Speidel 47014, Руководство по эксплуатации

Страница: 9 / 16

Pressure cask
Page 9 of 16
fruity beverage. Due to the constant tapping, the alcohol content will change slightly
during the course of time. The freshness, however, will always remain.
6.2 Low-alcoholic sweet cider
For the operation of the pressure cask an additional gas set, a pressure relief valve (CO
2
),
and a gas bottle (carbon dioxide) are required (see 'Accessories').
To operate the cask
with a gas connection, please read the section "Filling the cask with gas properly".
•
When producing a non-alcoholic beverage, particular attention must be paid to
hygiene and the quality of the fruit that is to be used. Never use spoiled fruit. The
quality of the fruit juice depends on the grade and cleanliness of the fruit.
•
It is recommended to transfer the juice into another vessel after pressing and keep it
there for 3 - 4 hours. This will remove the cloudiness from the juice.
•
Subsequently, fill the pressure cask immediately with the fresh and clean juice.
•
In order to prevent potential fermentation, add carbon dioxide at a pressure of 9 bar.
Keep the gas bottle and all fittings connected to the pressure cask. When removing the
gas bottle (see "Replacing the gas bottle"), it is normal that the pressure during CO
2
saturation is reduced (this is a natural reaction when carbonic acid forms in the
beverage).
•
First, you will be left with a non-alcoholic fruit juice. During the course of time, the
alcohol content may increase slightly inside the pressure cask, due to the repeated
tapping. This is a natural process and cannot be completely remove without additives;
however, the high pressure clearly slows down this process.
•
Please observe the following: The fresher the fruit, the longer you will be able to keep
your juice non-alcoholic.
6.3 Containers that keeps your fermented beverage fresh
For the operation of the pressure cask an additional gas set, a pressure relief valve (CO
2
),
and a gas bottle (carbon dioxide) are required (see 'Accessories').
To operate the cask
with a gas connection, please read the section "Filling the cask with gas properly".
•
This procedure is widely used in the beverage industry. Carbon dioxide is used in
many beverages. Today, even beer brewers and wine makers use carbon dioxide.
Carbon dioxide effectively improves the quality of the beverage. During wine
production, adding CO
2
reduces the amount sulphurisation required.
•
Add any fermented beverage (wine, cider, beer, etc.) to you pressure cask.
•
Now, add carbon dioxide and pressurise the cask to 0.5 to 1 bar. The low pressure is
sufficient to keep the beverage fresh. Keep the gas bottle and all fittings connected to
the pressure cask.
6.4 Soda water/carbonated mineral water
For the operation of the pressure cask an additional gas set, a pressure relief valve (CO
2
),
and a gas bottle (carbon dioxide) are required (see 'Accessories').
To operate the cask
with a gas connection, please read the section "Filling the cask with gas properly".