- Joined
- Feb 16, 2012
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So my daughter and son-in-law are moving into their new 'dream house', with a pool and an outdoor kitchen with a custom built kegerator. Neither one particularly likes beer, but they do like to entertain with guests who do (Me, in particular). Daughter is a wine drinker like her Mom. SIL, though an occasional beer fan, prefers hard seltzer. I've got a couple of Torpedo kegs with Sanke D ports, so I decided to make a couple of gallons of grapefruit seltzer High Noon knock-off to celebrate the grand opening. The only trouble is, I've never actually made a flavored seltzer.
After doing my due diligence (which is to say, did a ten second internet search) I found a few recipes that all make it sound pretty simple: dextrose, turbo yeast, nutrients, and flavoring. Mix, boil, ferment, chill, flavor to taste, force carbonate. That's it! But is it really all there is? I've got a reputation to defend here, so any hot tips either in recipe or process? I'll be brewing up about 3 gallons, so how much flavoring should I think about using? Does it really only take 3~4 days to ferment out the 100% dextrose (that part seems logical, actually).
And bottom line: does it actually taste like High Noon? TIA.
After doing my due diligence (which is to say, did a ten second internet search) I found a few recipes that all make it sound pretty simple: dextrose, turbo yeast, nutrients, and flavoring. Mix, boil, ferment, chill, flavor to taste, force carbonate. That's it! But is it really all there is? I've got a reputation to defend here, so any hot tips either in recipe or process? I'll be brewing up about 3 gallons, so how much flavoring should I think about using? Does it really only take 3~4 days to ferment out the 100% dextrose (that part seems logical, actually).
And bottom line: does it actually taste like High Noon? TIA.