DIY Hard Seltzer — for the home brewer

Anyone who can boil water should be able to make their own hard seltzer. For the home alchemists, the process is as follows:

The quantity corresponds to 5 liters for a small party of thirsty guests.

• Take 5 liters of distilled water. The water must absolutely be distilled. Conventional water contains minerals and trace elements—these cause the seltzer to become cloudy during the fermentation process or can also affect the taste, and in the end, you have something that tastes more like white wine than Sparklys.
• Add 0.6g each of calcium chloride and gypsum to the water.
• Add 500 grams of glucose/dextrose. Mix well so that everything dissolves.
• The mixture is heated and brought to a light boil. Simmer for approx. 10 minutes and then let cool.
• After the mixture has cooled sufficiently (room temperature), add a packet of yeast nutrients. Specially developed mixtures for homebrewers can be found online. In beer, for example, the grain provides the yeast with sufficient nutrients. These are missing in the sugar water that is to become hard seltzer.
• The mixture should not get warmer than 29°C, but not much colder either. In our latitudes, room temperature should work quite well. As soon as the desired temperature is reached, add yeast—products for budding brewmasters can also be found online for this.
• Let it sit in the same pot for about 4 days. Afterwards, the mixture can be bottled and fermented for a few more days, sealed airtight. Caution—do not forget to open the containers once a day so that the air pressure can escape—otherwise the hard seltzer will blow up in your face. Protect from direct sunlight and too much agitation.
• After fermentation, enjoy the natural taste of hard seltzer or refine it with a concentrate of your choice. Enjoy!

Too lazy to make your own hard seltzer, completely untalented in the kitchen, or not desperate enough yet? Then order the original zeitgeist of Sparklys Hard Seltzer right here in our shop.