The Key to Great Carbonated Water
Added 2023-06-16 14:39:40 +0000 UTCThough most people think a higher pressure makes better-carbonated water or seltzer, it's two other factors that are more important: temperature and dissolved air. Solving these two issues when making soda water, in a soda stream, syphon or on tap will greatly improve your soda water quality. This video goes through the steps on what to do, plus a few other tips to get your water sparkling. Give it a try, and I guarantee you won't be disappointed, even at low pressure, like SodaStreams 12 psi.
Book References
Aërated Waters and How to Make Them by Joseph Goold (1880)
Comments
Hello, If you have the space (bottles/kegs) and time to clean them then the complete beverage (flavour, acid, sugar, etc.) is preferred. The key reason most people add soda water to syrup is that it requires much less maintenance (kegs, lines, bottle cleaning, etc.) because pure water keeps things cleaner longer. And yes, syrups can make a drink more foamy, but if you put it all together and then carbonate it in the bottles, that would be the preferred method.
Darcy S. O'Neil
2024-02-29 15:49:12 +0000 UTCHey! I was not sure where to place this exact question and eventually decided to refer it to a video about carbonation in general, I’m sorry if it’s not the right place. I’m using a simple force carbonation setup at home (a small CO2 tank with a reductor, short gas line, ball lock connector and a carbonation cap that fits plastic bottles), it works great for carbonating both water and clarified mixed drinks. Is it a good idea to carbonate a mix of flavour syrup, acid solution and water instead of adding carbonated water and pouring flavour syrup on top? What I’m worried about are the oils in our either alcohol or non-alcohol based flavour essence, will these oils act as nucleation sites during carbonation and make a foamy weak-carbonated mess or are these oil droplets (if it’s the right term) suspended in the flavour emulsion too small to cause any problems and I can try carbonating all ingredients mixed together in a bottle?
Sasha Kupreev
2024-02-25 20:53:49 +0000 UTCRemoving entrained air before a Big Mac can be difficult, there are only two practical ways to do it, boil or vacuum and both would require a holding tank/keg before the Big Mac. Now I have thought about this before, and the only way to do it would be put boiled water into a keg (obviously chill it) and then use CO2 to push it into the carbonation and then onto the draft arm. But for practical purposes, it would depend on how much soda water you go through in a day?
Darcy S. O'Neil
2023-09-07 21:01:22 +0000 UTCWhat can I do to remove entrained air in a tap system (using big mac carbonator, cold plate and vintage "liquid carbonic" draft arm? Should I run filtered water through cold plate both before AND after carbonator? [Thanks for all of your help!]
Seth Cooper
2023-09-07 17:11:10 +0000 UTC
