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Old 01-25-2013, 09:43 PM   #1
daft
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Default sodastream advice?

Sodastream directions are brief to the point of being ambigious... does anyone have further guidelines on it? Like after you inject carb, would it help to let the bottle sit there a while before unscrewing and breaking the seal?

How strict should you follow the rule of only carbing water, then flavor? Is the issue not to gunk up the injector (maybe attracting insects later) or avoiding a reaction shooting pressures up?

Any principles in maintaining tart plus sweet? I get good tartness from the lime syrup made by the grenadine syrup maker, but it doesnt always fit. A coffee mocha drink was bad... i guess the bitterness of coffee doesnt work for tart.

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Old 01-25-2013, 09:46 PM   #2
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We have one and don't wait between carbing the water and removing the bottle. As for the coffee drink you add the bite of carbonic acid to the bitterness of the coffee.

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Old 01-25-2013, 09:47 PM   #3
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To your second question...I once added the flavor first then carbed - the thing overflowed and gushed water everywhere. No idea if it was the flavoring or I didn't screw it on right, but it's the only time it happened so I have heeded the instructions ever since.

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Old 01-25-2013, 11:13 PM   #4
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With the coffee, it didn't help to resweeten with red grenadine syrup... i guess coffee and chocolate must need special handling, and thats why they invented cola and root beer as dark alternatives.

Btw, i looked for extra bottles, esp half size plastic ones, but they cost the earth. Probably they must for insurance purposes if someone abusively blows one up. But on ebay there are modestly priced ones. After my order, the tracking number gives no progress past israel... i hope they make it.

The smaller sizes should proportionatly give me more headroom for syrup, i figure. And give more variety of ready drinks. I like the wider mouth of the official sodastream bottles, but maybe an adaptor could be made to carb small conventional bottles.

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Old 01-29-2013, 07:05 AM   #5
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Wow, i got much better carbonation by letting the water first sit in the fridge for 8 rather than 4 hours. I guess we have pretty warm tap water, because the 4 hour stuff would cause the co2 to shoot to the surface in one big bubble on the third or fourth squirt and i guess would leak out when unscrewing from my fizz rig, leaving weak bubbles.

My charge gauge doesn't seem to work... i get max bars for co2 bottle, but the output gauge sticks on the lowest setting regardless of how many squirts of carb. I forgot to try leaving it hooked up to the fizz rig for a while to see if the carb would drive into the water better.

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Old 02-01-2013, 07:27 AM   #6
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Wow again, i got the spare half liter bottles from haim goldberg's store on ebay, and they work great. Better for experimenting with than the big bottles, which can sit around going flat. Very inexpensive, maybe due to being mailed from israel where i think sodastream is based.

It's starting to look like even unflavored syrups are expensive... i hate to use sugar made into syrup because it could granulate in the fridge (or attract ants outside fridge). Saw an ad for capella flavorings in this site, and ordered enough to get their discount.

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Old 02-01-2013, 09:41 AM   #7
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Quote:
Originally Posted by daft View Post
i hate to use sugar made into syrup because it could granulate in the fridge (or attract ants outside fridge).
Prevent sugar syrup from granulating by making an invert syrup, it keeps for six months in refrig or if you add k-meta/campden along with sorbate it is shelf stable. Great thing to have in the kitchen anyway.
Here is my recipe:
* 2lb 3oz sugar
* 16 oz water
* 1/4 tsp citric acid or cream of tartar
1. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
2. Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
3. On medium heat without stirring boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 months.
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Old 02-01-2013, 06:46 PM   #8
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I have a sodastream, and IMO the "carb only water" thing is to prevent gushing. I've noticed if I properly carb cold tap water, and add the syrup really fast, it'll gush. Adding it slowly does not cause this.

I've never used refrigerated water. Just cold tap water.

Here's what the lady that was demonstrating the machine told me: Fill it to the water fill-line, hit the carb button (short presses, a little less than 1sec each) until it makes that loud buzzy noise. Make it buzz 3 times (approx 1/2 second to 1sec each).

Vent bottle using pivot mechanism on machine, detach, addy syrup (SLOWLY), and gently rotate the bottle end-over-end to disperse. Dont shake it.

Works like a charm for me.

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Old 02-01-2013, 06:49 PM   #9
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Quote:
Originally Posted by naga77777 View Post
I have a sodastream, and IMO the "carb only water" thing is to prevent gushing. I've noticed if I properly carb cold tap water, and add the syrup really fast, it'll gush. Adding it slowly does not cause this.

I've never used refrigerated water. Just cold tap water.

Here's what the lady that was demonstrating the machine told me: Fill it to the water fill-line, hit the carb button (short presses, a little less than 1sec each) until it makes that loud buzzy noise. Make it buzz 3 times (approx 1/2 second to 1sec each).

Vent bottle using pivot mechanism on machine, detach, addy syrup (SLOWLY), and gently rock end-over-end to disperse. Dont shake it.

Works like a charm for me.
+1 to all of the above.
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Old 02-01-2013, 07:20 PM   #10
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Thanks everyone. The instructions said to fridge the water first, and in hawaii my cold tap water is even warmer than the initial hot water flow... warm to the touch. I think a rooftop tank to maintain the cold pressure acts like a solar heater. I started putting the water bottles in the freezer until accidental skim of ice, and they get very fizzy with just 3 micro squirts. I want to conserve co2 which probably costs a lot here.

I had a nice bottle of sour cherry syrup from slovenia that got all granular, but not sure if i am up to cooking invert. Might first try a lazy approach of just shaking up powdered sugar in water. I've owned 2 new stoves in my life without using them... one turned out defective when i turned it on years later. I'm a microwave guy, but that might cause the sugar invert to splatter.

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