sparkling

I have read several members threads concerning carbonating champagnes. I wish to add to this discussion and share what I know or think I know so far. I have been making Champenoises for 4 years now so I don't claim to be an expert. Firstly it is important not to follow the wine kit instructions...

Hi there I am planning to understand the right pressure and temperature for making sparkling water at home and I stumbled upon the Keg carbonation calculator. I was wondering if I can use it for calculating the pressure needed to carbonate unflavoured water? Also, can anyone please explain what...

Disregard this, missed the part about this being for beer. Reposting elsewhere

Hey all, So excited! Kegging for the first time, today, and in my new keezer I built, to boot. I have 3 beers (wit, English, Vienna lager) and 1 keg of water. When I pushed the pressure point in on the liquid nodule (my pin locks don't have a separate vent), water sprayed straight up in the...

Hey All, Bottled my first 5gal batch a few weeks back and attempted some bottle conditioning of half. My PET bottles told me what I already knew when I cracked a sparkling version after 2 or 3 weeks...still still. Curious what I did wrong. I'll list what I think are pertinent details: -OG...

Ok well the general consensus is that 3/4 cup of dextrose is the standard for carbing a five gallon batch of....well...anything. I was trying to stay away from refined sugars in this batch so would it be ok to substitute apple juice for the dextrose. Because there are around 200 grams of...