Anyone got a by tips on how much ascorbic acid to add to a 5 gallon batch. Just kegged my first batch and it’s very meh. Heard that can help give it some zing.
What about adding some lactic acid or gypsum?
Definitely do experiment with acid additions. Don’t limit yourself to lactic or ascorbic. Any of the acids listed in Bru’n Water could be candidates for ‘brightening’ the perception of seltzer. I suggest performing drop by drop evaluations of an acid addition in a glass of the seltzer to assess the effects and the dosing that make the beverage better. Don’t be afraid to try combinations, but recognize that the optimum dosing of a single acid will probably need to be dialed back when used in combo with other acids.
Don’t bother with gypsum in a quest to acidify. That reaction requires malt phytins to work and a seltzer probably wouldn’t have that.
Thanks Martin!
I did add about 2.1 ml of lactic pre fermentation. I will perform some evaluations…
I haven’t brewed a fermented hard seltzer, but for soda I prefer citric acid for most fruit-flavored drinks (berry, citrus, stonefruit, melon, etc) and phosphoric for things that are more sweet/bittersweet (coconut, vanilla, coffee, etc.). I don’t think I’d ever bother to brew a hard seltzer, but I’d certainly follow this rule of thumb as a starting point if I made one by force carbonating with water and clear spirits.
Any advice on amount for 5 gallon batch?
I use 2 to 3 grams of citric acid per liter of soda, but that’s sweetened. I’d probably start with far less in a seltzer and adjust to taste.
Depending on what flavor your making just adding fresh lime or lemon juice is an easy option.