How to make homemade mineral water. Soda water - what is it? Watch funny video online Sparkling water and incidents with it

Lovers of sparkling mineral water and opponents of chemical flavors can easily prepare the drink at home. After all, mineral water is useful for the treatment of human diseases such as stomach and duodenal ulcers, inflammation of the intestines, as well as other lesions of the gastrointestinal tract. How to make mineral water if you have nothing else in the house except water itself?

How to make mineral water?

Before examining the question of how to make mineral water, it is necessary to clarify that mineral water is not always soda. Gas can be added additionally, which will be discussed later. Initially, for preparation you will need any mineral stone - agate or apatite.

How to make as much mineral water as you want at home? Observe the following steps:

To begin, place three liters of plain tap water in an enamel pan on the fire and bring it to 70 degrees Celsius.
When the water reaches the required temperature, remove the pan from the heat and leave to cool to room temperature.
After waiting for it to cool, run the water through a home filter.
Prepare a three-liter jar - steam it in a water bath or sterilize it in the oven.
Place the washed and dried stones on the bottom of the jar and pour the prepared water into it.

Leave the jar in the light for three days - after the allotted time, the water will be ready. Stones can be reused by first washing and drying them.

Add gas

How to make sparkling mineral water at home? It is easy to prepare a carbonated drink from the mineral water obtained as described above by adding gas by reacting acetic acid and baking soda. To do this, the following steps are taken:

You need to take two plastic bottles with caps - it is better if they are made of dark plastic.
Take a thin polyvinyl chloride tube about a meter long.
Make small holes in the lids so that the ends of the tubes are tightly inserted.
Pour water into one bottle, close the lid with a pre-inserted tube.
Place baking soda, previously wrapped in a cloth, in the second bottle. In this case, you should take into account the proportions - for one liter of water you need to use 2 tablespoons of soda and 7 tablespoons of vinegar 9%.
Prepare a cap for the second bottle by inserting a tube into the hole. Keep it ready.
Begin to carefully pour acetic acid into an empty bottle of soda. Remember, the reaction should not begin immediately, so you should pour vinegar slowly along the wall.

Once all the vinegar has been poured into the bottle, quickly cap it with a tube cap. Watch the reaction until it ends.

I visited the Arkhyz mineral water plant, located in the village of the same name in Karachay-Cherkessia. Arkhyz mineral water is produced by the Visma company, founded in 1993, which today owns several factories in the country. This is one of them.

One of the wells is located in this house. Water is extracted from a depth of 150 meters. Water comes from the well around the clock. By the way, mineral water is already quite carbonated with natural gas, so very little gas is added. The water supply to the village of Arkhyz comes from wells adjacent to the factory.
The rules strictly limit the amount of water that can be taken from a well per day.

This is the same well, extending 150 meters, through which Arkhyz mineral water flows. Mineralization of Arkhyz occurs while passing through mountain ranges and entering an underground glacier from which it flows out.

Local residents work at the plant. The average salary is 15,000 rubles. They work in shifts, each shift lasting half a day. This is done so that after work (or before it, if the shift is evening), a person has time to do some housekeeping at home.
Representatives of the Kronos company also work at the plant, using equipment that produces water.

Water is collected and stored in these tanks.

This tank is filled with water and sent to another plant, in Cherkessk, where water is bottled for 0.5 and 1 liter bottles.

The compressor produces a pressure of 40 atmospheres, thanks to which bottles are blown out of plastic test tubes.

From such a test tube a 5-liter bottle is born from which we drink Arkhyz water.

Rotating molds for creating bottles.

Filling bottles with mineral water.

The plant can produce more than 7,000 bottles of water per hour.

This device helps identify underfilling, overfilling, or an incorrectly installed cap. As soon as such a bottle is identified, it is knocked out from the total mass of bottles traveling along the conveyor and sent to scrap.

Today, Visma employs a total of 1,500 people.

The growth of the company's beverage production is impressive: if in 2011 81 million bottles were bottled, then in 9 months of 2012 there were already 91 million bottles.

Here 5 liter bottles are palletized and sent to the warehouse.

19-liter bottles of water face a slightly different fate: they are held up to the light and wiped clean from production contaminants, after which the bottle is sent to a warehouse, where it is individually wrapped in film.

And now some interesting information about mineral waters and which of them and how they affect human health:

You will say, “Well, another mineral water, but aren’t there enough of them on the market? How to choose?”, so I will write further about those properties that distinguish Arkhyz water from all other mineral waters.
So, firstly, the composition of Arkhyz water is the closest of all mineral waters to the composition of the liquid contained in human cells.
Secondly, only Arkhyz mineral water contains natural iodine. There are mineral waters on the market that contain iodine, but it is artificially added and, which almost no one knows, leaves the water very quickly, so in all cases except Arkhyz, when mineral water is written “contains iodine,” this is a marketing ploy that introduces consumer confusion.
And thirdly, and most importantly, this is a unique level of mineralization.
A little background. There is such a country as the USA. This country has the strictest standard for water mineralization. Any water with a mineralization of more than 200 mg per liter is prohibited for sale, since it is believed that a large amount of salt in mineral water is fatally harmful to humans. Such strict standards were introduced to save Americans from diseases of the joints, cardiovascular system and other troubles that salt brings.

Now let's see what mineralization is contained in a number of popular mineral waters known to us.
Borjomi - on average 6 grams per liter.
Narazan - an average of 2.5 grams per liter.
There are also a number of mineral waters in which this figure averages 9 or 12 grams per liter.

That is, when a person tells you that “I take care of my health - I drink Borjomi every day,” this means that he says “I take care of my health - I eat two tablespoons of salt a day”! It just sounds funny. The place for these waters is exclusively on the shelves of pharmacies. They can only be used as medicine, in courses under the supervision of a doctor, if there are medical indications, when the negative effect of salt consumption is less important than the treatment of some diseased organ. And this, mind you, in strictly defined doses, like “a quarter glass of heated water half an hour before meals for two weeks, twice a year.” All! You can't touch this kind of water anymore. And here it is on store shelves.

Now compare the indicators of these waters with the indicators of Arkhyz: on average 250 milligrams per liter, thus, in terms of its lower indicators (Arkhyz mineralization from 150 to 350 milligrams), Arkhyz meets even the very strict American standards of mineralization, which the above-mentioned waters absolutely do not meet. That is, Arkhyz can be used constantly, including for cooler use or for boiling (due to its low mineralization, it does not harm the dishes).
Finished goods warehouse.

Delivery of one bottle of Arkhyz outside the Urals costs 8 rubles. And to the Far East 16. Producers of mineral water, unlike producers of Lada Kalina, do not receive any preferences from the state. Therefore, for residents of the East of the country, water is more expensive. Fortunately, we managed not to carry water in refrigerated cars, which Russian Railways insisted on (carrying water in a refrigerated car costs 50% more than in a regular one), since water is stored quite normally at normal temperatures. This reduced the cost of mineral water for consumers. It should also be mentioned that there are several producers of mineral water in our market, which, of course, is not as healthy as Arkhyz, who pay money to retail outlets so that a competitor in the form of Arkhyz does not appear there.
Loading products into trucks.

In addition to mineral waters, the Visma company produces Megavita and Zhivitsa drinks - these are waters with unique characteristics.
Megavita is a unique energy drink, has a fruity taste and is the only one in its class. After the effect of this energy drink in the body ends, a person does not experience a loss of strength, as happens when consuming conventional energy drinks, so it is recommended for athletes. Unlike conventional energy drinks, it does not have any negative effect on the body and consists only of natural ingredients.

And Zhivitsa water is based on larch extract and has the taste of pine needles. There was no similar drink in the world yet.

This is how my trip to the Arkhyz mineral water plant went. During this trip I learned a lot of new things and this information will make me reconsider my attitude towards my health, at least in the area of drinking mineral water. I hope that you also learned something useful that will have the best effect on your health!

As you know, people began to carbonate water a long time ago. Nowadays it is customary to do this on a production scale. But in order to try to treat water yourself, you need to carefully understand all the intricacies of the process.

Good reasons

Hippocrates also wrote about the benefits of water with gases. He talked about its positive and even healing effects on the body. Nobody tried to carbonate water back then. People took advantage of the gifts of nature. They collected life-giving moisture with bubbles into bottles and took it to places where there were no such sources. Everything would have been fine, but along the way, over time, the water fizzled out, and drinking it in this form turned out to be extremely unpleasant. Since then, many have begun to think about how to re-carbonate water so that natural processes do not affect this factor. Scientists have found that there are two different ways of gassing a liquid: mechanical and chemical. The first is to directly saturate the liquid fraction (ordinary fruit, mineral water or wine) with carbon dioxide. And the second involves the appearance of the same bubbles as a result of chemical reactions: fermentation (beer, kvass, cider and champagne) or neutralization (soda water). Each of them is interesting in some way and has found its place in a person’s life.

Unstoppable Bubbles

The English chemist Joseph Priestley was the first to learn how to carbonate water. In 1767, he observed this phenomenon during the fermentation of beer in vats. A little later, the Swede Bergman invented his “saturator,” which used a pump to saturate water with carbon dioxide. But humanity was haunted by the idea of industrial production of “boiling water.” Using previous experience, in 1783 Jacob Schwepp designed a special installation and was the first to put the new production on an industrial footing. A little later, he began to use baking soda as an initial component and became the progenitor of the future popular drink. Over time, he created an entire company and registered the Schweppes trademark. People often ask the question: “Why do you even need to treat water like this?” There are several reasons:

1) Carbonation neutralizes unpleasant odors and improves the taste of ordinary water. It is known that, for example, mineral water smells bad if you drink it warm and without bubbles.

2) In warm weather, water treated in this way better quenches thirst.

3) Carbon dioxide, which is added to the liquid, is an excellent preservative and allows you to preserve any drink for a long time.

All this causes even greater interest in the problem not only from ordinary people, but also from owners of large industries.

Option for beginners

Sometimes you are so thirsty, but have no desire to go to the store. The question arises what to do in this case. How to make sparkling water without leaving home? The simplest method is suitable even for a child. You will need very little:

free container (empty bottle or simple glass),
baking soda,
sugar,
lemon acid,
plain water.

In order to make a drink, you need:

Take a little soda, sprinkle a lemon on it (or squeeze a few drops from a lemon slice) and wait a little. As a result, a quenching process will occur.
Now you need to mix all the ingredients. To do this, pour water into a glass, add a spoonful of granulated sugar and stir it quickly. Then add ½ teaspoon of lemon and the slaked soda prepared before. All that remains is to mix everything well.

This is the simplest option, remembering which, everyone can understand how to make sparkling water. This method was used quite often in Soviet times.

Precautionary measures

People are always interested in details. But before you figure out how to carbonate water, you need to decide for yourself whether it’s worth drinking such drinks at all. After all, liquids of this kind are not useful for everyone. There are categories of people for whom they are completely contraindicated. This:

1) Small children under three years of age, whose digestive system is not yet accustomed to such influences.

2) People suffering from various disorders of the gastrointestinal tract. This includes those in whom doctors have discovered ulcers, gastritis, hepatitis, pancreatitis and other diseases. When carbon dioxide gets inside, it causes severe irritation of the mucous membrane and thereby aggravates existing inflammatory processes.

3) A person prone to allergies or overweight. This category of people should also refrain from drinking “dangerous” liquids.

Everyone else should think twice before looking at flashy labels at retail outlets or understanding technological processes.

Familiar devices

In order to get a nice soft drink, you don’t have to go to the store and stand in line. A special apparatus has long been invented for this purpose. This is a siphon that aerates water. It can be small, used at home, and large, which is often used in bars and cafes. In the Soviet Union, on the streets you could see machines everywhere, which, after pressing a button, filled faceted glasses with a stream of life-giving moisture. Now such devices have gone into oblivion. Only models intended for home use remain. They are designed very simply. The siphon consists of a container with a lever and a cylinder with carbon dioxide. The operation of the device is based on the laws of physics and chemistry. The main vessel is filled three quarters with water. A cylinder is attached to it, which fills the remaining space with carbon dioxide through the inlet valve. And after pressing the lever, the liquid comes out under pressure. As a result, the glass ends up with regular carbonated water. With the help of special syrups and flavorings, you can give it the desired taste or make your favorite cocktail.

For every taste

Everyone can choose for themselves the water siphon that they like best. Many years have passed since the creation of the first devices. During this time, specialists have developed devices of various modifications. The most famous of them:

1) Siphons from the Austrian company “Isi” and the Italian company “Paderno”. They are similar to those produced 40-50 years ago. The only difference is that the body is made of stainless steel instead of regular glass. They maintain the water temperature for a long time and are very inexpensive. But these siphons have a main drawback - danger. The gas canister is inserted manually, which can result in serious injury if used improperly.

2) “SodaTronic” type device. There is no water in it. This device is designed for carbonating ready-made drinks. The design contains a replaceable gas container, which allows you to adjust the degree of saturation of the product with carbon dioxide.

3) SodaStream devices. In them, water is poured into a special bottle, which is already included in the kit.

The choice of device in any case always depends on the wishes of the buyer.

Anyone who lived through the times of the Soviet Union probably remembers the vending machines from which you could drink regular drinks for one kopeck and syrup for three. Representatives of the older generation recall with nostalgia the smiling saleswomen standing behind cone-shaped vessels with taps: for 4 kopecks soda with standard syrup, for 8 kopecks for double syrup. Now, alas, the food industry has become so intertwined with the chemical industry that it’s scary to even think about which periodic table we use under the Citro or Coca-Cola brand. But you can prepare drinks, the taste of which we remember from childhood, with your own hands. How to make soda at home?

First, just a little theory. Any soda - simple, sweet, with a variety of flavors - contains two main components. These are water and carbon dioxide. In the language of chemistry, this is a solution of CO 2 in H 2 O. Everything else: syrups, herbal decoctions, caramelized sugar are just flavoring additives. Let's assume that clean water can be found in any home. Where can I get this one and, most importantly, how to dissolve it in water? In a word, how to make soda at home? The easiest way is to use a siphon. This is a container with a spray can. When the handle is pressed, it is pumped under pressure into ordinary water, so a bubbling drink is obtained in the glass. You can pour fruit drink, juice, compote or herbal decoction into the siphon. In short, this is a necessary thing in everyday life. But now it’s difficult to get a siphon, and such tanks cost a lot. How to make soda at home without it, is it possible?

Yes, and without any special costs. If you love cooking, you probably have all the ingredients you need in your kitchen. Remember what they do to make the dough airy? That's right: they add a little to it. The chemistry textbook for the 6th grade presents us with the simplest rule: an alkali neutralizes an acid, and as a result of this simple chemical reaction, carbon dioxide is released. If we drop vinegar or lemon juice (acid) onto (lye), the expected reaction will occur: the mixture will begin to foam, releasing bubbles. The smartest people have already figured out how to make soda at home. But let me explain: pour a spoonful of soda and half a spoonful of citric acid into a glass and fill it with cold boiled water. That's it - the foamy drink is ready.

Once you have learned how to make homemade soda, you can learn how to make drinks based on it. For example, “Baikal” is “our answer to Chamberlain,” or rather “Coca-Cola,” invented in 1967. For 3 liters of drink we will need 10 g of St. John's wort, eleutherococcus, licorice, fir needles, half a lemon and a glass of sugar. Pour hot water over the herbs and pine needles and let them brew for 3 hours. Strain the liquid, boil again, add sugar, cool, squeeze out lemon juice, mix with soda.

There is another way to make soda at home. You need to mix the catalysts for the chemical reaction directly in the glass. Make fresh pear juice from one juicy fruit, dissolve sugar in it to taste. Squeeze the juice of a third of a lemon into this mixture. Pour some baking soda into a glass and pour in the juice. The famous drink “Duchess” is ready.