Hard Seltzer yeast, developed by the University of Reims, Champagne-Ardenne, is a fast-fermenting strain resistant to high ethanol and CO2 levels. Perfect for hard seltzers, it's also ideal for restarting stuck fermentations.
Use of Apex Cultures® FermoPro™ or DAP is required for proper fermentation.
500 Gram Brick
Dissolve sugar (Dextrose will result in quicker fermentations) to reach desired Specic Gravity.
Inoculate 2 g/L of Active Special Seltzer: Add 0.6 g/L of Deacid (potassium bicarbonate), 0.4 g/L Epsom Salt, and either 2 g/L Apex Cultures FermoPro™ Yeast Nutrient or use 1 g/L Diammonium Phosphate (DAP).
Fermentation commences rapidly and the pH will drop down to 3 in 24h-48h. Check fermentation and pH daily. If pH is lower than 3.3, add 0.4 g/L of Deacid (potassium bicarbonate).
Expected Final Gravity: 0.992
Store in vacuum-sealed packaging when possible, in a dry, odor-free environment at 4°C (40°F). Minimize exposure to air. Do not freeze. Use yeast immediately after opening. Shelf life is 36 months from the production date. Do not use past the expiration date on the package.
