metalmickey
Well-Known Member
HI All,
ive been searching for a forced carbonation method without the expense of a corny and co2 supply and have found a "carbonation cap" that will keep your beer fizzy.
Ive manufactured my own from this vid on youtube and can confirm it works well as a carbonation method
http://www.youtube.com/watch?v=OJD0bv9kLAQ&hd=1
i bought 4 schrader bolt on tyre valves off ebay and a co2 tyre inflator to pressurise the bottles.
fill your bottles with your flat beer, cider or wine/champers upto about 1.5 litres in a 2 litre bottle and squeeze out all the excess air then give the co2 inflator a short blast to pressurise the bottle.
shake and refridgerate for an hour and bobs your mothers brother.
You get 2 goes on a 12g co2 cartridge
My elderflower sham-paign is brewed sweet so i cant accurately prime my bottles and retain the correct flavour as the yeast keeps working. So by stopping the brew at 1.10 ive got a nice sweet summer drink and now its fizzy.
Hope this help someone
MM
ive been searching for a forced carbonation method without the expense of a corny and co2 supply and have found a "carbonation cap" that will keep your beer fizzy.
Ive manufactured my own from this vid on youtube and can confirm it works well as a carbonation method
http://www.youtube.com/watch?v=OJD0bv9kLAQ&hd=1
i bought 4 schrader bolt on tyre valves off ebay and a co2 tyre inflator to pressurise the bottles.
fill your bottles with your flat beer, cider or wine/champers upto about 1.5 litres in a 2 litre bottle and squeeze out all the excess air then give the co2 inflator a short blast to pressurise the bottle.
shake and refridgerate for an hour and bobs your mothers brother.
You get 2 goes on a 12g co2 cartridge
My elderflower sham-paign is brewed sweet so i cant accurately prime my bottles and retain the correct flavour as the yeast keeps working. So by stopping the brew at 1.10 ive got a nice sweet summer drink and now its fizzy.
Hope this help someone
MM