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Voracious

Hard Seltzer, Iced Tea, Kombucha, and Cider (Voracious)

A guide to making hard seltzer, hard iced tea, hard kombucha and cider at home.

Wine, cider, mead & kombuchaWine, cider, mead & kombuchaGifts for brewers (21+)
  • Seltzer and hard tea
  • Cider
  • Recipes

Best for Brewers branching beyond beer

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Specifications

TypeBook
PublisherVoracious

As stated by the maker or seller. Specs can change between versions and sellers; confirm on the listing. We did not test this product.

Sulfites and sensitive guestsCampden tablets and potassium metabisulfite add sulfites. Commercial wine at 10 ppm or more must say “Contains sulfites”; home wine is not labeled, so tell sulfite-sensitive guests (often people with asthma).Source: TTB: sulfite declaration
Kombucha safetyFerment in food-grade glass or plastic, never ceramic, glazed earthenware or lead crystal. Check with a calibrated pH meter that it reaches 4.2 or lower (and not below 2.5); discard moldy SCOBYs. Extension services advise people who are pregnant, immunocompromised or prone to acidosis not to drink it; we don’t recommend homemade kombucha for children.Source: Virginia Tech FST-297; UGA Extension C1312; CDC MMWR 1995
ABV calculatorABV for wine, cider and mead, with the high-gravity formula.

Full listing title: Hard Seltzer, Iced Tea, Kombucha, and Cider: How to Make Your Own Boozy Fermented Drinks

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