Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Natural Carbonation
Reply
 
LinkBack Thread Tools
Old 08-22-2012, 02:40 AM   #1
gunnerm109a6
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Lawton, OK
Posts: 41
Liked 9 Times on 5 Posts
Likes Given: 5

Default Natural Carbonation

Hello Friends,

I am currently brewing some hard cider I plan on giving as gifts for the holidays. However, I have some friends that don't drink alcoholic beverages. My plan is to make sparkling cider similar in flavor to the hard version and bottle it.

My question(s) are;

Is it possible or recomended to carb soft drinks with CO2 in glass bottles?

and,

If I used the natural carbonation method, does it produce enough alcohol to be an issue?

and,

Has anyone bottled sparkling cider with good results?

Thanks in advance!

__________________
gunnerm109a6 is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 01:40 PM   #2
IXIboneheadIXI
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Liverpool, NY
Posts: 84
Liked 3 Times on 3 Posts
Likes Given: 8

Default

Quote:
Originally Posted by gunnerm109a6 View Post
Hello Friends,

I am currently brewing some hard cider I plan on giving as gifts for the holidays. However, I have some friends that don't drink alcoholic beverages. My plan is to make sparkling cider similar in flavor to the hard version and bottle it.

My question(s) are;

Is it possible or recomended to carb soft drinks with CO2 in glass bottles?

and,

If I used the natural carbonation method, does it produce enough alcohol to be an issue?

and,

Has anyone bottled sparkling cider with good results?

Thanks in advance!
ive never done it and im honestly not sure, but i woudl carbonate it in a keg with co2, then bottle it. that way you can be sure you wont blow up bottles
__________________
IXIboneheadIXI is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 03:14 PM   #3
KevinM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Ann Arbor, Michigan
Posts: 1,171
Liked 18 Times on 18 Posts
Likes Given: 1

Default

Sparking cider is difficult in this method. You would need to pasturize it at some point, to halt the yeasts from continuously producing co2. If you don't, the yeast will keep eating sugar until a) there is no sugar left and it's alcoholic, b) the bottles explode due to the pressure.

It's easier to use pasteurized, shelf stable/filtered cider, and carbonate in a keg. (Unpasturized cider contains natural yeasts already and will ferment if you leave it alone.

It's generally not recommended to carbonate drinks in glass bottles, unless you're doing beer/dry cider etc, where you're measured out, or are going to pasteurize per the cider sticky.

__________________

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.

KevinM is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 05:33 PM   #4
gunnerm109a6
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Lawton, OK
Posts: 41
Liked 9 Times on 5 Posts
Likes Given: 5

Default

Quote:
Originally Posted by IXIboneheadIXI View Post
ive never done it and I'm honestly not sure, but i woudl carbonate it in a keg with co2, then bottle it. that way you can be sure you wont blow up bottles
So would bottling a carbed beverage from the keg loose its carb or would it retain enough to get the desired effect?
__________________
gunnerm109a6 is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 06:05 PM   #5
KevinM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Ann Arbor, Michigan
Posts: 1,171
Liked 18 Times on 18 Posts
Likes Given: 1

Default

It normally retains enough. The only problems occur if a) the bottle's not properly sealed, or b) there's a whole lot of foam and loss of co2 when bottling. This is why you either want a bottling gun (check out a sticky in the bottling/kegging about building a cheap one). Sometimes, if you're lucky, you can pour right from a tap, though it's usually into a growler and needs to be consumed within a week.

__________________

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.

KevinM is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2012, 06:20 PM   #6
gunnerm109a6
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Lawton, OK
Posts: 41
Liked 9 Times on 5 Posts
Likes Given: 5

Default

Thanks for the advice, I may try a small scale trial run with a tap-a-draft or simular system.

__________________
gunnerm109a6 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
SodaStream type all natural syrups CelticHeather Soda Making 11 11-08-2012 01:38 AM
Force carbonation Bshafer93 Soda Making 3 06-11-2012 10:44 PM
Force Carbonation Darkman1989 Soda Making 7 02-07-2012 09:51 AM
Recipe: Natural Orange Cream Soda Mad_Milo Soda Making 6 12-03-2009 05:28 PM
Carbonation? KENfromMI Soda Making 2 12-01-2008 08:05 PM



Newest Threads

LATEST SPONSOR DEALS