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Arau · 12-24-2009, 05:59 PM

i thought of this the other day, but maybe it's been done before. as far as i know you can carbonate by priming before bottling and by injecting it.

but i thought, what about dry ice? you add a clump of dry ice to your brew (after testing with water so you know how much to add to get the right CO2 amount without it exploding) right before putting the cap on and violá. bubbly drink without any lees.

would this work?

Arau · 12-24-2009, 06:02 PM

hmm it seems tehre is already a thread about this and it is not advised.

but i don't want to carbonate my mead and still have yeast lying in the bottom. blaah

i have a soda streamer at home, would that work? just putting it in the bottle and squirting CO2 into it?

**Yuri_Rage** · 12-24-2009, 06:07 PM

If you put enough dry ice into the bottle to carbonate your beer, it will explode. The dry ice sublimates far faster than the CO2 can be absorbed into solution.

Mista_Sparkle · 12-24-2009, 06:13 PM

well, its a very stupid idea, but yes, you can carbonate things with dry ice, I have done it, and they will explode. Those 20oz pop bottles will take an amazing amount of pressure and force the CO2 into solution fairly quickly. I found this out as a result of unsuccessful dry ice bombs.

Just dont do it, be anti Nike

**Yuri_Rage** · 12-24-2009, 06:14 PM

The Soda Stream sounds like a good idea. You may have some foaming issues during carbonation (it's meant for plain water, right?), but it's far, far safer than putting dry ice into glass bottles.

EDIT: Here's a video showing someone carbonating white wine with a Soda Stream. It appears that it could work well.

YouTube

Matrix4b · 12-26-2009, 07:21 PM

Dry Ice will evaporate too quickly to work. Also, A chunk of dry ice will expand like 20 times it's size in gas. This is a recipie for a bottle bomb and wasted mead. Don't do it. Now for serving, I think it is a great idea. Just put in a glass and pour mead over it and instant chilled mead.

I have also seen some cool things with liquid nitrogen on tv. But tat WILL freeze the mead instantly as it does vodka, rum, most any alcoholic beverage no matter how much alcohol is in it.

Simply don't try it.

For an alternate method, I had though of the force carb method and then bottling. Hmm. That could be a way to carbonate, bottle, and not have yeast in it.

Arau · 12-26-2009, 08:24 PM

yeah, it was just a thought. they actually use liquid nitrogen when getting the yeast of out champagne. they turn it upside down and let it all fall to the bottom and then freeze the tip and open it. the pressure shoots away all the nasty **** leaving you with a clean yeast free champagne. too bad i don't have liquid nitrogen :/

as for force carbing, i have a soda streamer for bottled water but it makes rather coarse or big bubbles, not fine ones like in champagne and beer, but i suppose if you want bubbles, big ones are better than none at all

Hinermad · 12-26-2009, 08:49 PM

Quote:

Originally Posted by Arau

they actually use liquid nitrogen when getting the yeast of out champagne. they turn it upside down and let it all fall to the bottom and then freeze the tip and open it. the pressure shoots away all the nasty **** leaving you with a clean yeast free champagne. too bad i don't have liquid nitrogen :/

I've heard of a DIY version that uses an ice & salt water bath to do the same thing. Here's a brief description of the process:

Home made sparking wine

I've heard of people making fizzy grapes using the dry ice method you suggested. I've never tried it myself though. I was afraid I'd end up in some fail video on Youtube.

Dave

poorieuser · 12-28-2009, 02:05 AM

You don't have liquid nitrogen but you do have dry ice. Should work pretty well to freeze the neck of the bottle.

Arau · 12-28-2009, 06:53 AM

you don't think the ice would melt before the top of the bottle freezes?