Loading...
Hard Seltzer sambar, a tangy and fiber-rich delight that's perfect for a light, energy-giving meal.
A crisp, bubbly, and refreshing homemade alcoholic beverage. This guide shows you how to ferment a simple sugar wash and flavor it to create your own light and clean-tasting hard seltzer right at home. Perfect for a summer day.
Serving size: 1 serving
Sanitize your equipment. Thoroughly clean and sanitize your fermenter (a 2-liter bottle or 1-gallon carboy works well), airlock, funnel, and any spoons you will use. Proper sanitation is crucial to prevent unwanted bacteria from spoiling your seltzer.
Make the sugar wash. In a large pot, bring 500ml of the water to a boil. Remove from heat and stir in the 175g of dextrose and 1/2 tsp of yeast nutrient until fully dissolved. Add the remaining 1 liter of cold water to the pot. This will help cool the mixture down quickly. Let the sugar wash cool completely to room temperature (around 68-78°F or 20-25°C). Pitching yeast into hot liquid will kill it.
A creamy and nutrient-dense smoothie blending sweet pear, fresh spinach, Greek yogurt, and chia seeds for a heart-healthy and energizing start to the day.
A hearty and nourishing vegetarian stew made with protein-rich lentils and fresh spinach, served with a crisp onion salad and a slice of whole wheat bread for a complete, heart-healthy dinner.
Hearty vegetarian meatballs made from lentils and oats, simmered in a savory mushroom gravy and served alongside a fresh, crisp tomato and cucumber salad.
A heart-healthy breakfast of fluffy whole wheat pancakes topped with fresh berries and a drizzle of maple syrup, served with crisp apple slices on the side.
A vibrant and satisfying vegetarian dinner featuring savory grilled halloumi cheese and colorful vegetable skewers, served alongside a fresh mixed greens salad with a zesty lemon vinaigrette.
A creamy and nutritious breakfast smoothie made with Greek yogurt, mixed berries, and oats for sustained energy, served with a fresh, crisp pear.
Hard Seltzer sambar, a tangy and fiber-rich delight that's perfect for a light, energy-giving meal.
This american dish is perfect for dinner. With 178.61 calories and 0.26g of protein per serving, it's a low-sodium, low-fat, low-calorie option for your meal plan.
Pitch the yeast and ferment. Once the sugar wash is at room temperature, carefully pour it into your sanitized fermenter using a funnel. Sprinkle the 2g of champagne yeast over the surface of the liquid. Seal the fermenter and attach the sanitized airlock (filled with a small amount of sanitizer or vodka). Place the fermenter in a dark, temperature-stable spot (around 68-72°F or 20-22°C) for 1-2 weeks.
Check for fermentation completion. After about 10-14 days, the bubbling in the airlock should slow down or stop completely. This indicates fermentation is likely finished. The liquid should have cleared up significantly. If you have a hydrometer, the reading should be stable and close to 1.000.
Bottle and carbonate the seltzer. Sanitize four 12-16 oz pressure-safe bottles (like Grolsch-style or beer bottles), a small bowl, and your bottling equipment. In the small bowl, dissolve the 15g of priming dextrose in a small amount of boiled and cooled water to make a simple syrup. Add the fruit extract and the priming syrup to your bottling bucket or directly distribute evenly among the sanitized bottles. Carefully siphon the fermented seltzer from the fermenter into the bottles, leaving about an inch of headspace at the top. Avoid disturbing the yeast sediment at the bottom. Securely cap each bottle.
Condition and serve. Store the capped bottles at room temperature for another 1-2 weeks to allow them to carbonate naturally. After conditioning, place the bottles in the refrigerator for at least 48 hours to chill completely before opening. Open carefully, serve cold, and enjoy your homemade hard seltzer.
