1.033
OG1.002
FG4.1%
ABV0
IBU0
SRMNotes
Just a placeholder for some hard seltzer recipe experiments.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 4.00 lb | Corn Sugar - Dextrose | Boil | 100.00% |
Hops
| Amount | Hop | Use | Time | AA | IBU | |
|---|---|---|---|---|---|---|
| None | ||||||
Yeast
| Name | Attenuation |
|---|---|
| Lalvin EC-1118 Dry Wine Yeast | 75% - 75% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Lemon Extract | 4.00 oz | Bottle | 0 Minute(s) |
Just brewed this last night, with the addition of 1lb shredded ginger and 0.25oz yeast nutrients. Haven't seen any signs of fermentation yet but hoping it picks up because it smells fantastic. It's my first time brewing something other than beer, so just curious if fermentation is usually a bit slower to start?
Edited 2020-06-11 12:29:31
How did this work out?
Shockingly well. :) We had a get together a few weeks back and this seemed to be the crowd favorite. I only used about 3 oz. of the flavoring. The only challenge is that it needs to be carbed a lot higher than beer. I have my regular serving at 35 PSI.
Thanks I think I will put this on my schedule One more question is did you really boil it for 60 minutes? I was thinking to only boil long enough to dissolve the sugar and make sure everything is sterilized. Cheers
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