetness I say add right near the end of fermentation and let it finish up before packaging.
Hi, I tried making a plain unflavored seltzer, and for some reason the product came out with a slight vomit odor. Did I not clean things well enough, not have enough nutrient, maybe I left it too long in the fermenter?
What’s YOUR ultimate seltzer flavor?
🍋
Keylime!
Cranberry
Black Grape for sure
Vodka!
Thank you!
No, no thank you!
I just made a blackberry-passion fruit hard seltzer! This one looks great as well
That sounds like a phenomenal combo!
@@TheBruSho it is delicious but the combo doesn't really taste like either. More like peach or pineapple.
Great stuff. This is going to be my next fermentation. Maybe with a mango fruit base.
Always, a great sho! Looking forward to this one!
Thank you! Cheers! 🍻
Recently went to Universal Studios and they have butter beer. Would love butter beer flavor seltzer! Lol
Another great video! Link to that rad little square keg?
I threw a link to it in the description. Craft Master Growler, really loving it!
Super simple! No boil scares me but I’ll trust you Trent, cheers 🍻
Haha as long as you got good sanitization practices then you’re good. Or at least I’ve never had an issue with it ha
Hi. Have you tried a batch of Mead? Easy and open to a variety of flavours.
How to make Cider with oat, Protein shake and Apple juice
Please i want you make this
Hey dude! I have never tasted hard selzer but it sounds like a really dry beverage right?
What would you add to make it sweeter? Lactose?
What did you keg it into? I want one!!
This looks so good! 🍑
Cheers to that!
A Reverse Osmosis system is the best and they have many cheaper options online.
A video on meads would be cool.
Also, when did you get a pool?!?
For sure! Actually working on a secret mead project soon with another channel 🤫 and I moved somewhat recently so now I have pool access! Woohoo
Going to try this today. Thanks!
Let me know how it goes!
What's an easy bottle conditioning for seltzer?
Again, perfect timing! It's seltzer season, lol. What do you think about using spring water instead of RO water?
I think spring is probably fine! Give it a go
Not a huge seltzer fan, but this one sure sounds interesting. Awesome content as always, cheers!
I tend to usually reach for beer but I like a little change occasionally. Thanks man!
Great video!!! Where did you get the keg???
Thank you! I got it from Craft Master Growlers, not a sponsor but they sent me one to try and I’ve been loving it!
Hey Trent, I’d really love your input on this idea. I want to make a hard seltzer that’s cereal flavored! What do you think is the potential best way(s) to get that? Just some captain crunch or fruity pebbles in secondary? Infuse a simple syrup and use that to sweeten? I am just trying to figure out how to get a drink with that cereal flavor in it! 😄 would love your thoughts
I think there’s probably a few ways to go about it. You could add it in primary fermentation but you might lose a lot of the sweetness during fermenting. But could also try stabilizing the seltzer and then “dry hop” with the cereal to add in some of the sugary fruity flavor without it fermenting out.
Hi All,
Doing my first batch of Hard Seltzer and I realized that it's going to come out a bit weak on ABV% my OG is 1.026. The recipe I was trying to follow says OG should be about 1.035. I may not added enough corn sugar or maybe I have added too much water. it's been about a week like this. Is it ok to mix in another 1 lb of corn sugar mid-ferment? or on second thought I add the 1 lb of corn sugar to my corny keg and transfer it as secondary do a closed fermentation and let it naturally carbonate under pressure? (I do have a spunding valve).
Should I wait it out and enjoy some weak sauce seltzer and learn from my mistakes?
i would say yes you can add more sugar but it's going to be harder to know the exact ABV, but I would try to figure out how much you were missing from the start and add that. It should be okay but you can always try again, sugar is luckily fairly cheap.
How would you recommend bottling from a keg?
Some sort of counter pressure bottle filler is a good and inexpensive option. Although I recently got a beer gun/the last straw and that is tremendously easy
Nothing works as well for me in the kveik seltzer / dark ciders as tinned cherries/berries. Its all that flavour in the sugar syrup its boiled in , they are cheap and it ferments, and i back sweeten with natural (unfermetable) Xylitol sugar and bottle.
If I have concentrated fruit extracts, when is the best time to add for max flavor??
To keep the flavor in tact I find adding it into keg is the best. If it’s fermentable like fruit puree then you might want to stabilize so it doesn’t ferment out and so it keeps some sweetness. But if you don’t want the sweetness I say add right near the end of fermentation and let it finish up before packaging.
@@TheBruSho Fantastic. Gonna try a 3G batch cause I’ve got a smaller Corney
Time is running out...Help
Can you pressure ferment this? (4th of July is 5-6 days away)
And would you use a different Kviek yeast, other than Lutra?
Yeah pressure ferment it or just ferment it hot Lutra or Voss would be great!
@@TheBruSho I figured I would get the "go ahead" from you.
I don't even need to watch the video to know this will be delicious. But I'll watch it anyway... Cheers!
Haha thanks for watching anyway!
@@TheBruSho Almost done. I like the slow mo pour of 1.5 grams of yeast nutrient. So glorious!
@@PartyTimeBrewing haha slow mo makes everything look cool
Hi, I tried making a plain unflavored seltzer, and for some reason the product came out with a slight vomit odor.
Did I not clean things well enough, not have enough nutrient, maybe I left it too long in the fermenter?
Vomit makes me think it was an infection.. sorry to hear that but just try again and use Star San on everything that touches the water.
@@TheBruSho OK, thanks! Love the channel by the way!
Any concerns about the peaches infecting the batch because they pasteurized?
I don’t have any real concerns as long as you pitch a good amount of yeast quickly so that it can get going and overtake any bad bugs
Wouldn't the fruit absorb some of the alcohol and be left behind?
Yeah maybe some. You could eat the fruit if you’re adventurous. Or make something else yummy with it
😊😊😊
Braces of something?
Sorry, not sure I understand your question