Batch 2 - Sparkling Cider (non-alcoholic, to test pressure vessel)

Batch Number: 2
Batch Type: Sparkling Cider (apple)
Date into Pressure Vessel: 10/16/11
Yeast Type: N/A!
Ingredients:

Apple Cider (2 gallons)
Carbon Dioxide

Date Filled: 10/18/11
Comments:

This batch is to test the forced carbonation equipment setup that Cameron bought (5 gallon Corny keg with dip tube, 20lb CO2 tank, regulator, assorted tubing and fittings) and the pressure filling system that Jim bought ("Beer Gun"). Vessel preparation included repeated sanitation, replacement of the main vessel o-ring and cleaning/sanitation of other o-rings.

The sweet cider was loaded into the main vessel, pressurized to 15-17psi and the keg iced on 10/16/11, allowing for a full 48 hours to chill and saturate with CO2 prior to filling. Pressure held steady, indicating an integral pressure vessel and regulator setup.

We planned to fill into 12oz and 22oz bottles to closely mimic a filling run of carbonated bulk hard cider. We expect that sweet cider would be slightly less carbonated than hard cider due to the higher amount of dissolved sugars at the same pressure, so the pressure was set at 15-17 to compensate for a proposed target 12 psi to be used with hard cider. We will fill the batch into pre-chilled and room temp bottles to determine if the difference in CO2 release during filling is problematic for room temp bottles.

So how did filling go? It went pretty well, actually. Cameron was brave enough to allow us to do this in his kitchen. We cleaned and sanitized the gun, assembled everything and let it rip. The bulk was cold, but we don't have data. The pressure vessel was laying diagonally in a cooler with a bag of mostly melted ice on top, ice water in the bottom about 4" deep. I'm guessing we were up in the mid 40s instead of down in the mid 30s, so we probably had less dissolved CO2 than possible at lower temps. We used room temp bottles in a 70 degree room. Everything foamed a lot and required topping off. Of the 2 gallon bulk, we got the equivalent of 1.25 gallons of filled bottles, so yield was low, approx 62.5%, attributed to some slight spillage and excessive foaming. There was nearly zero line loss and about 3 tbsp left in the bottom of the pressure vessel. Next run we'll try immersing the pressure vessel in ice water in the upright position for chilling, not just filling. The bottled cider, after refrigeration overnight, was very lightly carbonated, enough to tingle on the tongue, but no head when pouring.

We tried filling at a range of pressures and used a slightly larger diameter fill tube to the beer gun than recommended. Colder temps, lower fill pressures (8-10psi), and using the 3/16" ID tubing would probably significantly reduce foaming and improve yield.

Update: I (CD) can't speak for Jimbo but all of our bottled cider is gone...it was very delicious with a very light fizz on the tongue. My only recommendation for next time is to pre-carbonate in ice bucket at a higher PSI (60 to 80+ PSI) and fill at a lower one (5 PSI).