White Claw Hard Seltzer Recipe

Sanitize

Thoroughly sanitize all equipment (fermentation vessel, airlock, stirring utensils, siphon, and bottling equipment) using a no-rinse sanitizer.

Heat 6–8 liters of water to about 65–70°C (150–158°F). Add the neutral malt base and stir until fully dissolved. If using maltodextrin, ensure it is fully dispersed.

Stir in the dextrose (corn sugar) until completely dissolved. This will create a highly fermentable wort aimed at a low-calorie, low-sugar final product.

Cool the wort quickly to 18–22°C (65–72°F) using an ice bath or wort chiller. Transfer the cooled wort to a sanitized fermenter and top up with additional sanitized water to reach 18 liters total volume.

Measure gravity — target original gravity (OG) approximately 1.040–1.050 depending on desired ABV (this recipe aims for ~4.5% ABV). Adjust with water or sugar to hit the target.

Pitch the yeast (one pack of champagne yeast or clean ale yeast) and add yeast nutrient and pH stabilizer if using. Seal the fermenter with an airlock and ferment at 18–22°C (65–72°F).

Fermentation should be vigorous for 48–72 hours then slow; allow fermentation to continue until final gravity (FG) reaches ~1.000–1.002 (very dry). This can take 5–10 days depending on yeast and conditions.

Once primary fermentation is complete and FG is stable for 2–3 days, cold crash the fermenter to 1–4°C (34–40°F) for 24–72 hours to help settle yeast and proteins.

Rack the clear seltzer off the trub into a sanitized vessel. If you want an ultra-clear neutral base, pass the liquid through activated carbon (food-grade) or run through a filtration system. Use about 1 tablespoon of activated carbon in a small grain bag and recirculate gently for 15–30 minutes, then filter it out.

Stabilize the beverage if you plan to sweeten or if you want shelf stability: add potassium sorbate (1 tsp) according to package directions and ensure fermentation is truly complete. (Note: adding sorbate prevents re-fermentation but does not kill yeast — proper sanitation and finishing gravity are essential.)

Measure and adjust acidity and flavor: dissolve citric acid in a little filtered water and add gradually, tasting as you go, to brighten the profile (start with 1 tsp diluted; adjust to preference).

Add natural fruit flavor concentrate: divide the clarified base into batches if making multiple flavors. Add 1/4 tsp to 1 tsp of concentrate per 12 fl oz equivalent; this recipe suggests a total of 4 tsp for 12 cans (approx. 1/3 tsp per can). Stir gently to incorporate. Taste and adjust — fruit concentrates are potent so add slowly.

If force-carbonating (recommended for consistent carbonation), transfer the flavored seltzer into a keg and chill to 1–4°C (34–40°F). Set up CO2 at 30–40 psi for 24–48 hours or until beverage reaches 2.5–3.0 volumes of CO2. Then reduce pressure to serving pressure (10–12 psi) before packaging.

If bottling with priming sugar (not recommended for very dry, low-calorie seltzers because it can alter sweetness), calculate priming sugar for 2.5 volumes CO2 and add appropriate amount of corn sugar dissolved in a little water. Bottle and age at room temperature until carbonated (5–10 days), then chill.

Sanitize cans or bottles and fill using a counter-pressure filler or siphon to minimize O2 pickup. Leave minimal headspace. Cap or seal immediately.

Chill finished cans/bottles for 24 hours before serving. Serve cold over ice or straight from a chilled can.

Store canned seltzer in a cool, dark place. Consume within a few months for best flavor (flavor concentrates may fade over time).