Recent content by Selloum

Hi, Has anyone succeeded in bottling around 4 vols brews using a counter-pressure filler without losing too much carbonation? I've been trying without any success but I have two set-ups ideas I'd like to try and would like to have your opinion on the matter. 1. Let's start with a brew @ 34ºF...

I can mix the ginger juice into the water and sugar mixture, but the juice will settle after a day. Is there no way to emulsify or stabilize the soda? When I extract the ginger juice, I pass it through a fine-mesh strainer and discard the solids. I then let it sit for about an hour to allow the...

Gum arabic is a natural product and considered a safe dietary fiber. It's used to add head, give it a different mouthfeel, and emulsify. I am bottling my sodas, and I would like to avoid sedimentation. I've seen ratios in the range of 0.1-0.2% w/w of GA, but it hasn't worked for me. I'll keep...

Hi, I'm trying to prevent sedimentation in my bottled soda using gum arabic, but I'm not having any success. Has anyone used emulsifiers to suspend juice particles in a liquid or knows the minimum ratio using gum arabic?

Hey, 1) Boiling down your juices will give it a cooked taste to it. Ask yourself if you want jam-like or fresh fruit flavors. 2) It should not affect your carbonation. 3) Most sodas contain between 8 to 12 grams of sugar per 100 ml of beverage. 4) I would recommend carbonating in plastic...

Yes, with soda. It depends on the CO2 volumes I'm looking for but I haven't gone beyond 50 psi. The user's manual mentions this:

Blichmann said you couldn't use the Quick Carb with high pressures? Did they tell you what would happen if you did? I did buy the Quick Carb and it does exactly what it promotes.

I know champagne and sparkling wine bottles are stronger but I can't justify buying them due to their size and cost to fill them with a mixer. I also like the idea of cans because they will buckle before bursting. According @Vale71 it makes more sense to have a safety net due to product...

According to this technical std. for German breweries, the pressure rating of a bottle is connected to the volumes to account for variability in production? Using the same bottle with beer @ 4 volumes the rating would be reduced to a pressure below 10 bars for safety reasons, correct? Are they...

Mixers and sodas. Because 5 volumes is a max number for Mixers (tonic waters, ginger beers, etc). My range would be between 4 to 5 volumes. Force carbonation is my go-to method for these types of drinks. Bottled-conditioned mixers and soda will lose their sweetness over time and the...

I forgot to ask, as anyone ever carbonated up to 5 volumes in a can using an open filling system by purging the can with CO2 first then filling it up with the liquid? Would you need to over-carbonate above 5 volumes to avoid loss of carbonation? What's the foam situation like?

Hi, I know gum arabic work as an emulsifier and works with essential oils but would it help remove sedimentation from naturally-flavored sodas?

Hi, I would like to carbonate up to 5 volumes of CO2 but the bottles available in my country can only support up to 3 volumes of CO2. The thing is I cannot see how that is a proper measure of a bottle's resistance if they don't mention the temperature of those 3 volumes. For example: By looking...

by weight? what do you mean? 🙃

What is light on sugar for you in g/100 ml? I usually play around 7 to 10 g per 100ml. If I use less then I find the soda to be dry-ish and lacking in flavor. I've been looking at the quick carb from blichman too. I'm thinking of buying it. If I do, I'll let you know.