Lab Notes: Sparkling Water: 1.5

This time in the hopper:
Homemade Ssparkling water.
This is an offshoot of an experiment that I ran last fall.
Basically, I’m just naturally carbonating some flavoured water.
So the ABV is going to be very, very low, limited by the sugar in the citrus juice and the 42g of priming sugar I’ve added. My reason for making this batch is that the Fruit Juice Wine: 1.0 is at an estimated ABV of 14.45%, the alcohol tolerance of the yeast I used to make the wine, Lalvin 71B(east), is only 14% and the wine won’t naturally carbonate. So, I decided to make this homemade sparkling water so I can make wine spritzers.
Sparkling Water: 1.5
Lot: 01
INGREDIENTS:
4 litres Water
42g Turbinado sugar
.25 tsp Yeast per bottle.
2 Lemons, zest and juice
1 tsp baking soda
1 pinch of salt
EQUIPMENT:
1 4 litre measuring pitcher
1 4.5 cup measuring cup.
1 Silicone spatula
1 manual juicer
1 knife 4
1 litre swing top bottles.
1 Electric kettle
1 1 gallon apple cider jug, emptied, washed, and sanitised.
1 fine mesh strainer
1 funnel 1 Grater
METHOD:
Start electric kettle. Measure out 42 grams into the pitcher.  Zest and juice the lemon and the limes. juice the lemon over the strainer to keep the pips out. Pour in 1 litre of just off the boil water. Stir to dissolve the sugar. Add the baking soda and salt. stir again Add in 3 litres of cool water Stir again. Pour back and forth between the pitcher and the cider jug to aerate and to cool down to a yeast acceptable temperature. Once down to 40C/100F or so. Get ready to bottle Pour approximately four cups into the smaller measuring cup. I put the funnel in a bottle and spooned the .25 tsp into a bottle. Then pour the wort through the funnel, rinsing down the yeast. Fill the bottle, wipe the bottle top with a paper towel dampened in sanitisation liquid. Put the cap on the bottle. I’m not using the auto-siphon and bottling wand, cos why? I’m not worried about oxygenation since this is going to be bottle fermented. Place in the bomb shelters. i.e five gallon buckets with lids. Lot: 02 Same as Lot: 01.

LAB NOTES: 14 July, 2024 I went with just citrus flavouring this time and left off the powdered ginger. I also tossed in a bit of salt and baking powder to somewhat balance out the acidity of the sugar and citrus. I filled up eight 1 litre swingtop bottles.