White Claw Hard Seltzer (5.0%) Recipe
Make White Claw Hard Seltzer (5.0%) Recipe in just 216h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Seltzer (Water, Sugar & Yeast)
Flavoring & Carbonation Additions
Method
Preparation & Primary Fermentation
- 1
Step 1
Sanitize all brewing and bottling equipment, including fermenters, airlocks, siphons, bottles, and caps.
- 2
- 3
Step 3
Pitch 0.5 tsp dry champagne yeast and 1.0 tsp yeast nutrient; add 0.25 tsp citric acid to help balance sweetness. Stir briefly to distribute yeast.
- 4
Step 4
Transfer the cooled mixture to a sanitized fermentation vessel. Top up with water to reach about 4 liters total. Attach an airlock.
- 5
Step 5
Ferment at 68-72 F (20-22 C) for 24-72 hours, until active fermentation subsides. Optional: monitor with a hydrometer to confirm gravity has stabilized.
Flavoring, Carbonation & Bottling
- 6
Step 6
Once fermentation is complete, add 0.25 cup fresh lemon juice and 1.0 tsp lemon zest to the batch for a bright citrus profile. Stir gently to blend.
- 7
Step 7
Prepare priming sugar: dissolve 0.5 cup priming sugar (corn sugar) in a 1/2 cup water by heating briefly, then cool to room temperature.
- 8
Step 8
Add the cooled priming sugar solution to the batch in a sanitized vessel. Gently mix to distribute sugar evenly, avoiding excessive aeration.
- 9
Step 9
Siphon the seltzer into sanitized bottles or a keg, leaving appropriate headspace. Cap securely.
- 10
Step 10
Allow bottles to sit at room temperature for 1-2 weeks to carbonate. After carbonation, refrigerate and enjoy.
