Home carbonation method

Abstract

An apparatus to make home carbonated aqueous solutions using commercial low cost screw capped disposable pressurizable beverage containers. The apparatus including screw capped bottles with barbed fittings and flexible tubing and a manifold connection to connect the reservoir bottles with the reactor bottle and the receiver bottle. Valves or pinch clamps, tubing connectors and a pressure relief valve are used. Yeast and a fermentable carbohydrate and water are mixed together in one disposable reactor bottle. The carbon dioxide emanating from the disposable reactor bottle is fed into two or more disposable reservoir bottles such that the carbon dioxide is separated from the yeast, sugar, water, and fermentation alcohols. A pressure relief valve is placed on tubing whose internal pressure is derived from the reactor bottle to prevent unsafe pressures from occurring within in the system. A pressure indicator shows when the system is properly pressurized. A chilled water-containing solution in a disposable receiver bottle to which flavors may be added is connected to the reservoir bottle(s) when the proper pressure has been achieved. The receiver bottle has adequate gas head space to allow the bottle contents to be shaken, hastening the dissolving of the carbon dioxide into the water.