Playing With My Food

MARCH 11, 2011 5:51PM

Homemade Mineral Waters, ctd.

Rate: 4 Flag

Earlier this morning, “we” mixed up a bunch of solutions using household salt for the express purpose of cloning a few mineral water brands. It involved a little math and anyone who read through the whole thing has woken up by now from the troubled sleep it induced. Basically, we mixed 10 grams of each salt with 32 ounces of distilled water to produce a 1.06% solution. That is easily measured by ounces (or tablespoons, teaspoons, and quarter teaspoons) into a gallon container to which you add enough water to make one gallon.

Since then, so you can avoid all that troublesome math, I’ve created some tables for the 8 mineral waters cloned in that marvelous spreadsheet by Martin Lersch. Experienced cooks (ahem!) may look at the column that says “ounces of solution” and accurately approximate the amount to several decimal places, but I’ve included the measuring spoon numbers for anyone who desires measured accuracy. Keep this immortal quote from Mimi Sheraton in mind while doing so…

“We gonna cook or are we gonna measure?”

Here, again, are the common names of the salts used in preparing the 1.06% solutions:

NaCl    Kosher Salt
NaHCO3    Baking soda
MgSO4    Epsom salt
Mg(OH)2    Milk of Magnesia
CaSO4    Gypsum
Ca(OH)2    Slaked lime, pickling lime, CAL

And now, the magic potions. Put the amounts (ounces of solution) into a 1 gallon container, fill with distilled water, and shake:

min 2-1
 
min 2-2

 

 Note: The Vichy Saint-Yorre, you may notice, takes close to 21 grams of baking soda. For this one, don't use the 1.06% solution - just measure out 21 grams of baking soda and put that in the one gallon container.

 

 

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Comments

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This is why I dropped out of chemistry. . . LOL...
I was not good at chemistry either, Paul. It was a combination of elements in my case.
♥R
I was hoping to avoid that scary "chemistry" label by using the cooking analogy. You just weigh some common salts, mix with some water, then mix a measured amount of that for each gallon of water. I bet it was the chemical symbols (or was it the 1.06% solution?) that brought back unpleasant memories of high school chemistry lab. This is really very simple for anyone used to cooking.
Actually, the first sign was "we mixed up a bunch of solutions". I had visions of a mad scientist dancing in my head. :o)
Once again I come to Paul's blog to be marveled and delighted.
Well done sir and rated with hugs
I will never do any of this but I like knowing that someone can. The chemistry is therefore kind of soothing to contemplate, having no responsibility for it.
Wow thats a lot of different salts.