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It takes a fair amount of pressure or reduced temperature (or both) to get enough CO2 dissolved for the resulting beverage to be noticeably 'sparkling' (Source:
by danwills 6y ago
It takes a fair amount of pressure or reduced temperature (or both) to get enough CO2 dissolved for the resulting beverage to be noticeably 'sparkling' (Source: Friends force-carbonating home-brewed beer in a keg (in a fridge) w/CO2 cylinder). Don't think it would happen much from just filling the air space with CO2 at room temp and pressure.
- amluto 6y agoSticking dry ice in a drink will make it taste noticeably carbonated. This is 1 atm of CO2 at the freezing point. (Carbonating to 1 atm does not produce much fizz — it only produces any at all because the CO2 offgasses as the drink warms, but bubbles and the taste of carbonation are different phenomena.)
- klodolph 6y agoYou’re being downvoted, but this matches my experience. A depleted can of CO2 gas produces weak carbonation, similar to dry ice. One of the tricks to CO2 canisters is that CO2 liquefies around 6 atm at room temperature, so a canister of CO2 will maintain that pressure until the liquid CO2 is depleted. Dry ice produces about 1 atm of vapor pressure (obviously) which matches the vapor pressure you get when displacing air.