Skip to main content

Fermented lemonade - 2-way carbonated

First of all for all people who are confused about soda versus lemonade a simple bullet point characterization:

  • Quite sweet
  • Can have basically any flavor
  • Carbonated
  • Usually clear
  • The overall characterizing aroma comes from the original "flavor" which is augmented from the sugar and balanced by citric acid or another flavorless acid.
  • Medium sweetness - more on the tart side
  • Basic flavor is... lemon (because of LEMONade)
  • Normally not carbonated
  • Cloudy
  • The overall characteristic comes from the lemons (and sometimes other fruits) which are balanced with sugar. Acid comes part or mainly from the lemon.
I quite enjoy both - more often soda, but lemonade is also refreshing. But then there are drinks like Pellegrino Limonata, which has the refreshing fizz of soda, but also includes lemon juice, which taste more natural.

Off course, all commercial products taste a bit off, due to the fact, that most juices are degrading (that's why soda is using usually not fresh juice but natural aromas). 

But homemade fizzy lemonade is a treat.


Fermentation can be a bit challenging - especially when it comes to flavors. You don't want to ferment with yeast - it will result into far too much alcohol - plus your bev taste yeasty and fermenty.
I found, that water-kefir is a magical stick for all your applications... you ferment the sugar, which makes it a bit more healthy. It gets additional aromas, but it won't taste too funky. There will no or very very less alcohol. So all good.

In this application I won't ferment the lemon with the water-kefir - I will simply make aroma-less (1st ferment) water kefir, and after about 2 days at room temperature and 1 day in the fridge (or more in the fridge) I will add lemon juice and drink it...

This turns awesome. I used for 1l about 1½ lemons - which results into a tart but not too tart beverage.

But my first try had very little area of improvement. So I thought: sodium citrate... well in most commercial products, you will find sodium citrate. It is an acid balancer... In our application you don't even have to buy it:

Add just 2 lemons (½ lemon more) into the bottle then add a pinch of sodium bicarbonate into the lid and close the bottle extremely quickly. I really suggest, that you are using a soda PET bottle, as the pressure seems to be pretty high. The baking soda is reacting with the acidity of the lemons and will result for more carbon dioxide (because we like extra carbonation) and... sodium citrate (here we are). Hence your lemonade will be super fizzy and not too sour - yet lemony.

1l      plain water kefir
2       lemons
1       pinch of bicarbonate of soda
 This might be just the simplest recipe ever, if you already have water kefir.


Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re