Wednesday, 18 of October of 2017

BubbleGum April 2009 version

Open Soda Recipe – BubbleGum April 2009 version

WARING! Open Soda is a complex process that involves the mixing of dangerous chemicals. Please read all warning notes of all chemicals, oils, equipment, and processes listed on before starting. Only use glass and metal for mixing.


Ingredients 2 liter batch metric
2 liter batch imperial
5 gal keg batch(note 2l x 10 is almost 5 gal) metric
5 gal keg batch(note 2l x 10 is almost 5 gal) imperial
224g 8oz
2240g 80oz
For diet: Splenda 27.5g
275g 10oz
Citric Acid
1.3g .045oz
Phosphoric Acid
.7ml .02 fl oz
7ml .2 fl oz
Vodka .1ml
.003 fl oz
1ml .03 fl oz
BubbleGum Oil
Teaberry Oil
Winter Green Oil .15ml
Gum Arabic 1/10tsp
1tsp ??
Sodium Citrate .5g
5g .18oz
Sodium Benzoate .5g
.018oz 5g .18oz
Carmel Coloring
.15tsp ??
1.5tsp ??
Caffeine .15g
1.5g ??



glass containers

cooking pots

scale(.1g accuracy is best)

drill with whisk attached


To start, boil water(1 cup for 2l, 10 cups for 5gal). Once the water is boiling, add in sugar and stir to dissolve. Decrease heat to medium so that solution is barley at a boil. Add both acids to the solution. Allow to cook for 30 minutes or until it reaches a light amber color.

While sugar is cooking, mix vodka and flavor oils in small glass container with pipette. Next, dissolve the gum arabic in a very small amount of water in a medium sized glass container. Your container should just barely be the size to allow your whisk attached to your drill to fit in. Contact with the sides is necessary. Pour your flavor oils into the water and gum arabic mixture and pour some back and forth to get every drop of oil. Mix the solution as high as you can for several minutes with the drill/whisk assembly. Then add the sodium citrate, sodium benzoate, and caffeine(optional) to the mixture and mix until fully dissolved.

When the sugar is done cooking, pour mixture in. Pour a bit of water into the mixing vessel to get any remaining mix out and pour into sugar. This concentrate is very potent and every last bit counts. Finally, add coloring to the resulting syrup and mix. Now just pour into final container(2l bottle or 5gal keg), fill up with water(don’t forget to pour water into the pot the syrup was in to get every last drop of syrup out), and carbonate using one of the carbonation methods.

Variants on other side


Variant 1 – Precise acid measurement vs acid mix

If you don’t have a scale precise enough to measure down to .1g, you can mix an acid mix 1st. In 2l bottle of water, add

  • 100 g Sodium Citrate
  • 100 g Sodium Benzoate
  • 26 g Citric Acid

Then for a 5 gal keg, use 100ml of the mix. Each 100ml will contain 5g Sodium Citrate, 5g Sodium Citrate, and 1.3g Citric Acid. For 2l size, use 10ml of the mix. Warning, this mix crystallizes fast. This is why we don’t recommend this method. If you store this mix for any amount of time,  you will have to heat up the water(with out losing any of it else you throw off your ratio) and shake VIGOROUSLY to get back into solution.

Variant 2 – Diet or regular

If you want to create diet version of any recipe, replace the sugar with Splenda. 275g for 5gal(one large bag) or 27.5g for a 2l.

Variant 3 – blender vs vodka

The vodka is used because oil is alcohol soluble and this vastly helps smooth out the flavor notes. If for some reason you do not wish to use the alcohol, you need to mix for a much longer time. If you don’t have a proper drill/whisk assembly, you can us a blender, but you need to add enough water to come up over the blades. Also, do not use plastic blender, the gum aribic will stick to it very badly. Use a glass blender and mix for several minutes.

June 27th 2009

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