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I have a few questions about carbonated beverages, I'd be grateful for
any answers you can provide or pointers to places I can find answers...

In making carbonated beverages through fermentation is there a formula to
describe the C02 pressure that will be generated by fermenting a known
amount of carbohydrates in a bottle of a given volume containing a within it
a specified volume of beverage (i.e. beer, cider, Champaign)?

I'm wondering how the air space in a bottle affects the carbonation. If the
bottle has too much empty space will the beverage be flat. If there is not
enough empty space might the bottle burst?

What is the typical the amount of sugar added at bottling to generate beer,
cider, champaign?

What is the usual pressure in a bottle of beer, soda, champaign?


Re: carbonation

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The CO2 pressure will depend on the volume of CO2 generated per volume.
Yes, the head space does factor in but there are so many other variables.
Your unknown variables are the effectiveness of the yeast and the
There is no usual pressure for beer, soda, Champaign. The volumes dissolved
are quite variable.
For example, a recipe may call for 3/4 cup of corn sugar per 5 gallon batch
for bottling.
This takes into account the desired level of carbonation, the yeast, and the
fermentability of the corn sugar.
Those who brew know their fermentability and  yeast attenuation only
If you need precise carbonation, forced carbonation would be the way to go.

Re: carbonation

On 6/25/2006 4:47 PM, calculate wrote:
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There is no set amount, as various styles of beer call for differing
levels of carbonation.  But a generic amount of carbonation in beer is 1
atmosphere, and in champagne 2-3 atmospheres.  I have no idea for
soda...  One cup of corn sugar per 5 gallons gets close to the one
atmosphere figure, and for champagnes simple double or triple that amount.


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