Force Carbing/Sparkling Wine issues....

[butterpants]

For a quick summer project I made up one of those Island Mist Hard Limeaid kits. Turned out perfect so I tossed it in a keg and decided to carb it as the ladies in my house wanted it sparkling. I'm very familiar with utilizing CO2 pressure vs temperature charts to determining carbonation level. I was shooting for 4.0 volumes which is something like 26PSI @ 38F. A massive overcarb for most beers but probably lower than champagne. I just wanted it super bubbly. Chilled it to temp, cranked it to 26psi and it's been there a solid week. If you serve it at 26psi it degasses in the lines/glass, forms some head then dies (nothing like what a beer does) so what I'll do to serve is drop the pressure, purge keg then serve at 5 psi. Should be great right? Well the wine/limeaid tastes somewhat carbonated in your mouth but without swirling it in a glass, you can barely tell it's carbed. Guess I'm confused as 4 volumes is a ton and in my mind should be effervescent as hell. What am I not seeing here and how can I fix it?

 

[Yooper]

Like soda, which I carb at 30 psi at 40 degrees, to serve a sparkling wine properly requires LONG 3/16" lines- like 25-30' lines. I know I've seen others who use epoxy mixing sticks on their "out" diptube to avoid having to have such long lines in these cases, but I can't think of someone off the top of my head. A search for "epoxy" or "mixers" should bring that up.

 

[butterpants]

I've seen the epoxy fix before, thanks for bringing it up yoop. My lines are 12' so yea substantially shorter than 30 but not changing as generally all I serve is beer.... hopefully it works!