Fick's Mango Seltzer Recipe

Thoroughly clean and sanitize all fermentation equipment: fermentation vessel with lid, airlock, siphon, bottles or keg, and work surfaces.

Warm 200 ml of the water (from the 800 ml total) to about 60°C and stir in the cane sugar until fully dissolved to make a simple sugar syrup.

In a sanitized fermenter, pour in the mango juice (3000 ml) and add the remaining 600 ml water. Add the lime juice (60 ml) and whisk to combine.

Add the sugar syrup to the mango mixture and stir until evenly incorporated.

Add minced ginger (3 tablespoons), pectin enzyme (0.25 teaspoon), and yeast nutrient (1 teaspoon). Mix well.

Allow the mixture to cool to 68-72°F (20-22°C) before pitching yeast.

Rehydrate champagne yeast per package instructions or pitch directly into the must.

Seal the fermenter with an airlock and maintain a steady 68-72°F (20-22°C). Primary fermentation should begin within 12-24 hours.

Ferment until gravity stabilizes around 1.000–1.010 (usually 5–7 days). Gently swirl or rack if needed to minimize off-flavors.

Cold crash the fermented must at 34-40°F (1-4°C) for 24-48 hours to help clarification.

Carbonation options: (A) Force carbonate in a pressure-rated vessel to ~2.5 volumes of CO2 and chill before packaging into 12 oz cans. (B) Bottle condition with a small priming sugar dose if you prefer natural carbonation; wait 1–2 weeks at room temperature before chilling.

When ready to package, ensure each can is filled and sealed under sanitary conditions.