opinionated alchemist

At times it is good - but at times it is also bad to be quite self-critical. See water-kefir - despite the people who promote this beverage and say, that it is delicious, I had pretty mixed results. When following the mantra of so many people online (using raw sugar or at least less refined sugars plus some dehydrated fruits, the drink taste IMHO just plain awful (as well as become more awful with fermenting longer). I found a workaround with Darcy O'Neal's "spring water minerals" - suddenly the tibicos culture is multiplying and very happy even with plain white sugar - and the ferment taste light and nice. However the second ferment is very unpredictable: The time of the fermentation (even in the fridge) changes dramatically the taste. It ranges from slightly funky (which is great) to awful and kinda off.  The fermented fruit also makes a huge difference: cantaloup melon tasted very natural like a natural melon gatorade, similar to kiwi. Watermelon tas...

I am usually not a big fan of mocktails! Really - come to a bar and drink some proper drinks - or just drink water, a soft drink or orange juice [please spare me, with something like watermelon juice or kiwi juice!]. However being a beverage manager of a resort, also included "creative" introductions of alcohol free drinks - and especially in family restaurants, you will sell a lot! So - as you can see on the picture, these are a quite evolutionary type of drink! Basically it is an instant soda pop. You muddle your fruit and/or herb [you can add also some syrups like elderflower or vanilla] - you fill the glass with ice and fill it up with a neutral soda pop base. This contains water, sugar, citric acid, carbon dioxide, a small pinch of salt and a small pinch of bicarbonate of soda. I actually realized, that adding a bit salt and bicarbonate really boost the flavors and make the "pop" sing!  I am using Soda Plus, to carbonate the soda b...