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Carbonation When is Done?
 
 
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Kevin
Root Beer Fan
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Joined: May 13, 2009
Posts: 10

PostPosted: Wed May 13, 2009 7:38 pm    Post subject: Carbonation When is Done? Reply with quote

I am making soda using champagne yeast in FL. The plastic bottles are left in my house to ferment. The house temp is about 77 degrees. The bottles seem to get stiff around 24 hours. That seems awfully quick. What do you think?

Is there a better way to know when the soda is "done." The squeeze method seems pretty in accurate. I thought using a tubeless tire value attached to the PET cap. Then attach a pressure gauge. Has anyone done this before? What PSI do you recommend? People do something like this for forced carbonation. But can it be done for yeast carbonation?

How do you measure done?

Thanks
Kevin
  
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kguske
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Site Admin


Joined: Jun 27, 2003
Posts: 341
Location: Fort Lauderdale, FL

PostPosted: Mon May 25, 2009 9:49 pm    Post subject: Reply with quote

If you're using PET bottles, not sure anything but squeezing will work.

From another Kevin in Florida...
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Bottoms up!
Kevin Guske

“So here’s a tribute toast with root beer in hand to you and the many mugs of suds along your happy trails.” --Charles Wysocki, artist and root beer fan, 1928-2002
  
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Kevin
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Joined: May 13, 2009
Posts: 10

PostPosted: Tue May 26, 2009 9:09 am    Post subject: Re: Carbonation When is Done? Reply with quote

You can still measure pressure if you are using PET bottles. I am going to make up a pressure tester and see how it works. It will only cost about 5 dollars

Kevin
  
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