Hard Seltzer (Dextrose, filtered water, carbon filter to keg)

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU	Volume
4 lbs	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	1	100.0 %	0.30 gal
2.00 tbsp	Lemon Juice (Boil)	Flavor	2	-	-
2.0 pkg	Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) [23.66 ml]	Yeast	3	-	-
2.00 tsp	Yeast Energizer (Primary 3.0 days)	Other	4	-	-
2.00 tsp	Yeast Nutrient (Primary 3.0 days)	Other	5	-	-
2.00 tbsp	Activated Carbon (Secondary 1.0 weeks)	Fining	6	-	-

Gravity and Alcohol Content

Primary and Secondary Additions

Carbonation and Storage

Notes

"Brew" Day - Heated 2 gallons of water, 1/2 crushed campden tablet, and 4lbs of table sugar to a boil. Boiled for 5 minutes, turned off the heat and added 2 tsp DAP yeast nutrient, 2 tsp Yeast Energizer, and 2 TB Lemon Juice. Chilled in the sink in a water bath until temp was around 85 degrees. Poured into a sanitized fermenter, topped up with cold water to reach 5 gallons & added yeast. Left in the basement to ferment in the mid to upper 60's. Didn't take a gravity reading, but should be around 1.037 based on what Beersmith lists.

6/17/2021 - Transfer to Secondary - Add 2 TB Activated Carbon Powder mixed with 1/2 cup boiling water to fermenter and rack on top.

7/7/2021 - Kegging - Transfer to keg and then pressure transfer through a carbon filter to another keg to see if that removes residual esters. I pulled a sample before filtering and another after to taste the difference. The filtered sample had WAY less of the pear ester from the wine yeast than the initial sample. The filter really helped reduce yeast esters, and I'll continue using this method along with testing different yeast strains to see what I come up with. Added 2 oz Apex Mixed berry extract to the filtered seltzer and pressurized.