The best water profile for homebrewing hard seltzer is similar to, but not exactly, a Dublin-style profile. Hard seltzer requires water high in alkalinity and yeast nutrients built up from a distilled or RO water base.
If you don’t have access to Dublin-style water, reverse osmosis or distilled water is your best starting point.
When homebrewing hard seltzer, the ideal water profile is similar to a Dublin style. Hard seltzers require high alkalinity to offset the pH drop that occurs during fermentation.
There are three basic options for finding your water profile: – Do it yourself – Contact your water provider – Bring in a professional
The water profile of hard seltzer is important because an improper profile can stall fermentation through low pH. After fermentation, it can also affect the end clarity and flavor. Adjacent to water profiles is fermentation-specific additives such as yeast nutrients.
Water profiles can be adjusted with various salts and chemicals depending on the necessary adjustments. Use sodium bicarbonate to raise the pH by adding alkalinity, calcium sulfate to lower the pH, or calcium chloride to lower the pH and balance the chloride to sulfate ratio.
As this is often not the case, the best water to start with for hard seltzers is reverse osmosis or distilled water. Both types of waters will have no other minerals or chemicals that might affect your seltzer.
To create the best water for your hard seltzer: – You can use a pre-made water profile kit and adjust as needed or follow a recipe. – For an average 5-gallon batch of hard seltzer, add 1.5 gm of baking soda, 1.25 gm Epsom salt, and 1.25 gm magnesium chloride.
A good hard seltzer needs to be light, refreshing, clear, and moderately carbonated. Lightness comes from a low alcohol taste. Great water will provide a refreshing nature as well as clarity. Carbonation can be achieved by either priming sugars or forced carbonation.