RECIPE MAKES 2 GALLONS.
LEMON-STRAWBERRY HARD SELTZER
A twisted tale as old as good and evil itself. The tart and sour lemon intertwines with the refreshingly sweet strawberry in the most intriguing of ways in this curious bubbly. You'll be like a kid in a candy store sipping on this delightful concoction that's sure to be the talk of the town!
- (2) packets of Corn Sugar (Dextrose)
- (2) packets of Natural Lemon Strawberry Flavoring
- (2) packets of Yeast Nutrient
- (1) packet of Yeast
- (1) packet of One Step No-Rinse Cleanser
Use distilled or “reverse osmosis” water for this recipe (spring water or tap water can be used, but IS NOT recommended). Sanitize everything that comes in contact with your hard seltzer.
2 GALLON BREWING INSTRUCTIONS FOR THIS RECIPE
Follow the steps outlined in the instructions that came with your brewing system. If you don't have these, download a copy below.
SANITIZE ALL EQUIPMENT THAT COMES IN CONTACT WITH YOUR HARD SELTZER.
Since hard seltzer is mostly water, the better the water the better your seltzer. For best results, chill your distilled or RO water in the refrigerator overnight.
- Bring 4 cups of water to a boil in a clean 3-5 quart pot.
- 2.2. At first sign of bubbling, slowly stir in both bags of corn sugar. Mix until sugar has fully dissolved. Make sure sugar does not clump or stick to the bottom of the pot.
- 2.3. Let boil for 5 minutes, then remove from heat and turn off the stove. Add both packets of yeast nutrient and mix until it has completely dissolved. This is your base mixture.
- 2.4. Add 1 gallon of cold (chilled) distilled water to your fermenter. Pour your mixture from the pot into the fermenter, then bring the volume of your fermenter to the 8.5 quart mark by adding more cold water. Stir vigorously.
- 2.5. Once the temperature inside the fermenter is between 64°- 84° F add your packet of yeast. Place on lid and vent plug (or airlock if you prefer).
- 2.6. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 84° F for approximately 10-14 days.
After 10-14 days the hard seltzer in your fermenter should have stopped fermenting and is now clear. It's time to bottle!
Since nobody likes flat hard seltzer, the steps below will naturally carbonate your recipe. First you will need to sanitize your bottles and caps.
- 3.1. Mix remaining One Step with 1 gallon of warm water in a bucket, sink or large pitcher. Soak your bottles and caps in solution for 5 minutes. Let dry on clean paper towels or a sanitized plate. No rising required.
- 3.2. Add 2 1/2 tsp. of table sugar and 1/4 tsp. of natural flavoring to each 1 liter bottle (adjust to taste). Different bottle sizes require different sugar amounts (see chart included with kit instructions).
- 3.3. Using the tap, fill each bottle about 1 inch above the base of the neck. Make sure bottles contain approximately the same amount. Remove excess oxygen by gently squeezing each bottle until the liquid works its way up the neck and cap your bottle. Make sure caps are tight and invert each bottle several times to dissolve the sugar. Do not shake bottles.
- 3.4. Place the bottles upright and out of direct sunlight. Maintain a temperature between 64°- 84° F for approximately 5-7 days until bottles become firm to the touch.
CHECK EACH BOTTLE DAILY. WHEN THEY BECOME FIRM LIKE A NEW BOTTLE OF SODA, PLACE THEM IN THE FRIDGE OVERNIGHT.
NOW CALL YOUR FRIENDS AND ENJOY! FOR BEST RESULTS COLD CONDITION FOR 1 WEEK.