Glenn C Keller
CiderMakingGuy
- Joined
- Jun 13, 2018
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- 11
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A subtle point about force carbonating hard cider in a keg. Can someone please offer their thoughts?
Whenever I force carbonate hard cider using a 5 gallon KegCo keg and food grade CO2, the cider changes in flavor (not for the good) to produce a bitter aftertaste. During the carbonation forcing and afterwards (for a month or longer) when I let the keg age, I have left the gas on continuously.
I was told that I should be shutting off the gas, and then shaking the keg, and then turning the gas back on to re-pressurize the keg, shaking, and so on, until the gas pressure on the gauge no longer goes down after shaking the keg. Then I should leave the gas off and let it sit for a month and this will produce a nicely carbonated cider with fine bubbles, but without the bitter aftertaste.
Does leaving the gas on change the chemical reaction of producing Carbonic acid that could otherwise be avoided had I left the gas off?
Whenever I force carbonate hard cider using a 5 gallon KegCo keg and food grade CO2, the cider changes in flavor (not for the good) to produce a bitter aftertaste. During the carbonation forcing and afterwards (for a month or longer) when I let the keg age, I have left the gas on continuously.
I was told that I should be shutting off the gas, and then shaking the keg, and then turning the gas back on to re-pressurize the keg, shaking, and so on, until the gas pressure on the gauge no longer goes down after shaking the keg. Then I should leave the gas off and let it sit for a month and this will produce a nicely carbonated cider with fine bubbles, but without the bitter aftertaste.
Does leaving the gas on change the chemical reaction of producing Carbonic acid that could otherwise be avoided had I left the gas off?