Okay, so I carbonated with champagne yeast in a plastic 2 liter bottle.
After 8 days at 62 degrees (in basement) the bottle was fairly hard, so I did what I read and put it in the fridge to make the yeast dormant. However, doing that, the bottle went from fairly hard to not hard. Upon some Googleing, I found Henry's Law and the solubility of gases which increases as temperature drops. Upon warming the bottle back up, the bottle re-hardened.
Upon tasting the soda, however, there is noticeable effervescence. It didn't create foam on top when poured like normal (store) soda or champagne does. It seemed reminiscent of soda that is on its way to going flat.
I don't know if I needed more sugar? But then again, I don't see what that would have to do with it since the bottle got hard and thus the yeast had enough to eat. Perhaps I filed the bottle up too much (as in put in more than 2 liters, fairly certain I did) and there wasn't enough air headspace above the water level? Perhaps I needed to let it ferment a couple more days?
I don't think it'd have to do with gas solubility, since it re-hardened as it warmed back up...
Any suggestions, ideas, etc., would be greatly appreciated. Looking to doing another attempt tomorrow (and then waiting a while to let it ferment again)
Thanks in advance!
After 8 days at 62 degrees (in basement) the bottle was fairly hard, so I did what I read and put it in the fridge to make the yeast dormant. However, doing that, the bottle went from fairly hard to not hard. Upon some Googleing, I found Henry's Law and the solubility of gases which increases as temperature drops. Upon warming the bottle back up, the bottle re-hardened.
Upon tasting the soda, however, there is noticeable effervescence. It didn't create foam on top when poured like normal (store) soda or champagne does. It seemed reminiscent of soda that is on its way to going flat.
I don't know if I needed more sugar? But then again, I don't see what that would have to do with it since the bottle got hard and thus the yeast had enough to eat. Perhaps I filed the bottle up too much (as in put in more than 2 liters, fairly certain I did) and there wasn't enough air headspace above the water level? Perhaps I needed to let it ferment a couple more days?
I don't think it'd have to do with gas solubility, since it re-hardened as it warmed back up...
Any suggestions, ideas, etc., would be greatly appreciated. Looking to doing another attempt tomorrow (and then waiting a while to let it ferment again)
Thanks in advance!