Home Carbonation Rig

Carbonation in beverages happens by two major means. Champagne, Cava and other beverages using the name Champagne, such as Soviet Champagne and California Champagne undergo two fermentations. In the first fermentation in a vat the yeast present in the grape juice creates alcohol but the resulting CO2 byproduct is allowed to disperse into the air. Then the beverage is bottled and tightly corked and a second fermentation (Bottle fermentation) creates more CO2 that is now trapped in the bottle. With correct control this will be enough to pressurise the bottle, carbonate the beverage and not be quite strong enough to shatter the bottle if it’s correctly handled. Continue reading “Home Carbonation Rig”