Thanks for that, useful to know! I suppose from most points of view it is only what yeast is doing for you under
pressure in the bottle so it sounded a like a good bet... I wonder what the difference in 'quality of bubble' that some
mention when commenting on differences between 'natural' and 'forced' carbonation. Pressumably ever bubble has passed
its 'fizzical'. Sorry, couldn't resist.

Cheers, Jim



> wrote in message oups.com...
> On Feb 22, 4:06 pm, "snpm" > wrote:
>> On Feb 22, 4:06 am, "jim" > wrote:
>>
>>
>>
>> > Yeah I did and the same thought ocurred to me as I asked I must admit. I remember the spectacular blast I had
>> > trying to
>> > make fizzy milk. Personally I think nature itself had a stomach heave when it saw what I was doing and decided to
>> > teach
>> > me a lesson. I figured there must be industrial processes which contains the solution properly.
>>
>> > I mean don't some people force-carbonate other drinks which are already beverages and not just water, like beer for
>> > example?
>>
>> > Jim
>>
>> > "snpm" > wrote in oglegroups.com...
>> > > Did you ever own a soda stream Jim?
>>
>> > > It was the first thing I saved up my pocket money to get, and I wasn't
>> > > sorry. However, anyone who had one will recall that it was good advice
>> > > to carbonate the water before adding the concentrate. If you added the
>> > > concentrate to the water first, the thing went ballistic with sticky
>> > > messy froth when you attempted to carbonate it. I suspect the same
>> > > would happen with a wine for what is presumably the same
>> > > reason....carbonating water is one thing, carbonating beverages is
>> > > quite another.
>>
>> > > Get busy with the fizzy!
>>
>> > > I miss Soda Stream, which is not mainstream in the States, no pun
>> > > intended
>>
>> > > Sean
>>
>> > > On Feb 21, 4:22 pm, "jim" > wrote:
>> > >> I didin't want to take the other champagne style carbonation thread OT so I ask an obvious question here rather
>> > >> than
>> > >> there!
>>
>> > >> Does anybody carbonate wine in the same manner that they do fizzy drinks? If not, is it because the flavour is
>> > >> impaired? The only other answer I could think of is that it is more hassle and expense than it is worth having
>> > >> a
>> > >> pressure-bottler and carbonation system rather than simply adding sugar or bottling pre-dry.
>>
>> > >> Thanks, Jim- Hide quoted text -
>>
>> > - Show quoted text -
>>
>> never personally heard of force carbonating beer. Try the beery group.
>> They would be a better crowd to ask I guess
>
>
> We've done both.
>
> My wife makes beer; I make the wine. We carbonated beer by placing
> the corny keg outside (winter) and pumping it up to 30 PSI with CO2.
> I'd then rock the keg, shaking it- you could feel the gas going in and
> hear the whine.
>
> We'd let it sit for an hour or so, then repeat. When It wouldn't hiss
> much when pressurizing, the keg was carbonated. 30PSI is a bit much,
> so I'd bleed off the head and let it sit.
>
> Same principle with wine- purge, add wine, carbonate.
>