Darkman1989

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Hey has anyone experimented with force carbonation? There is a pop bottle attachment which will transfer Co2 from a vinegar- baking soda mix. It looks like fun in the video.

MalFet

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Hmm...I wouldn't want vinegar anywhere near my beer.

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KevinM

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Most of us who force carbonate use an external co2 tank that pushes the co2 to the liquid (soda, beer) and we can adjust how much we want going to the target.

Some of the problems with vinegar/water is the accidental transfer of vinegar (not entirely a bad thing, if you look at shrubs, usually a fruit saturated sweet vinegar which is mixed with carbonated water)
But most importantly, trying to figure the amount of vinegar and water to generate the desired amount of co2. Remember that you would wind up with two containers of equalized pressure in that case unless you used a regulator.

Though it would be good for a science experiment in middle school-college to explain chemistry and reaction stoichiometry problems.

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Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

BobbyB029

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I would love to see someone try this. Subscribed.

MalFet

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I wouldn't so much call it "accidental" as "inevitable". A reaction like this will aerosolize a significant quantity of the vinegar as it pushes into the beer. Remember how smelly the room was after all those 4th grade volcanos went off?

Interesting about these "shrub" drinks, though. I'd never heard of them before looking them up now.

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"Be excellent to each other." -Benjamin Franklin

KevinM

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True, I was trying to recall how much would vaporize actually transfer through a small device, gave up and just said accidental. And I definitely wouldn't want it near beer and I was going to say not in sodas until I remembered about shrubs, hadn't heard of them till last year from imbibe magazine as well as serious eats

__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

CrazyCranium

Recipes 

I think I've seen this little device on ThinkGeek. It looks like a fun and interesting concept but I don't think it would be very cost effective.

Edit: I assume this is what you are talking about.

dinnerstick

Recipes 

why not put sugar and yeast in one side, instead of vinegar and baking soda