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The Science of Cultivation - Chapter 15: Small Business

🕑 Added 2024-05-11 08:42:13 +0000 UTC

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RandomBlueCat

Great idea. I had been deliberating how to best implement it before for their time period and arrived at fermentation. But I might change it to creating baking soda from natural minerals like nahcolite instead! Thanks for the suggestion!

Daoist

I don't think that the carbonated water in soda is or was ever obtained by fermentation and removal of alcohol (since the removal of alcohol with distillation or evaporation would also remove the carbon dioxide). In modern processes, the carbon dioxide is directly injected into the water under pressure, but historically, it was either naturally carbonated water from a mineral spring, or mixing baking soda with an acid in the water (the acid could be stuff like vinegar, lemon juice, tartaric acid...). While there were experiments where the water was carbonated by suspending it above a fermenting beer vat, that's not really convenient. For your story, it would make more sense to use the baking soda technique since that's probably the easiest to implement - I just tried it IRL and it definitely makes a lot of bubbles for a small amount of baking soda. In fact it's extremely fast and doesn't require heating. For flavoring, besides sugar, vanilla could be used to make cream soda, which is one of the earliest popular sodas. Getting vanilla extract might require heating, so perhaps that's what that step was for in this chapter? You could improve the taste by mixing the baking soda and acid in a separate bottle with tubing to inject the carbon dioxide in the water, this way you wouldn't get the salt byproduct in the drink, but it would require some kind of tubing that can take a bit of pressure and a valve.


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