No. I meant it for my mead. I don't make large enough batches to justify a keg so now I can try carbing small portions of my sweeter meads.
Do you know where you can order those from? I have yet to find any. Supposedly you can order more caps of varying quality from fizzgiz but I haven't found where
chachi44089 said:If you keg with ball lock korny kegs this is the ticket. even if you dont keg but have co2 you can get the coupler for this for about 5 bucks at a homebrew store..
http://www.amazon.com/gp/product/B0064OKADS/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lp o-top-stripe-1&pf_rd_t=201&pf_rd_i=B008071H8O&pf_rd_m=ATVPDKIKX 0DER&pf_rd_r=0S2MVCZF67JXVZ67TF8R
http://www.amazon.com/Soda-Carbonater-Bottle-Liquid-Bread/dp/B003V5EY44
I plan on transferring whatever beverage to a PET when ready for consumption then carbing it then
I saw this earlier and I was wondering if it would be possible to modify a champagne stopper then force carb in a champagne bottle. A little research looks like champagne bottles can tolerate around 100psi and the Fizz Giz has a regulator on it that does not go above 55psi. You could then cool the bottle down and trad out the stopper for a real cork, right?
I might purchase one after the holidays unless someone thinks I might end up with shards of glass embedded in my skin
MikeSpike said:Kyle - there are some highly carbonated seltzers (up to 12 volumes of co2) sold in glass bottles of sufficient strength for carbonation use. Of course, champagnes are packaged in very strong bottles designed to "work well under pressure". I'm working on a champagne stopper that incorporates a FiZZ GiZ cap valve that will allow customers to use pretty much any champagne bottle as a carbonation vessel. Will try 2 keep U N the loop on developments. People have asked me about purging the head space in glass bottles. Since ya can't "burp 'em" the way ya can plastic bottles, they wanna know how it's accomplished. Well, like makin' a cup of coffee or a pitcher of tea, if it's gonna be consumed immediately, removing air (oxygen = enemy of food) is of no real importance. Of course, if you're bottling 40-cases of your finest that's gonna be stored for some period of time, it is very important to purge the headspace and create a pristine CO2-only environment above your carbonic creations. All U homebrew folks know the trick there is to cap on foam, baby. That'll do the trick, every time. Those delicious little bubbles are darned near 100% CO2-filled. So, when carbonating soda/seltzer/beer/wine/mead in a glass bottle, proceed as follows: First, carbonate to the desired level while making sure your CO2 is well mixed. Next, allow the beverage to settle a bit, then give 'er a jolt (shake/agitate) 'n crack the cap. When the bubbles fill the headspace, tighten the cap 'n store.
Actually, the FiZZ GiZ hand-held black banana-shaped dispenser's built-in pressure regulator (shown here: http://www.youtube.com/watch?v=f5jOt29kA8w) provides a fully adjustable downstream pressure output range of 15-150 PSI. Here's how it's adjusted: http://www.youtube.com/watch?v=BAnI6chYHHM
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