Hello all, I have been kegging my beer for several years now and I always do the same thing- 3 days at 30 psi and I always get carbonated beer.
5 days ago I kegged some white wine in hopes of making sparkling wine. I did the usual thing and set to 30 psi. Well, its been 5 days and the wine is barely carbed at all.
What gives? Is there a scientific reason why my wine would resist carbonation? My taprite regulator says 30 psi. Im sure its been 5 days. Is this a known issue? Science please someone!
5 days ago I kegged some white wine in hopes of making sparkling wine. I did the usual thing and set to 30 psi. Well, its been 5 days and the wine is barely carbed at all.
What gives? Is there a scientific reason why my wine would resist carbonation? My taprite regulator says 30 psi. Im sure its been 5 days. Is this a known issue? Science please someone!