Recipe Video: Hard Seltzer
Take a flavor trip to the tropics with iTi Tropicals. Our innovation team has developed hard seltzer recipes that are made using real ingredients such as Dragon Fruit Puree and Guava Puree, with no artificial colors, flavors, or preservatives. Check out our video to learn how to make your benchtop samples today! Below are detailed instructions!
Benchtop sample instructions
Day 1: Brewing
- Combine one gallon of distilled water and iTi Tropicals 2610 Coconut Water Concentrate. Pour the coconut water into the stock pot and heat the stock pot on high heat.
- Once the water is boiling, add the sugar, and stir for one minute until the sugar dissolved. Continue to boil the water for 5 minutes.
- Add the yeast nutrient and remove from heat. Allow the mixture to cool for at least an hour to bring the temperature down to around 100F.
- Add the yeast and stir for one minute.
- Transfer the mixture into the glass container and seal with the lid. Insert the airlock into the lid, making sure that the tip of the air lock is not submerged by the liquid.
- Let the seltzer ferment at room temperature for 2 weeks. The temperature should not exceed 80F.
Day 14: Flavoring and Bottling
- Prior to bottling, all bottles and equipment should be sanitized.
- Place the funnel into the top of the bottle. First add the desired fruit juice, puree or concentrate. In this case, add the Dragon Fruit Puree, then fill the rest of the bottle with the fermented coconut water. Make as many or as little flavors as you want!
- We recommend the following amounts for each fruit product:
|iTi Product: 4300 Dragon Fruit Puree||60 g|
|iTi Product: 3500 Guava Puree||60 g|
|iTi Product: 5000 Passion Fruit Juice||30 g|
|iTi Product: 8800 Pineapple Juice Concentrate||15 g|
|iTi Product: 4260 Acai Juice Concentrate, Clarified||35 g|
|iTi Product: 9110 Mango Concentrate||30 g|
|iTi Product: 4470 Mangosteen Concentrate||30 g|
|iTi Product: 2610 Coconut Water Concentrate||30 g|
- Continue to fill each bottle until all of the fermented coconut water has been used. Cap the bottles. The sugar from the fruits will allow the yeast to produce CO2.
- Let the bottles sit at room temperature for an additional 2 weeks to allow for carbonation.
Day 28: Enjoy right out of the bottle or as a cocktail!
Enjoy the taste of the tropics with these hard seltzer recipes made with REAL fruit juice. Request your free sample today at https://ititropicals.com/contact-iti-tropicals/
*Disclaimer- formula and video are for inspirational purposes. Process is based on benchtop prototypes only.
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