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We are slowly refining based on my wife's preference's as she is the only real consumer (I will admit the Pom/Juniper is pretty dang tasty). Last 2 gallon batch ratios were for about :: Batch 1 Watermelon/Banana 15/45 mL - the banana gets lost over time and she likes it a little more prominent...

Welcome from SC

Welcome from SC

Welcome!

Welcome

Welcome

I just bottled about 1/2 of a 13+ batch of hard seltzer. The pH was 4+ based on strips. I just received a pH meter and will calibrate it today/tomorrow to get a more precise reading. The plan is to order some citric acid or acid blend to adjust the pH down closer to 3.25-3.5. Is there a...

No worries...... My detached garage (never seen a car in it) is my brew space, pool table room, drinking hall, silversmithing studio, shelving for supplies and tools and workshop. It also houses our meat freezer and second refrigerator (beer bottles and food storage) along with a mini fridge...

Welcome! I kegged in a previous brew life...I started bottling simply because now I don't have the space for kegging. My suggestion re equipment....make a beer or two with what you have. Get some successes and a few mistakes under your belt. Then explore the various equipment configurations...

Via past email from Olivenation: "In regards to a starting ratio, we typically recommend between 3oz and 4oz for every five gallons of seltzer that you would be looking to flavor." Gotta get some in the bottle for wife..... Maybe will start on the lower end with 3 - 2 gallon batches (I have...

So in the 'stillers world it is said to be a good source of calcium for yeast health in sugar washes....this may be a myth that I latched on to in another life :). If google is to be believed gypsum is calcium sulfate dihydrate (chemical formula is CaSO4·2H2O).

For water I use RO water with about 40grams of Gypsum in both batches....I had read somewhere that this was a good source of calcium for the yeast in sugar washes. Of course it is also a source of sulfur. Oxygenation could have been a problem, but the filling technique was the same for both...

I'm sure if I had a way to CO2 scrub it....I could have eliminated the sulfur eventually....but I don't have a CO2 tank and regulator any more (at least not functioning yet). But as I am bottle conditioning....it would have definitely carried over to every bottle.

I wasn't critiquing at all.... I just over-read it I think.... I know boiled yeast IS used as a yeast nutrient and I was just wondering if that was something you were doing. The previous batch I did....also in a 13.5 gal btw I dumped due to sulfur. I used 3 11g packs of EC1118 and no...

For you seltzer makers out there that use the Olive Nation extracts..... Would you mind sharing any specific flavors (or combos) and their addition rates that you like? I have purchased several flavors and am curious what others are doing.

Cup of dry yeast? Can you explain a bit further bracconiere? Just overpitch? or dead for nutrients? I'm doing 14 gallon batches of seltzer and looking for cheaper yeast nutrients that the fermaid o I've been using.

What about the Great Lakes Edmund Fitzgerald Porter....it won a medal in '91, but website doesn't say for sure when they started making it. Anyone know? The brewery opened in '88 per the site. It and Black Butte were always on my buy list when I stumbled across them.

Congrats! Don't sweat the temperature or the light too much! Become aware of them of course....but mostly have fun with the first few just getting the base process and some of your own drinkable beers down!

I started brewing in '92 on a 1/2 barrel system and went right to kegs. I quit around 2005 or so. I had never bottled or bottle conditioned before this year when I decided to start back...well 2022 :) The bottling bucket is only in there to solve a problem I had early on.... I would add the...