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Credits: Unsplash
Natural carbonation happens when yeast or bacteria ferment sugars, producing carbon dioxide. Knowing the fermentation process helps you control the fizz and flavour.
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Use fresh, quality ingredients like fruits, herbs, sugars, and water to ensure good fermentation. Avoid preservatives and chlorinated water.
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Use strong, airtight bottles (like glass swing-tops) that can handle pressure. Weak containers can explode under carbonation pressure.
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Sugar feeds the yeast, creating carbonation, but too much sugar can cause over-fermentation and excessive pressure. Measure carefully for safe, balanced fizz.
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Warmer temps speed up fermentation but can cause over-carbonation; cooler temps slow it down. Keep an eye on your batch daily.
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Natural carbonation takes time, anywhere from a couple of days to a week or more. Test your bottles carefully to know when the fizz is just right.
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Open bottles slowly to release built-up gas without spills or accidents. “Burping” the bottles daily can prevent too much pressure buildup.
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Cleanliness is key to avoiding bad bacteria or mould. Sanitise bottles, lids, and tools before use to keep your drinks tasty and safe.
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With these amazing tops, you’re all set to make fizzy drinks at home!