How to Brew Hard Seltzer!! White Claw 🍒Cherry & Mango Seltzer Clone!!

In this video I show you how to brew Hard Seltzer that tastes better than White Claw and any other store-bought hard seltzer. We're brewing up Cherry, Mango and Blueberry flavored Hard Seltzers using some fantastic extracts from Olive Nation.
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Hard Seltzer Recipe: 5.25-6%ABV
1 Gallon (4L) - water
15oz (425g) white sugar
1tsp Yeast Nutrient
1/2tsp EC1118 Yeast
1/4tsp Citric Acid
1. Dissolve sugar in 2 cups water with 1/4tsp citric acid, then simmer on medium for 20 minutes. Cool for 5-10 minutes, then add to fermenter and top up with water until you have 1 gallon total volume.
2. Check your gravity reading with a hydrometer. It should be around 1.040. Then add yeast nutrient and yeast, seal with airlock and allow to ferment for 7-8 days until the gravity reading is 1.000 or lower.
3. Mix 4oz water with 1 oz sugar and heat to dissolve. Cool, then add to your bottling bucket and siphon finished seltzer base into bucket to combine.
4. Flavor the seltzer with at least 2tsp of your chosen Olive Nation fruit extract, then bottle the seltzer. Allow 3-5 days for full carbonation, then refrigerate for 12 hours before enjoying.
Disclaimer: Production of alcoholic beverages comes with inherent risks. Know and follow all applicable laws. The content of this or any of my videos is provided for entertainment and educational purposes. If you attempt this or any of my projects you assume all risks. Please drink responsibly.
TWITTER - / beardednbored
Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome! / @cullah
#HowToBrewHardSeltzer #WhiteClaw #HomeBrewing

[@BeardedBored]

Here's the Olive Nation Link - *bit.ly/33cdUqn* Don't forget to use Coupon Code *BB20* to get 20% Off!

[@BeardedBored]

The mango was definitely better than white claw in overall flavor, but I haven't tried the other WC's to know how they compare. I don't get a kickback for any purchases. Should have asked for that, Lol:-)

[@BeardedBored]

@@theworldisastage1984 That's ok, I can't accept packages anyway. I'm just glad you're enjoying it:-)

[@stevedarnall8556]

Hey Bearded , which flavorings should I get , the Extracts or the ones that just say Flavor Fountain, or does it matter ? Also the ones I have from Olive Nation doesn't have the TTB Label on them , does that make any difference, or should I get the ones with the TTB Label on them ? Thanks PS: I know that these may be some stupid questions but I'm just starting to get into giving home brewing a try and this is all new to me , also would you do a video on making a hard lemonade like Mike's Hard Lemonade, Thanks . ATB from Kentucky.

[@BeardedBored]

@@stevedarnall8556 These are good questions. The TTB labeling just means the extracts are colorless, but you can use any of the extracts for this project. The flavor fountains are designed for drinks or other products that don't need to be cooked, whereas extracts are good for baking and anything else. I'll definitely do a hard lemonade:-)

[@stevedarnall8556]

@@BeardedBored , Thank you very much for responding back and clearing that up for me, I’m going to give the Hard Seltzer a try , thanks doing the video, I enjoy them all .

[@shaunyoung3234]

Just started this, but had to cut the recipe in half since my gallon jug is on the way. I hope I didn’t mess it up since the syrup came out too thick at first and I had to add some extra water, but I’ll see in a week! I’ve been watching your videos since I was younger and wasn’t able to legally drink (I can now) and it’s crazy to see how far you’ve come! Not to mention you’ve replied to every single one of my comments throughout the years lol. Contemplating becoming a patron due to all the knowledge you’ve passed to me, but cheers!!

[@BeardedBored]

Mine came out pretty thick too since I boiled it hard for the full 20 minutes, but it'll dissolve with the rest of the water. Should be fine. Thanks so much for following along this whole time brother:-)

[@stevebovair2872]

This video is in a category called “value added”. Exactly why this stuff is so much fun. Great job!

[@BeardedBored]

Thanks so much!

[@travisrogers5614]

Bought some after seeing George's post...love olive nation. This seltzer is the whip!! Easy and can flavor how i want , with whatever i want ...thanks for a year of great videos.

[@BeardedBored]

Thanks brother!

[@eddavanleemputten9232]

Love your snark and nearly spewed my coffee across the room with the changes of Christmas themed hats. Great video!

[@BeardedBored]

Thanks:-)

[@user-cr1pb1eu4b]

It was fun watching you tie a buzz on reviewing your seltzer. Off to the beer store to start a few batches. Very cool

[@Barprints]

Never heard of Olive Nation, thanks for the tip! Gonna have to try these out!

[@jcinsaniac]

B&B - You have the best stuff - looking forward to what's up your sleeve for 2021. MERRY CHRISTMAS, YA'LL!

[@BeardedBored]

Thanks! 🎄🍻

[@ironmck9826]

Happy Holidays bearded! Wish you and Mrs. Bearded all the best in 2021! Thanks for the distraction all year your videos are the best!

[@BeardedBored]

Thanks! Have a great holiday!

[@thebigb3ard]

Smiling the whole way through your video as always my man. Have an awesome Christmas.

[@BeardedBored]

Thanks brother! Happy and Merry!

[@jasons4622]

Definitely trying this one, the little woman likes the seltzers and I've already been using olive nation for my sugar washes. Peach with a splash of whipped cream vodka is amazing.

[@d-fens2999]

Great video! Will definitely be making some next year..

[@wldtrky38]

Merry Christmas Sir Bearded ! Wishing you and all of yours a VERY Happy and Healthy New Year! Cheers from West Central Missouri. 🥃 🍻

[@BeardedBored]

Merry Christmas!!

[@StillIt]

Awesome dude!!

[@jamesramey3549]

Merry Christmas Jesse!!!!

[@BeardedBored]

Thanks brother! Merry Christmas🎄

[@bradskinner5822]

Merry Christmas Jesse!

[@MadJix]

Merry Christmas everyone!

[@puffstastypuffs5192]

Awsome vid big fella 👌hope ur clan had a good chrissy n a great new year to come

[@BeardedBored]

Thanks man. Happy and Merry to you and yours:-)

[@williamjohnson8146]

I am definitely going to have to give this a go. I was look at the extract page and I I may have to perfect a strawberry lemonade type seltzer. These are going to rock in my apple juice wines. Thanks Bearded. Merry Christmas and Happy New Year

[@BeardedBored]

I'm already shopping for new flavors too. Happy new year:-)

[@rickmilkovic]

Merry Christmas BB, nice easy to follow recipe.Stay safe through the holiday season and hold the ones you love tight.✌✌

[@BeardedBored]

Same to you, brother!

[@jeffwalters3329]

Merry Merry oh Bearded One!!!

[@BeardedBored]

Back at ya🎄

[@kb3kyx]

Love this channel, you never know what's coming down the pipeline!!

[@BeardedBored]

That makes two of us, hahaha!

[@vossierebel]

Yeah, yeah yeah!! Merry Christmas... thanks for all the fun you shared this year!! May 2021 bring many a rough morning after... and loads more juicy fun! 🎅🥂😉🥃😁

[@BeardedBored]

Thanks Vossie, you too!👍👍😉

[@ClassicRyder1]

This is awesome. Think I'm going to make a keg of this later today. Have a Merry Christmas

[@BeardedBored]

Do it! Have fun🎄

[@Hobbitbuilds]

My man! Totally gonna do this. I'm on my third cider and starting to get the hang of it.

[@BeardedBored]

Awesome, Good luck on it!

[@HeartPumper]

I run all my seltzer from TPW trough distillation column, not even bother to flavor it beforehand 😆. Merry Christmas, stay safe & healthy, thank you for year full of super cool uploads 😎👏.

[@BeardedBored]

Bet it makes a killer vodka! Thanks so much:-)

[@pato655]

I am feeling inspired. Merry Christmas

[@BeardedBored]

Merry Christmas:-)

[@jasonlayman8817]

"I want people that are social distance to know what I'm drinking" lol

[@davidcolson6622]

Awesome. I bet my wife would lemme tip a toe in this hobby if I'm making that! The extracts available are incredible. Cheers for the hook-up!

[@BeardedBored]

Good luck, brother. Do a good job;-)

[@johnyz656]

Citric acid enhances and protects the flavor....other organic acids work too! Keep up the great work!

[@bradskinner5822]

Merry Christmas Bearded!

[@BeardedBored]

Thanks, you too🎄🎄

[@jordanelkins2237]

Merry Christmas!!! Sick video🔥

[@BeardedBored]

Thanks! 🎄👍

[@MadJix]

Awesome man! The missus is gonna love this!

[@BeardedBored]

Thanks brother! Merry Christmas🎄

[@MarceloIgnacioGarayalde]

Merry Christmas Mr. Bored

[@BeardedBored]

Merry Christmas!

[@user-cr1pb1eu4b]

The blueberry looks more clear. That is nice man.

[@skinnersmith6912]

Love to the sponsored product used in flavoring/ infusing a blueberry and a cherry shine

[@BeardedBored]

Me Too!!:-)

[@wackyone1100]

I have done your cider method with blueberry and IT WAS THE BOMB!!!!!!!

[@BeardedBored]

Nice:-)

[@levigodro9827]

Think you just inspired my next fermentation project

[@BeardedBored]

Awesome:-)

[@colinmacvicar2507]

I’ll be trying this one for sure. Can’t wait to see what you do with a cider. Maybe a cherry apple cider with the extract instead of actual cherry juice. Whatever you do I’m sure will be good. Hope you and your family have a wonderful Christmas.

[@BeardedBored]

Blueberry Apple Pie Cider maybe? Merry Christmas🎄

[@colinmacvicar2507]

@@BeardedBored sounds yummy

[@Brandon-vf3zu]

This has me thinking about a cherry-lime aide. Happy New Year.

[@BeardedBored]

Killer combo:-)

[@robertfontaine3650]

This is a nice little recipe.

[@puddingwar5110]

Sounds like a great summer drink/ project. You mentioned the bitter from the white claw, the co2 force carbonation will add that VS bottle conditioning. Cheers.

[@BeardedBored]

Yeah, the white claw definitely had more carbolic acid in it, but there was also a sort of nondescript tartness, probably from citric acid or some kind of generic "tart" flavoring agent.

[@the_whiskeyshaman]

Thanks bro merry Christmas

[@BeardedBored]

Merry Christmas Rand🎄

[@braydencorona8432]

LOVE THE VIDEO! At what point in the brewing process do you add the citric acid to add some sharpness to your flavors?

[@ronsbeerreviewstools4361]

Thanks for posting, its a good informative post.

[@BeardedBored]

Thanks!

[@angrypastabrewing]

Merry Christmas! I hope to start my own brewing projects soon on yt

[@BeardedBored]

Go for it! Merry Christmas!

[@SyBernot]

I'm in the middle of a keezer build and wanted an option for seltzer and soda, ya know for the fam. So I'm carbing water then adding stuff after. I took a beat out of George's book and added some glycerin to my water profile and I have to say it's next level for everything, seltzer, soda, mixers, vodka - soda - syrup. The flavorings I've been using are all different sources and I mix em because real flavor is complex and most extracts are one or two note. I even source from vape suppliers. So far I only have the peach dialed in. 2 ml per 12 oz brewmaster peach (from morebeer) + 4 drops Lorann peach (from a vape shop). Spot on Georgia right off the tree peach flavor. Now I'm working on pear the two Lorann flavors I have are touching but not hitting. Lemon and tangerine are another challenge. It's almost as much fun as brewing beer, almost. Trial and error and a butt ton of notes but in the end I'll have things down and can move onto automated post mix systems and all my own flavors.

[@BeardedBored]

Getting deep in the nerding, I love it! Gotta try the glycerine in the seltzer:-) Thanks Sy!

[@chewy2420]

I’m glad there is someone else thinking some sweet seltzer would be awesome lol

[@BeardedBored]

Yeah, seemed like it might be tasty:-)

[@itterman]

I've tried a few version also. A little citric acid helps be closer for sure to commercial. I did comparison of Table Sugar, Inverted Table Sugar and Dextros. Dextros was the most neutral and clean, second was the Inverted table sugar (close to dextrose but still something there) then lastly the table sugar had a flavor that seamed to decrease over time. I find typically I hit .990 to .995 with sugar typically. You can also carbon filter it to make it even clearer and less flavor before adding the flavors. I typically make a clear seltzer and then add flavouring in drops in the glass.

[@BeardedBored]

Thanks so much for sharing your findings. I'll definitely do a dextrose neutral next time:-)

[@paulosborne6517]

Heck, this looks sooo doable, even for a novice! Here's a flavour suggestion - Banana loaf cake flavour with Almond Essence and Dark Choc Chips [never Vanilla]... I'm not a big fan of artificial fruit flavours, because they are too strong BUT if you flavoured it more at a baking aroma level, rather than a full-on sweet syrup level... Banana, Almond and a tiny bit of Coffee or Cocoa to give a dark choc-chip taste. It could be awesome.

[@BeardedBored]

I think that sounds awesome, and Mrs. Bored is definitely onboard with that experiment;-)

[@TheMullisJ]

I had figured this was how to do it. Thanks for the knowledge, as always. I cheated and followed the recipe the guys over at Brulosphy did. Some fresh spring water, flavor and vodka. :D I have to say it definitely felt like cheating but the result turned out really good. Merry Christmas and cheers!

[@BeardedBored]

What ever gets it done:-) 🎄🍻

[@HisVirusness]

I love the hats.

[@BeardedBored]

Thanks:-)

[@HodgyE5]

this is a great video, Thank you

[@BeardedBored]

Thanks!

[@gmrbison7316]

Sweet hat transformation!!

[@BeardedBored]

Christmas Magic🎄

[@clintsimmons3122]

That was a fun video!

[@BeardedBored]

Thanks!

[@jiujitsu1129]

This man clearly has the best method

[@BeardedBored]

Thanks Lord Spew;-)

[@natemartin9283]

I've been wanting to do this but with hops. I loved Lagunitas' hopped seltzer.

[@BeardedBored]

You could try making a few cups of hop tea with your favorite varietal and add a little at a time to the rest of a gallon of water until you hit the flavor you want, then brew it from there.

[@jamesramey3549]

I am going to have to get me some of that extract, problem is choosing which ones!! Enjoyed the video!! Merry Christmas!! 🎄🎅🤶🎄

[@BeardedBored]

That was tough for me, too:-) Merry Christmas🎄

[@Luvguf]

@@BeardedBored I just started a 5 gallon batch of hard seltzer. Just ordered blue raspberry from olive nation along with cherry. Looking forward to the blue raspberry in "white claw" form.

[@Luvguf]

Basically the same recipe as yours but I crushed some daily vitamins and added to the mix to see if the yeast stays happy and healthy.

[@BeardedBored]

@@Luvguf Good luck on it!

[@spikelove9533]

Way Cool! I know what inverted sugar is I've used it to make high ABV mash before. I kinda feel like if you invert it , it takes away some of the sugar wash yuch. What a neat idea it would be fun to have some out at a party and let people mix up their own flavors. I hope your enjoying the holidays. Tha ks fpr some more great info.

[@BeardedBored]

Yeah, I think you could keg this without any flavor, then have little cups with the flavoring in them with eye droppers. Let folks mix up their own concoctions. That might be a bad idea as the party goes on though, haha:-)

[@spikelove9533]

@@BeardedBored i don't promote over indulgence but if your going to Id like to watch you do it on something I've made 🤣

[@wayneha1]

Love the channel! Looking forward to trying it! btw - do you have a link to the bottles you used?

[@BeardedBored]

Here you go:-) amzn.to/3rF4jTz

[@JMontrellStark]

WoW. Thanks! This one video has cut-out a few months of experimentation... So for my next trick, I'm doing this version of seltzer with a 50/50 invert sugar and rice syrup formula. Also... I had just finished putting a batch of ginger-ed ale into the bucket when I viewed this... I think the KZbin algorithm wanted to remind/taunt me that I completly forgot the concept of inverted sugar.

[@BeardedBored]

Awesome! Glad I could save you some trial and error. Good luck on your batch:-)

[@BEAVERDIY]

Have to try this, PS love the hat change

[@BeardedBored]

LOL, got to keep my viewers on their toes:-)

[@quatre1559]

Dude im waiting for their butterscotch ttb to arrive so i can make the wife some hard "butterscotch beer" planed to use a base hard seltzer but couldnt find a recipe, you just came in clutch! Merry Christmas!

[@BeardedBored]

Wow, that sounds awesome! Glad I could help. Merry Christmas!

[@quatre1559]

@@BeardedBored if i can ever figure out how to not look dumb in camera, im gonna be filing some of my exploits into thebworld of home alcohol... Curating...

[@BeardedBored]

@@quatre1559 I look forward to it:-)

[@dabruhce]

very cool!

[@raytruesdell7873]

I also had a thought of putting it in a sugar wash.

[@BeardedBored]

This stuff would make a killer flavor vodka. You'd have to dial way back on the extract I think. Maybe 1/8tsp per gallon of finished spirit to start with to see how much flavor that gives it.

[@Mr.Ut21]

I started mixing ever clear with club soda a few years ago before Id ever heard of Whiteclaw. Thought I was a genius.

[@BeardedBored]

We always think we're the first one to come up with something:-)

[@Terraceview]

Yes yes yes! Thanks mate

[@BeardedBored]

No problem 👍

[@kennethcounts5905]

Hey brother Merry Christmas

[@BeardedBored]

Merry Christmas!

[@chrismoyse2308]

Your Hard Cider video was what got me into this craft last fall and I've got 4 different batches on rotation at all times now. Tried this hard seltzer recipe and used corn sugar instead of table sugar.. it got stuck for a few weeks but after feeding it several rounds of yeast nutrient, got it down to .998. I wonder if the corn sugar was the issue? Bad packet of EC-1118? I also forgot to shake before pitching the yeast. Rookie mistake I guess... anyway thanks for your videos Bearded - I'm a big fan!

[@BeardedBored]

Probably bad yeast. Happens to me a few times a year. Glad you got into the hobby:-) Thanks Chris!

[@sbroz1424]

I make something similar, have been for years. If you let it sit it will eventually get crystal clear.

[@BeardedBored]

Thanks Steve!

[@theproofroom1473]

My wife loves the stuff I'm not a fan myself gonna give it a try. You know what they say happy wife happy life.

[@BeardedBored]

That's one of the reasons I made it. Mrs. Bored isn't a fan of spirits or beer, but she likes these:-)

[@Jose-hq5gv]

Definitely looks the part 👌

[@BeardedBored]

Thanks!

[@MrSnoreye]

I hope no bottle bombs with this method. I also checked the site you suggested and have started to get ideas for next batch of mead. thank you for the videos.

[@BeardedBored]

No bottle bombs since there is no residual sweetness to manage with pasteurization. Carbonates just like a beer. Good luck on the mead!

[@Willie_MN]

Nice!

[@FlavorLab]

Freekin awesome

[@BeardedBored]

Thanks brother:-)

[@nicho4381]

So cool!

[@BeardedBored]

Thanks!

[@robertboucher9403]

How much flavoring did you use for individual bottles (what size bottles) / Great video, i have never failed with any of your recipes . Keep up the great job

[@BeardedBored]

32 ounce bottles. 1/2 tsp per bottle:-)

[@marcelohernandez7215]

Cheers!!!!!

[@BeardedBored]

Thanks!

[@cameronellem]

Great vid legend! Do you have to steralise everything, you didn't mention that part? And also, when you say put it in the fridge or out it outside (to carbonate), what do you think the allowable temperature range would be there? My fridge is too small and I live in Australia

[@BeardedBored]

Yes, sterilize. I forgot to mention it in this vid. 40F is a good cold crash temperature. Since it's summertime for you, you can either stick it in an ice bucket and replenish the ice every few hours, or just let it sit in your coolest area for a few more weeks for the gelatin to eventually drop clear.

[@johnbillson3767]

I'm going to try this without inverting the sugar... I might be wrong but the only benefits I see of using inverted sugar are that it might taste different or ferment faster.

[@BeardedBored]

Yep. They did some with regular sugar over on the brew4life channel if you want to check it out.

[@rye1970]

thanks for video....i tried this but my intial abv was only 1.34....maybe i should of added more sugar?

[@josephkordinak1591]

That's great. I will have to give that a shot. Do you think correcting the PH down to 5 with citric acid would carry over enough tang or would you go lower? Merry Christmas.

[@BeardedBored]

It might. I'm also considering adding a tsp of lemon juice right at bottling time to see how that goes. Merry Christmas:-)

[@Solar_Apartment]

Thanks for the next project idea. Do you have a link for those bottles? Merry Christmas!

[@BeardedBored]

Here you go - amzn.to/2WJDO0P 🎄🎄😉

[@Solar_Apartment]

@@BeardedBored thanks

[@williamdurkacz6046]

Hey there, I'm stocking up on supplies to try your recipe! Thanks for the clear and concise video, I'll make sure to use your links :D I have some questions -- can you tell me the ideal temperature range for the primary fermentation? And the range for the bottling/secondary fermentation? I'm in Australia so I've got a completely different climate to yours. I have a heating/cooling set up to get to the right range though. Thanks again!

[@BeardedBored]

23-24C should be fine. Check your yeast packet for the ideal temperature range. They'll have it listed on the back.

[@williamdurkacz6046]

@@BeardedBored legend! thankyou

[@raytruesdell7873]

That’s cool I will have to try it. 👍🇺🇸

[@BeardedBored]

👍🍺

[@andrenichols3365]

Hey really enjoyed the video! What kind of fermentation temperature does this require? like around 20 degrees or?

[@BeardedBored]

Did you just throw a Letterkenny reference at me orrrr...? Yeah, 20C up to around 27C is fine:-)

[@grasshopper5353]

I've done this method. Came out clear but it taste & smelled like Sake.

[@BeardedBored]

The finished plain seltzer based had very little flavor. Kind of like weak Sprite or 7-Up diluted with melted ice. Once I got the flavoring in there it was night and day.

[@trentfelzien6929]

I've tried this recipe with RO water and ran into an issue with low PH and having to adjust it back to 4.5~5 PH range so that the yeast can do its job.

[@jaredmatte79]

What kind of water do you recommend and I was wondering when you back sweetened your gallon what SG do you take it too before letting it carbonate?

[@CarlPapa88]

Came out freakin' clear.👍 How long to carb them? Want to make a 5gal batch soon and will keg it w/o extract. Flavor to taste in glass. Try any other yeasts?

[@BeardedBored]

About 5-6 days if you can keep the room temp around 70F. I think flavoring each glass is a cool idea. Haven't tried any other yeasts, but anything that brews clean will work. Brew4Life channel did a kegged seltzer video with a kveik yeast that came out super clear. I'd check that out.

[@wldtrky38]

I've never heard of this, sounds tasty 👍

[@wldtrky38]

Hazards of small town life, We have no true liquor stores 😉

[@BeardedBored]

All the more reason to brew your own;-)

[@wldtrky38]

@@BeardedBored Eagerly waiting for my new still. I've got 3, 6 gallon mashes ready to roll. Gotta have enough to refill my 2 oak kegs, lol. After that I WILL give this a try. Thanks Man. Take care 👍

[@BeardedBored]

Have fun with the new rig:-)

[@jjjj3321]

Use RO water for improved clarity.

[@BeardedBored]

Great idea.

[@Ericran94]

Hey Bearded, tried out this recipie and the seltzer came out yeasty, what would you suggest to clear out that smell/flavour?

[@budgetdadbbqbrewing268]

Thanks for the video! I used everything including the EC118. 4 weeks later it's still sweet at 4.5%abv. )= Basement is around 68-70F temp. I wonder if my fermentation stalled and need to add a different yeast to kick start it?

[@BeardedBored]

See is you can hotbox the seltzer for a week with a heating pad or stick it in a warmer room. That might do the trick. Most of my stuff goes way slower than expected if it's that temp. My house is 68 most days until we get in to summer and I have to add a week or two or give it a heating pad.

[@decimusunum3788]

I had same problem in basement, added heating pad for additional week, it finished dry. After flavoring, priming, and bottling and seven days of sitting I barely had any carbonation, tasted a little flat. Not quite sure what went wrong. Wondering if the gelatin cleared out too much of the yeast as this stuff was crystal clear? Can starsan residue in bottles kill yeast?

[@BigEdsGuns]

What is this heresy seltzer you speak of!? Whiskey for my men and beer for my horses! May the path of this seltzer follow the road of "Zima". :) Cheers B&B! Merry Christmas!

[@BeardedBored]

LOL!!! 😂😂🎄

[@stillbandit5799]

I’m sorry if this question was already asked. I scrolled through to see if it was and I couldn’t find it. You said you would add some lemon juice to give it that sharpness at what point would you put that in? As you were bottling it?

[@BeardedBored]

I think during the bottling with the other flavoring so you could make some taste tests to get the dose right.

[@christianaponte6042]

My seltzers take 2 weeks to carbonate. Any thoughts on how to speed up the process?

[@vittoriabakes]

Awesome!! Did you heat pasteurize them or just pop them into the fridge? I made hard cider and both times I wasn't too impressed. I don't think I should age them at all. Just 1 month and bottle. I'd love to try a hard seltzer.

[@BeardedBored]

Neither. This isn't a sweet seltzer, so there is no leftover sugar to preserve in the bottles with pasteurization. It's just enough sugar to carbonate, just like beer bottling.

[@Rev-D1963]

I'd been wondering about hard seltzer, now I know! Curious, you didn't use a pop bottle to check for carbonation level this time, thought with the glass bottles it would be safer??? Anyway, looks like things turned out awesome as usual, and thanks for sharing. Merry Christmas brother. Rev. D.

[@BeardedBored]

Don't need the pop bottle if you're not trying to manage sweetness and carbonation. Since this is a dry seltzer you just add enough sugar to carb it like a beer. Merry Christmas Preacher:-)

[@jamestarbet9608]

If you are bottle carbonating a dry brew, you use a set standard of priming sugar in each and every carbonated brew. Consistent, repeatable amounts are safe; Ex. 1 oz white sugar per gallon of brew. Bottle carbonating a sweet brew (ie-ginger beer) is where you should use a plastic bottle, because you would be pasteurizing and need to know when to stop it.

[@Rev-D1963]

@@jamestarbet9608 Which makes sense! I'm very new to this whole concept, but am learning! Thanks for the input, your point is well received! Cheers! Rev. D.

[@FirstLast-py2qe]

If someone used a pot still, with sugar wash... could/ should they use some extract to flavor before and after distillation, or just afterwards?

[@BeardedBored]

Afterwards would be better, hypothetically:-)

[@glleon80517]

Thanks Bearded! Yup, I think it’s time for some “eau de vie” with flavorings. Olive Nation admits to “natural flavorings” on its website, so some chemistry may be afoot.. Did you detect any weird flavor notes? Here’s to a better 2021! What could possibly go wrong😳

[@BeardedBored]

I didn't pick up any chemical weirdness and Mr's Bored liked them. I'm thinking I might do a kirchwasser;-)

[@satmuts]

i did exactly as you mention but i used Corn Sugar and US-05 Ale yeast and i get very nasty Aroma after fermentation done . i did use Yeast Nutrient btw . the temp from 19 to 22c so i don't think this is about temp . i think this is releted to sugar wash fermentation in general am i correct ?

[@BeardedBored]

If it's got a sulfur smell that's an indication of stress on the yeast. I know another channel did corn sugar, Brew4Life, and he mentioned sulfur, but he mentioned it in passing, like the flavoring would cover it up. Might be the corn sugar, but it also might be the yeast strain. I used champagne yeast because it ferments so clean. S-05 is a great yeast for beer, but I've never tried it on a sugar wash like this, so I can't be sure.

[@Punkremixmix]

If you were to scale this up to a 5 gallon batch to keg it would you still use I package of yeast or would you use 5?

[@BeardedBored]

1 packet of yeast is enough to do 5 gallons:-)