biscottij1
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- Feb 2, 2016
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I am very new to home brewing, and I am only interested in making non alcoholic beverages. I am mostly concerned with the amount of carbonation. Because of my lack of experience in both tasting and making home brewed beverages I believe my expectations could be off. Is it possible to make a really bubbly beverage? I am talking, is it possible to make coca-cola out of the can level of bubbles with a home brewed soda?
I made about 5 gallons of ginger beer and used champagne yeast to carbonate the soda. I let the soda carbonate in bottles. It was decently carbonated. It was so bubbly, one bottle exploded (super exciting my first explosion!). I was prepared for such an event so the damage/mess was minimal. I then drank the rest, and it was delicious, but I felt like it did not stay bubbly even long enough for me to finish one glass. It got flat within minutes, maybe less.
So, because I was disappointed with the level of bubbliness through yeast, I decided to go out and buy a forced carbonating system from my local brew shop (keg, hoses, regulator, and c02 tank). I have read and read and read sooo much! I have watched home made forced carbonating youtube video after youtube video, and I still am finding that it is impossible to replicate the amount of bubbles that are in commercially produced soda.
Even now as I speak my soda is sitting in my cold garage.. and I am just praying it gets bubbly. It is day 2 that it has been sitting under 30lbs of pressure for 48 hours. I have tested it each day. I tap it out at 30lbs of pressure and it has a nice head of foam, but not too much. but soon as the head dissipates I find that the beverage is still not as carbonated as the commercially carbonated beverages (which is such a shame because home made stuff tastes a million times better!).
Is it possible to make something at home as bubbly as something commercially produced?
Do I need the soda to sit under 30lbs of pressure for longer than 2 days?
should I let it sit under a higher or lower pressure?
Should I lower the pressure to something like 10lbs when I am tapping it?
It is in my garage in a very cold dark closet (50F give or take).
I hope this is enough information for one of you experts to diagnosis my problem... I just want to drink a glass of home made soda and not have it go flat before I finish it. This whole journey over the last 3 months has been very very discouraging and I am starting to regret starting this adventure. Please help!
Thank you in advance for your time, it is very much so appreciated.
Very respectfully
JB
I made about 5 gallons of ginger beer and used champagne yeast to carbonate the soda. I let the soda carbonate in bottles. It was decently carbonated. It was so bubbly, one bottle exploded (super exciting my first explosion!). I was prepared for such an event so the damage/mess was minimal. I then drank the rest, and it was delicious, but I felt like it did not stay bubbly even long enough for me to finish one glass. It got flat within minutes, maybe less.
So, because I was disappointed with the level of bubbliness through yeast, I decided to go out and buy a forced carbonating system from my local brew shop (keg, hoses, regulator, and c02 tank). I have read and read and read sooo much! I have watched home made forced carbonating youtube video after youtube video, and I still am finding that it is impossible to replicate the amount of bubbles that are in commercially produced soda.
Even now as I speak my soda is sitting in my cold garage.. and I am just praying it gets bubbly. It is day 2 that it has been sitting under 30lbs of pressure for 48 hours. I have tested it each day. I tap it out at 30lbs of pressure and it has a nice head of foam, but not too much. but soon as the head dissipates I find that the beverage is still not as carbonated as the commercially carbonated beverages (which is such a shame because home made stuff tastes a million times better!).
Is it possible to make something at home as bubbly as something commercially produced?
Do I need the soda to sit under 30lbs of pressure for longer than 2 days?
should I let it sit under a higher or lower pressure?
Should I lower the pressure to something like 10lbs when I am tapping it?
It is in my garage in a very cold dark closet (50F give or take).
I hope this is enough information for one of you experts to diagnosis my problem... I just want to drink a glass of home made soda and not have it go flat before I finish it. This whole journey over the last 3 months has been very very discouraging and I am starting to regret starting this adventure. Please help!
Thank you in advance for your time, it is very much so appreciated.
Very respectfully
JB