Your chinnel is absolutely amazing. Finally someone who dares to venture deeper into how to make good products at home and doesn't stop when there's an ingredient involved which can't be bought in a local grocery store. I have one suggestion: could you make video on how to make sirups with gum arabic? I've looked all over youtube, but haven't found a single one.
Great video! The only thing I could suggest is maybe a diagram or drawing explaining the overview parts of the system before showing the system. Really cool videos thanks
Thank you so much for showing this! Your other video on how to get more carbonation in water has helped me with the number one issue I've had, low carbonation. Looking forward to your post on Patreon that goes over this setup in detail!
My wife and I consume a LOT of carbonated water, nearly 20 liters a week. My solution was to have two 20 liter kegs in a refrigerator, both with those carb stone lids. Assume Keg 1 is freshly filled with still water, and Keg 2 is already carbonated. CO2 bottle at 24psi connects to the carb stone lid fitting of Keg 1. Then the IN fitting (no dip tube) connects to the carb stone lid fitting of Keg 2. The OUT fitting of Keg 2 goes to the beer tap on the tower. The result is that CO2 flows into Keg 1 through the carb stone until the headspace is pressurized, which then forces the CO2 in the headspace through the carb stone in Keg 2 until its headspace is also pressurized. This imparts only a little carbonation to Keg 1. But here's the magic: every time you dispense using the tap on Keg 2, you lower the headspace pressure in Keg 2, which allows more CO2 to flow through the two carb stones... so every time you drink, you're trickling a little more CO2 into Keg 1. By the time you've consumed 20 liters from Keg 2 (a week for us) Keg 1 has achieved full carbonation. At that point you refill Keg 2 with still water, reconfigure the CO2 to go through the Keg 2 carb stone first, then out the Keg 2 IN connector to the Keg 1 carb stone connector. Beer tap connection goes to Keg 1 OUT dip tube connector, and you've got another 20 liters on tap with 20 more behind it being carbonated. Technically only the "still" water keg needs the carb stone as the drinking keg is already carbonated, but it's a lot easier to deal with than swapping the stone between them. The hardest part of the setup process is sitting there shaking that very first keg by hand to get it passably carbonated so you have something to dispense while the other keg is carbonating automatically. The maximum pressure on this system is whatever the weakest point of the CO2 circuit is. I've tried up to 75psi, but found I was getting LESS carbonation out of the end product because the CO2 coming out of solution was too high, even with a tap with an adjustable flow restrictor on it. 24psi seems to be the point where I get very little loss on decanting. Then again, I'm not boiling my water first, so I'm using aerated water. I bet it could hit 60psi+ if I boil it!
Neat! As a casual home brewer meddling in sparkling waters and sodas, I don’t think my wife will permit me to buy any more equipment 😅. I will probably stick to 50-60PSI and do the slow method.😂
Can highly recommend a carbonater reactor from kegland, As long as you can get the water going in nice and cold and add a carbonation stone to the gas inlet it works pretty consistently even in a reasonably high volume venue
do you have any thoughts about tonic water?? i'm looking to make a tonic-flavored bitters... or concentrating the flavor profile and adding it to an oil for a cocktail garnish... definitely would love to hear some of the history behind the development of the drink as well... cheers!
Yeah, I want to see his ideas on tonic water too! I've been making my own for a while using a crude extract from Cinchona bark powder steeped in alcohol and coffee filtered. It's good and bitter, but has a distinctly brown tint.
how about bottling water with a drop of dry ice and sealing... of course taking precaution to weight the dry ice to not make a pressure bomb. what do you think about this method?
You don't mention temperature at all in the video. Is this method for room temp carbonation? What is wrong with just using the carb stone on 1 degree celcius keg? Will that not get the job done?
Impressive. Probably most professional video about carbonating soda water on RUclips. In your previous video, you mentioned that it is possible to make alkaline carbonated water thanks to minerals in it. But when I googled pH levels of popular brand carbonated waters and I could not find any water that its pH is more than 6 so can you try to make some soda water that pH is more than 7 and mention about effects of the pH level on the taste of water.
You can use the carbonation lid and the pump to do essentially the same thing without the triclamp part, just recirculate in the keg. Incidentally it's almost the exact same, if you remove the carb stone, as a commercially available setup for keeping kegged cocktails from settling out. I think they usually keep it on a timer for that with it all set up in the fridge you're dispensing from.
I'm really looking forward to getting the specs for this setup. When do you think you'll have it on your Patreon page? Would this method work with nitrogen and espresso martinis on tap?
I made a spray carbonation system with a conrney keg. I installed an atomising nozzle in the top of the conrney key then I filled the corney keg with CO2. I then pressurised the keg to 1 bar CO2 and forced the fluid (cider) through the nozzle at 5 bar to atomise the fluid into the CO2 gas. I then transferred it using a pump into another conrney key at 2.2 bar. The bubbles came out great and seem to be a lot finer than using the force carbonation method. Have you investigated this type of carbonation method?
hello im drink alott of mio energy and i was curious as to how i could duplicate or make my own. i dont need flavoring just the caffeine and taurine or other things for the stimulant part i was hoping you could do a video or perhaps give me an idea of yours of how i should go about doing this.
When you're serving from the keg, is the Co2 tank have to be connected to it? also Do you lose carbonation inside the keg as the water loses its coldness? Thank you
Yes, the CO2 needs to be connected. and yes as water warms up it reduces its ability to train CO2, keeping the keg in the fridge or on ice solves this issue.
Can i go with something like 7-9lpm? I found one reasonably cheap rated to 150psi. Are all diaphragm pumps self priming? The air in the lines is another thing I was considering. I suppose I can fill them up with co2 somehow without damaging pump. Would faster lpm cycle time equal faster carbonation at 60psi? My regulator goes to 100psi with a 90psi bov. The kegland mk4 regulator
I thank you for any replies. I'm damn near homeless in asia on the other side of the planet from where I'm from at this point in my life and there's really nobody I can talk to about these things. I make my own syrups and I need to launch a small home soda bottling project months ago already. I'm really cutting it close with time to get this going before my entire life comes crashing down around me. I've skipped sooooo many meals just to get this thing off the ground. I can't mess this up. I'm getting really desperate
Ahh I just figured out the air in line issue. I just need to fill line by running the water out by depressing valve of gas side ball lock until water has filled the pump system . Easy peasy. Please any suggestions about the lpm on pump though.
You can run the flow rate at any level because it may take more or less time, but as long as you check the carbonation level (taste it) and it is good then you are fine.
Would Bottling from a Big Mac carbonator source require counter pressure or would it be unnecessary, I’m eagerly awaiting two John guest fittings for a 5 stage water filtration system I’m composing and hooking that feed to a carbonator refrigerator, and yes that’s going to be built soon also out of a small fridge, and a new “Big Mac …” will be posting these builds as my first published videos on RUclips.
You can always add carbonated water to a bottle and then just cap it, the key benefit of counter-pressure filling is that you can keep all the pressure in the liquid, giving the beverage more kick. Many breweries don't use counter-pressure filling but for beer that seems okay, for soda it is better with a higher pressure.
I would circulate CO2 from the headspace of the tank to an airstone at the bottom of the tank. I would also refrigerate the tank. I am curious if highly carbonated water can be too fizzy?
This is amazing info thank you! I just had a question regarding food grade, is this setup the pump safe to use over time? Been reading has to be food grade etc …
After boiling my bottled water, wouldn't transferring it (once cooled) through a funnel into the 2 liter bottles I carbonate in re-introduce air to the water? Would a syphon be the best way to get around this? Does someone have a better solution for me before I go to the homebrew shop? lol
Your chinnel is absolutely amazing. Finally someone who dares to venture deeper into how to make good products at home and doesn't stop when there's an ingredient involved which can't be bought in a local grocery store. I have one suggestion: could you make video on how to make sirups with gum arabic? I've looked all over youtube, but haven't found a single one.
Thank you and yes I will be discussing gum Arabic in a future video on emulsifiers. Cheers
using gum arabic in syrup is availble in youtube
Great video! The only thing I could suggest is maybe a diagram or drawing explaining the overview parts of the system before showing the system. Really cool videos thanks
thanks, and yes a schematic is being worked on and will be published on my Patreon page. Cheers
Thank you so much for showing this! Your other video on how to get more carbonation in water has helped me with the number one issue I've had, low carbonation.
Looking forward to your post on Patreon that goes over this setup in detail!
My wife and I consume a LOT of carbonated water, nearly 20 liters a week. My solution was to have two 20 liter kegs in a refrigerator, both with those carb stone lids. Assume Keg 1 is freshly filled with still water, and Keg 2 is already carbonated.
CO2 bottle at 24psi connects to the carb stone lid fitting of Keg 1. Then the IN fitting (no dip tube) connects to the carb stone lid fitting of Keg 2. The OUT fitting of Keg 2 goes to the beer tap on the tower. The result is that CO2 flows into Keg 1 through the carb stone until the headspace is pressurized, which then forces the CO2 in the headspace through the carb stone in Keg 2 until its headspace is also pressurized. This imparts only a little carbonation to Keg 1.
But here's the magic: every time you dispense using the tap on Keg 2, you lower the headspace pressure in Keg 2, which allows more CO2 to flow through the two carb stones... so every time you drink, you're trickling a little more CO2 into Keg 1. By the time you've consumed 20 liters from Keg 2 (a week for us) Keg 1 has achieved full carbonation. At that point you refill Keg 2 with still water, reconfigure the CO2 to go through the Keg 2 carb stone first, then out the Keg 2 IN connector to the Keg 1 carb stone connector. Beer tap connection goes to Keg 1 OUT dip tube connector, and you've got another 20 liters on tap with 20 more behind it being carbonated.
Technically only the "still" water keg needs the carb stone as the drinking keg is already carbonated, but it's a lot easier to deal with than swapping the stone between them.
The hardest part of the setup process is sitting there shaking that very first keg by hand to get it passably carbonated so you have something to dispense while the other keg is carbonating automatically.
The maximum pressure on this system is whatever the weakest point of the CO2 circuit is. I've tried up to 75psi, but found I was getting LESS carbonation out of the end product because the CO2 coming out of solution was too high, even with a tap with an adjustable flow restrictor on it. 24psi seems to be the point where I get very little loss on decanting. Then again, I'm not boiling my water first, so I'm using aerated water. I bet it could hit 60psi+ if I boil it!
The daisy chaining seems unecessary. Wouldn't it be simpler to have both your kegs connected directly to the CO2 tank?
Neat! As a casual home brewer meddling in sparkling waters and sodas, I don’t think my wife will permit me to buy any more equipment 😅. I will probably stick to 50-60PSI and do the slow method.😂
I use the shake the hell out of it method, works best when chilled.
Me too, Roll that corny keg on the floor... on a towel.:)
carb stone is like 10 dollars and makes it so you don't have to do that, it's worth it
@@_catpants I never had luck with them maybe that’s what I get for buying from amazon.
I'm so grateful for your content! Thank you so much, I just want to let you know that you are helping so many of us out here :)
Can highly recommend a carbonater reactor from kegland, As long as you can get the water going in nice and cold and add a carbonation stone to the gas inlet it works pretty consistently even in a reasonably high volume venue
do you have any thoughts about tonic water?? i'm looking to make a tonic-flavored bitters... or concentrating the flavor profile and adding it to an oil for a cocktail garnish... definitely would love to hear some of the history behind the development of the drink as well... cheers!
Have you ever consider doing a video on how to make tonic water?
Yeah, I want to see his ideas on tonic water too! I've been making my own for a while using a crude extract from Cinchona bark powder steeped in alcohol and coffee filtered. It's good and bitter, but has a distinctly brown tint.
how about bottling water with a drop of dry ice and sealing... of course taking precaution to weight the dry ice to not make a pressure bomb.
what do you think about this method?
You don't mention temperature at all in the video. Is this method for room temp carbonation? What is wrong with just using the carb stone on 1 degree celcius keg? Will that not get the job done?
Impressive. Probably most professional video about carbonating soda water on RUclips. In your previous video, you mentioned that it is possible to make alkaline carbonated water thanks to minerals in it. But when I googled pH levels of popular brand carbonated waters and I could not find any water that its pH is more than 6 so can you try to make some soda water that pH is more than 7 and mention about effects of the pH level on the taste of water.
Thanks and the mineral salt video is on my list. Cheers
Hi can we have a video on how we can use extracts like Grape seed, green tea etc in a carbonated drink?
You can use the carbonation lid and the pump to do essentially the same thing without the triclamp part, just recirculate in the keg.
Incidentally it's almost the exact same, if you remove the carb stone, as a commercially available setup for keeping kegged cocktails from settling out. I think they usually keep it on a timer for that with it all set up in the fridge you're dispensing from.
I'm really looking forward to getting the specs for this setup. When do you think you'll have it on your Patreon page? Would this method work with nitrogen and espresso martinis on tap?
Such a great channel
Thanks for the video 👍
What is your opinion on using a peristaltic pump instead of a diaphragm pump in your system?
The quickcarb from blichmann work wel too 😊
They are great for beer, but they just need a higher operating pressure.
The maximum pressure of my kettle is 2 bar so I carbonate at 0,5°C. What is the temp of your water at 60psi?
I made a spray carbonation system with a conrney keg. I installed an atomising nozzle in the top of the conrney key then I filled the corney keg with CO2. I then pressurised the keg to 1 bar CO2 and forced the fluid (cider) through the nozzle at 5 bar to atomise the fluid into the CO2 gas. I then transferred it using a pump into another conrney key at 2.2 bar. The bubbles came out great and seem to be a lot finer than using the force carbonation method.
Have you investigated this type of carbonation method?
Out of the box!
hello im drink alott of mio energy and i was curious as to how i could duplicate or make my own. i dont need flavoring just the caffeine and taurine or other things for the stimulant part i was hoping you could do a video or perhaps give me an idea of yours of how i should go about doing this.
thanks
When you're serving from the keg, is the Co2 tank have to be connected to it?
also Do you lose carbonation inside the keg as the water loses its coldness?
Thank you
Yes, the CO2 needs to be connected. and yes as water warms up it reduces its ability to train CO2, keeping the keg in the fridge or on ice solves this issue.
Can i go with something like 7-9lpm? I found one reasonably cheap rated to 150psi. Are all diaphragm pumps self priming? The air in the lines is another thing I was considering. I suppose I can fill them up with co2 somehow without damaging pump. Would faster lpm cycle time equal faster carbonation at 60psi? My regulator goes to 100psi with a 90psi bov. The kegland mk4 regulator
I thank you for any replies. I'm damn near homeless in asia on the other side of the planet from where I'm from at this point in my life and there's really nobody I can talk to about these things. I make my own syrups and I need to launch a small home soda bottling project months ago already. I'm really cutting it close with time to get this going before my entire life comes crashing down around me. I've skipped sooooo many meals just to get this thing off the ground. I can't mess this up. I'm getting really desperate
Ahh I just figured out the air in line issue. I just need to fill line by running the water out by depressing valve of gas side ball lock until water has filled the pump system . Easy peasy. Please any suggestions about the lpm on pump though.
You can run the flow rate at any level because it may take more or less time, but as long as you check the carbonation level (taste it) and it is good then you are fine.
Brilliant! Will this setup be used to dispense from your soda draft arm?
That is the plan plus it will be used for making bottled soda, which are the next couple of videos.
Would Bottling from a Big Mac carbonator source require counter pressure or would it be unnecessary, I’m eagerly awaiting two John guest fittings for a 5 stage water filtration system I’m composing and hooking that feed to a carbonator refrigerator, and yes that’s going to be built soon also out of a small fridge, and a new “Big Mac …” will be posting these builds as my first published videos on RUclips.
You can always add carbonated water to a bottle and then just cap it, the key benefit of counter-pressure filling is that you can keep all the pressure in the liquid, giving the beverage more kick. Many breweries don't use counter-pressure filling but for beer that seems okay, for soda it is better with a higher pressure.
Hello, is having a CO2 tank in an apartment in Ontario legal?
I would circulate CO2 from the headspace of the tank to an airstone at the bottom of the tank. I would also refrigerate the tank. I am curious if highly carbonated water can be too fizzy?
Not really, if there is too much carbonation it will just release from the water when you pour it.
This is amazing info thank you! I just had a question regarding food grade, is this setup the pump safe to use over time? Been reading has to be food grade etc …
The pumps are safe, they are used for drinking water in many applications. The materials need to be approved for food contact, not food grade.
Thank you so much!@@Artofdrink
👍👌
😂😂😂看到惊人的气泡量。真正高度碳酸化的表现。如果能用它酿造根啤，那真是太棒了。😅原来循环水加缓慢释放气体会得到更好的碳酸水。😮你有没有试过那种台式的打酒器。流量控制，啤酒吧常见的那种。❤❤❤❤❤非常棒的内容！
❤❤❤
After boiling my bottled water, wouldn't transferring it (once cooled) through a funnel into the 2 liter bottles I carbonate in re-introduce air to the water? Would a syphon be the best way to get around this? Does someone have a better solution for me before I go to the homebrew shop? lol
Just to it gently and use a tube into the bottle. Also, if you blast a little CO2 into the bottle then you won’t have to worry about air.
@@Artofdrink Thank you for replying, I've been going through your catalogue of videos and always look forward to your next content. 😊
😂我两年前瓶装的碳酸水依然在我的冰箱里。😂虽然我并没有饮用它，但它看其实似乎并没有变质。没有漂浮物。😊我使用常见的使用皇冠盖的瓶装密封它。用到一个手工压盖器。在亚马逊上可以买到中国制造的，非常便宜。