Hi Dean, your video was so helpful for me to build my own one for the bar . Also, I had a conversation about it with a rep in France. And the Cornelius keg / soda keg, are exactly the same as beer company use for cleaning beer line , it's called sanitation keg. (I didn't try it yet ) they are exactly similar but instead of having the a in and out , it have the tap head we put on normal beer keg, which allow you to have the CO2 directly in with that tap. whithout having the gas line in the "in". So if this normally work, we should have the cocktail passing by the cold system and coming out fresh.... I will let you know. Please continue your video. It's great 👌👌
use that air brush compressor at your own risk cause it's not meant to be food grade so there could be oils vapor and stuff like that and it will condense in your drinks, same thing with co2, paintball tank refill places and stuff like that are not meant to be food grade, when dealing with drinks use EVERYTHING food grade including the gas, and not just clean it needs to specify food grade
Great video, thanks a lot. I am looking to buy a set up for parties. Even if the keg is fresh at the begining of the party, it will get warmer and warmer. Also, I read online that the picnic tap is not suited for high carbonated beverages, like soft drinks and cocktails. So, did you experience any foaming problems when serving the drinks ?
Is the keg going to remain in a cooler box? If so cover it with ice, the cooler is is the less likely it will froth out and make a mess. Think like this, if you put a can of coke in the freezer so it’s super cold, the cold will stop it being too frothy and the bubbles will last a long time. Provided it didn’t freeze. But if it’s super warm it will froth up much easier! Also the “thicker” the liquid is and the more impurities or flavour it has the more trouble it will cause.
Yes the CO2 will eventually force its way into the liquid and carbonate it, you can use Nitro gas to avoid that. Or as I did in this video use a compressor. The compressor method isn’t the most “beverage safe” tested method but I’ve been doing it for years and never had an issue.
100% it definitely oxidises it a bit but the alternatives like CO2 add considerably more flavour, the batch sizes I do are not huge though. And in fairness when 40+ abv gin and Campari which has a lot of sugar are added that helps fortify the vermouth. Most importantly though, the batches don’t last long ;-)
This is the style of compressor I went with www.amazon.co.uk/dp/B07CXYVBWX/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B07CXYVBWX&pd_rd_w=rNH4k&pf_rd_p=dc37174d-0a14-4209-a295-71b2053f4171&pd_rd_wg=Xk6Vn&pf_rd_r=RR3CKZ4JY57ZYN6D7Q00&pd_rd_r=892a35ba-968e-4878-86b1-407c645e4e87&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyN0pQSzBZTUpaUVJDJmVuY3J5cHRlZElkPUEwNjM2Njc1MTlTNkI5MUZEVTM0ViZlbmNyeXB0ZWRBZElkPUEwOTcyNjM5MkE4T0JIOVJUU09DWiZ3aWRnZXROYW1lPXNwX2RldGFpbF90aGVtYXRpYyZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
While this is a good overview of how to do it for parties and events this is not great for a cocktail that might be sitting for an extended period. Using the air brush pump (which is not designed for food and therefore possibly not safe for this use) you will oxidize your cocktail over time. This means that for example your vermouth will go bad. Using CO2 will carbonate your cocktail. This is fine if you're making a carbonated cocktail but if you are making a negroni you probably don't want it carbonated. If left at pressure with CO2 all waterbased liquid will carbonate, the level of carbonation will depend on temperature and pressure (more pressure = more carbonation, lower temperature= more carbonation). If you really want to do this and leave the cocktail for an extende period I'd set the pressure pretty low (2-4 psi) and not keep the cocktail too cold and simply serve it over ice with a quick stir.
Yes, the chances are it would be super frothy. If making espresso martini the usual way would be to opt for a gas making finer bubbles, so I’d suggest using Nitrogen gas.
Kevin Patnode Hi Kevin, just like the guage on a CO2 canister an air compressor has a gauge on it. It allows you to adjust the pressure, as pressure is released when using the tap the compressor turns on and pumps air to your desired pressure. It’s actually very easy to adjust pressure ;-)
Hi Dean, your video was so helpful for me to build my own one for the bar .
Also, I had a conversation about it with a rep in France. And the Cornelius keg / soda keg, are exactly the same as beer company use for cleaning beer line , it's called sanitation keg. (I didn't try it yet ) they are exactly similar but instead of having the a in and out , it have the tap head we put on normal beer keg, which allow you to have the CO2 directly in with that tap. whithout having the gas line in the "in".
So if this normally work, we should have the cocktail passing by the cold system and coming out fresh....
I will let you know.
Please continue your video. It's great 👌👌
Hey Julien, sonds super interresting have you succeed ?
would love to hear from you dude
I am really interested. Can we get in touch ? I have a couple of questions.
use that air brush compressor at your own risk cause it's not meant to be food grade so there could be oils vapor and stuff like that and it will condense in your drinks, same thing with co2, paintball tank refill places and stuff like that are not meant to be food grade, when dealing with drinks use EVERYTHING food grade including the gas, and not just clean it needs to specify food grade
Loving the home bar set up Dean. Great video.
Darren Walden Rook thank you 🙏
Great video, thanks a lot.
I am looking to buy a set up for parties. Even if the keg is fresh at the begining of the party, it will get warmer and warmer. Also, I read online that the picnic tap is not suited for high carbonated beverages, like soft drinks and cocktails. So, did you experience any foaming problems when serving the drinks ?
Is the keg going to remain in a cooler box? If so cover it with ice, the cooler is is the less likely it will froth out and make a mess.
Think like this, if you put a can of coke in the freezer so it’s super cold, the cold will stop it being too frothy and the bubbles will last a long time. Provided it didn’t freeze.
But if it’s super warm it will froth up much easier!
Also the “thicker” the liquid is and the more impurities or flavour it has the more trouble it will cause.
If you can explain your set up it would be easier to help get an idea of what to do, also what you might be putting in the keg?
thank you. you save my life
Question, with using the air compressor with ambient air. Is there any oxidation in the vermouth?
Yes 100%, so it’s better to be moving through it reasonably fast. For that reason I have some really small kegs
Does the CO2 make it carbonated? Like what if I want a cocktail without the carbonation?
Yes the CO2 will eventually force its way into the liquid and carbonate it, you can use Nitro gas to avoid that. Or as I did in this video use a compressor. The compressor method isn’t the most “beverage safe” tested method but I’ve been doing it for years and never had an issue.
Doesn't using air to pressurize it oxidise the drink? I'd imagine the vermouth in the negroni would start to go a little funky after a day or 2.
100% it definitely oxidises it a bit but the alternatives like CO2 add considerably more flavour, the batch sizes I do are not huge though. And in fairness when 40+ abv gin and Campari which has a lot of sugar are added that helps fortify the vermouth.
Most importantly though, the batches don’t last long ;-)
There must be an internal tubing to push the liquid out right? Is it easy to clean?
you can use water to rinse it all out :)
or if you super particular just use soap water then water to rinse all out.
Can you provide a link for the compressor please im trying to do this in my home bar having issues
This is the style of compressor I went with www.amazon.co.uk/dp/B07CXYVBWX/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B07CXYVBWX&pd_rd_w=rNH4k&pf_rd_p=dc37174d-0a14-4209-a295-71b2053f4171&pd_rd_wg=Xk6Vn&pf_rd_r=RR3CKZ4JY57ZYN6D7Q00&pd_rd_r=892a35ba-968e-4878-86b1-407c645e4e87&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyN0pQSzBZTUpaUVJDJmVuY3J5cHRlZElkPUEwNjM2Njc1MTlTNkI5MUZEVTM0ViZlbmNyeXB0ZWRBZElkPUEwOTcyNjM5MkE4T0JIOVJUU09DWiZ3aWRnZXROYW1lPXNwX2RldGFpbF90aGVtYXRpYyZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
What Hose did you use for the Airbrush Machine>?
Moshe Goldsobel I used the one that came with the compressor but I cut it and then attached it to a barbed gas inlet for a Cornelius keg.
@@DeanCallan Amazing - Thank you! The link for the Keg set does not work, where can I get same one from?
Your home bar is beautiful!
Thank you, I’m moving house now so new bar build!
would this work if I filled the keg with just a single liquor to have say draft vodka in my keezer?
Matt G yeah it would work, but might give a hint of CO2 flavour
Where do you get the liquor dispensers you show on the bar?
Jim Gazint the taps?
Jim Gazint Amazon, they are water taps
While this is a good overview of how to do it for parties and events this is not great for a cocktail that might be sitting for an extended period.
Using the air brush pump (which is not designed for food and therefore possibly not safe for this use) you will oxidize your cocktail over time. This means that for example your vermouth will go bad.
Using CO2 will carbonate your cocktail. This is fine if you're making a carbonated cocktail but if you are making a negroni you probably don't want it carbonated. If left at pressure with CO2 all waterbased liquid will carbonate, the level of carbonation will depend on temperature and pressure (more pressure = more carbonation, lower temperature= more carbonation). If you really want to do this and leave the cocktail for an extende period I'd set the pressure pretty low (2-4 psi) and not keep the cocktail too cold and simply serve it over ice with a quick stir.
Agreed, it's not ideal to let the drink sit for an extended period, this is why we use really small kegs.
What is the piece on the inside of the housing unit. I have the front part I’m just trying to attach it to the hose
Hi sorry! What do you mean by this I’m not able to picture the part?
What if i would like to put in the keg something like and espresso Martini? Dose it come out with the foam?
Yes, the chances are it would be super frothy. If making espresso martini the usual way would be to opt for a gas making finer bubbles, so I’d suggest using Nitrogen gas.
How do you know when the keg is pressurized enough when using the air pump method?
Kevin Patnode Hi Kevin, just like the guage on a CO2 canister an air compressor has a gauge on it. It allows you to adjust the pressure, as pressure is released when using the tap the compressor turns on and pumps air to your desired pressure.
It’s actually very easy to adjust pressure ;-)
this wont carbonate the beverage will it?
Not unless you use CO2