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How to carbonate drinks at home? Answered

i want to carbonate drinks but i don't know how and i am not buying a expensive equipment or anything like that so don't send me links where to buy them Thanks!


Surprisingly delicious and inexpensive is BUBBLY APPLE JUICE! It ferments quickly and naturally if left to breathe at room temperature. It is not dangerous to drink, it is actually nutritious and beneficial, like other fermented foods, such as yogurt or wine. To me it tastes better than unfermented apple juice. I've had friends taste it and they comment that it tastes like apple soda. ---what to do--- Take any type of 100% pure apple juice. Most of the the time it is sold in plastic jugs, transfer it to a glass jug. The fermentation process may react poorly with plastic or metal container. Glass is best. Leave the lid off the jug, but instead cover it with cheesecloth or a coffee filter and secure with a rubber band. Keep the jug in room temperature away from direct sunlight. Sample daily until it tastes the way you like it. I like it best after 3 or 4 days. It gets bubbly and has a spritey, zesty flavor. I have let it go to far, and it starts to take on a less enjoyable flavor. I still drank from this "overdone" batch for days, because I was curious about the changes taking place. It didn't make me sick one bit. I think eventually it would turn itself to apple-cider vinegar. When it has the flavor you like, place the lid back on the jug and refrigerate. This will stop it from fermenting further and preserve the flavor you like. Try it. You'll be pleasantly surprised.

I should add that the carbonation in this drink is a biproduct of natural yeast that grows on apples, and that another biproduct from this yeast is alcohol. The buubly apple juice that I drink is probably less than 1% alcohol: not enough to get drunk, but possibly dangerous to recovering alcoholics. Freezing the beverage solidifies the water content, leaving and small amount of juice with a much higher proof. Traditionally, this beverage is called "Apple Jack", and just might be illegal to produce depending on where you live.

You may want to learn more about microbiology before you start recommending things to people. At the risk of being told I'm being mean, the information you're attempting to provide here is flawed, and in some parts outright dangerous to be spreading.

For one, the only way that wine and yogurt have anything in common is that they are both fermented, and that's where it ends. Wine, like all other alcoholic beverages is fermented by yeast. Different yeast produce different flavors, and have different growing ranges, and take different lengths of time. But it's always a yeast, which is breaking the sugar (specifically glucose) down into two byproducts: alcohol and carbon dioxide. Yeast is NOT however beneficial in digestion, and alcohol in any amount causes destruction of the liver. So, fermenting apple juice is not as nutritious as fresh apple juice, nor is it beneficial. Yogurt on the other hand is extremely beneficial, because it is being fermented by several different kinds of bacteria, which are naturally occuring in our digestive tracts, and they are breaking the sugar lactose into it's two components glucose and galactose. Glucose is what is used by our brains to fuel the cells, and galactose is converted by the liver into glucose. In addition, by adding more of these truly beneficial bacteria to our digestive tract, it takes 'real estate' from harmful bacteria that are also naturally and always there. Thus, yogurt is beneficial, alcoholic beverages aren't. The studies that are finding wine to be benficial are actually reporting that the extract from the grape seeds is what is beneficial, not the alcohol.

Secondly, as mentioned, different yeasts take different times to ferment, and you are correct in that there are yeast naturally occuring on the apple surface before crushing/pressing. Yeast is naturally everywhere however. The time that it takes to ferment your apple juice is going to be dependant on the actual room temperature, the sugar concentration in the juice, and several other factor. It generally takes between 5-10 days for my inocculated batches of juice to ferment to hard cider. Not innoculating can add a couple of weeks to that time while the few yeasts there already build their colonies and grow. This is NOT done in the presence of O2 however, so putting the cheese cloth over the lid to the bottle is actually not doing anything for your fermentation. What it is doing however, is allowing O2 into the bottle, which allows another bacteria to use the O2 and break alcohol into acid. This is the reason wines other alcoholic beverages 'spoil' in the presence of air and become vinegars. This process can only occur on the surface of the liquid however, and takes a long time. Again, my batches have taken between 6-12 months to turn to cider vinegar. As for the CO2, having a cheesecloth cover over your bottle is just going to let the CO2 escape, not help the fermentation process.

Next, if you can taste alcohol in a beverage, it's stronger than 1%. The only way to know that for certain is to take measurements with a hydrometer, but my WEAKEST batch of apple cider, after 8 days was at 9.3% alcohol, without having added any sugars. So if you're trying to get 'bubbly cider' by fermentation, after day 2, you have enough alcohol in the liquid to be measureable, if it's, as you put it "overdone" then it most definitely hard cider already.

If a drink is "possibly dangerous to recovering alcoholics" then by definition it's an alcoholic beverage.

A point on the 'Apple Jack'. You're mistaken in your statement of it being Apple Jack. It is in fact a distilled hard cider, but you have to add sugar for the yeast to convert to a higher concentration of alcohol. Apple Jack, like vodkas, is a regulated drink, for a lot of reason, but the most important being that it is a distilled alcohol.

That brings me the most important and final point. Unless you have a complete laboratory that can test levels of things like methanol, ethanol, and other fermentation biproducts, do not ever attempt to distill alcoholic beverages! The reason it's illegal to do so in EVERY SINGLE STATE, is because by attempting to concentrate the ethanol (the 'good' alcohol) you're also concentration all of the other toxic chemicals, and if you mess it up and don't distill certain ones out, or accidentally distill the ethanol out, you have created a very fine and effective toxic beverage. This is the case whether you're attempting to use cold or hot temperatures for your distillation.

So, if you are attempting to convert your fruit juices into 'bubbly sodas', start with 1/8th a teaspoon of bakers active dry yeast, add that to a bottle about 3/4 full of fruit juice, let it sit at room temp for 2 days with the lid on, and you have your bubbly soda. Yes, you will have a mildly alcoholic beverage, and yes you can let it go too long and it will continue to ferment until all the sugar is gone, at which poin the yeast will all die for lack of food, and it won't get any stronger. Placing it in the fridge after that 2 days will SLOW DOWN the growth of the yeast, but their activities will not be halted until they die. Even freezing doesn't stop them, it just slows them down severely.

If you want vinegar? follow above steps (can start with higher concentration yeast pitch to get it going faster) and use a bubbler, when it stops bubbling, put cheese cloth over the top, and stir it daily to make certain alcohol is brought to the top of the batch for the bacteria to convert into acid. Plastic is fine for this as long as it is clean, has no residues (from fats or chemicals), and has a bubbler, or at least isn't sealed. It doesn't react with the yeast or alcohol. Glass is simply stronger, which means it takes more pressure from the CO2 before it breaks. But it can (and will eventually) still break if that pressure is reached..

Happy fermenting to you all!

i do this all the time. all you need is a container of co2 i go t one from the welder supply place down the streen then just hook a hose to the tank, tak a lid from a 2 litter bottle and put a tire valve stem in it and screw it to the top of the 2 littre bottle then fill with fluid but not all the way, then turn on co2 and shake liquid for 30 seconds, turn off the co2 and continue to shake for another 10 seconds. workls great and stays carbonated for 3 to 4 days.

The pressure part is not necessary. The bag of dry ice may give instructions for a no-pressure method that more or less works. Sealing dry ice in a container involves a risk of explosion. You could make a horrible mess and/or get a flying shard of bottle stuck into your eye.

That said, I have used pressurized bottles twice and not blown up myself or my refrigerator. You need to use good strong plastic soda bottles, careful measurements, low but not freezing temperatures, and preferably a drink that is less acidic than soda. I wrapped the bottles in a thick towel to contain the explosion if things went wrong.

Consider the volume of the air space in your bottle and use a formula like this to figure out how much dry ice to add. Any advice from a physics major?

dry ice and pressure

see this instructable