So I picked up a keg and CO2 system recently and, since I don't have any beer ready for kegging right now, I started looking around for something to carbonate. Turns out, my wife is buying orange flavored La Croix by the case and drinks this stuff all day. I can fix that, right?
So here's the plan, please let me know if anyone sees any glaringly obvious problems with it. I'm thinking I'll cut up an orange, remove as much of the pith as possible, place the orange meat and rind into a muslin bag suspended in 5 gallons of water in a corny keg. I figure all I need to do after that is get it cold, hit it with some CO2 and shake it up real good, right?
What pressure should I try to carbonate to? It seems to me that La Croix is not really carbonated to Coke type levels. Any guess at a good serving pressure? Will I need to lengthen my 4ft serving line (this keg balancing calculator
seems to indicate yes if I'm serving and anything greater than ~9psi)?
What do you guys think?