I have a batch of sweet sparkling cyser that I just primed and bottled.
The plan is to open one every week or so until it is sufficiently carbonated and then pasteurize the remaining bottles before leaving them to age.
To avoid opening too many bottles, I put the odd amount in a zip-lock bag. The idea here is that I monitor the bag. It's starting to expand, so I know that carbonation is happening, but slowly.
The missing piece, however, is that I do not know how to equate the expansion to "carb level". Any thoughts on how much space CO2 would take out out of liquid if there were enough to carbonate a 16oz bottle of liquid?
The plan is to open one every week or so until it is sufficiently carbonated and then pasteurize the remaining bottles before leaving them to age.
To avoid opening too many bottles, I put the odd amount in a zip-lock bag. The idea here is that I monitor the bag. It's starting to expand, so I know that carbonation is happening, but slowly.
The missing piece, however, is that I do not know how to equate the expansion to "carb level". Any thoughts on how much space CO2 would take out out of liquid if there were enough to carbonate a 16oz bottle of liquid?