Carbonating Spirits

[Kent Wang]

I just tried filling a small charger half way with a Ramos and charging it with NO2. Nothing interesting happened. After you charge it, you can try to spray the liquid out the nozzle but it's at pretty high pressure and difficult to handle -- I made a bit of a mess. I then discharged all the gas and opened up the charger and the Ramos was about the same as before, except now it had a rather unpleasant NO2 taste.

I think the way to do it would be to just charge up some of the cream with NO2 and then mix it all together. Then again, you could also just whip the cream.

[XagaEnergon]

The nitrogen in Guiness is meant for creating the small bubbles which make up the head of the beer. It's just a different gas for different bubbles. The Wikipedia article has additional information.

One more thing, N2O, not NO2, NO2 is brown and poisonous.

I've always wanted to try different neutral gasses in liquids to create different mouthfeels with the bubbles, but, that will have to wait until I have myself a chemistry lab.

[Tomek]

I'm not sure how they did it but this definately gives the best effects I've ever tried - http://perlagesystems.com/perlini/

The carbonated cocktail/drink was sparkling and sharp like champagne.

They say that they use beverage grade CO2 whatever that is.

[rockdoggydog]

I'm not sure how they did it but this definately gives the best effects I've ever tried - http://perlagesystems.com/perlini/

The carbonated cocktail/drink was sparkling and sharp like champagne.

They say that they use beverage grade CO2 whatever that is.

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This system is being prototyped and tested at Vessel in Seattle.

Rocky

[thegoodist]

I'm not sure how they did it but this definately gives the best effects I've ever tried - http://perlagesystems.com/perlini/

The carbonated cocktail/drink was sparkling and sharp like champagne.

They say that they use beverage grade CO2 whatever that is.

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Interesting, a shaker with a built in CO2 injector. Of course any cocktail you make in that thing with particulate matter (fruit juice) is going to cause a bit of a mess if you're not careful and cause a loss of overall carbonation, especially after shaking!. Have you had the chance to experiment with this thing? I'm really curious how it works out in practice.

Love the idea of carbonating the entire cocktail one at a time though - compared to having to carbonate at least 500ml with my Soda Stream.

I get that champagne effect as well, and I'm not sure if it's due to the low temp or some other property of the spirit, but it's very very nice. I need to carbonate some Aviation today so I'll try to post pics of the effect later on.

My carbonator uses 'food grade CO2 as well', which I assume means it's tested to be free of other potentially harmful gasses, but who knows, could just be marketing speak...

[Tomek]

I guess someone from Vessel would be in a good position to tell more about it. I just had the opportunity of playing with it during a workshop with Jamie Boudreau in Prague in January 2009 if memory serves me correctly.You can see what it looks like here - http://alkoteka.wordpress.com/2008/12/10/w...-boudreau-cz-2/