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18.5litres. It's a test, the brew is still fermenting.

Well this morning it's still at 20psi, so either it's a leak that's fixed itself or the pressure drop was because the CO2 is dissolving into the water.

Just to test stuff out I filled the corny with 18.5 ltrs of water (actually I stood it on scales and filled it with 18.5kg of water) and charged it up to 20PSI. After 12 hours the PSI had dropped to 5 so I charged it up again to 20 and over night it dropped to 10 psi. So my question is..as the...

The headspace will be filled with CO2 under pressure, probably about 20psi.

Why would that be a problem?

Just checking if I need to buy another regulator for pub cylinders as I am not sure my current one will work with them.

I know this :tongue: That's what I am brewing, but I will only empty the fermenter down to tap level so I reckon about 15L gets transferred.

If only it were that simple. I thought about doing this but when I properly researched it I realised it was actually going to be very expensive and time consuming and with no guarantee about the final product. As you are a noob, here's my suggestion, get a fermentation kit from ebay or amazon...

What exactly is it? and how do you do it, lets assume 20L cider, a 19L corny keg with sodastream co2

I don't think it's a simple as that, I think the spirits are added during the fermentation process, the point at which they are added determines the dry or sweetness of the final wine, but I can't find any information on the when and how much anywhere.

I did a search here and couldn't see any threads on this.

The "best" beer I have ever had is called "Limon Clara" To understand that first we have to define "Best" and for me that's when I am in the Canary Islands sweltering in 30c heat and desperate for a really cold pint, that's when the "best" beer happens "Limon Clara" is a shandy, 50% San Miguel...

I have one of these https://smile.amazon.co.uk/gp/product/B07HKQGQ9F The 5L kegs fit in my fridge, but a couple of friends want a few bottles of my beer which is why I am thinking of bottling from either my pressure barrel or my kegs

I don't have a beer fridge or a garage so I can't chill my beer, my "beer corner" is a pretty constant 21c, so I get to drink warm beer..yuk It's already fermented and in a pressure barrel and pressurised with c02 cartridges, what I want to do is draw off 5 or 6 bottles each week and stick them...