h a l f b a k e r yWhat's a nice idea like yours doing in a place like this?
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Isn't it awful when someone's poured themselves a glass or so from a three liter bottle of cola and then when you want to drink some the next day it's gone flat?
Enter the Cola Refizzer.
Resembling an over-sized medicine capsule, and having a diameter just under the inner size of a bottle-neck,
the Refizzer opens by unscrewing to reveal an empty inner-space.
A small quantity of sugar and yeast is placed within the bottom half, and warm water added until. The top half is placed onto the bottom half and the Refizzer is screwed back together. The walls, or at least some part thereof, are gas-permeable but do not permit the passage of fluid.
The Refizzer is placed into the bottle and the lid firmly attached. As the yeast ferments the sugar, Carbon Dioxide gas is released, building up pressure again, eventually recarbonating the cola. This part of the method is no different to the manufacture of sparkling wines in that the carbonation is by fermentation under pressure.
After a given number of hours the bottle is transferred to the fridge, still unopened, where it will stay fizzy until next needed.
Fizz Keeper
http://www.jokari.com/fike2licap.html
Might not actually work (http://www.mekong.net/random/fizz.htm) [Karnuvap, Sep 13 2007]
[link]
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Using yeast is not a good idea. They're
slow. Also, I'm not sure how much CO2
you would get from a small "capsule" of
yeast. |
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A much simpler, faster and better option
would be to inject CO2 from a small
cylinder, along the lines of existing
carbonated drinks makers. |
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Baked in 'draught' beer in cans. They have a 'widget' filled with CO2. |
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No, not baked. The idea posted was for a
mini-fermentation chamber to generate
the CO2 and re-carbonate a flat drink, not
a CO2 reservoir to carbonate it. Not that I
think it's a good idea, though. |
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The reason for the yeast-sugar-water combination is simple. Who has a spare cylinder of CO2 lying around ready to use? Yeast and sugar are very easily purchased and have virtually no cost at all. |
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Yes. Might just work. Would have to warm it up first though. To get useful amount of gas quickly you might need a lot of yeast, but then getting it to stop mght be a problem. Might just be an excellent time delay exploding cola bottle idea instead. Did I say might? Might. Might? Yeah, Might! |
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// Who has a spare cylinder of CO2 lying around // Anyone that buys one from Ace Hardware for $10-20 or has owned a Soda Stream or goes paintballing. |
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Perhaps you could use sodium bicarbonate (baking soda) with a very fine filter that only lets the CO2 out. This would probably have a weird reaction to the acid though. |
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Anyway, sugar on its own seems to do a pretty good job of making drinks super fizzy. |
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//Anyway, sugar on its own seems to do a pretty good job of making drinks super fizzy.//
Really? Tell me more! |
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//Perhaps you could use sodium
bicarbonate // Now that *is* a good idea,
[marklar]. Sodium bicarbonate plus
phophoric acid (abundant in coke) will give
CO2 plus, err, sodium phosphate (which is
fine). Flavour should be unimpaired and
fizz restored. Let joy be unconfined! |
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I can't believe there is a person that hasn't put sugar in a fizzy drink. Try it. |
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Sugar makes the drink froth, but it does so
by providing nucleation points for bubble
formation. In this way, it actually reduces
the fizz left in the drink. The proposal
here (which is still a bad idea) is to put
CO2 in, not take it out. |
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Sometimes I HATE the bakery. You sir, must be able to expirence my thoughts. I had this exact idea. |
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<chucks pastrys in your general direction> |
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hmmm, perhpas an even more tantalizing prospect is some sort of "widget" that carbonates only what it pours (filtering through a CO2 combobulewhatsit) leaving the rest of the sugar water waiting it's turn to get fizzed. i'd buy that. |
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