Carbonating Tips

Carbonation is the process of infusing carbon dioxide, CO2, into a liquid.
For successful carbonation, it is good to be aware of the following:

	Request from your supplier CO2 of food grade quality.
	Remove dissolved air (stripping) and air in headspace (purging). Purging can be done in filling the empty container with CO2. The gas is heavier than air and will be pushed out when introducing the liquid, leaving the headspace purged with CO2. Stripping is done by the following steps: A) Carbonate the liquid to full pressure, e.g. 3-4 volumes, B) Stop carbonating and de-pressurize, (open pressure relief valve), and C) Re-carbonate to full pressure. The CO2, which is introduced in step C) will then be the only gas present in the liquid.
	The level of carbonation is expressed in 'Volumes' of CO2 in the liquid. One Volume equals one liter of gas in one liter of liquid. '3 volumes' means, that 3 volumes of gas are present in 1 volume of liquid. They are held in the liquid under pressure. The pressure gauge settings for desired Volumes are temperature related and can be obtained from the enclosed chart. (Note: If stripping had not been performed, one volume of air would be mixed with only two volumes of CO2).
	Temperature: Lower temperature translates to higher absorption rate, resulting in more intense binding of the gas and less foaming when filling bottles.
	Carbonating Stone and Bubble Size: Small bubbles create larger interfacial area and increased contact area with the liquid, causing greater retention of CO2. A high quality carbonating stone will produce small and uniform bubble size.
	Filling carbonated product into bottles should always be done at the lowest possible temperature, best at or slightly below freezing. It helps to pre-chill the empty bottles after they are cleaned. In the keg, maintain a head pressure above carbonating pressure, so that CO2 cannot escape the liquid while filling.
	Cap bottles tightly and store dark and cool.

Carbonating Pressure chart (.pdf)

Instructions on How to Read the Carbonating Pressure Chart:
Product temperature is shown in ºF (starting with 32) and ºC (starting with 0.0) in the left hand columns.

Pressures are shown in PSI (pounds per square inch) in the line second from the top of the chart starting with 0, 2, 4, 6, 8, etc.

Volumes (of Carbon Dioxide in One Volume of Liquid) are shown at the cross points of Temperature and Pressure. (for example: 32 degrees Fahrenheit with a Gauge Pressure of 0 has a volume of 1.7).

For example:
In order to achieve a carbonation level of 3.0 volumes, at the temperature of 0.6ºC or 33°F, the pressure reducing valve must be set at 12 PSI pressure gauge reading.

Once you’ve determined your correct settings using the carbonating pressure chart, connect your Co2 lines as per your equipment's instructions and start carbonating! Enjoy!