Commercial soda water in siphons is made by chilling filtered plain water to 8 °C (46 °F), adding a sodium or potassium based alkaline compound such as sodium bicarbonate to reduce acidity, and then pressurising the water with carbon dioxide, known as carbonation. The gas dissolves in the water, and a top-off fill of carbon dioxide is added to finally pressurise the siphon to approximately 120 pounds per square inch (830 kPa), some 30–40 psi (210–280 kPa) higher than is present in fermenting champagne bottles.
In most modern restaurants and drinking establishments soda water is often manufactured on-site using devices known as carbonators. Carbonators utilise filtered water and pressurise it to approximately 100 psi (690 kPa) using mechanical pumps. The pressurised water is stored in stainless steel vessels and CO2 is injected into the water producing carbonated water.
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Carbonated water can be made at home, by use of a readily available 1 L (1.1 US qt) rechargeable soda-siphon, and disposable one-shot screw-in carbon dioxide cartridges. A simple recipe is to chill filtered tap water in the fridge, add one quarter to one half a level teaspoon of sodium bicarbonate (baking soda) to the rechargeable soda-siphon, pour in the chilled water and add the carbon dioxide. A pH testing kit can be used to alter the amount of sodium bicarbonate per litre of carbonised water to neutralise acidity. The siphon should be kept in the refrigerator to preserve carbonation of the contents, and brought out for use, but many rechargeable soda-siphons are handsome objects in their own right, and are kept out for viewing on the drinks tray in many homes. Soda water made in this way tends not to be as 'gassy' as commercial soda water although chilling of the water before carbonation helps.
Carbonated water can be produced in the home by "charging" a refillable seltzer bottle by filling it with water and then adding carbon dioxide. Soda water may be identical to plain carbonated water or it may contain a small amount of table salt, sodium citrate, sodium bicarbonate, potassium bicarbonate, potassium citrate, potassium sulfate, or disodium phosphate, depending on the bottler. These additives are included to emulate the slightly salty taste of homemade soda water. The process can also occur naturally to produce carbonated mineral water, such as in Mihalkovo in the Bulgarian Rhodopes, or Medzitlija in Macedonia.
In most modern restaurants and drinking establishments soda water is often manufactured on-site using devices known as carbonators. Carbonators utilise filtered water and pressurise it to approximately 100 psi (690 kPa) using mechanical pumps. The pressurised water is stored in stainless steel vessels and CO2 is injected into the water producing carbonated water.
[edit] Home
Carbonated water can be made at home, by use of a readily available 1 L (1.1 US qt) rechargeable soda-siphon, and disposable one-shot screw-in carbon dioxide cartridges. A simple recipe is to chill filtered tap water in the fridge, add one quarter to one half a level teaspoon of sodium bicarbonate (baking soda) to the rechargeable soda-siphon, pour in the chilled water and add the carbon dioxide. A pH testing kit can be used to alter the amount of sodium bicarbonate per litre of carbonised water to neutralise acidity. The siphon should be kept in the refrigerator to preserve carbonation of the contents, and brought out for use, but many rechargeable soda-siphons are handsome objects in their own right, and are kept out for viewing on the drinks tray in many homes. Soda water made in this way tends not to be as 'gassy' as commercial soda water although chilling of the water before carbonation helps.
Carbonated water can be produced in the home by "charging" a refillable seltzer bottle by filling it with water and then adding carbon dioxide. Soda water may be identical to plain carbonated water or it may contain a small amount of table salt, sodium citrate, sodium bicarbonate, potassium bicarbonate, potassium citrate, potassium sulfate, or disodium phosphate, depending on the bottler. These additives are included to emulate the slightly salty taste of homemade soda water. The process can also occur naturally to produce carbonated mineral water, such as in Mihalkovo in the Bulgarian Rhodopes, or Medzitlija in Macedonia.
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