Coconut Water Passion Fruit Hard Seltzer

We can ferment plain water to make hard seltzer. Then why wouldn’t coconut water work? Coconut water can be hit or miss for some people. It has a bit of sweetness and a unique distinct flavor that regular water doesn’t. Fill with antioxidants coconut water is often sold as a more hydrating solution to regular water. As it restores hydration and replenished electrolytes.

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The Recipe

A glass of coconut water and opened coconuts on a table.
Credit: https://parade.com/1215657/kaitlin-vogel/coconut-water-health-benefits/

Since this is more of an experiment were just going to make a 1-gallon batch. This recipe is super simple and can be easily done in just a few minutes. For starters, you need coconut water (1 gallon). Of course, coconut water is not as inexpensive as normal water. But if you do some searching around you’ll find some good deals.

As mentioned coconut water has a touch of sweetness. Were going to be adding some dextrose or corn sugar (6 oz dextrose) to raise the original gravity. You can use any sugar you want here as long as it is fermentable.

With the sugar dissolved in, we need some nutrients to help support the yeast. Were adding in 1 tsp of DAP and 1.5 gram of Fermaid O. This duo of nutrients is our go to for the seltzers, ciders, and other fermentations when were unsure if the yeast has everything needed for a healthy fermentation.

Pitching the yeast and fermentation

A glass of coconut water on a glass tray with an opened coconut.
Credit: https://www.healthline.com/nutrition/coconut-water-benefits

Lastly, it’s time to add the yeast. Were going to be trying out the popular Lallemand Kveik Voss. Kveik is great for experiments like this because it’s super quick to ferment. Can be fermented at a wide range of temperatures and had a relatively low off-flavor production. The flavors that might get expressed are fruity and citrus which would pair nicely with the coconut.

So with all that in, we give the fermenter a good shake to incorporate oxygen. Pop on an airlock and set it in a cool dark place at 69 F for about 3 days.

After 3 days the taste was refreshing. But to bring a bit more interest into this we decided to dose it with a bit of flavor. So for this 1-gallon batch were adding about 1.5 ml of passion fruit extract. The key to getting good results with extracts is not to overdo it. So with the extract in the keg, we filled it up with the fermented coconut water. If you don’t have a keg you can bottle his up as you normally would.

The color is very similar to the original coconut water slightly cloudy. But the big difference is the burst of bubbles that rush out and settle on the top. The taste is fresh, sweet with a subtle nuttiness. Coconut is definitely the dominant flavor but as it sits the passion fruit flavor comes forward which brings a lot of balance.

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