I don't have a keg system, but i wanted tome cheep way of releasing CO2 on top of my beer when i bottle to preserve it. anyone know of a cheep way to get pressurized C02 (maybe like for a pellet gun cartridge or a paintball gun) and then release it into your bottles? thanks.
CO2 injector
- Thread starter rwabdu
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I was thinking something like this: https://morebeer.com/view_product/18306
but because it has to be screwed into a keg to work, I need one without the female pressure plug on the end
but because it has to be screwed into a keg to work, I need one without the female pressure plug on the end
You could put a big mylar balloon on top of your airlock and capture the CO2 released during fermentaion. Then use the balloon, a hose and bottling wand to deposit CO2 in to the bottles. 
For real...
http://www.angelfire.com/cantina/carbonation/CapturingCo2.htm
For real...
http://www.angelfire.com/cantina/carbonation/CapturingCo2.htm
hmmmm kinda cool. well the other thing was is that I got some nice cognac from a friend, and i wanted to try it but as soon as i open it it will start to oxidize. i thought if i got some way to fill the bottle with CO2 i could try it but also keep it for a long time and it wont go bad, and i could also use the cO2 for my bottling
I stumbled upon this a few months ago, this uses the CO2 cartridges you are talking about. Its an inexpensive way to carbonate your beer, yet have it "on draft" too.
http://www.northernbrewer.com/brewing/kegging/mini-kegs/tap-a-draft/tap-a-draft-system.html
http://www.northernbrewer.com/brewing/kegging/mini-kegs/tap-a-draft/tap-a-draft-system.html
what determines whether a hard liquor oxidizes?
Serious question, because I've never heard or had an 'oxidized' whisky or scotch or rum or tequila.
only cognac I drink is gran marnier and it never lasts more than a few months.
I guess I assumed distilled spirits were too high ABV to oxidize?
i think its oxidation that makes high proof liquors go bad. if my organic chem is correct, its is alcohol its self that gets oxidized,
alcohols + water + O2 --> aldehydes --> carboxilic acids (and thus bad flavors).
so, if there is no O2 available, the reaction wont take place
alcohols + water + O2 --> aldehydes --> carboxilic acids (and thus bad flavors).
so, if there is no O2 available, the reaction wont take place
You could put a big mylar balloon on top of your airlock and capture the CO2 released during fermentaion. Then use the balloon, a hose and bottling wand to deposit CO2 in to the bottles.
For real...
http://www.angelfire.com/cantina/carbonation/CapturingCo2.htm
LOL, that's awesome, but I think that crosses my line of cost/benefit.
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