Method:All Grain Style:
No Profile Selected Boil Time:60 min Batch Size:4.5 gallons
(fermentor volume) Pre Boil Size:1 gallons Pre Boil Gravity:1.161
(recipe based estimate)
Post Boil Gravity:1.036
(recipe based estimate)
Efficiency: 70%
(brew house) Rating:
5.00 (2 Reviews)
Calories:114 calories
(Per 12oz)
Carbs:5.4 g
(Per 12oz)
4 GALLONS DISTILLED WATER
2 LITERS RECIPE 21 VODKA 80 PROOF 40% ABV
2.5 OZ STRAWBERRY FLAVORING
2.5 OZ MANGO FLAVORING
4 GRAMS GYPSUM (CaSO4)
1/2 TSP DEIONIZED HIMALYAN PINK SALT
**BOIL GYPSUM AND SALT IN A PINT OF DISTILLED WATER UNTIL DISSOLVED
---No cane sugar added, just needed to input fermentable to post
Force Carbed at 25Psi and let it ride for duration of keg. May need to turn down serving pressure if you're sitting on some. Takes about 3-4 days to have the right carbonation.
Sugar Free Strawberry Mango Hard Seltzer
4.7% ABV
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Last Updated: 2022-07-20 18:50 UTC
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NEW Water Requirements:
Sugar Free Strawberry Mango Hard Seltzer
Equipment Profile Used
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Water Requirements:
Sugar Free Strawberry Mango Hard Seltzer
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Recipe Cost
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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Getting the water chem of Ca+ to be over 50 and Na+ to be over 110 was clutch. Gave the distilled water an actual body while still keeping it crystal clear. I saw someone talking about adding 1/2-1 Tsp on a forum and thought why not. The flavors pop well with very little if any vodka flavor and zero chemical taste. I may try adding a little more flavoring to see how far I can get without getting any of the chemical taste. Overall I was so impressed by this first version, I don't think I need to switch up the recipe basics unless scaling up to bigger batches. Homerun Batch! Go Bills!
I'm a bit of a beginner, so I prefer to ask the question: is distilled water really necessary, or can tap water suffice (if it's of good quality)?
Final Boss • 09/21/2022 at 11:16am @Daphi, Seltzers can be very temperamental with hard water and will taste very mineral y with tap or even bottled. It will also make the PH of the seltzer drop much more than you want it to. You want the water to be as neutral and as close to mineral free as possible whether you're brewing from scratch or using vodka. Distilled water is a great starting point and a way to ensure there's no minerals in your seltzer. I used a little bit of gypsum to give the seltzer some more hardness and an overall better mouthfeel (in my opinion at least)
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