Mead Lovers Digest #1615

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 7 months ago

Subject: Mead Lover's Digest #1615, 23 December 2012 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1615                                  23 December 2012 

                      Mead Discussion Forum 

Contents: 
  Re: Gas solubility and carbonation ("Bill Pierce") 

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Subject: Re: Gas solubility and carbonation 
From: "Bill Pierce" <BillPierce@aol.com> 
Date: Wed, 12 Dec 2012 13:01:41 -0500 

Spencer Thomas is correct when he mentions the misinformation that is being 
spread about serving beverages (including mead) on 100 per cent nitrogen. 
This is fairly common in large wine bars because nitrogen won't cause 
oxidation, has no flavor because it doesn't react with water to form 
carbonic acid, and is almost insoluble in water.  The tiny amount that does 
dissolve in the beverage doesn't produce the large bubbles and carbonic 
"bite" we associate with carbonated beer and soft drinks. 

Nitrogen regulators use higher pressure gauges on both the cylinder and 
dispensing sides because the gas is both stored and typically dispensed at a 
higher pressure than CO2, and also have a left-hand thread (so that they 
aren't easily confused with CO2 regulators/cylinders).  Both cylinders and 
regulators are available from welding gas suppliers (and often sold on eBay 
and craigslist). 

Pure nitrogen should not be confused with "Guinness gas" or "beer gas," 
typically a 70/30 percent nitrogen/CO2 mixture often used for serving stouts 
and other low-carbonated beers with a cascading "nitro pour." 

Bill Pierce 
Cellar Door Homebrewery 
Burlington, Ontario 

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End of Mead Lover's Digest #1615 
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