Step 3: Add the dry ice

The next step is to cut off a small chunk of dry ice from the block. You only need about 2 grams, or a piece about half the size of your thumb. There is no harm to putting in too little dry ice - you will simply end up with only slightly fizzy fruit. However, putting in too much dry ice IS dangerous and could make a really big mess.

Dry ice is constantly sublimating (not melting) from its solid form of CO2 to CO2 gas. Unlike regular ice made from water, it goes directly from its solid phase to its gaseous phase - no liquid phase in between. That is why it sublimates, rather than melts.

As a result, the dry ice block will produce gaseous CO2 until there is nothing left of the solid block. The bottles are going to be sealed tightly with their caps, so if too much CO2 gas is built up inside of the bottle they might explode (the soda bottle bursts at around 115 psi). We are looking for only a little bit of pressure (30 psi) and so there is no need to add in a big hunk of dry ice.

The dry ice in the picture below was enough for both of my bottles of fruit, so each one got about half of the small chips you see below.


<p>Here's a video: https://www.youtube.com/watch?v=BfNNh6VbXpk</p>
<p>Man, at first I though that was cut up chicken in the container! Mmm, Carbonated chicken!</p>
<p>Haha that sounds aweomse. carbonated chicken</p>
Where is the "instructables HQ" I live in Oakland and I've been to the AM/PM you were talking about and I thought it was kinda cool that people as awesome and instructable famous as you lives so near
I live in Oakland and Instructables is located at Pier 9 in San Francisco. There's tons of awesome people in Oakland, not all of them on Instructables, but many. One of the reasons why I call Oakland home is because there are more talented people making crazy things here than just about any other place I've ever seen!
does this work in a sodastream?
It is possible to make your own dry ice... Sort of. You can use a CO2 fire extinguisher fired into a pillowcase or similar vessel. Not exactly cheap, but it is effective.
a cheaper option is to use a co2 canister used for paintball, only costs a few bucks to fill up, and it will probably have fewer &quot;other&quot; chemicals in it than a fire extinguisher would (at least in my mind).
That is exactly the opposite. CO2 fire extinguishers used in kitchens have a &quot;food safe&quot; label, and those are the kind that work safely. Paintball CO2 is dirty and has oil in it. <br>
That is exactly the opposite. CO2 fire extinguishers used in kitchens have a &quot;food safe&quot; label, and those are the kind that work safely. Paintball CO2 is dirty and has oil in it. <br>
I will never use anything but a Nalgene bottle to make this anymore. My friends and I tried it with a generic Walmart brand bottle, and it exploded in my fridge after 5 minutes. Nalgenes, on the other hand, are practically indestructible.
wow you actually used a water bottle sorry, i just find it a bit funny because some people mix dry ice and water in plastic bottles to make &quot;dry ice bombs&quot; and on a side note nalgenes are bulletproof, but only when empty
use the ideal gas law to figure out how much dry ice you need. I use 7 grams for a 1 liter bottle to bring it up to 60 psi. Thats assuming the bottle is empty, which it isn't but I'm not worried. Nalgene are rated for a lower pressure than a standard soda bottle. They aren't even rated but they blow up around 70 psi, soda bottles blow up around 150.
No, not a bottled water bottle, but a reusable generic nalgene style bottle. I've never had problems with my nalgene doing this
Nice, I will probably try it this weekend
So we did this slightly differently a few years ago. When camping we used dry ice in our cooler. No mess, and best grapes ever. I think grapes are one of the best fruit to use for this, no cutting necessary either. Carbonated grapes are very refreshing :) We were in and out of the cooler many times a day and I suspect that it does not have an airtight seal, but we did have a fairly substantial block of dry ice to start with and the grapes were in there at least a day or two before we noticed the carbonation effect. <br><br>The more dry ice you use the less likely you want an 'air-tight&quot; seal (as to prevent overpressure). I suppose you could use a pressure relief valve too (to prevent exploding) - head over to McMaster-Carr (www.mcmaster.com) and you should be able to find a slew of pressure relief valves, this of course require some mods to your &quot;container&quot;, but definitely reduces the exploding factor.
You are, kind of, doing carbonic fermentation, it is the same thing some winemakers do to make wine from grapes without pressing. It is not regarded as very traditional, but it works wonders on some grape crops.
No it isn't fermentation, you are basically forcing CO2 into the water in the fruit using pressure. Fermentation requires yeast/bacteria to make it work. The process going on here is more like a soda stream, it just happens that the liquid that is being &quot;fizzified&quot; is inside the fruit rather than sloshing around in the bottle.
I know this is a reply to an old post but, though I would clear up the yeast part. Grapes have a natural yeast on the skin. From the day people first stomped grapes into juice and stored them in a clay jar they had fermentation. They did not know why they just thought if you stored them in a sealed container in the darkness of a cave you got a fermented product. <br> <br>What the first post describes is a process called 'raking' you remove the stem from the grapes and place them in a barrel, vat etc and using a small rake you move the grapes around three or four times during a 24 - 36 hour period. this opens up the grapes and kind of gets them acclimated, 'not really sure what it does it is tradition. Then you would press them in a grape press and add yeast to the juice and store them in a barrel. But, that is more info than needed and you should see 'making wine' on Instructables.
This is soo cooool. I like it better when the bottle explodes. That is also a safe and sane way to make bombs for the 4th of July. he he. How would you make carbonated fruit drink out of this. Just curious :)
they make soda this way...........<br><br>get water...fruit juice whatever<br><br>add dry ice (quite a bit compared to what they put in)<br><br>let it bubble away until there's no dry ice left (stir occasionally or heat water before so that it doesn't freeze the water.<br><br>drink it<br><br>swallow it<br><br>go to the bathroom<br><br>lol<br><br>...
I would just blend it up. And maybe add some carbonated water.
I'm going to use a steel scuba tank and use a pound of dry ice. :)
Would this work fine with raspberries? Or would they get too mushy?
Just a small note. I would suggest putting the bottles in the refrigerator overnight while the dry ice sublimates. CO2 is more soluble in cold water. It won't slow the sublimation of the CO2 to be in the refrigerator. I think I will be trying this tomorrow :)
I think for pressures higher than 20 psa you might have to use what's called an autoclave.&nbsp; these are typically utilized to sterilize medical equipment and tend to be somewhat expensive.&nbsp; If you have access to one though, I could see no harm in at least trying it out.&nbsp; just be sure its squeaky clean :-)
If you're using an autoclave, I think that the last thing you'd have to worry about would be its being dirty.
An autoclave is , basically, an oven. For sterilizing medical equipment.
this is soooo cooooool! is it possible to carbonate limburger? i've always thought about that, you know, a fizzy stinky thing. or just pepper jack. thats good too. or montery jack.
Carbonated fruit. Unbelievable. I read on <a href="http://dryicenetwork.com" rel="nofollow">http://dryicenetwork.com</a>, that&nbsp;if you cool a fridge with dry ice, everything gets carbonated.&nbsp; That would be gross... but for some reason&nbsp;I want to try it :-)
Just wanted to point out that this will produce ethanol via carbonic maceration. It's a fairly common wine making technique. It shouldn't be enough to worry about if you only leave the fruit in there for a little while, but with enough time it is possible it will hit 4%. If you want a good container to do it in, go to a local homebrew store and pick up a used cornelius keg for $20-30. They are made for holding the pressure of carbonating things and can handle up to 120 psi.
No it won't! Ethanol is produced by the yeast in the grape juice slurry. There is NO DANGER of producing ethanol by forcing CO2 into a liquid! This is what Soda Streams do, same process here.
http://en.wikipedia.org/wiki/Carbonic_maceration I think you have some learning to do. Please be sure you know what you are saying before posting, the net is already full of bad information, no need to add to it.
You are right! I apologise, and consider myself chastised!
If, as stated in this instructable, the failure point of a typical 2litre bottle is 115psi, why would someone purchase something that holds scarcely more? I just don't understand that step of logic.
Many reasons, mainly a corny keg is made to be re-used, it is cleanable and has a large opening which makes it much easier to put larger pieces of fruit in.
and a 2 liter bottle FAILS at 115, while a corny would be RATED at 115 (which is probably fail-safe to 200.
I guess that makes sense. Im not much for playing with pressures, so I dont have much of a use for one.
I was just pointing out that he said its designed for 120...not fail at 120 a car tire wants 40 psi will survive 60, 70, or 80, but thats a safety feature.
I saw this a long time ago in a t.v. show. I've always been wanting to try carbonated fruit since
I just want to add a measure of caution on CO2. Soda pop has only a very small amount of CO2 (carbon dioxide or dry ice) and it is dissolved in water. CO2 by itself is extremely explosive when contained in a bottle by itself. At 40 degrees F the saturation pressure is 553 psi and at 80 F it is 955 psi. So to be careful, make sure that you don't put very much in. The advice to put in only about 2 grams is real good advice that you should follow for safety.
how long woulsd the fruit stay carbinated in the sealed jar? what im pretty much wondering if i bought a whole block of dry ice and divided it up with a bunch of bottles and fruit could i keep the bottles in the fridge
My family and I accidentally discovered this a few years ago when we put dry ice in a cooler with our lunch for the drag strip. It was a crazy surprise to bite into an orange and have it fizzle in your mouth. I've been working on coming up with a pressure box to make larger amounts of carbonated fruit. I was thinking that an adjustable blow off valve would be a plus. I don't want to try to make fizz fruit and send shrapnel flying through the kitchen. And I was also thinking that being able to adjust the max pressure would give you control over how "fizzy" your fruit actually gets. We've always thought this would be a good business venture. Never tried to make it happen though.... anyway it's good to see I'm not crazy. People always laughed when I said carbonated fruit.
What about a pressure cooker? It would be a pretty good size and already have a safety valve on it. Not sure what kind of pressure is need to carbonate the fruit versus what the valve would allow, but I leave that to someone else to try. If anyone out there tries this let me know.
I hadn't thought of that. It sounds like it could work, but I don't have a pressure cooker. I'll have to see, but I think my parents may have something very similar to a pressure cooker. Thanks for the idea.
No problem. Goodwill and other thrift stores are great places to get all kinds of things including pressure cookers for very little money. Lots of luck and let me know how it works.

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