I have my own diy carbonation system. I love carbonated water, and it is absolutely amazing mixing it with juice or simple syrup, or just carbonating whatever liquid I feel like, like pasta sauce.
I'm pretty sure it would do some pretty extreme foaming given all the protein and misc substances. Something like OJ even does not take to carbonation easily. It erupts like a violently shaken soda.
I live in Argentina, so that could be why I like it, though, we drink a lot of sour things like mate, or some vermuths that are very sour, or fernet, or terma which is like a sour soda, we also drink sparkling water along with coffee, I don't know if that's what other countries do.
I, after 29 years of hating sparkling water, exclusively prefer sparkling water now and have been hydrating much more than I used to. It's just water but with more fun and bubbles!
I disagree. The carbonic acid tingling on your tongue is what makes water not boring to me. I have to be really thirsty to actually want to drink uncarbonated water, but with some bubbles in it, it actually makes it a joy to drink.
They're not wrong. It's indecipherable chaos for your tastebuds. Bubbles are exploding on the top of your tongue, and your taste buds are randomly teased by the faintest hint of fruit flavor... that is, when they're not being assaulted by carbonation.
I was trying to reduce the amount of Coke I was drinking. I discovered it was the fizz I liked, not the syrup. Now I have a sodastream machine I use to make fizzy water.
It mimics soda in that it triggers the same release as I get from chugging soda. It's a particular "refreshing" feeling that makes my eyes water. I suspect for soda it was the sugar addiction that gave me the release, but because both are carbonated it tricks my brain. Or maybe it's the carbonation alone that triggers it.
Yes. The sight pain of the carbonation is what I like. It's like the cold in ice cream, hiding but slowly giving way to the flavor and sweet and creamy. But in soda like cola, it's the spicy/pain giving way to an acidic/sweet aftertaste. So, to save money, not destroy my teeth, and to not just drink soda all the time, an at-home carbonator works great. Then, if you really need sweet or something, a little squirt of mio, lemon, or whatever other flavor add-in is fantastic. And if you buy that one carbonator, you can carbonate whatever you want, like milk or juice.
I swear to you, also, the type of container AND straw AND ICE matters way more than you know. McDonald's has put an insane amount of science and engineering behind their soft drinks. Those straws are some of the best in the world, and nobody even knows. Think about the comparison to the experience to a paper straw and you will start to understand.
100%. I especially get a craving for coke after having carbs or fried foods. I recently tried Topo and have fallen in love with it since it fills that craving. But make no mistake, other sparkling waters to me taste like shit. Topo just hits different.
Not until you've had Lemon/Lime sparkling water like from the brand Waterloo. Shit goes hard man, it's like Sprite/Sierra Mist but without the sugar/calories
My wife hates it, but I have always enjoyed it. It also works excellent to breakup thick mucous when you have had radiation to the neck area. Your thin mucous from salivary glands stop producing, while the thicker saliva keeps being formed. Regular water does hardly anything, the sparkling water breaks it up.
I struggle to understand those. Just drink regular sparkling water from that point on, those taste more than "flavoured" sparkling water. I generally mix sparkling water with some syrup or juice to get an actually flavoured sparkling water.
CO2 molecules are heavier and denser than water, and in a closed container, it isn't in gaseous form. So sparkling water is heavier than normal water of the same volume.
Inexpensive sparkling waters are usually produced from purified water than comes from a municipal water supply, that is, like the stuff from your tap but undergoing additional purification for quality control, and it is artificially carbonated.
Many expensive sparkling waters come from privately-owned natural springs and may have distinct mineral compositions that could affect flavor. Additionally, they may be naturally carbonated. Though the exact labelling differs from country to country (and sometimes from state to state), the label should tell you.
(Recently Perrier had to change its label in Europe from ''Naturally Carbonated'' to one reading ''Natural Mineral Water Fortified With Gas From the Spring.'' Though the carbon dioxide gas did indeed come from the spring, it was collected and added to the water during processing.)
Other expensive sparkling waters are imported, and shipping water across the globe costs money.
Finally, some sparkling waters are just priced higher for the prestige value. After all, would your favorite rap star sip cheap sparkling water while fingering his bling?