I'm playing around with carbonating my strawberry Skeeter Pee using forced carbonation. I have a kegging system for my brews, and a separate regulator for sodas, etc. I did a small test carb on a liter of Pee at 12 psi (normal beer carb level for me) and it was nice, but didn't have the sparkling wine quality yet. I'm looking for the small bubbles that come up from the bottom of the glass and tickle the wife's nose. I suspect it needs a higher pressure like sodas due to the sugar content. I am thinking about trying 20 psi, but wanted to know if anyone had already been down this road?
I need to do this fairly quickly or there won't bee any Pee to work with. The battles are disappearing awfully fast. I may need to change the locks on the house! I did start a new batch last night...
A voluntarily indentured servant at the Soggy Bottom Brewhaus!
On Tap: Golden Strong Belgian, Blonde
Fermenting: Belgian Blonde, AppleWine