How to Carbonate a Beverage

There are many drinks that can be virtually reinvented with the addition of a little "bubbly". The easiest way is to simply mix club soda with the beverage, but that can dilute the flavor. Here are some other techniques you can try.

Method1

EditDry Ice Method

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   Place the entire amount of beverage in a large container that has a tight lid or cover.
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   Get dressed in a long-sleeved shirt, pants, gloves, shoes, etc. The goal is get covered up since dry ice can burn your skin
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   Punch several small holes in the lid of the container so that the extra carbon dioxide can escape the container. Make sure there is enough room in your container to accommodate the appropriate amount of ice.
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   Take the container outside, since the process could get messy.
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   Add 1-2 pounds of dry ice for every gallon of beverage, or 100-250 g of dry ice for every litre, in the container.
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   Allow the beverage and ice to sit for 50-60 minutes for every gallon of beverage, or 15 minutes for every litre. The ice will sublimate and the carbon dioxide will diffuse into the beverage, making the familiar bubbles seen in soda pop and some fruit juices.
7. 7
   Seal the container after the smoke-like gas has disappeared.

The person handling the dry ice in this video should be wearing long sleeves and gloves on both hands, and the ice should be broken within a pillowcase (see Tips).

Method2

EditYeast Method

1. 
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   Fill a plastic bottle with the beverage you want to carbonate. The beverage needs to be warm (not hot, not cold) so that the yeast will work, and it also needs to contain sugar (food for the yeast). You can substitute artificial sweeteners for the sugar as long as you use 2-3 tablespoons of sugar. This is all that is actually required for the yeast to carbonate the beverage (for a 2L bottle). Leave a few inches of air space at the top.
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   Add yeast. You can experiment with different kinds of yeast, but many people use champagne yeast because it works quickly without affecting the taste, and it settles neatly at the bottom.
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   Cap and shake the bottle. Put it aside in a dark, warm spot for around two days. The yeast will eat the sugar, and a by-product is carbon dioxide, and a very slight amount of alcohol.
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   Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it dents in as in the picture, it is not ready.
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   Put the bottle in the refrigerator to stop the fermentation process until you're ready to drink it. Before opening, refrigerate at least overnight to thoroughly chill. Crack the lid off the thoroughly chilled beverage just a little to release the pressure slowly.
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   Pour the drink carefully, leaving the dormant yeast sediment at the bottom of the bottle. This will get rid of all or most of the yeast flavor. If you'd like, you can strain the yeast with a cheesecloth or even a cotton t-shirt to remove yeast.

Method3

EditCarbonated Water Method

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   Find a bottle of carbonated water, club soda, or any mild flavored carbonated beverage. In order to affect the flavor of the beverage you want to carbonate in the least amount possible, absence of flavor is essential.
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   Next, add your carbonated drink to the beverage you want to carbonate and stir as necessary. If you want to preserve the flavor of your beverage as much as possible, add small amount of carbonated water.
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   This method works well when the new beverage is drunk immediately after mixing the two together.