This Seltzer Recipe kit includes two measures of peach flavouring.
Add your flavouring before you package your seltzer at the end of fermentation. We would recommend you add half the dried fruit to a hop sock (not included), then suspend this in the fermenter, then to keep tasting the seltzer to see when the flavouring level is at the right amount for your taste, if not strong enough you can always add more of the dried fruit in another hop sock.
You could also combine other flavours with the mango flavouring or even some real fruit if you so wish.
Lemon Peel 50g (1 packs)
Lime Peel 50g (1 packs)
Brewing Sugar (Dextrose) 1kg (2 packs)
OMEGA Yeast – OYL-071 – LUTRA KVEIK (1 packs)
Omega Propper Seltzer – Nutrient (1 packs)
Beer Style (main): Hybrid/Mixed
Beer Style (sub): Gluten-Free Beer
Batch Size: 19L
Original Gravity: 1.040
Final Gravity: 0.994
ABV %: 6.0%
Temperature °C: 82
Length (mins): 5
Out temp °C:
Out time (mins):
Boil time (mins): 10
Yeast: Omega Lutra
Fermentation temperature/steps: 29c
Bring 5 gal of water to ~180°F (82°C). Add dextrose, circulate, and bring to a boil.
Gently boil for 10 minutes. Check gravity and adjust accordingly until you’ve reached 10°P (1.040 SG).
Turn off heat, add Propper Seltzer nutrient to the kettle, and mix/whirlpool for 10 min.
Chill sugar base to 85°F (29°C) and then transfer to the fermenter while aerating by shaking or oxygenating.
Pitch Lutra Kveik at 85°F and ferment to completion by maintaining above ambient temperature.
Cold Crash, flavor condition, and serve accordingly!
If you are adding other sugars (honey, turbinado, table sugar, agave), be sure to account for different PPGs. When flavoring with ingredients that include fermentables, add while yeast is finishing fermentation. Keep warm and allow for fermentation.