RECIPE MAKES 1 GALLON.
BLACKBERRY HARD SELTZER
We pick our blackberries at the height of ripeness to produce a sweet, almost grape-like profile, with just a hint of tartness. Who says you can’t pick Blackberries after Old Michaelmas Day? You'll be picking this one for more than just a day; the perfect blend of sweet and tart is here to stay!
- (1) packet of Corn Sugar (Dextrose)
- (1) packet of Natural Blackberry Flavoring
- (1) packet 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.
1 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 recipe. For best results, chill your distilled or RO water in the refrigerator overnight.
- 2.1. Bring 3 cups of water to a boil in a clean 3 quart pot.
- 2.2. At first sign of bubbling, slowly stir in bag 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 packet of yeast nutrient and mix until it has completely dissolved. This is your base mixture.
- 2.4. Add cold (chilled) distilled water to the “start” level (this is located on the side of your fermenter). Pour your mixture from the pot into the fermenter, then bring the volume of your fermenter to the “fill” level by adding more cold water. Stir vigorously.
- 2.5. Once the temperature inside the fermenter is between 64°- 84° F add a 1/2 packet of yeast, then place on your lid (with vent plug).
- 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 seltzer, the steps below will naturally carbonate your recipe. First you will need to sanitize your bottles and caps.
- 3.1. Fill (4) 1 liter bottles half full with warm water. Add 1/8 tsp. of your remaining One Step Cleanser to each bottle, push on cap and give it a few turns (Do not fully tighten). Shake each bottle until One Step has completely dissolved, then wait 2 minutes.
- 3.2. Remove caps and drain bottles. Add 2 1/2 tsp. of table sugar and 1/4 tsp. of natural flavoring (adjust to taste) to each bottle. Different bottle sizes require different sugar amounts (see chart included with your brewing system).
- 3.3. Use the tap to fill each bottle about 1/2 inch above the base of the neck. Now remove the excess oxygen by gently squeezing each bottle until the liquid works its way up the neck, when it gets to the top cap your bottle. Once the caps are securely tightened, 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.