The apple juice is 6 gallons instead of pounds below. I ferment this low, 63 for a couple of weeks and then move to room temps, it keeps this really clean tasting. I bottle with AJC and let carb and pasteurize above 140 for 10 mins. Generally let this ferment for about 5 weeks, usually it takes that long to finish and clear up. I steep the cinnamon for as long as I ferment.
Hard Seltzer test bottle 385ml water, 100g sugar, 1/4 tsp voss yeast slurry, 1g (1/8 tsp) yeast nutrient 2/12, Hydro OG: 1.085, Refract OG: 1.084 2/16, Refract SG: 1.082, activity started