Domoris Hard Seltzer v1.0

Method: BIAB
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 133 calories (Per 12oz)
Carbs: 6.4 g (Per 12oz)

Created: Sunday February 21st 2021

Amount	Fermentable	Cost	PPG	°L	Bill %
5 lb	Corn Sugar - Dextrose5 lb Corn Sugar - Dextrose		42	0.5	100%
5 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

5 lb

Corn Sugar - Dextrose

0.5

100%

5 lbs / $ 0.00

Amount	Name	Type	Use
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash
2.50 g	Gypsum	Water Agt	Mash
28 g	Yeast Nutrient	Other	Primary
2 oz	Peach Flavor	Flavor	Kegging
1 oz	Mango Flavor	Flavor	Kegging

Amount

Name

Cost

Type

Use

Time

2.50 g

Calcium Chloride (dihydrate)

Water Agt

Mash

0 min.

2.50 g

Gypsum

Water Agt

Mash

0 min.

28 g

Yeast Nutrient

Other

Primary

0 min.

2 oz

Peach Flavor

Flavor

Kegging

0 min.

1 oz

Mango Flavor

Flavor

Kegging

0 min.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
For 5 gallon batch, add 2.5 grams each of Gypsum and Calcium Chloride (dihydrate).
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

For 5 gallon batch, add 2.5 grams each of Gypsum and Calcium Chloride (dihydrate).

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
2 gal		Temperature	72 °F	212 °F	5 min
3 gal		Batch Sparge	72 °F	100 °F	--

Amount

Description

Type

Start Temp

Target Temp

Time

2 gal

Temperature

72 °F

212 °F

5 min

3 gal

Batch Sparge

72 °F

100 °F

Water	Gallons	Quarts
Strike water volume	4.86	19.4
Mash volume with grains	4.86	19.4
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.39	1.6
Pre boil volume	5	20
Boil off losses
Post boil Volume	5	20
Volume into fermentor	5	20
Total:	4.86	19.4
Equipment Profile Used:	System Default

Water

Gallons

Quarts

Strike water volume

4.86

19.4

Mash volume with grains

4.86

19.4

Mash Lauter Tun losses

-0.25

-1

Volume increase from sugar/extract (early additions)

0.39

1.6

Pre boil volume

Boil off losses

Post boil Volume

Volume into fermentor

Total:

4.86

19.4

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
2/21/2021 11:29 PM over 3 years ago	+0	Brew Day Complete	1.041	5 Gallons	5	100 °F	2/21/2021 11:29 PM over 3 years ago
2/23/2021 10:22 PM over 3 years ago	+2	Sample	1.030			100 °F	2/23/2021 10:22 PM over 3 years ago	Took a sample hydrometer reading to compare to the Tilt. The Tilt's readings have been bouncing all around and the hydrometer reading is closer to the upper end of what the Tilt is showing. The sample was very carbonated so that may be contributing to a higher reading. Taste wise, there's still some sweetness so this batch has a way to go. It's going pretty steady but if it slows down I'll probably add some amylase enzyme. Appearance is cloudy which is to be expected. I suspect this batch will remain cloudy and if I do another batch I'll probably try a fining agent. I also don't know that I'll ferment in a keg again, I like to be able to see active fermentation.
2/25/2021 4:41 PM over 3 years ago	+4	Sample	1.019		4	100 °F	2/28/2021 7:48 PM over 3 years ago	Gravity has been bouncing between 1.019 and 1.021 but it is still slowly fermenting and dropping. Since I'm impatient and expected much faster results from the yeast, I added a teaspoon of amylase enzyme to the keg. REMEMBER: ADDING JUST ABOUT ANYTHING TO A PRESSURE FERMENTED BEVERAGE WILL RESULT IN A GEYSER! There was a ton of fizzing but fortunately I only lost maybe a cup. Definitely a good idea to place the keg inside one of those small plastic tubs, it kept the seltzer from spilling all over the floor.
2/28/2021 7:46 PM over 3 years ago	+7	Sample	1.010		3.7	100 °F	2/28/2021 11:07 PM over 3 years ago	Took another hydrometer reading and taste sample. Adjusted gravity came out to 1.010, so fermentation is still slow but active. Taste still has some residual sweetness which makes sense, though perhaps a bit less than before. Taste is also a little "yeasty" and while it may be bias, it has slightly fruity esters, which is what I wanted. The sample was also 91°F so that likely impacts the taste. I'm going to cool the sample down and do some preliminary flavor samples with the flavor extracts. pH looks like it's trending to the low end of the yeast's capability. pH of 3.5 - 4.0 is the ideal range so if it looks like it's gonna keep dropping I may look to increase pH a bit. Not sure how to do that, especially without creating another geyser. Perhaps make a liquid slurry of gypsum and distilled water. UPDATE - Chilled sample and did measured amounts of concentrate flavoring. Two oz. of Peach flavor and 1 oz. of Mango flavor made for a very nice flavor combination.
3/3/2021 2:25 PM over 3 years ago	+10	Sample	1.002		3.3	100 °F	3/3/2021 2:25 PM over 3 years ago	Gravity has been bouncing steadily between 1.005 and 1.002. pH also continues to drop slowly and the spunding valve is losing pressure, so it's safe to say that fermentation how wound down significantly, if not completely. I drew a sample and will cool and degass it before taking a hydrometer reading later. Log will be updated if necessary. Taste is pretty much the same as I remember before; hint of sweetness, slightly fruity character, definite yeast aroma. However once chilled, the taste is much more smooth and hard seltzer-like. I'm actually quite pleased with how this batch has come out so far. If/when I do it again, I think pitching more yeast would be the only thing I'd change. And that's just so it ferments faster.
3/3/2021 5:25 PM over 3 years ago	+10	Fermentation Complete	1.006	5 Gallons	3.3	100 °F	3/3/2021 5:25 PM over 3 years ago	Proper hydrometer reading with temperature correction came out to 1.006. Even though there appears to be some very minimal fermentation activity, I'm going to end fermentation and start crashing now. I think the residual sweetness will work nice with the added flavors. As noted earlier, next time I'll probably pitch more yeast and perhaps add a little more gypsum to boost the pH slightly. Probably wouldn't hurt to look into additional yeast nutrients as well.
3/5/2021 3:51 PM over 3 years ago	+12	Packaged	1.006	5 Gallons	3.3	38 °F	3/5/2021 3:52 PM over 3 years ago

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

2/21/2021 11:29 PM
over 3 years ago

Brew Day Complete

1.041

5 Gallons

100 °F

2/21/2021 11:29 PM
over 3 years ago

2/23/2021 10:22 PM
over 3 years ago

Sample

1.030

100 °F

2/23/2021 10:22 PM
over 3 years ago

Took a sample hydrometer reading to compare to the Tilt. The Tilt's readings have been bouncing all around and the hydrometer reading is closer to the upper end of what the Tilt is showing. The sample was very carbonated so that may be contributing to a higher reading. Taste wise, there's still some sweetness so this batch has a way to go. It's going pretty steady but if it slows down I'll probably add some amylase enzyme. Appearance is cloudy which is to be expected. I suspect this batch will remain cloudy and if I do another batch I'll probably try a fining agent. I also don't know that I'll ferment in a keg again, I like to be able to see active fermentation.

2/25/2021 4:41 PM
over 3 years ago

Sample

1.019

100 °F

2/28/2021 7:48 PM
over 3 years ago

Gravity has been bouncing between 1.019 and 1.021 but it is still slowly fermenting and dropping. Since I'm impatient and expected much faster results from the yeast, I added a teaspoon of amylase enzyme to the keg. REMEMBER: ADDING JUST ABOUT ANYTHING TO A PRESSURE FERMENTED BEVERAGE WILL RESULT IN A GEYSER! There was a ton of fizzing but fortunately I only lost maybe a cup. Definitely a good idea to place the keg inside one of those small plastic tubs, it kept the seltzer from spilling all over the floor.

2/28/2021 7:46 PM
over 3 years ago

Sample

1.010

3.7

100 °F

2/28/2021 11:07 PM
over 3 years ago

Took another hydrometer reading and taste sample. Adjusted gravity came out to 1.010, so fermentation is still slow but active. Taste still has some residual sweetness which makes sense, though perhaps a bit less than before. Taste is also a little "yeasty" and while it may be bias, it has slightly fruity esters, which is what I wanted. The sample was also 91°F so that likely impacts the taste. I'm going to cool the sample down and do some preliminary flavor samples with the flavor extracts. pH looks like it's trending to the low end of the yeast's capability. pH of 3.5 - 4.0 is the ideal range so if it looks like it's gonna keep dropping I may look to increase pH a bit. Not sure how to do that, especially without creating another geyser. Perhaps make a liquid slurry of gypsum and distilled water.

UPDATE - Chilled sample and did measured amounts of concentrate flavoring. Two oz. of Peach flavor and 1 oz. of Mango flavor made for a very nice flavor combination.

3/3/2021 2:25 PM
over 3 years ago

+10

Sample

1.002

3.3

100 °F

3/3/2021 2:25 PM
over 3 years ago

Gravity has been bouncing steadily between 1.005 and 1.002. pH also continues to drop slowly and the spunding valve is losing pressure, so it's safe to say that fermentation how wound down significantly, if not completely. I drew a sample and will cool and degass it before taking a hydrometer reading later. Log will be updated if necessary.

Taste is pretty much the same as I remember before; hint of sweetness, slightly fruity character, definite yeast aroma. However once chilled, the taste is much more smooth and hard seltzer-like. I'm actually quite pleased with how this batch has come out so far. If/when I do it again, I think pitching more yeast would be the only thing I'd change. And that's just so it ferments faster.

3/3/2021 5:25 PM
over 3 years ago

+10

Fermentation Complete

1.006

5 Gallons

3.3

100 °F

3/3/2021 5:25 PM
over 3 years ago

Proper hydrometer reading with temperature correction came out to 1.006. Even though there appears to be some very minimal fermentation activity, I'm going to end fermentation and start crashing now. I think the residual sweetness will work nice with the added flavors. As noted earlier, next time I'll probably pitch more yeast and perhaps add a little more gypsum to boost the pH slightly. Probably wouldn't hurt to look into additional yeast nutrients as well.

3/5/2021 3:51 PM
over 3 years ago

+12

Packaged

1.006

5 Gallons

3.3

38 °F

3/5/2021 3:52 PM
over 3 years ago

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Domoris Hard Seltzer v1.0