Author Topic: CO2 absorption cider vs beer  (Read 2789 times)

Offline Wort-H.O.G.

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CO2 absorption cider vs beer
« on: January 26, 2015, 09:06:43 PM »
may seem strange but i Have to ask. Is there anything/reason that would make a cider not carbonate as much as beer in a keg with CO2? reason I ask, is that I wanted to pump enough C02 into my cider to make it highly carbonated ...more like champagne. i forced carbed it rolling keg back and forth for 2 minutes at 30PSI with chilled cider, and then left it on 20PSI for another 5 days. its nowhere near the level of carbonation i expected, and if it were beer it would have been super charged after that schedule.
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Offline HoosierBrew

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Re: CO2 absorption cider vs beer
« Reply #1 on: January 26, 2015, 10:25:13 PM »
I've never tried to quick carb cider like that, but left connected @ 12psi/2 weeks I get pretty comparable carb level compared to that level in beer (minus head obviously).

EDIT - I don't go for champagne level carb though, so I can't speak to any differences there.
« Last Edit: January 26, 2015, 10:26:57 PM by HoosierBrew »
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Offline Wort-H.O.G.

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Re: CO2 absorption cider vs beer
« Reply #2 on: January 26, 2015, 10:44:37 PM »
Ok. Yeah it's just that if I did that with beer, I would have had a bomb. Got me to thinking the different composition of cider vs beer night be slower or different carbonation.


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Ken- Chagrin Falls, OH
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https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

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Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
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Ger Pils
O'Fest

Offline morticaixavier

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Re: CO2 absorption cider vs beer
« Reply #3 on: January 26, 2015, 11:30:59 PM »
how are you judgeing the carb level? obviously there won't be any foam to speak of once the pour settles down. perhaps it's an issue of an impression of carb levels? just a though. Coke is very very highly carbonated but it doesn't seem hugely more gassy to me than beer (until you burp I guess) while plain water, when carbed up to ~20 PSI in the fridge is violently carbed.
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Offline dmtaylor

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Re: CO2 absorption cider vs beer
« Reply #4 on: January 27, 2015, 12:17:57 AM »
I have never force carbed a cider, however I have had a lot of naturally carbonated ciders that are every bit as carbonated as a beer, some even like champagne, and I use the same amount of priming sugar as I would for beer.  So my answer to the OP's question is, I don't think the two liquids behave a lot differently, between beer vs. cider.  HOWEVER.... you should never expect to get a HEAD on a cider.  It just fizzes, like Coca-Cola.  Don't expect a white creamy head.

It's possible there is a difference in carbability.  I guess I'm no expert.  But I don't imagine it's a huge difference.
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Offline Wort-H.O.G.

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Re: CO2 absorption cider vs beer
« Reply #5 on: January 27, 2015, 12:19:56 AM »
Right I know and expect it to fizz like, well coke or champagne . Just doesn't seem as carbed as it should be.


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Ken- Chagrin Falls, OH
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https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

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Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: CO2 absorption cider vs beer
« Reply #6 on: January 27, 2015, 12:22:44 AM »
Right I know and expect it to fizz like, well coke or champagne . Just doesn't seem as carbed as it should be.


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FWIW, I've never 'shake carbed' a beer where I liked the carbonation as well as I do a beer left at pressure for 2+ weeks. It'll get better.
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Offline mainebrewer

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Re: CO2 absorption cider vs beer
« Reply #7 on: January 27, 2015, 12:05:29 PM »
I usually have a keg of common cider in the beer fridge on gas and, like the OP, it doesn't seem to be as carbed as a keg of beer. No way to measure carbonation, just going on perception.
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Offline Jimmy K

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Re: CO2 absorption cider vs beer
« Reply #8 on: January 27, 2015, 01:52:04 PM »
I doubt there is a difference in how CO2 is absorbed, but there may be a difference in how it comes out of solution. Perhaps most of the CO2 is coming out of solution during the pour and you don't notice that because cider has no head. If it were beer you'd be pouring glasses full of foam, but instead you get glasses full of decarbonated cider.
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Re: CO2 absorption cider vs beer
« Reply #9 on: January 27, 2015, 02:49:38 PM »
It might bear mentioning.....

Perfectly clean glassware with zero residue is absolutely essential for maintaining carbonation, for beer and ESPECIALLY for cider.
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Offline Wort-H.O.G.

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Re: CO2 absorption cider vs beer
« Reply #10 on: January 27, 2015, 04:43:46 PM »
I doubt there is a difference in how CO2 is absorbed, but there may be a difference in how it comes out of solution. Perhaps most of the CO2 is coming out of solution during the pour and you don't notice that because cider has no head. If it were beer you'd be pouring glasses full of foam, but instead you get glasses full of decarbonated cider.

yes think this may be it
Ken- Chagrin Falls, OH
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Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
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Offline theDarkSide

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Re: CO2 absorption cider vs beer
« Reply #11 on: January 28, 2015, 02:04:19 PM »
I doubt there is a difference in how CO2 is absorbed, but there may be a difference in how it comes out of solution. Perhaps most of the CO2 is coming out of solution during the pour and you don't notice that because cider has no head. If it were beer you'd be pouring glasses full of foam, but instead you get glasses full of decarbonated cider.

I notice this with my ciders too.  When I first pour from the keg, they are clearly carbonated, almost to the point of being sparkling.  A few seconds later, the may be a bubble or two.  It makes it really difficult classifying it for competition.  I usually say petillant and hope the judge sees it before it dissipates.
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Offline Wort-H.O.G.

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Re: CO2 absorption cider vs beer
« Reply #12 on: January 28, 2015, 02:25:56 PM »
I doubt there is a difference in how CO2 is absorbed, but there may be a difference in how it comes out of solution. Perhaps most of the CO2 is coming out of solution during the pour and you don't notice that because cider has no head. If it were beer you'd be pouring glasses full of foam, but instead you get glasses full of decarbonated cider.

I notice this with my ciders too.  When I first pour from the keg, they are clearly carbonated, almost to the point of being sparkling.  A few seconds later, the may be a bubble or two.  It makes it really difficult classifying it for competition.  I usually say petillant and hope the judge sees it before it dissipates.

there's a significant difference in carbonation perception between my cider and my apple ale that is about 50/50 juice and wort. that i can charge up to the point it is like champagne...the pure cider not so much.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline mchrispen

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Re: CO2 absorption cider vs beer
« Reply #13 on: January 28, 2015, 04:21:09 PM »
I added some heading powder once to some kegged sparkling cider at the recommended rate on the package. It helped create a bit of a longer lasting head. It's gum arabic and corn sugar. Wife liked it without the foam better so no more of that for me.
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Offline HoosierBrew

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Re: CO2 absorption cider vs beer
« Reply #14 on: January 28, 2015, 04:38:05 PM »
I doubt there is a difference in how CO2 is absorbed, but there may be a difference in how it comes out of solution. Perhaps most of the CO2 is coming out of solution during the pour and you don't notice that because cider has no head. If it were beer you'd be pouring glasses full of foam, but instead you get glasses full of decarbonated cider.

I notice this with my ciders too.  When I first pour from the keg, they are clearly carbonated, almost to the point of being sparkling.  A few seconds later, the may be a bubble or two.  It makes it really difficult classifying it for competition.  I usually say petillant and hope the judge sees it before it dissipates.

there's a significant difference in carbonation perception between my cider and my apple ale that is about 50/50 juice and wort. that i can charge up to the point it is like champagne...the pure cider not so much.

I should have added on my posts that I like cider lightly carbonated, so I've never tried to push the envelope on high carbing.  A couple weeks @ 12psi gives me all the carb I care for in cider.
Jon H.