Brew2Bottle Hard Seltzer Kit Instructions


·        Yeast & Nutrient sachet

·        Sweetener sachet

·        Flavouring sachet

·        Finings 1 sachet (kieselsol)

·        Finings 2 sachet (chitosan)


·        2 kg brewing sugar (dextrose monohydrate)

·        Approx. 160 g priming sugar (8 g/L granulated white sugar, or approx. 1 flat tsp per 500 ml)

·        Fermentation vessel (min. 25L capacity)

·        Large spoon or mixing implement

·        Siphon kit

·        Hydrometer and sample jar

·        Thermometer

·        PET bottles or reusable glass bottles suitable to withstand pressure (sufficient to hold approx. 20L).


1. Clean and sanitise your fermenter, lid, airlock, grommet and large spoon or mixing implement, along with any other equipment that will come into contact with the fermenting liquid (e.g. hydrometer).

2. Add 1 litre of boiling water to your fermenter then pour in 2 kg of brewing sugar and stir using your sanitised large spoon/stirring implement until the sugar is fully dissolved.

3. Top up the fermenter to the 20-litre graduation mark with cold tap water before stirring well with your sanitised spoon/mixing implement.

4. Check that the liquid temperature is within the range 18-26 °C. If too warm, allow to cool until within this required temperature range (standing in an ice bath will help speed this up!)

5. Once the temperature is within range, add the contents of the Yeast & Nutrient and Sweetener sachets before stirring well for approx. 2 minutes using your sanitised spoon/stirring implement.

6. Fit the airlock to the fermenter lid using the grommet provided, being careful to avoid contaminating the lid and airlock, before securing the lid onto the fermenter, ensuring the seal is airtight.

7. Half fill the airlock with sanitised (boiled and cooled) water then leave your seltzer to ferment at 18-26 °C for 7 days, or until there is no sign of bubbling (through the airlock or visible within the liquid) over a period of 2 days.

8. After 7 days, or when there has been no sign of bubbling over a period of 2 days, check the specific gravity (SG) using your hydrometer. If fermentation has finished, the SG should be below 0.997. If your SG is not below 0.997, leave for a few more days before checking again.   


Once you are sure fermentation is complete, pour the contents of the Flavouring sachet into the fermenter and stir well to mix. IF KEGGING, proceed immediately to the kegging your seltzer section, otherwise refit the lid and airlock, then leave to stand for approximately 24 hours before bottling (this will allow the yeast to partially resettle to avoid too much yeast being transferred to the bottles).


IMPORTANT! It is essential to use plastic PET or glass bottles suitable to withstand pressure. It is important to check your bottles and reject any which appear damaged. Do not use non-reusable bottles or bottles which cannot withstand high levels of pressure.

1. Thoroughly clean and sanitise your bottles along with your siphon kit, then carefully transfer your flavoured seltzer into your bottles. When filling your bottles, it is important to leave approximately 2 inches of headspace to allow room for the carbon dioxide gas produced during the bottle conditioning / secondary fermentation stage. 

2. Before sealing your bottles, add 1 flat tsp of priming sugar (granulated white sugar) per 500 ml then seal your bottles and shake well to fully dissolve the sugar. Alternatively, you can use 1 x Brew2Bottle Carbonation Drop per 500ml bottle.

3. Once your bottles are sealed and priming sugar has been fully dissolved, store at 18-26 °C for a minimum of 2 weeks to allow them to condition. After this period, transfer the bottles to a cooler place and leave the seltzer to clear.

4. Once clear, carefully transfer your seltzer to a refrigerator and stand the bottles upright before allowing to chill. Once chilled your seltzer is ready to serve. When serving, it is recommended to pour the entire contents of the bottle slowly and carefully into a jug or other vessel (you can use a drinking glass if large enough to hold the entire bottle contents), making sure to leave behind the yeast sediment.


1. Pour the contents of the Fining 1 (kieselsol) sachet into the fermenter and stir vigorously until the liquid is thoroughly degassed.

2. Once thoroughly degassed, leave to stand for 1 hour then pour in the contents of the Finings 2 (chitosan) sachet, stirring gently for 1-2 minutes before refitting the lid and leaving to stand for 2-3 days or until completely bright.

3. Once your seltzer has cleared to brightness, carefully transfer the liquid into a sanitised keg using a sanitised siphon kit (note that the kit is intended to fit in one 19 L Corny Keg). Now seal the keg and set the refrigeration temperature to 4 °C and set the pressure at 15-20 psi before leaving to carbonate for at least 7 days.

4. After at least 7 days of carbonation, vent the pressure and reduce the setting to 10- psi before serving. Note that carbonating for more than 7 days will result in a more carbonated drink.