Originally Posted by MrFoodScientist
There is a thread here somewhere showing that someone was able to hook up a carbonator to a corny keg to keep the corny as a sort of reserve tank in the fridge, so they always had cold seltzer on tap. That way you could just bottle with syrup and you'd be just fine.
I've been able to carbonate a cold keg of water in less than an hour by shaking. Have you tried doing that?
Hey, first off, nice website--I just checked yours out. I've got several open tabs from it I need to go through but before I get totally distracted I wanted to follow up:
You've got me thinking that maybe I've been making this harder than I need to: I started from infusing hard alcohol using a method I'd been working on and thus, when I moved to nonalcoholic drinks (and sodas vs. infused liquor) I assumed that I needed to first infuse the water & syrup and then carbonate the mixture
for bottling. So that might explain this dumb question: Would I be able to mix the syrup with the carbonated water in the bottle and have the same effect? Wouldn't they separate?
It would certainly speed up the carbonation to not have the syrup in the water. Another dumb question: one you pressurize the keg do you ever disconnect it or do you continue to leave it on the line (thus temporarily removing it to roll/shake)? Right now I leave it on the line at the required PSI.
EDIT: Would I be able to take a sanitized bottle, put the syrup in first, then use a BeerGun to fill it up with carbonated water and top of with CO2?