Thing is, its not 40% after carbonation. All that mist that pours out when he pours that first glass is alcohol vapor. I don't know the math on it, but while the loss isn't DRASTIC, it is significant. Probably knocked it down to around 30%, maybe a little higher.
@@sleevedapper9502 Some of it is alcohol vapor, but you can't see it. The mist you are seeing is actually the other 60% of the whiskey. Mostly water. It is pure speculation on your part that somehow more alcohol is lost than the other 60% in that mist. I believe it is much more likely that the mist is 40% alcohol and 60% everything else, therefore no change to the ABV. Carbon dioxide isn't the enemy of alcohol that separates it from water and sends it in to the air ....heat is. Alcohol goes away when you evaporate it.
@@snugglyjeff214 Not speculation at all. I said some of it is alcohol vapor, and you agreed. Agreeing with someone while calling them wrong is ridiculous and childishly argumentative. There IS alcohol loss, and I clearly stated I didn't know how much, and that it most likely wasn't significant. If you need to know the difference in chemical reaction regarding liquid density and compression, buy a 2 litre bottle and bicycle pump and do your own experimentation. Or you could just realize that when you agree that some of it is alcohol vapor, that vapor has to come from somewhere (the booze). Seriously, I have 3 kids and I'm old school. We do science experiments all summer, every summer. Its basic logic, and my kids would tell you the same thing. The vapor is at least partly alcohol, its coming from the booze, and it WON'T reabsorb into the liquid, so its a loss. Just most likely, not much. Same thing I said before.
Sleeve Dapper except you said it was significant, when it isn't. I don't need you to get defensive and try to give me your back yard family credentials and opinion of your children when you're wrong about something. I told you I disagreed by saying the alcohol percentage didn't change. You're the only person being a man baby here
Bushmills' Master Distiller : "I felt a great disturbance in the Force, as if millions of bottles suddenly cried out in terror and were suddenly silenced."
Next up: Nitro-whiskey! Use a cream whipper with the little NITROGEN cartridge, Nitrogen is said to make drinks sweeter rather than the bitter from CO2!
@@fordrac1ng81 put your whiskey in a stainless steel cream whipper and add 2 cartridges and then shake, cool preferably, and let sit for a minute in the container then flip over and spray/pour it out
@Trikk I wonder if N20 has a different effect on your body if you injest it with a liquid though. Whatever's in weed has a different effect if you injest it rather than smoke it.
@Anonymous Anonymous lmao, you act like its a considerable amount. literally barely any of the alcohol will evap, you'll get a layer of vapor but thats it you're not losing much alcohol at all.
if you can get one bottle to carb correctly in the sodastream i'd say maybe. you're better force carbing in a 1 gal pony keg, or one of those growler kegs with a c02 cart so you dont lose half your bottle carbing.
It is. Voided my warranty almost 20 min after it arrived - It's really gone now, instead of the cartridges, my husband figure out how to jury rig it to use those canisters for big paintball guns so it works for almost a month on one tank, for about $5. Also make soda out of juice straight no fiddling with water than adding concentrate. Amaretto sours are great, just straight tastes great too.
I accidently watched a WV episode, never having ever drank whiskey ever. Loved the episode so much, that at 40 years old I tried scotch for the first time. Found out, I'm a whiskey guy. Cheers Bros!
So I got a SodaStream 10 years ago when they were first coming out and Carbonated High Proof Alcohol was actually one of my first thoughts about it. I did do a fair amount of whiskey, but i much preferred flavored rum with the Soda stream. The preference was actually more about cleaning things after the fact. Whiskey tended to deposit more waxy stuff in the carbonation and overflow area, which required boiling hot water to remove. A soda stream can have boiling water added, but you have to let it rest and come back down in temperature after you use that kind of stuff on it. Rum could also deposit stuff but it tended to be more water soluble. As far as my strictly subjective experiences with SodaStream and High ABV: The carbon dioxide did seem to change how the alcohol affected me. I felt typsy faster and the hang over usually felt worse. Taste-wise, the slight bitter taste of carbonation is something I actively have to look for with my trite, American palette. Generally a good fruit syrup covered the flavor beyond anything that I could readily distinguish as "Carbonation flavor". That said, I also was into making wild fruit syrups at the time. DIY fruit syrups far outstrip anything you can buy at the store, in terms of variety and, in some cases, in quality. So... SodaStream for the bar makes sense to me. Everyone's Mileage may vary though.
I only discovered this channel about 20 minutes ago, but both of them are my favorite people for different reasons. The dude on the right is the one dude who always wants to push it forward the drunker they get, and the dude on the left is the "rational" guy who quickly just goes along with the dude on the right. I love it.
God damn, as I said in another video, I’m not a whiskey drinker and this is slowly becoming my favorite RU-vid channel. The fact that I learned about a high ball just solidified it. You guys are great.
Quick correction from a railroad guy. Highball refers to a type of antiquated track signal wherein a large red ball would be raised up a pole to signal the track is clear and the train can proceed at full speed. You reference a steam locomotive sight glass, which tells the amount of water in the boiler, to help prevent boiler explosion. The sight glass uses no ball.
I'm not a whiskey drinker but I am JUST getting into bourbon. I LOVE watching you guys! You are interesting and funny and I've learned a lot watching your videos. Also I just HAD to buy a whiskey tasting glass like yours for tasting my bourbons.
I’ve been carbonating liquors with my soda stream for a while...cold is always better but fridge cold is good not freezer cold. The water tends to freeze into ice allowing bubbles to form more easily releasing them...I usually do the full 5 pumps but let it equilibriate when the cloudiness occurs and get more careful each time. After 4 or five pumps I slowly remove to allow it to come to pressure. And bam quite carbonated
@@OuiOui.. No, not really. Sodastream only has 2 official size bottles - 1 liter and 0.5 liter. But that is measurement is the water plus the added soda flavorings which are liquid. Presuming the smaller 0.5L bottle, you can get 0.4L (13.5oz) of carbonated water. Keep in mind you can decant the carbonated water from the official bottle into a different vessel of your choice.
@@gunkyzip @Oui Oui if you can find yourself the classic glass bottle soda streams those ones hold about 150-200 mL(5.08-6.76oz) of liquid which is a lot less, i also find the glass ones to hold carbonation a lot longer i tried it once a while ago, left the liquid sealed in the bottle for 6 months because i forgot about it and tried it recently. it lost quite a bit of carbonation but still had enough to be enjoyable
Exactly what I was thinking, get a syphon for whip cream and get some nitrogen cartridges to infuse into the whisky. Ive done tequila infused with habeneros, and lemon in vodka, as well as vanilla in bulleit burbon for my own extracts.
We used to have a manual soda bottle, and I mean manual because you had to get the compressed gas with another bottle that you would screw at the bottom, virtually carbonating anything. My dad once tried to do (for some godforsaken reason) carbonated choccy milk. I almost puked. I learnt the hard way that the flavor of the carbonation itself is enough to make some stuff inedible.
Here’s the thing I’ve leaned with a soda stream, adding anything to the water BEFORE you carbonate it, for whatever reason, makes the carbonation considerably less stable and more likely to bubble over and force itself out of the bottle
the issue is other substances in liquid do not let go of the gas as fast as water alone does. So you have to be conscious of that when you carbonate with sodastream. Almost all models of sodastream are capable of doing what drinkmate does with no issue (slowly releasing the pressure) you only got to know how to, most models do it when you pull the bottle towards yourself, but since people normally carbonate water they don't realise what that action is doing. But if you slowly release the pressure, and then lock it again and release a second time it will release with no overflow, unless you overdo with gas from the beginning, like what they did with the drinkmate machine.
Anyone else pissed by how many times he pushed the button? I would have liked to see them slowly work up to that and test it along the way, rather than go straight to overboard.
You just gave me a new way to troll fancylads. I can take an empty bottle of something like Macallan 18 or 21 and fill it with something cheap like Monkey Shoulder and troll these people by letting them see me pour it into my soda stream lol.
Co2 would carbonate the 40 abv but would never settle for long, that is why it isn’t advised to use only liquor in carbonation. Co2 will not settle long in the liquid with higher proof compared as to about 20ish abv. It has to be as cold as possible before carbonating and has to be stored in the fridge to let the carbonation settle. But I still love your channel and still use some of your knowledge as references on your tasting notes as you always explain then in as layman of terms as possible. Cheers guys
So, I thought I would add an interesting tidbit about the term highball, we still use it on the railroad for saying everything's good let's go, more or less.
I thought the original highball was when they raised the signal up high, the signals originally were big red balls on a rope. I had never heard of there being a "highball" in the steam engine to monitor water level. The left track has the highball, meaning they don't have to stop. Right track has the lowball, means stop and wait for highball. qph.fs.quoracdn.net/main-qimg-d1b3dc79ee658671e5762fea58e76629
I don't know if my taste buds changes or if SoCo changed. I used to love the stuff. It was the first hard-ish liquor I could stand to drink straight. (I was a late bloomer. Parents were teetotalers, didn't start drinking until I was in my mid 20's) I picked up a bottle a while back and did not care for it at all. It used to be whiskey (possibly bourbon) and flavorings one of wich is orange. Several mergers ago they switched to "neutral grain spirits" basically vodka. They now offer a more "whiskey forward" variety, I think it is the 80 proof. I haven't tried it because for less money I can get Bottled in Bond Bourbon.
I've soda streamed vodka when I was younger in an attempt to make my own alcopop (wkd/ Smirnoff ice). The vodka just exploded everywhere the instant I tried slowly releasing the pressure to take to bottle out before adding the fruit syrup flavour
CO2 may make it more acidic, however the bicarbonates are alkali, such as potassium bicarbonate which is a very common additive in the carbonation process, and alkali compounds are bitter. This is why black coffee (a weak acid that should technically be slightly sour) is very bitter tasting. As caffeine is an alkali compound. Distilled White Vinegar and Lemon Juice are about as acidic as I would recommend actually taste testing, and they are definitely sour. For those that might be getting the sourness of acid confused with bitterness, I highly recommend getting some 100% pure lemon juice from the store and some high percentage cacao chocolate (or go for broke and get the Baker's Unsweetened Baking Chocolate Bar) and doing side by side tasting to see how different the two are. I do recommend having some water between the two, and allowing about 4 minutes to pass between tasting. And then if you want to get more in depth after that, drink the lemon juice, and then as soon as that is out of your mouth, pop a piece of that chocolate bar into your mouth. Then after you finish that piece, water and 4 minutes, then go the other way, chocolate first, then lemon juice, and rinse. Lastly, chocolate, and lemon juice at the same time. Note: Please, no more than like a 1 teaspoon at a time (~5ml) of lemon juice at a time, that much acid can upset a stomach.
Thank you for your time from Phoenix Arizona. I have had the DrinkMate Spritzer (A small portable hand held carbonater) for over a year and love it. It is like a hand held gun with the same type of bottles and swing cap and I have a kit that lets me refill the Co2 canisters from my 5 and 20 lb Co2 canisters. I love it for all types of things like my home made soda, recharging my flat beer excetra. and looks good on my bar or when tailgating ;
Not sure if anyone has posted this yet or if it is too late. But the pressure drop when you open the container will vaporize a lot of the alcohol, so it may be bottled at 80 proof and come out of the carbonation machine at nearly half that amount depending on how high it gets pressurized at. It would be more like a long island iced tea in terms of alcohol content.
I made my own home carbonation setup back in 2019, and it was well before this video was put out-so I know what these boys are getting into before even watching the clip. I can’t wait to see how much fun they have with the essentially explosive reaction of carbon dioxide leaving the booze at such a rapid speed, and the horrible flavor of the residual carbon dioxide (which isn’t exactly flavorless, it’s slightly bitter.) These home kits don’t show how explosive it is when you just have a tank, a regulator and a bottle cap. It doesn’t have the bubbling effect you see in these systems, because you have to shake and tip it upside down to get the carbon dioxide to absorb fully, but when you release the valve it explodes all at once with super scary fucking vapors flowing off of it like dry ice. The flavor is so aggressive and it just fucking hurts if you try to drink it fast. There’s a reason that people don’t sell it like this commercially, and it’s because it’s fucking dangerous, it doesn’t stay carbonated for long, and it doesn’t taste good.
Slip some of that "Not Your Father's Bourbon" in those machines. The number of CO2 shots may vary with the perceived sweetness of the potable you're doctoring.
As a whisky loving Scot I wholeheartedly approve of these shenanigans. Only thing missing was a fight at the end, some late night grave robbery, and a promise not to talk about it next morning. Slainte.
Just as a side note, the high end Kitchenaid branded Sodastream also has a pressure release system, as well as a gauge to show exactly how much carbonation you've added, and has an overall much more stylish look and feel, but also costs a fair bit more at $250
An alternative method would be to place whiskey into a sealable champagne bottle, add crushed or shattered dry ice, and seal then leave until stable, however do so somewhere blast proof in case you added too much.
The reason you're only supposed to do water in those is that when anything other than water goes through the relief valve, it can make the valve dirty. If the valve gets dirty, it can get stuck. If the relief valve is stuck, your bottle could explode, causing serious injury.
Just came across this channel 12:54, yall in the Central Texas Austin area? Edit: Just saw a more recent vid and yall are - No mistaking those Oak, Musket, and Ceder trees!
I bought a Sodastream solely to carbonate any beers I had brewed that stalled during fermentation or didn't finish in the bottle. It works nicely. You just can't be greedy or quick about the whole thing. Fill the bottle lower than recommended and when releasing the bottle, take like...ten minutes doing it.
Holy shit, I've always wondered what carbonated whisk(e)y would taste like. You should try a sweet rum like Bacardi, or any other spirits really. See if it tastes like soda. Brandy or Cognac might be interesting.
its pretty common to drink whisky with 1:5 soda in Japan. Its called "Highball", and some of our whisky is specifically made to be drunk in that style.
So I am going down the RU-vid rabbit hole and find this. You guys made my day. The guys and are always looking for something different to drink and not only is this safe (?) But looks like it's fun as hell! You guys rock!
