Hi, I’m trying to carbonate home made sangria. It’s essentially 60% wine/ 25% triple sec / 15% whiskey. I have zero idea what im doing. But i have the 10L korni keg and the c02 on hand. Can I use the same method shown here? How much pressure should i set the gauges to?
Looking for info on how to maximize the yield during these transfers. It seems like there was a decent amount left in your fermentor. Would you dump that or package another way? I am interested in tricks and tips on how to get as much out as possible without dipping into the trub or pulling up air which will cause foaming in the keg.
The video was great...thank you! How do I flavor the force carbonated keg? I've tried Torani & Monin syrups...but it just doesn't taste right. Is there a "special carbonation flavoring"?? Thanks in advance!
Cheers friend we just subscribed after your video found us. We love to home brew beer, grow some hops , make wine and different meads and others on our channel . Stay thirsty and brew good beer.
Thank you for these tips. Also, what make and model refrigerators are these? I am in the US looking for something that will fit my All-Rounder. Thank you.
Nice video. In my first brew with the fermzilla, i wondered why there was no pressure building up inside and only later realized that the small pressure relief valve in the middle was not tight. So now i make sure it's also screwed in securely. Oh, and for my next fermzilla I'll also go with the Allrounder :-)
we do a similar method at school but we usually let it sit for a few hours after not even because of the foam but I heard the aromas are somewhat diminished following the carb and settle back out after a while
Is this a technique to use only if you are pressure fermenting and the beer is already partially carbonated? I usually use higher pressure and have foamy pours for days before it settles. WIll try this way next. Another great video.
Yes. Calculate what your CO2 pressure needs to be based on keg temperature and desired CO2 volumes, e.g., 2.5 volumes at 70’F. At 70’F and 2.5 vol CO2 set your regulator at ~28 psig (from calculator). Roll the keg for 5-10 min or until bubbling clearly has ended. Put keg in refrigerator and chill completely. If you don’t chill the beer you run the risk of back flowing beer into your CO2 regulator. Hook up keg to CO2 line set at your desired serving pressure. For a refrigerator at 36’F and 2.5 CO2 volumes the regulator pressure set point is 10 psig. Serving line sizing should also be considered to control foaming. www.brewersfriend.com/keg-carbonation-calculator/
Hello. Honestly I would get the G30. It’s an awesome bit of kit & you can’t go wrong! I had one for years & I loved it. The only reason I went to the G40 was to brew two kegs at a time.
Hello had a question regarding the blow tie spunding valve. Once you’re fermentation is coming to an end will the psi gauge drop or can you lock it into your desired pressure.
