How to Brew Hard Seltzer The Sugar-Based Method for Sparkling Refreshment
The trend used to be brewing Kombucha, and while brewing beer will chug along, the drinking rage these days appears to be Hard Seltzer. Hard, as in Seltzer with alcohol in it. And some fruit.
Like 'Wild Cherry' because THAT implies a good time when drinking, eh? Well, sure, there are lemon-lime fizzy drinks that give you hangovers that have been on the market for years but... the 'Marketing Team' will tell you that seltzers are perfect as low-calorie, low-carbohydrate alternatives to beer, and are thus ideal for consumers seeking out health-conscious drinking habits.
Aside from marketing spin, seltzer is simply a sparkling drink with added fruit. If you are US based, you might know them as 'White Claw'. A good seltzer is easy to make with a seltzer kit, just as easy as a cider kit or ginger beer.
There are two main ways to make it. One is simply to mix water with spirits, add some flavouring and force CO2 through it (like making a gin from vodka). But that is nowhere near as fun as the Sugar Based Method, where you ferment it yourself.
Sugar Based Method Steps (Using a Kit)
We trust you've sourced a seltzer kit and have read the instructions. Take our guidance below with the knowledge we've done a bit of brewing and that sometimes manufacturer's instructions aren't handy enough for the real world.
- Heat 2.5 gallons of water in a large pot. You can do this on the stove or use a gas burner.
- While heating, add 4 pounds of corn sugar (dextrose) to the kettle and stir until dissolved.
- Bring this solution to the boil for 10 minutes.
- Cool the mixture. When the 10 minute boil is finished, cool the sugar solution to approximately 70°F (21°C) as rapidly as possible. Beer brewers will often use an immersion chiller at this point, or you can place the brew kettle in an ice bath in your sink.
- Sanitize your fermenting equipment (we love to use sodium percarbonate). Sanitize the fermenter, lid, airlock, and any spoons.
- Fill your primary fermenter with 2 gallons of cold water, then pour in the cooled sugar solution.
- Add more cold water as needed to bring the volume to 5 gallons (approx 23 litres).
- If you are keen, measure the specific gravity with a hydrometer to determine your potential ABV.
- Add your yeast once the temperature of the sugar solution is between 60° and 80°F. This is called pitching yeast. It is critical the liquid is cool enough not to kill the yeast.
- Seal the fermenter drum tightly and add your airlock.
- Nutrient Schedule (Critical):
- 24 hours after pitching: Dissolve one nutrient packet in water and add to fermenter.
- 48 hours after pitching: Add the second nutrient packet.
- 72 hours after pitching: Add the third nutrient packet.
- After 1-2 weeks, primary fermentation should be complete. You can now bottle your seltzer. Don't forget to prime with sugar and add the flavor pack included in your kit!
The Science: Why Nutrients Matter
When making beer, malt provides a nutrient-rich environment that helps yeast build strong cell walls and reproduce. Hard seltzer is made from pure sugar and water, which has zero nitrogen or minerals. Without adding Yeast Nutrient (like DAP or Fermaid O) at staged intervals, the yeast will be stressed, resulting in "rotten egg" sulfur smells (H2S) or a stalled fermentation.
Tip: How to Get Crystal Clear Seltzer
Every brewer loves a clear drink. Since seltzer is meant to be sparkling water, haze looks unappealing. Use these beer brewing techniques:
- Cold Crashing: Place the fermenter in a fridge for 48 hours before bottling to force yeast to sink.
- Finings: Use gelatin or Biofine Clear at the end of fermentation to grab floating particles.
Recommended Seltzer Kit
Ready to make your own? Here's a popular kit that's available for order on Amazon:
Video Tutorial
Here's a great video tutorial that you can also follow to make your own seltzer (Raspberry flavour?).