Expert: John Snyder - 7/25/2007

Question
Hello John,

I asked you about making a malt beverage earlier this month. Sorry but I'm back. I haven't tried the lemonade malt drink yet as I'm trying to compile the right equipment. My new question is about carbonation and how to force-carbonate alcoholic drinks, like wine. I hear that it might be done with a co2 tank and a soda pop-style keg and just let the wine carbonate for a few days. Would this work or is there a better way. I'm also curious to know if after carbonating my wine, can I bottle it and and retain the carbonation?

Thank you so much!

Colin
PS Do commercial brewers (like anheuser-busch) force-carbonate any of their products?

Answer
Equipment needed:
1-CO2 tank
2-Gas pressure regulator 60-100 psi
3-Cornelius Keg,or kegs
4-carbonating stone
5-carbonators-bottle cap with an air valve attached
6- 2-liter plastic soda pop bottle
7-hoses and connectors

This equipment will allow you to both force carbonate,and bottle wine.

You will need the capability,to keep your wine at 32F-34 F.the colder the wine,the more CO2 will dissolve.When cold,you can carbonate.

1--Attach the CO2 line to the IN keg connector
2--adjust the CO2 regulator to 35 psi,you will hear the gas entering the keg
3--hold the keg on it's side,and roll back and forth
4--You will hear the gas bubbling in the keg,and the gas traveling through the regulator
5-- Continue for about 10 mins,or until you no longer hear anything.
6--Now you are finished,and can be stored,and ready for dispensing or bottling after a 3 day rest
7---Regulator pressure should be at 5 to 8 lb,at dispensing,after the pressure has been realeased on the keg

Wine is difficult to dispense,and should be bottled using a Carbonator cap,then apply a normal cap.the bottles need to be cold,same temp,or colder than the wine

Commercial Brewers force carbonate most of their beer.The CO2 is collected,from fermentation,cleaned up and pressurized in holding tanks,then liquified at carbonation,to 2.8-2.9 volumes,then rested for stabilization.

Hope this is of some help.Remember any forced carbonation the wine has to have been finished ( fined and filtered )