Hello All Comrade here working on my Hard Seltzer #2

[Comrade Stone]

where would be the best place to talk about it on this board ?

EC1118
5 lbs cane sugars
3 lbs dextrose
5 table spoons of fermax
5 Gallons of R/O

same thing but I upped it to 7.5 fermax

gravity readings are predicting 9%abv


running two batches also can any one tell me if it's a bad idea to stir it a few times a day ? it smelt like sulfur dioxide. that has stoped for the most part
still very bubbly both have been maintained from 68-73°F project started at last Friday at 10pm PST. one was pitched properly one was pitched directly in to it. 5 gallons &7.5 table spoons actually has a slight head barely just ever so slightly the other one has like nothing but you can see them bubbling you can hear them sounding like a they are fermenting.


I have included the pictures I took at the time yes the samples are chilled to 60°F like the requirements for no additional math

 

[Miraculix]

Technically, it's a wine, isn't it? We got s longer thread goings somewhere here with lots of information, maybe you can just join that one?

9% is s bit much, isn't it? I'm curious how this tastes.

 

[Comrade Stone]

Technically, it's a wine, isn't it? We got s longer thread goings somewhere here with lots of information, maybe you can just join that one?

9% is s bit much, isn't it? I'm curious how this tastes.

yeah 9 is quite high but at the same time I'm not a child I guess it would be it's champagne yeast ? I'm looking for something that I could make fun drinks with candy apple or sweeter flavors