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- Feb 16, 2012
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My daughter and son-in-law are having a new outdoor kitchen built onto their home in Florida next to their pool. They're having a two-tap kegerator built and installed along with a bar, grill and deep sink, and under-counter refrigerator. Lately my son-in-law has gone over to 'the dark side' (no, not NEIPAs!) and has become quite enamored of seltzers. I've been advising them of what to request from the builder for the kegerator, and since SIL isn't a home brewer I advised going with Sanke D connections so they can order sixtels from any of the superb micros in St. Pete. Now my daughter has 'suggested' that I make a seltzer for ½ of the inaugural stocking. I make a lot of wine and occasionally brew a cider, but a seltzer will be a first.
There are a multitude of recipes and even a few kits out there, and it looks pretty simple and straight forward: water, sugar (dextrose usually), boil/chill, add yeast (I'll probably ferment under pressure and spund for carbonation), add flavoring to taste before packaging. Boom. Done. Is that really all it takes? It looks too simple.
For the most part the ingredients seem simple, cheap and easily attainable. The only question I have is about what yeast to use. All the recipes say "clean" yeast but don't suggest which one. The default for me would be a low ester ale or lager at the lower range of temperature for the specific strain. But then I got to thinking that since the only "tose" doesn't include maltose or maltriose that a fermenter more friendly towards simpler dextrins might be more appropriate, like EC-1118 Champaign yeast or similar that finishes dry and clean, and is very alcohol tolerant, even though most seltzers are in the 4 ½ to 5% ABV range.
So, I'm feelin' like a pretty big Noob here, looking for answers to what are probably simple questions. If anyone has suggestions or past experience with making 'good' (relatively speaking) seltzers, your comments are hereby solicited. This particular beverage isn't exactly my favorite, but it is well liked by the millennial crowd they hang with. I'll try anything once.
There are a multitude of recipes and even a few kits out there, and it looks pretty simple and straight forward: water, sugar (dextrose usually), boil/chill, add yeast (I'll probably ferment under pressure and spund for carbonation), add flavoring to taste before packaging. Boom. Done. Is that really all it takes? It looks too simple.
For the most part the ingredients seem simple, cheap and easily attainable. The only question I have is about what yeast to use. All the recipes say "clean" yeast but don't suggest which one. The default for me would be a low ester ale or lager at the lower range of temperature for the specific strain. But then I got to thinking that since the only "tose" doesn't include maltose or maltriose that a fermenter more friendly towards simpler dextrins might be more appropriate, like EC-1118 Champaign yeast or similar that finishes dry and clean, and is very alcohol tolerant, even though most seltzers are in the 4 ½ to 5% ABV range.
So, I'm feelin' like a pretty big Noob here, looking for answers to what are probably simple questions. If anyone has suggestions or past experience with making 'good' (relatively speaking) seltzers, your comments are hereby solicited. This particular beverage isn't exactly my favorite, but it is well liked by the millennial crowd they hang with. I'll try anything once.