I had formerly been trying to think of, and measure carbonation in terms of pressure and temperature, but I should probably be doing it in terms of g/L of dissolved CO2.
One would think this number would be too small to measure, but champagne has a whopping 12 grams of dissolved CO2 per liter! Tonic water weighs in at the sevens! A kitchen scale that can measure in the tenths of a gram should be able to capture these numbers.
But of course when I thought it would be easy, it wasn’t.
I thought I’d start trying to de-gas sodas and see how easy it was to measure the difference in weight. I put an open bottle of coca-cola in my bell jar but could not successfully de-gas it. I used the bell jar over my aspirator rig because I did not want to boil and evaporate any liquid as well. Liquids really hang on to gas much more than you’d think.
Next I tried to centrifuge the liquid to de-gas it but learned a few tough lessons. I put all the liquid in one bucket and counter balanced with water in another. The cold soda rapidly condensed a significant amount of water on the bucket and tripped the balance sensor before it could spin at any significant speeds. This probably saved a greater catastrophe. As the bucket shed gas, the numerous grams it lost would have also tipped the balance and probably at dangerously high RPMs! NEVER DE-GAS A SIGNIFICANT AMOUNT OF CARBONATED LIQUID IN THE CENTRIFUGE UNLESS IT IS COUNTER BALANCED WITH THE SAME LIQUID SO THEY LOSS WEIGHT EQUALLY!
Can I easily weight the gas I add with my car valve carbonator to know how sparkling I am?
If we charge a classic liter soda siphon with a 8 gram CO2 cartridge how much gas do we end up with in the drink after it is dispensed?
Can any of this data help me with my beer project of converting force carbonated keg beer into perfectly carbonated cask beer?
How do common sparkling beverages compare when we look at CO2 in g/L?
What does Maynard Amerine have to say about this?