HARD SELTZER RECIPE KIT INSTRUCTIONS

1. Clean and sanitize ALL equipment.

2.Open the liquid sugar pouch and pour into the fermenter, squeeze out all the remains.

3. Add 1L (1 US qt) of boiling water to the fermenter and stir well with sanitised paddle.

4. Top up the fermenter with cold tap water until it reaches 20L (5.3 US gal) and stir well. Check that the liquid temperature is between 18-26c. If it's too hot, stand the fermenter in a bath of icy water to cool it down. Add the contents of the yeast and nutrient, and sweetener sachets. Stir to mix.

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 18-26c 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 using a Hydrometer. If fermentation has finished the SG should be anywhere between 0.998 - 1.002. If your SG isn't within this range, leave to ferment for a few days longer before checking again.

NEVER BOTTLE UNTIL FERMENTATION IS COMPLETE. THE ONLY WAY TO BE COMPLETELY SURE FERMENTATION HAS FINISHED IS BY SEEING EXACTLY THE SAME SG READING OVER A 48 HOUR PERIOD.

7. Once fermentation is complete, add the flavour essence sachet into the fermenter and stir to mix. If kegging, proceed immediately to step 11. Otherwise, if bottling, refit the lid and airlock, and leave to stand for 24 hours. This allows the yeast to resettle before moving onto the next step.

8. Clean & sanitise your bottles and syphon tube before use. Use plastic PET bottles 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.

9. Syphon your hard seltzer into bottles and leave roughly 5cm (2'') of headspace (measure from the very top of the bottle). Before sealing the bottles, add Carbonation Drops. We recommend using three drops per every 750ml bottle. This should replace priming sugar and one drop is equivalent to 1/2 tsp of sugar.

10. Seal the bottles and store them between 18-26c 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 service.

PLEASE NOTE: The two fining sachets do not need to be added when bottling your hard seltzer. These are only required when kegging.

11. Add the kieselsol and vigorously stir to mix and remove and remaining gas from fermentation. Leave to stand for approx, one hour before adding the chitosan and gently stir. Seal down the lid and leave for three days.

12. After three days, check to see if the seltzer is clear before racking it into your keg (note: this kit is designed to fill one 19L Corny Keg). If not clear, leave to stand for another 1-2 days. Do not keg until the seltzer is completely clear.

13. Seal the keg and if possible, refrigerate at 4c. Set the pressure to 15-20psi. Leave to carbonated for 5-7 days before venting and reducing pressure to around 10psi for serving. If you prefer fizzier seltzer, leave it on the gas a little longer.

PLEASE NOTE: This process for kegging is the 'set and forget' method. There are alternative methods that you can use to help make the process quicker.