Recette Craft Seltzer

DIRECTIONS
V ébu = 50L
V f = 40L

Heat water until steaming, then turn off the heat, add the sugars, and stir until dissolved. Boil for 10 minutes, then add 2 g yeast nutrient. Chill to 20°C, aerate, and pitch the yeast. After 24 hours, add 2 g more of yeast nutrient, and the same the following day. When fermentation is complete, add flavorings and adjust as desired, then package and carbonate.

SI Fruit: Add 2–3 kg of low-pectin, crushed or pureed fresh fruit (such as raspberry or pineapple) for a bright and natural fruit character. To be on the safe side, consider adding 1/2 tsp (2,4 ml) of pectic enzyme to fight haze that might be caused by fruit pectins. Wouldn’t want to cloud up that crystal-clear seltzer (though it will taste great either way).

SI Coffee: Cold-steep 460 g of your favorite artisanal coffee and add to taste—if you think hard seltzer is cool, wait till you show up to a party with hard coffee.

SI More Flavors: Get your hands on your favorite liquid flavor extract and add to taste. This is probably the simplest option, and you get a huge range of flavors from which to choose: PB&J, vanilla and allspice, butter almond—there’s no end to the possible combinations.