Fruited Hard Seltzer

makes 5 gallons

Fermentables & Yeast:
5.0 lbs Dextrose (Corn Sugar)
1 pkg. Propper Seltzer Nutrient (28 g)
1 pgk. Omega Yeast Dried Lutra Kviek Yeast

Flavoring:
49 oz. Oregon Fruit Puree (1can)

Step by Step:
     Bring 1-2 gallons of water to 180°F and stir in dextrose to dissolve. Bring sugar-water mixture to a gentle boil for 5-10 minutes, then stir in Propper Butrients. In a sanitized fermenter add a gallon of cold water and pour in the sugar-water mixture, mixing throroughly. Top up the fermenter to 5.25 gallons with additional cold water until the resulting base is approx. 68-80°F, pitch the yeast.

     After 4-7 days check the specific gravity of your seltzer. When final gravity is reached add can of fruit puree and allow to ferment for an additional 1-3 days. Rack the seltzer off of the fruit puree and bottle or keg as desired.
 

OG: 1.040
FG: 0.996
ABV: 5.8%
IBU: 0
SRM: 1