Lemon Hard Seltzer
Recipe
- Volume
- 5 gal
- Yeast
- Lalvin EC-1118
- OG
- 1.057
- 5 gal — filtered water
- 4 lbs — corn sugar
- 1 pkg — yeast nutrient
- ~2 tbsp — lemon salt
- 1/2 vial — lime oil
Sep 20 · brew day
· 1.057 SG
Sanitize everything. Boil 2.5 gal filtered water, dissolve 4 lbs corn sugar. Raise to 5 gal. Cool to 78°F. Pitch Lalvin EC-1118 and nutrient.
Sep 28 · observation
Fermentation finished. Re-fill airlock. Wait.
Oct 6 · keg
Mix 5/8 cup cane sugar with 2 cups water and boil. Add ~2 tbsp lemon salt and 1/2 vial lime oil. Prime keg and drain fermenter. Bottle several. Force carbonate to 30 PSI.
Oct 9 · tasting
Reduce pressure to 15 PSI. Pour. Splash. Drink. Delicious. Reduce to 12 PSI.
First seltzer batch — clean, crisp, and refreshing. The lemon salt and lime oil give it a nice citrus character without being overpowering.