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Hi there. Thanks for answering my questions previously. This recipe is turning out well. Some key points I learned from the replies were to increase the corn sugar level by 10% and also to use 1 tbsp of baking soda to adjust the pH. I couldn't get fermentation after three days until I added the baking soda but then it kicked in nicely.
Its almost done, and I've decided to go all in with a kegerator and a Cornelius keg rather than deal with exploding bottles as I am only set up to bottle wine.
I want to force carbonate, but this will be my first time ever. Can anyone give me some hints on a proper carbonation level for this recipe? Also any tips on the force carbonation process in general?
Much appreciated!
A few points I've ran into.
1) bottle bombs, I've had them with these, one reason I went to kegging. Cold crash these and you'll have no issues.
2) yeast apparently continue to eat away even in the keg I noticed. So after a few months it really dries out, another reason to cold crash.
3) I like less carbonation on these then beer. I pressurize to 35psi, roll the keg around for a few minutes then hook up the tap line after 6hrs or so, seems to work ok.