Ask The Brewmasters

We recently added a slush machine, using our hard seltzer as a base. We are using simple sugar to raise the gravity to 13-15 degrees, per the instructions. Unsurprisingly, this results in a slush with the sweetness of Kool-Aid. Is there a way to boost the density of the mix we use for a slush that wouldn't involve back sweetening to such a high level? I'm looking at monk fruit extract, but anticipate that route also would result in a slush that is overly cloying. I'm open to suggestions.

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Rob Weaver
The Laird Arcade Brewery
Tiffin OH
(419) 618-6489
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Rob,

Try adding acidity to balance out the sweetness. Citric acid works well.

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Thomas Peters
Belching Beaver Brewery Inc
Vista CA
(760) 703-0433
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Hi Rob,

You could try adding maltodextrin in place of your simple sugar. Use a blend of both to reach target sweetness and density. 

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Rob Schwarz
Head Brewer
Storm Peak Brewing Co.
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