SodaStream Experiments

My colleague has gifted me a like-new SodaStream Jet; as we are both keen on drinking soda water, and he didn't use it as much he though he would.

Not only do I want to use it for water, but I am also keen on using it for wine, gin, cocktails, and I am wondering...

A. What effect does the sucrose in solution have on the ability to dissolve the CO2 into said mixture. i.e. at "x" brix the CO2 is pointless because you will only get "x" % of dissolved carbon dioxide into solution.

B. Have any of you mad scientists tried it and to what degree and to what results.

Thanks!

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Comments

FrankM_3301

The main problem you are going to have with the SodaStream, when using anything with sugar, or any type of particulates that will cause nucleation sites, is that the liquid will foam all over the place. You will lose a lot of product, and in short order the device will be a sugary mess. People have done it. You will want to read THIS, and Google "hacking a sodastream". I gave it up, and instead use an ISI whipper to carbonate cocktails and other drinks.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Be very careful using a soda stream for ANYTHING other than water....the reaction of injecting CO2 into items contains sugars is violent and will be extremely messy...DO NOT confuse its ability to that of an iSI siphon....the soda stream DOES NOT have the ability to contain the pressure generated. It is not because I'm smart that Inknow this, it is because I blew one wide open trying to make a fuzzy vodka martini an almost put out a friends eye.....

Kevin_353194

So many thanks for all of the information. I have seen the light and I will just add carbonation with an iSi, the proper way, and save my kitchen and family.

Kevin_353194

However just for shits and grins how does the iSi contain the "foaming" and product loss. is it because you can release the pressure at your own pace?

lfmichaud

There's an excellent chapter in Liquid Intelligence about carbonation and especially how to use a SodaStream to carbonate cocktails. I haven't tried these techniques (I'm using a CO2 tank for carbonation) but the rest of the book is excellent.

FrankM_3301

It's still tricky. The key is to use clarified liquids, and yes, you have much more control over pressure release. The ISI is also easier to clean and maintain.

Brandon_Byrd_40557

Dave Arnold says the secrets to carbonating in the Soda Stream are to (1) always carbonate two 5.5oz (165ml) drinks at a time and (2) never let the foaming bubbles reach the top of the bottle when carbonating. The first tip keeps the amount of product in the bottle low enough so that there's room enough to foam but not so low that the liquid won't carbonate. The carbonator wand won't be submerged at that level, but it will still work... you'll just have to use more CO2. The second tip keeps the pressure regulator operating properly and keeps your liquid from foaming out all over you. It's much easier to carbonate with an iSi, but the cost of CO2 charges is much more expensive.

Really, the best product for this sort of thing (short of building your own carbonation rig) is called The DrinkMate, which is like a SodaStream but with pressure regulators and special caps that are designed to let you carbonate whatever you want. There was an episode of Cooking Issues where Dave and the gang used one to carbonate wine and it seemed to work like a charm. Can't say I've heard much else about them, but it seems like a promising product.

Kevin_353194

Thanks so much! I love listening to Dave and the gang, but I havn't heard that particular episode

I will have to look into that machine for sure.