Craft Seltzer Extract 1 40.0 50.0 10 72.0 1.035 1.008 1 0 3.5 DIRECTIONS V ébu = 50L V f = 40L Heat water until steaming, then turn off the heat, add the sugars, and stir until dissolved. Boil for 10 minutes, then add 2 g yeast nutrient. Chill to 20°C, aerate, and pitch the yeast. After 24 hours, add 2 g more of yeast nutrient, and the same the following day. When fermentation is complete, add flavorings and adjust as desired, then package and carbonate. SI Fruit: Add 2–3 kg of low-pectin, crushed or pureed fresh fruit (such as raspberry or pineapple) for a bright and natural fruit character. To be on the safe side, consider adding 1/2 tsp (2,4 ml) of pectic enzyme to fight haze that might be caused by fruit pectins. Wouldn’t want to cloud up that crystal-clear seltzer (though it will taste great either way). SI Coffee: Cold-steep 460 g of your favorite artisanal coffee and add to taste—if you think hard seltzer is cool, wait till you show up to a party with hard coffee. SI More Flavors: Get your hands on your favorite liquid flavor extract and add to taste. This is probably the simplest option, and you get a huge range of flavors from which to choose: PB&J, vanilla and allspice, butter almond—there’s no end to the possible combinations. 1 8 20.0 30 18.3 2.3 18.0 0 EBC Corn Sugar (Dextrose) Sugar 1.82 0 100.0 1 EBC Sugar, Table (Sucrose) Sugar 1.82 1 100.0 Après avoir coupé l'ébu Fermaid K Other Boil 0.00423 TRUE 10 Fermaid K Other Primary 0.00423 TRUE 8640 Pectic Enzyme Other Primary 0.0024 FALSE 8640 ou autres fruits Pêche Flavor Primary 2.0 TRUE 8640 ou autres fruits Abricot Flavor Primary 1.0 TRUE 8640 Racine de gingembre Herb Primary 0.15 TRUE 8640 Fermaid K Other Primary 0.00423 TRUE 7200 Safale American 0.10629999999999999 FALSE

Dry

US-05 DCL/Fermentis 76.5 5.4 75.6