Raspberry Hard Seltzer Recipe Kit
The sweet juicy flavor of raspberry, without the tiny seeds that get stuck in your teeth – that’s called a win-win. The small berry packs a punch of sweet flavor and we’ve managed to capture that in our all-natural crystallized raspberry powder, without any artificial flavors or preservatives. Our new raspberry hard seltzer recipe kit creates a fruity, fermented delight that comes in at 5.5% ABV in just a few weeks.
When you keep it simple, clean, and all-natural, it’s easy to create a superior beverage. Crystallized Raspberry is made with real fruit and is sugar-free.
Note: Yeast is included in the kit
Brewing Notes
- Style: Alternative Fermentation
- Fermentation Range: 60-80°F
- Original Gravity: 1.035
- SRM: 0
- IBUs: 0
- ABV: 5.5%
Tasting Notes
- Aroma: Fresh raspberry notes
- Appearance: Crystal clear with no color
- Flavor: Crisp, refreshing with juicy raspberry notes.
- Mouthfeel: Very light body with a tongue-tingling effervescence
Notes from Brad, Northern Brewer Development Brewer:
“Hard seltzer waters are all the rage these days, so why not ride the wave? This kit is a very simple and straightforward fermentation consisting only of dextrose (corn sugar). The resulting product is boozy water, coming in right at about 5.5% ABV and is then flavored with all-natural crystallized lemon strawberry powder.
To ensure the best results with this kit, be sure to follow the directions and add the yeast nutrient packets according to the schedule described. Adding yeast nutrients in staggered additions ensures that the yeast remain happy and healthy and will avoid any off-flavors that stressed-out yeast can generate.
The fermentation will be complete within 2 weeks or so, but be sure to leave this batch sit for a few additional weeks to allow the yeast to drop out of solution and leave behind a clear beverage.
We have also included more flavoring than likely needed, so you can decide how intense to make the flavor – add a little at a time and taste until you are happy with the taste.”
