On 6/5/2025 11:41 AM, Clive Arthur wrote:
Hi
If I made CO2 from say a Carbonate salt and acid - or perhaps yeast and
sugar water - in a sealed vessel, how could I calculate at what pressure
the reaction stops?
I'm assuming it must stop at some pressure, but I'm no chemist. I've
tried searching, but probably don't know the right words.
If there were some reaction which stopped generation of CO2 at say 5 Bar
(at fridge temperature, say 4'C), it could be used to keep previously
opened bottles of Champagne fresh.
It has been studied. You can google it up. "will pressure stop
fermentation."
Personally I recall in my beer making days of a couple of bottles of
beer blowing up because I capped them too soon.
I also made root beer by capping as soon as made, let it ferment a day
or so and refrigerating to suppress fermentation.
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