Get Creative Using Hard Seltzer Yeast!

Introducing Hard Seltzer Yeast

With a rise in popularity of lighter, lower carb, alcoholic beverages, it’s of no surprise that hard seltzers have taken off in the global market. To put it simply, these refreshing beverages are essentially alcoholic sparkling water with a hint of delicious fruity flavours. They are typically brewed from a sugar source (such as cane sugar) or can also be made from a distilled neutral spirit. This means that they are relatively low in calories and have an alcohol volume of approximately 4-5%.

Following the recent launch of our Recipe Kits that are available in three fruity flavours, we now also have our Hard Seltzer Yeast and Nutrient sachet. So, if you love making hard seltzer, why not try it and get even more creative with recipes and flavours. Brew a hard seltzer alcohol base with a clean and neutral flavour and aroma, then add your choice of flavours to suit your own style.

Time to give it a go!

Here’s two of our favourite recipes that use our Hard Seltzer Yeast. Give them a try at home and share your creations with friends and family. You can even add your own flair to the recipes to suit your own taste and perfect your seltzer. Both recipes use the same method, just swap out the additional ingredients. 

Raspberry Lime Seltzer

Batch Size: 20L (5 US Gal)

OG: 1.032

ABV: ~4.5

YOU WILL NEED:

• 2kg (4lbs) sucrose syrup
• 25g (0.8oz) Mangrove Jack’s Hard Seltzer Yeast & Nutrient sachet
• 1.5kg (3.3lbs) raspberries or 500 g (1.1lbs) raspberry puree
• 60ml (2.03fl oz) lime juice

Chilli, Salt, Tangerine & Grapefruit Seltzer

Batch Size: 20L (21 US qt)

OG: 1.032

ABV: ~4.5

YOU WILL NEED:

• 2kg (4lbs) sucrose syrup
• 25g (0.055lbs) Mangrove Jack’s Hard Seltzer Yeast & Nutrient sachet
• 5 Chillies (adjust based on chili variety and preference)
• 1kg (2.2lbs) tangerine or 1L (0.26 US gal) of tangerine juice
• 100ml (3.5fl oz) grapefruit juice
• 5g (0.18oz) non-iodised salt 

Note: If you intend to keg your seltzer, you will also want Kieselsol and Chitosan to improve the clarity of the seltzer. Please use as per packaging instructions.

METHOD:

1. Clean and then sanitise your fermenter, lid and mixing paddle using our Cold Water Cleaner and No Rinse Sanitiser.
2. Pour 2kg (4lbs) sucrose syrup into the fermenter.
3. Add the required additional ingredients from your recipe (fruit, salt etc.) and 1L (0.26 US Gal) of boiling water to the fermenter and stir with a sanitised paddle.
4. Top the fermenter up with cold tap water until it reaches 20L (5.3 US Gal) and stir well. Check that the liquid temperature is between 18–26°C (64–79°F). If it is too hot, stand the fermenter in a bath of icy water to cool it down. Add the contents of the yeast and nutrient.
5. Fit an airlock and grommet to the fermenter lid. Secure the lid onto the fermenter, making sure the seal is airtight. Half fill the airlock ‘U’ with boiled water or sanitiser to protect the brew during fermentation. Leave for seven days at 18-26°C (64-79°F) or until the airlock stops bubbling for 48 hours.
6. After seven days or when the airlock has stopped bubbling for 48 hours, check the specific gravity (SG) using a hydrometer. If fermentation has finished the SG should be between 0.998 - 1.002. If your SG isn’t within this range, leave to ferment for a few days longer before checking again.

It's time to bottle or keg your seltzer...

Now that fermentation is complete, you need to decide whether to bottle or keg your seltzer! Both options are viable and have their own pros and cons.  

Bottling is generally the simpler and more cost-effective option for brewers. It also makes it easier to turn up to a BBQ with your homebrewed seltzer in hand! 

Just like everything in brewing, your bottles need to be cleaned and sanitised. Bottles can be glass or plastic and can be reused.  

Once the seltzer has finished fermenting, it is ready to be syphoned into clean and sanitised bottles. Sugar or carbonation drops are added to each bottle, and the yeast that is still present converts the sugar to CO2, carbonating the seltzer. This process generally takes around two weeks, after which you can chill your seltzer and serve once cold. 

Kegging usually provides more consistent results compared to bottling and it takes less time.  

Just like bottles, your keg needs to be cleaned and sanitised, however, this process is a lot quicker as you only need to clean one or two kegs (depending on their size) compared to 20+ bottles.  

Once fermented, the seltzer is transferred into the keg and is usually carbonated using CO2. Carbonation can take up to a week depending on the method you employ. Once carbonated, hook your keg up to your kegerator and enjoy! 

IF BOTTLING YOUR SELTZER…

1. Clean and sanitise your bottles and syphon tube before use. Use Mangrove Jack’s plastic PET or glass flip top bottles. Do not use any glass bottles that have even the smallest chips, cracks or other imperfections. Also avoid using non reusable bottles.
2. Syphon your hard seltzer into bottles and leave 5cm (2“) of headspace (measure from the very top of the bottle). Before sealing the bottles, add the specified amount of Mangrove Jack’s Carbonation Drops (link to carb drops) to each bottle. We recommend using three drops per every 750ml bottle. This replaces sugar and one drop is equivalent to 1/2 tsp of sugar.
3. Seal the bottles and store them between 18-26°C (64-79°F) for 14 days. Then transfer the bottles to a cooler place and leave until the seltzer becomes clear. Once clear, chill in the fridge before serving.

IF KEGGING YOUR SELTZER...

1. Add the Kieselsol to your fermenter and vigorously stir to mix and remove any remaining gas from fermentation. Leave to stand for approximately one hour before adding the Chitosan and gently stir. Seal down the lid and leave for three days.
2. After three days, check to see if the seltzer is clear before racking it into your keg. If the seltzer is not clear, leave to stand for another 1-2 days. Do not keg until the seltzer is completely clear.
3. Seal the keg and if possible, refrigerate at 4°C (39°F). Set the pressure to 15-20psi. Leave to carbonate for 5-7 days before venting and reducing the pressure to around 10psi for serving. If you prefer fizzier seltzer, leave it on the gas a little longer.

Ready to try making your own hard seltzer at home? Find our new yeast and nutrient sachets at your local homebrew store today.

If you share your hard seltzers creations online, don’t forget to tag us on Facebook or Instagram!