MilesDavis
Senior Member
- Joined
- Aug 10, 2013
- Messages
- 101
- Reaction score
- 10
For some silly reason, I bottled most of my initial test batch of Apfelwein as a still wine, with a mere two 22 oz bottles being bottle conditioned. Turns out that it is an order of magnitude tastier when carbonated.
So I bought a Carbonator device that converts a 1 or 2 liter plastic soda bottle into a force-carbonation pressure vessel. It's the best thing I have ever bought.
First thing, I disregarded the instruction to disconnect the pressure line while shaking. I hooked it up to my welding gas regulator and set it 30 psi, and shook the heck out of it. The Apfelwein was cooled in a sub-zero degree freezer for about 40 minutes before carbonating. I shook it for about 30 sec. at a couple of minute intervals, and it was fully carbed in 10 min. Nice and sharp and fizzy, in a few minutes. Perfect.
So I bought a Carbonator device that converts a 1 or 2 liter plastic soda bottle into a force-carbonation pressure vessel. It's the best thing I have ever bought.
First thing, I disregarded the instruction to disconnect the pressure line while shaking. I hooked it up to my welding gas regulator and set it 30 psi, and shook the heck out of it. The Apfelwein was cooled in a sub-zero degree freezer for about 40 minutes before carbonating. I shook it for about 30 sec. at a couple of minute intervals, and it was fully carbed in 10 min. Nice and sharp and fizzy, in a few minutes. Perfect.