Making White Claw at home but BETTER! - DIY Hard Seltzer

[@derekbozy]

The fact that you reply to everybody in the comments is so wholesome. And yes, the towel is a great transition.

[@WolfKingBrewing]

I'm just a wholesome boy. Thanks for watching!

[@tateastill]

my kegs are beat to shit yours actually looks good. Found this after searching for some entertaining hard seltzer videos and yours earned you a new sub. keep up the awesome work

[@EndorphinDolphin333]

You're rad bro. I laughed in the beginning when you said, "everyone wants to sip on something" lol. Subscribed!!!

[@homebrewingtips6029]

Maybe the best hard seltzer video I have seen (scratch that, it is the best hard seltzer video that I have seen). All the others do the same ol' thing and try to be silly/funny. The BrewChatter products are awesome (I will be ordering some for sure). Great detail and presentation. Thanks for the time and effort to put this one together. -DT

[@WolfKingBrewing]

Really appreciate that! I’m glad you enjoyed it. I have a lot of fun making these videos and I always hope that it shows. Enjoy your delicious seltzer!

[@TheBruSho]

Very nice vid, making hard seltzer is fun!

[@WolfKingBrewing]

Super fun process! I'll definitely do it again.

[@blink4711]

Nice stuff mate. I clicked and liked the video not only because I wanted to be number 500 in likes.. but because I actually did like it. 😁And now Im going to do a Seltzer tomorrow because of the inspiration. I have 3 taps on kegerator so what the hell, lets try something different. Hello from Australia.

[@Dynamic.velocity]

This was a great video. Makes me want to learn to brew just watching this video.

[@weshendrikx9754]

is it also possible to make seltzer without carbs

[@theblade66]

Awesome video

[@rorycarson3691]

What were the two names of the clarifying agents you used? Thanks :)

[@SSmith-en5wq]

Glad to see this video... I’ve been looking for some good content on how to make a hard seltzer. Also stoked to learn about CO2 scrubbing. I’ll be trying the 4 day hard seltzer with Kveik Lutra and the Propper Nutrients pack. I may even add some citric acid for my tangerine flavor profile for some extra pop. I also understand that dextrose isn’t as “milky white stuff as pure cane 🤙🏼😎

[@WolfKingBrewing]

Appreciate you watching, the CO2 scrubbing basically saved it for me. Not sure I would do it again if it weren't for that. That sounds like a great build though! Lutra for me is always super flocculant and leaves very clear beer in just a few days, so probably a good start! Maybe I'll give Dextrose a shot in my next batch.

[@braydencorona8432]

At what point in the process do you add the citric acid to the seltzer?

[@WolfKingBrewing]

@@braydencorona8432 I don't usually use citric acid in my hard seltzers, but it is always an option. Typically it is used to lower PH to a biologically stable level, as well as enhance certain fruit flavors. It can be added after fermentation is complete when flavoring the product.

[@BoviHouse]

@@WolfKingBrewing i have a question. if we are using beer base for seltzer. does it matter if we use a craft beer and will the taste be same as regular beer ?

[@tomdoyen6051]

I am just beginning and would like to know how to make a 1gal. batch of hard seltzer and other recipes weather it be wine or beer 1gal. batch. Thank You

[@trevgoldie]

Those flavorings are great. I used a full one of pineapple and for the first week it was overpowering but after that week it mellowed out and tasted great

[@WolfKingBrewing]

The flavors definitely do have a way of settling a bit over time, which can be really pleasant! I'm sort of worried that the watermelon won't hang around for too long but we will see!

[@Mudgard]

Great vid! Enjoy you’re off sense of humor! 👍 The CO2 scrubbing is the same thing as “degassing” in wine making. Another techniques is to purchase a degasser at your LHBS. They’re cheap and go on the end of your drill. Run it in the fluid for about 5 minutes and you’ll see the foam start to appear and dissipate. That’s the bad crap you want out, and yes, it’s well worth the time. Your vid is actually the only one I’ve seen that addresses this (you’re a trend setter!). Either way will work. However, the degasser will be cheaper in the long run, since you’re not using your CO2. I look forward to seeing your other vids. Thanks!

[@WolfKingBrewing]

Great tip! I haven't seen that tool but definitely something to look into. Blowing out nasty volatile aromas using a method like one of these is extremely useful(basically "fixing" a batch that may otherwise be deemed ruined) but surprisingly there's little information out there. I was glad to put it in this video so that people can have one more tool in their arsenal.

[@WarTortoiseGaming]

Are you supposed to degas every day during fermentation or just one time when the fermentation is over? Also wouldn’t this introduce oxygen and ruin the seltzer, or is it not oxygen-sensitive like beer?

[@WolfKingBrewing]

@@WarTortoiseGaming just once after fermentation is over, to scrub the sulfur compounds made during fermentation. Seltzer is much less oxygen sensitive, as there are less reactive compounds in the finished product. It does stale, but not quite as quick or intensely as beer.

[@richiemckricho2373]

Great video! Cheers mate

[@GeovannyViquez-ku7yv]

Hello, you carbonated it for one day with 45psi, then what did you drop it to to serve? Did you leave it at that pressure until the keg was gone? I have a seltzer carbonating now and have just regular soda water but can't seem to get the carbonation right as it seems well carbonated but the carbonation doesn't last that long once poured. I have it set to 20 psi. I had my first batch at 35 but same results. Thanks a d great video.

[@brandonromero2144]

I tried the regular sugar and I’d like to try dextrose. Would I use more than one pound?

[@dmmino]

So I'm contemplating making a hard seltzer myself. Honestly, it couldn't be anymore straight forward except this one thing: what is the preferred serving pressure for this? You mentioned 45 psi for 24 hours but, once that is over, what is the psi set at after?

[@turfaddicts3153]

Where can I get the kit now since brew chatter isn’t a website anymore?

[@Angel__537]

Do you need a keg to carbonate? Are there any other methods?

[@timscott8703]

Great video. Thanks from Cambodia...no hard seltzer here...yet! (insert big evil laugh here)

[@taebsen]

Sorry if you covered this.. how would I add the flavoring to the keg? Do I just open it up? Seems like I would lose some co2 if I opened it.

[@rodrigohobal7076]

Is it possible to make a flavoured malt beverage on the homebrew scale? I've heard that the process to achieve a colourless and neutral tasting alcoholic base is quite complex. thanks in advanced

[@AduraTal]

I have small fridge. Has anyone had a go at getting it clear without cold crashing?

[@TheAlbertoc93]

hi, nice video, i have a question, at what temperature, did you apply the 45 psi for 24 hours? Thanks

[@shashankchavali5882]

How do you transfer the liquid from the fermenter to the keg? Does it need to happen without touching oxygen with a line or can you just pour it in? Thanks in advance.

[@aaronlevy3711]

Awesome vid and super helpful! I am literally brand new to the world of brewing and was wondering if you could tell me a list of all the equipment I need to do this? I don't have any experience and trying to figure out what I need to buy to get started :)

[@WolfKingBrewing]

There are some great starter kits out there that give you most everything you need to get started. I began with one from Northern Brewer. Check it out!

[@alexrocks135]

Isn’t RO water different then distilled water? I don’t think they have distilled water at those water machines

[@WolfKingBrewing]

Yes but really, either will work. The main idea is starting with a mineral-free or purified water. If tap water is used it should be filtered. I used RO water but I know distilled water is easier to come by so I put that in the instructions. Lots of store bought distilled water has minerals added for taste. Would probably still work but could change the process and final product.

[@alex10905]

3 questions: when you connected the gas to the out post did you have to change the post so the gas post is on the liquid post? What pressure was the regulator set to for the CO2 scrubbing? And how long do you run gas through it for the scrubbing?

[@WolfKingBrewing]

Hey Alex, thanks for the view and for the questions: 1. No I did not have to change the post, it's a little tricky to get on and off using a gas disconnect on a liquid post but it will work. Just MAKE SURE there is no pressure in the keg at the time or else you risk pushing liquid into the gas line. 2. For co2 scrubbing you don't need much. I am usually in the realm of 1-3psi.(keep in mind you can lose a ton of Co2 using more than that. 3. I will let it go for 5 minutes at a time, then taste it and compare with the original sample. I ended up doing 2 separate 5 minute increments then it tasted much better so I stopped there.

[@marcmangrich6879]

Very good video, very informative. I had a question about fermentation. I just finished this exact recipe and pitched the same yeast pack. It has been approx 36 hrs since pitching yeast. I have blow-off tube and noticed some slooowww bubbling, looks like some krausen on top but very slow fermentation. Wondering if this was your experience as well. First time brewing seltzer and am used to a very active fermentation when brewing beer. Should i be worried?

[@Hand_Banana]

How did it turn out? I’m doing the same thing and not getting any bubbling! I’m at 48hrs

[@Ebaz]

Again, great work

[@WolfKingBrewing]

Thanks!

[@darc175]

Did you taste your hard seltzer prior to co2 scrubbing? Many of the craft brewery hard seltzers I've tried have noticeable notes sulfur and some other off flavors and I'm wondering if they just aren't co2 scrubbing enough to drive off those flavors as you mentioned. I've had quite a few drain pour commercial hard seltzers which has made me hesitant to try making it.

[@WolfKingBrewing]

Yes, I tasted it pretty much every step of the way. Post fermentation & even post-fining I definitely had a very specific and pretty aggressive "yeast-like"(read: bread dough) character coupled with a touch of sulfur. Not only that but it also had a bit of a fruit-ester profile that was not all that unpleasant. The CO2 scrubbing helped remove MOST of it, and to be honest the fruity flavorings basically covered the rest. Only someone who knows what to look for would pick up a bit of fermentation character. Casual drinkers only taste a seltzer as they may expect it to taste. I have also had some yeast-bomb seltzers that taste not unlike store-bought high alcohol malt beverages. Not pleasing at all.

[@darc175]

@@WolfKingBrewing Awesome! really glad to hear the off-flavors diminished after scrubbing!! I'll have to give it a shot then.

[@jayson0366]

@@WolfKingBrewing About how long did you co2 scrub for?

[@WolfKingBrewing]

@@jayson0366 I performed the process twice, for 5 minutes each time. The idea was to do it for 5 minutes with the lid off, and taste the results, then another 5 minutes if needed until I am happy.

[@kevonwebb8599]

If you don’t mind me asking, where did you get your cans for your own beer?

[@rogerschulz8721]

Thoughts on adding natural fruit to the fermentation? Or now it that a fruit wine not a seltzer? Idk I’m a beer guy...

[@WolfKingBrewing]

It would still be a seltzer product, as the majority of your fermentables still come from the sugar water solution. I know lots of breweries are experimenting with the "super fruited seltzer" category and I say go for it! The only thing to keep in mind being that with natural fruit it will most certainly be more difficult to get a clear/colorless product, but that shouldn't affect much. The only other thing to consider would be how much fruit it would take to still have a good amount of perceivable flavor after fermentation, and how much fermentable sugar is being added.

[@rogerschulz8721]

@@WolfKingBrewing Very good thoughts on all fronts. sounds like some 1 gal experimental batches need to be run... And the Clear/Colorless though this is cool really doesn't mean much to me. Does the product taste good is my primary. For semantics sake. Is a "ginger beer" fermented to about 7% ABV whose primary sugar source is table sugar, really just a ginger-flavored seltzer?

[@WolfKingBrewing]

@@rogerschulz8721 Definitely agree. I'm of the mind that it can be called whatever it looks, tastes and/or smells like! I think there's a bit too much stock put into "correctness" when it comes to brewing. It would probably taste great though!

[@rogerschulz8721]

@@WolfKingBrewing Agree - Happy Brewing!

[@focuswest2736]

Yo I ordered my first keg and products you mentioned to try and make my first batch of seltzer. Any links on full recipes? Thanks for the dope vid

[@WolfKingBrewing]

Sometimes brewing recipe sites aren't formatted well for seltzer but the recipes are very simple, so I'll post mine here, hopefully it helps: - 4.5lbs Cane Sugar - 5 gallons RO or Distilled water - Sanitized Fermenter - Seltzer Nutrient Pack or required nutrients for fermentation - Clean fermenting yeast Heat water to 180f, dissolve full volume of sugar into water, stir, then cool sugar solution to fermentation temp(65-90f depending on yeast). Pitch yeast and allow to ferment fully until no fermentation activity and gravity does not change for 3 days. Cold crash as close to 32f as possible, and add fining agent(gelatin, superkleer, etc), transfer to keg off of yeast and add desired flavorings to taste. Seal keg, carbonate to 2.5-3 vol. co2, and serve.

[@focuswest2736]

@@WolfKingBrewing ty your king!!

[@aborjas23]

Does cane sugar vs dextrose make the flavor different? What do you recommend to make the most perfect hard seltzer

[@WolfKingBrewing]

I can't think of a good reason why it would, but I have heard different things. To the best of my knowledge it shouldn't matter but I have heard second hand that dextrose will give you less yeast-like flavors in the finished product? Again, it's all anecdotal, I don't know the science behind it.

[@windle1]

Nice job on this, been enjoying all the videos you've posted so far. I don't suppose you could try making a clone of Lagunitas Hop Water? 😁 That one has sure been elusive to try and reverse engineer.

[@WolfKingBrewing]

Interesting idea! I'll have to look into it and see if it's something I can replicate on the home-brew scale.

[@lucas23453]

I don't suppose there is a method which allows for natural carbonation? Kegerators and CO2 is not really an option for me, but I would like to be able to offer seltzer to my sister, who is not a beer drinker.

[@alldaygamer65]

can i sub out the sugar for stevia ?

[@jasonb5670]

Suger is converted to alcohol. Yeast cannot eat stevia. If you let 100% ferment, no sugar is left in the final drink. You can add stevia after ferment to sweeten.

[@Baruch05]

So my question is in the quick carbing. I've been struggling with this since I started brewing, and you mentioned you crank it to 45psi for 24hrs. So I get that, but once it's carbed, did you burp your keg and dial it down to serving temps? Or what do you do next so you don't have a firehose worth of pressure coming off the tap at mach1?

[@WolfKingBrewing]

Yes! Definitely always bleed the excess pressure out of the keg(and the serving lines) before serving when burst carbonating. Then you can re-pressurize to serving pressure. I usually don't even hook up a serving line until the 24hrs are up.

[@stephenandrachelwalter4485]

Hey, I had 2 questions. 1, how long did you scrub the seltzer and 2, what is your serving pressure for your keg? Thanks in advance

[@WolfKingBrewing]

I scrub with co2 at 1-3 psi for 5 minute intervals and taste between. This batch took 3 to clean up completely. I usually serve around 8-10 psi, but I am probably not carbonated to 3-3.5 volumes like some seltzers. If so would need a higher serving pressure and longer line.

[@samuelzavala623]

i've been giving this some thought and I dont see why running the clarified beer through a sediment filter and carbon filter wouldn't get rid of that yeasty taste and make better seltzer, also using a combination of flavor concentrate and actual fruit juice. I'd hate to try this and wind up with something that tastes like Four Loko.

[@WolfKingBrewing]

A carbon filter or powdered carbon filtration in the fermenter would both work! As for the concentrates and juices, it really depends on what you're looking for personally, as you'll get different results with each. Concentrates can do a good job of bringing certain pleasant flavors, but some seem very artificial or fake at first taste.

[@brendanstrickler9950]

how can i store my homebrewed hard seltzer if I don't own a keg?

[@WolfKingBrewing]

It can be bottle conditioned with priming sugar and stored in bottles, in which case you would do your fining in the fermenter and flavorings in the bottling bucket.

[@jaysonp9426]

You need more subscribers

[@deanburney]

Why can’t I just add grain ethanol, sugar and flavorings to seltzer?

[@WolfKingBrewing]

You definitely can! Although you don't need the sugar if you're starting with grain alcohol, unless you want to bridge into the sweet seltzers(I tend to think they're more like hard sodas once they're perceptibly sweet).

[@paskrell]

Shame that you did not share the Water? profile for people that do it manually. Rest really good video.

[@sejjr79ify]

What flavorings do you use

[@WolfKingBrewing]

I tend to stick to 2 brands of flavorings/extracts: Brewer's Best and Olive Nation. Both are available on amazon, brewer's best is available at most homebrew retailers. The olive nation extracts tend to be stronger in concentration and thus require less by volume.

[@sejjr79ify]

Thanks WKB I’ll try those

[@daver6815]

Hey Boss, what if you don't have a C02/keg gear? And then what if your super cheap and don't wanna buy that gear but you have sugar! LOL

[@shwn1982]

Can you ferment with real fruit instead of flavoring at the end?

[@WolfKingBrewing]

Absolutely, you can add fruit, fruit puree, fruit juice or anything else to the fermenter, let the sugars be consumed by the yeast then filter and package. This may affect clarity but that is not a real issue, only an imaginary one.

[@comparayray2803]

Great job, Thank you.

[@hannahferguson7418]

do you know if the super clear kit is vegan?

[@WolfKingBrewing]

It is not, as chitosan is typically derived from shells of crustaceans. A good vegan alternative would be biofine clear.

[@hannahferguson7418]

@@WolfKingBrewing thank you!

[@gregtaylor40999]

Damn so 5 gallons is equivalent to roughly 58 white claws. So let’s just say five 12 packs which would probably average around… let’s say $82… and this entire mix prob cost less than $15. DAMNN

[@sparklesparklesparkle6318]

I haven't been this verbally abused by a youtuber in a long time.

[@JohnFrytag]

Great video! Looks like you disappeared.

[@TwerpSlurper]

moor lyk wen-king heha

[@Frank-the-Tank-13]

Just really pisses me of how easy it is to make and cheap to make and it’s double the price of beers.

[@beautifulcaramelman]

Ahhhh but dude 18 minutes to do what takes 5 minutes

[@winterwarz07]

Vodka + seltzer (or soda) Boom

[@mrow7598]

There's a few reasons all the big breweries are making seltzer. 1st its dirt cheap to make and 2nd women drink it its such a scam for how much they sell it for.

[@WolfKingBrewing]

It’s a good choice for non-beer drinkers for sure. And the fact that it’s fermented means any brewery with legal rights to sell and serve beer can also serve seltzer, whereas if it were spiked they would need special liquor licensing. It’s super accessible and basically treated as beer in terms of legality.

[@MrDgmiller]

Table sugar dawg?

[@emperorphil2547]

I mean good tutorial but you can bypass some of the steps by using tapwater and it's just as good