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
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:
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.