Your chinnel is absolutely amazing. Finally someone who dares to venture deeper into how to make good products at home and doesn't stop when there's an ingredient involved which can't be bought in a local grocery store. I have one suggestion: could you make video on how to make sirups with gum arabic? I've looked all over youtube, but haven't found a single one.
Great video! The only thing I could suggest is maybe a diagram or drawing explaining the overview parts of the system before showing the system. Really cool videos thanks
Thank you so much for showing this! Your other video on how to get more carbonation in water has helped me with the number one issue I've had, low carbonation. Looking forward to your post on Patreon that goes over this setup in detail!
My wife and I consume a LOT of carbonated water, nearly 20 liters a week. My solution was to have two 20 liter kegs in a refrigerator, both with those carb stone lids. Assume Keg 1 is freshly filled with still water, and Keg 2 is already carbonated. CO2 bottle at 24psi connects to the carb stone lid fitting of Keg 1. Then the IN fitting (no dip tube) connects to the carb stone lid fitting of Keg 2. The OUT fitting of Keg 2 goes to the beer tap on the tower. The result is that CO2 flows into Keg 1 through the carb stone until the headspace is pressurized, which then forces the CO2 in the headspace through the carb stone in Keg 2 until its headspace is also pressurized. This imparts only a little carbonation to Keg 1. But here's the magic: every time you dispense using the tap on Keg 2, you lower the headspace pressure in Keg 2, which allows more CO2 to flow through the two carb stones... so every time you drink, you're trickling a little more CO2 into Keg 1. By the time you've consumed 20 liters from Keg 2 (a week for us) Keg 1 has achieved full carbonation. At that point you refill Keg 2 with still water, reconfigure the CO2 to go through the Keg 2 carb stone first, then out the Keg 2 IN connector to the Keg 1 carb stone connector. Beer tap connection goes to Keg 1 OUT dip tube connector, and you've got another 20 liters on tap with 20 more behind it being carbonated. Technically only the "still" water keg needs the carb stone as the drinking keg is already carbonated, but it's a lot easier to deal with than swapping the stone between them. The hardest part of the setup process is sitting there shaking that very first keg by hand to get it passably carbonated so you have something to dispense while the other keg is carbonating automatically. The maximum pressure on this system is whatever the weakest point of the CO2 circuit is. I've tried up to 75psi, but found I was getting LESS carbonation out of the end product because the CO2 coming out of solution was too high, even with a tap with an adjustable flow restrictor on it. 24psi seems to be the point where I get very little loss on decanting. Then again, I'm not boiling my water first, so I'm using aerated water. I bet it could hit 60psi+ if I boil it!
Impressive. Probably most professional video about carbonating soda water on RU-vid. In your previous video, you mentioned that it is possible to make alkaline carbonated water thanks to minerals in it. But when I googled pH levels of popular brand carbonated waters and I could not find any water that its pH is more than 6 so can you try to make some soda water that pH is more than 7 and mention about effects of the pH level on the taste of water.
do you have any thoughts about tonic water?? i'm looking to make a tonic-flavored bitters... or concentrating the flavor profile and adding it to an oil for a cocktail garnish... definitely would love to hear some of the history behind the development of the drink as well... cheers!
Neat! As a casual home brewer meddling in sparkling waters and sodas, I don’t think my wife will permit me to buy any more equipment 😅. I will probably stick to 50-60PSI and do the slow method.😂
Can highly recommend a carbonater reactor from kegland, As long as you can get the water going in nice and cold and add a carbonation stone to the gas inlet it works pretty consistently even in a reasonably high volume venue
You don't mention temperature at all in the video. Is this method for room temp carbonation? What is wrong with just using the carb stone on 1 degree celcius keg? Will that not get the job done?
how about bottling water with a drop of dry ice and sealing... of course taking precaution to weight the dry ice to not make a pressure bomb. what do you think about this method?
You can use the carbonation lid and the pump to do essentially the same thing without the triclamp part, just recirculate in the keg. Incidentally it's almost the exact same, if you remove the carb stone, as a commercially available setup for keeping kegged cocktails from settling out. I think they usually keep it on a timer for that with it all set up in the fridge you're dispensing from.
Yeah, I want to see his ideas on tonic water too! I've been making my own for a while using a crude extract from Cinchona bark powder steeped in alcohol and coffee filtered. It's good and bitter, but has a distinctly brown tint.
I'm really looking forward to getting the specs for this setup. When do you think you'll have it on your Patreon page? Would this method work with nitrogen and espresso martinis on tap?
When you're serving from the keg, is the Co2 tank have to be connected to it? also Do you lose carbonation inside the keg as the water loses its coldness? Thank you
Yes, the CO2 needs to be connected. and yes as water warms up it reduces its ability to train CO2, keeping the keg in the fridge or on ice solves this issue.
I made a spray carbonation system with a conrney keg. I installed an atomising nozzle in the top of the conrney key then I filled the corney keg with CO2. I then pressurised the keg to 1 bar CO2 and forced the fluid (cider) through the nozzle at 5 bar to atomise the fluid into the CO2 gas. I then transferred it using a pump into another conrney key at 2.2 bar. The bubbles came out great and seem to be a lot finer than using the force carbonation method. Have you investigated this type of carbonation method?
This is amazing info thank you! I just had a question regarding food grade, is this setup the pump safe to use over time? Been reading has to be food grade etc …
Would Bottling from a Big Mac carbonator source require counter pressure or would it be unnecessary, I’m eagerly awaiting two John guest fittings for a 5 stage water filtration system I’m composing and hooking that feed to a carbonator refrigerator, and yes that’s going to be built soon also out of a small fridge, and a new “Big Mac …” will be posting these builds as my first published videos on RU-vid.
You can always add carbonated water to a bottle and then just cap it, the key benefit of counter-pressure filling is that you can keep all the pressure in the liquid, giving the beverage more kick. Many breweries don't use counter-pressure filling but for beer that seems okay, for soda it is better with a higher pressure.
hello im drink alott of mio energy and i was curious as to how i could duplicate or make my own. i dont need flavoring just the caffeine and taurine or other things for the stimulant part i was hoping you could do a video or perhaps give me an idea of yours of how i should go about doing this.
I would circulate CO2 from the headspace of the tank to an airstone at the bottom of the tank. I would also refrigerate the tank. I am curious if highly carbonated water can be too fizzy?
After boiling my bottled water, wouldn't transferring it (once cooled) through a funnel into the 2 liter bottles I carbonate in re-introduce air to the water? Would a syphon be the best way to get around this? Does someone have a better solution for me before I go to the homebrew shop? lol
