Seltzer Toddy: Instant Wine Kit

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Ideal for 2.5 liters of tetra pack juice, tender coconut water, or sugarcane juice. You can also make a nice seltzer using this recipe.

Kit options contain:

  1.  Turbo Yeast: Fast-acting wine yeast (dosage 1gm per liter)
  2. Glass Carboy 2.6 Liters
  3. Siphon (optional)
  4. GuideBook (optional)
(6 customer reviews)

Carbonate (reduce sourness)




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Home Brew Guide Book

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Toddy or Alcoholic Seltzer making cannot be any simpler:

Step 1: Take 2-2.5 Liters of Fresh Tender Coconut Water/Sugar Cane Juice or Tetra Pack juice.

Step 2: Dissolve an additional 50-100g of sugar per liter

Step 3: Add yeast and wait for 3-5 days

Step 4: Chill and serve with friends.

How much Alcohol will I Get?

This is highly alcoholic wine-making. It is ideal to convert sugarcane juice, tender coconut palm juice, tetra pack fruit juice into an alcoholic beverage in 40-70 hours (2-3 days). It is meant to be consumed fresh. Refer to the FAQ for the recipe and more details of this amazing Indian Traditional Wine. There is hardly any village in India where freshly brewed Toddy made from local and seasonal ingredients is not served.

The beverage will be fizzy on its own and does not require any CO2 tank. Please refer to apple cider kits and wine kits if you are looking for a professional conventional wine/cider-making process.

FAQ (14)

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Sulfur (H2S) – The aroma of rotten eggs or burning matches from the beverage is a result of H2S residue. It gives the beer, smell of the LPG gas, or decomposing organic waste. It is a sign of stressed yeast. The easiest way to replicate (in your experiments) is by using bread yeast to produce ethanol (stressed yeast= high sugar, high alcohol, and no oxygen). Amateurish quest to produce the highest ABV possible of adding too much sugar in wine and malt in beers will also yield these Sulfur aromas. Using the right strain of yeast, adequate oxygenation and nutrients help in keeping the problem at bay. Winemakers and brewers use a few drops of copper sulfate to remove these unpleasant flavors. However, use it sparingly because of copper toxicity regulations in food.

One of the easiest ways to get rid of this smell is:

  1. Use proper brewer’s yeast instead of baking yeast for fermentation
  2. Fine with a few drops of copper sulfate solution.

Homebrew is the most ancient technology known to mankind. It was practiced by cavemen, even before writing, agriculture or religion was discovered. Hence, it is an easy and safe food transformation.

On smell, trust me, if it smells offensive then it is composting and is not edible fermentation. My fermenter sits comfortably on top of my refrigerator which is in the middle of my living room and neither my wife, kids, or my guests ever complained. On the contrary, you get a nice fruity smell similar to one from a ripe fruit orchard.

One of the easiest ways to get your toes wet in this hobby would be the hooch recipe or toddy recipe. They can be practiced with simple ingredients found in one’s kitchen and do not need any investment.

Hooch is a crude American term for any unfinished, freshly fermented wine or alcoholic beverage. It has a negative connotation because the product is often homemade with primitive fermentation techniques and hence equivalent to Desi Daru (देसी दारू) As per excise department, it is also categorized under the same category.

Toddy is the Indian term for Indian country/village wines which are not made from a traditional recipe i.e. not following a European grape wine recipe or a British/American apple cider recipe. This Indian traditional alcoholic beverage has a variety of medical, religious, psychological, and even psychedelic effects. Like the Native American Indian culture, Toddy making is acceptable (or overlooked by authorities) as part of a traditional religious and cultural practices. We tried to map a few on this map of India.

Wine, on the other hand, is a more refined sophisticated beverage that can be bottled and stored. Hooch and Toddy need to be consumed within a day or two or it will become too sour and dry for consumption. They typically take 4-8 weeks to make compared to 2-3 days for toddy. Most wines are aged for 6 months to two years before it is ready for serving while country beer/hooch/toddy is served fresh.


Some people confuse Toddy with Feni (Cashew Fruit Alcohol), Mahua (Mahua Flower/cake Alcohol) and Handia (Rice Alcohol). The sugar and starch source for all these 4 traditional Indian Beverages are different. Today fermentation techniques are made more sophisticated. As a result more and more people are consuming them in beer or wine form rather than distilled spirit. Rice Wine is also hazy white, so it is often sold as Toddy. However distilled spirits from these fruits and flowers are closer to Indian Mezcal or Tequila.

Winemaking is like any fermentation or curd making. If you add too much jaman (curd starter culture), then your milk will turn into curd faster, but there will be no other perceivable change in your final product. However, if you don’t add enough starter culture, then the milk will spoil. Similarly, wines require a dosage of yeast. If the active yeast cell count is too low, you will be prone to spoilage. However, adding too much yeast will only lead to faster fermentation and no other change. The yeast will finish their job fast, settle at the bottom, and will be raked off.

Adding too much yeast nutrients or DAP is serious. It is a chemical and usage of more than 1gm per liter is banned in the USA.

Typically 4-12 days but it depends on a lot of factors:

  1. Fermentation temperature. Higher the temperature faster the fermentation is (but beware of the off-flavors produced in yeast fermented at above 25 degrees Celsius)
  2. Yeast dosage. although 1gm/liter is recommended. Increasing it to 3gm/liter can produce wine in 2-3 days (50% reduction in time)
  3. Availability of yeast nutrients. Grape and fruit juices don’t have enough natural proteins for the yeast to multiply fast. Adding 0.5-1gm per liter of yeast nutrient is sufficient to establish a healthy yeast colony and fast fermentation. Mead is notorious for being slow to ferment and produce nail polish like off-notes because of a lack of nutrients.
  4. Sugar concentration: 18-25% w/v of sugar concentration is ideal for fermenting with wine yeast. However higher the concentration, the more time it will take for the yeast to finish its job and produce ethanol.

Yes, you can ferment homebrew wine and beer without yeast nutrient as well. However, it helps because of the following reasons:

  1. yeast nutrients have YAN (yeast assimilable nitrogen) which is needed to establish a healthy yeast colony. Healthy yeast = faster fermentation, lesser chances of infection (which means safer ethanol production), lesser yeast mutation (better flavor consistency).
  2. It prevents stuck fermentation
  3. Better flavor profile. Nutrients reduce the stress on yeast and prevent the off-flavor production in homebrew beer and wine

Yes, they need lots of yeast nutrients (0.5-1gm per liter compared to 0.25gm per liter in case of homebrew beer). The reason is that honey and apple/fruit juice don’t have enough proteins and nitrogen. With a low YAN (simply put nitrogen that yeast can use) the fermentation tends to get stuck and is prone to infection. To compensate that we use 2-4 times more yeast nutrient. This helps establish a healthy yeast colony, prevent infection, stuck fermentation and off-flavors

Yeast is the single-celled microorganisms that are responsible for fermenting sugar (maltose, glucose, fructose, sucrose, etc.) to ethanol. In the absence of oxygen, these yeasts do the transformation which converts your grain/fruit into a beverage. Yeast nutrients, on the other hand, are food for the yeast. On their own nutrients achieve nothing more than making a comfortable home for the yeast to function at its best capacity. Yeast energizer, on the other hand, is an SOS remedy needed to recover from stuck fermentation or incomplete fermentation or excessively low-temperature fermentation which can make yeast sluggish.

Although Yeast Energizers are types of nutrient blends, they also contain components such as vitamin B, diammonium phosphate, tricalcium phosphate, magnesium sulfate, and yeast hulls. Yeast energizers are particularly useful to restart a Stuck Fermentation, as it allows yeast populations to increase in a batch of beer or wine which likely has been depleted of these components due to an earlier yeast population growth. The additional components included in Yeast Energizers are most effective when for high gravity fermentation (high sugar high alcohol), low-temperature lagering, excessively low pH, high ash content (molasses) and other extreme fermentation styles.

The best time to add yeast nutrients is in the starter culture when you are hydrating the yeast. Beer brewers also add yeast nutrients during the last 10 minutes of the boil so that the ingredient gets sterilized. Wine and cider makers typically add it during step feeding (along with sugar in 2-3 stages during the initial days of fermentation). What you should never do is add the yeast nutrient along with Camden (potassium metabisulfite) on the first day i.e. before adding yeast. This is food for the yeast and not for other bacteria and wild microorganisms. Similarly, whether you are making beer or wine, don’t add it in second or after 3 days into fermentation (unless it is a stuck ferment)

Toddy is a refreshing traditional drink from Indian Villages. It is supposed to be consumed in the afternoon along with lunch (before the siesta) or during religious ceremonies and social parties. It is unfiltered and has the signature white milky color from the suspended yeast.
It is mildly alcoholic (3-5% alcoholic) and has a lot of good probiotic microbes from the lacto-fermentation. It can be made from coconut sap, sugarcane juice, fresh flowers, and herbs. It is supposed to be consumed within 1-2 days and is always served fresh.

Toddy is made from a variety of locally sourced ingredients and with a variety of styles. It is a rustic Indian traditional beverage which can be made from:

  1. Tender Coconut juice in South India and Coastal parts (link to the Hindi version of the recipe). Remember there are laws against tapping the sap of coconut trees.
  2. Sugarcane juice – It turns slightly brownish and sour as the sugar gets fermented to alcohol. From North India.
  3. Tetra pack juices can also make wonderful toddy wine.
  4. Steamed Rice which is a famous afternoon dish of Odissa.
  5. Mahua flowers from Central India.
  6. From mango, other fruits, and flowers as well.

It is usually served fresh and turns sour very quickly. However, Now with the use of proper packaged yeast and refrigeration, it can be bottled for later as well.

In mild quantities, Vedic Wine is a healthy refreshing drink. Vedas call Arishtam as Sidhu.

Wine in Ayurveda

जरणीयो विबन्धघ्नः स्वरवर्णविशोधनः । लेखनः शीतरसिको हितः शोफोदरार्शसाम्॥

Ca. Su. 27 /185

Apakwa rasa sīdhu (sugarcane wine made without boiling) is a digestive, laxative. It improves swara (voice) and varna (skin color). It does lekhana (weight loss) and is useful in sopha (swelling of joints/ arthritis), udararoga (Abdominal diseases, digestion, and gastric ailments), and arśas (piles or constipation).

तद्वत् पक्वरसः शीधुर्बलवर्णकरः सरः । शोफघ्नो दीपनो हृयो रुच्यः श्लेष्मार्शसां हितः॥(Su. Sū. 45/184)Pakwa rasa sīdhu improves bala and varna. It is sophaghna, agnidīpaka, hrdya, rucikāraka and is useful in kaphaja arsas.

The 9 Health Benefits of Vedic Wine are:

  1. It eliminates stress and body pains. Nothing better than a pitcher of Vedic Wine after a day of hard work in the fields
  2. It helps fight against cholera and water-borne diseases. fermentation eliminates bad bacteria and purifies the water in the beverage. That is why buttermilk, pakhala, Arishtam and toddy are safe drinks to have in places where waterborne diseases are rampant.
  3. It is Diuretics. Which means it improves kidney function. It helps restores the necessary osmotic balance in the body. Also, it flushes your bladder and kidney by promoting urination. Arishtam and Toddy drinkers have pale straw-colored urine.
  4. Wine prevents sunstroke by reducing the body’s metabolism rate (thanda food) and hydrating it.
  5. No preservative, no chemicals, no sugar. That is why it is better than any commercial hard drink and packaged soft drinks
  6. Wine helps to preserve and promote Indian Culture & Traditions
  7. It is probiotic and aids in Digestion. Wild fermentation from the terracotta pots helps restore the good bacteria in the gut. This good bacteria helps eliminate constipation, gas and other gastric
  8. It is rich in Vitamin B. The yeast of Toddy is the richest source of Vitamin B-12 for a vegetarian.
  9. It Promotes Weight Loss. Never heard of Wine elly? Well, it is one of the lowest-calorie nutritional drinks available in the market. Fermentation takes out the sugar and leaves you with the goodness of fruit juice.

That being said, Arishtam recommends moderate consumption for recreational purposes only. Drinking in excess or for intoxication will damage your liver and general health.

Amazing Health Benefits of Palm Wine || Thati Kallu Benefits || Toddy
Amazing Health Benefits of Palm Wine || Thati Kallu Benefits || Toddy
Watch this video on YouTube

Toddy is supposed to be fermented in terracotta pots and drunk fresh. Usually, in villages, they consume it within 24-48 hours of tapping the palm tree or juicing the sugarcane. If you store in a refrigerator, you can extend it to a week. However, if you want to store longer and serve in bottles or cans here is what you need:

  1. Read about how to prevent oxidation in your homebrew. How to use an airlocksiphon, and sanitize your equipment. This will dramatically improve your shelf life.
  2. The white color of toddy comes from suspended yeast. If you plan to store it for long, please filter it.
  3. You need to improve packaging so that the toddy does not get contaminated. You can also use kegs to make it very bubbly
  4. On its own, it will become very alcoholic (10-13% Alcohol) please read about how to reduce alcohol.

If prepared like wine and stored properly, toddy can last for months in glass bottles.

Mangrove Jack’s craft brewer’s yeast sold at is in the dry form. Dry yeast is easy to store, transport, and carry. The wet yeast on the other hand needs to be chilled at all times and has a shelf life of a few weeks (as compared to almost 2 years for dry yeast). As a result for a hobby brewer and even microbrewery dry yeast is much more convenient and easy to use.

Although most manufacturers recommend that you use the yeast directly, but rehydrating the yeast is always advisable for the following reasons:

  1. When hydrated, the yeast forms spores and goes into inactive state. By hydrating it in a sugar/wort plus nutrient solution, you give it adequate time and jumpstart to become fully active again.
  2. Yeast often dies when expired, mishandled, exposed to humidity or high temperaures during transportation or storage. If you pinch it directly in the wort, it will take 24-48 hours before you can detect yeast inactivity. By hydrating the yeast, you are always 100% sure the yeast is active.
  3. Hydrated yeast have a jumpstart over any other contaminents or microbial infection. When the wort is cooled, it sometimes picks up infection from the fermenter or air. If the dry brewer’s yeast is hydrated (good yeast count) they are able to fend off infection by the mere fact that they are more in number and faster in activity.


  1. Take 5-10X of sterlized water (boil the wort or water) (50ml)
  2. If you are using water then add some priming sugar or table sugar to make a 5% solution (2.5gm or 1/2 teaspoon). DME or wort can be also used instead of sugar.
  3. (optional) add nutrients 1/4gm per 50ml.
  4. Boil and cool it to body temperature.
  5. Once the solution has cooled to 25-35 degrees celsius then add your yeast (5gm)
  6. Wait for 30 minutes to foaming to start and then add it to your beer wort or wine must.

If the foaming has not happened. Then wait for another 30 minutes. If not then the yeast is probably inactive and it might be best to use a backup sachet.

Coconut Wine also called Neera or Toddy is a mildly alcoholic beverage. Coconut Palms are selected to yield high fat content in their sap so that Copra yields a high value coconut oil. While Neera Trees are selected based on its ability to produce sugar or sweet sap which can ferment for a refreshing mildly alcoholic beverage.

  1. Tree Age: Choose coconut palms that are between 10 to 20 years old. Trees younger than 10 years may not yield enough sap (watery sap), while older trees may have reduced sap flow or be more prone to diseases.
  2. Health and Vigor: Look for trees that are healthy, with vibrant green fronds and a sturdy trunk. Avoid trees with signs of disease, pest infestation, or damage.
  3. Location and Environment: Select palms that are grown in suitable environments for toddy production, preferably in coastal regions with sandy or loamy soil and a tropical climate. Trees growing in such conditions tend to produce better quality sap.
  4. Previous Tapping History: Trees that have been tapped previously for toddy production are often preferred, as they have established tapping points and may yield more sap. However, ensure that the tree has not been over-tapped, which can weaken it.
  5. Height and Accessibility: Consider the height of the tree and accessibility for tapping. Opt for trees that are of manageable height and located in areas where tapping can be done safely and efficiently. Too tall or too short tree will add to your labor cost without commensurate benefits.
  6. Sap Yield: While it’s not always possible to determine the exact sap yield beforehand, look for trees that are known to produce good quantities of sap based on local knowledge or previous tapping records.
  7. Species and Variety: Different varieties of coconut palms may produce sap with varying flavors and qualities. Consult with local experts, gardeners, plantation or experienced toddy tappers to select the most suitable species or variety for your specific needs.
  8. Fat Content for Copra vs. Sugar Content for Neera: Coconut palms selected for toddy production, also known as Neera or Coconut Wine, should have high sugar content in their sap, while those selected for copra production should have high fat content in their sap to yield high-value coconut oil.
  9. Ethical Considerations: Ensure that the palm is sourced from sustainable and ethical practices. Avoid trees that have been illegally tapped or are part of protected areas. Trees need to be given rest for one season after tapping for one season. If the rest is not given, then the tree dies out and becomes week, making it useless.
  10. Consultation: Seek guidance from experienced toddy tappers or agricultural experts who have knowledge about selecting coconut palms for toddy production in your specific region.

If you ask your gardener/nursery for Neera Palm, they will show you the same. However if you want to make toddy at home for only trials, you can use tender coconut water for it too rather than tapping the trees or climbing them like monkeys.

If you still have a question, write in the comments section and we will get back to you.

6 reviews for Seltzer Toddy: Instant Wine Kit

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  1. Like normal yeast

    • Doc This yeast is supposed to ferment sugarcane juice and coconut tree sap

  2. Amazing powerful stuff

  3. Amazing Toddy

  4. powerfull stuff

    • thank you sir

  5. Thanks amazing toddy

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