KatoBaggins
Well-Known Member
SWMBO loves San Pellegrino. So, in order to appease her I set up one of my taps with a San Pellegrino Clone. I downloaded this spread sheet here: http://blog.khymos.org/2012/01/04/mineral-waters-a-la-carte/
It's a great site with a spreadsheet toward the bottom that probably has your favorite mineral water in it. Using the spreadsheet, I worked out the recipe for a 5 gallon batch starting with distilled water. (Though I think RO water would give you the same results.)
I put the measurements in grams, because it was easier for me to measure (and probably for a lot of people in Colorado, Washington, Oregon, and D.C. ) I have to convert to grains, because the only scale I have that is sensitive enough to get accurate readings is the one I use to load shells with. I will be buying a decent gram scale sometime soon though.
For 5 gallons:
5 gallons - Distilled Water
2.2 grams - Kosher (non-iodized) salt
0.2 grams - Potassium Chloride
10.6 grams - Epson Salt
0.57 mg - Calcium Nitrate
3.3 grams - Calcium Carbonate
9.5 grams - Gypsum
0.3 grams - Magnesium Chloride
Pour minerals into a sanitized keg and shake for a few minutes. Carb around 10-12 psi (maybe lower) to emulate the carbonation level of real San Pellegrino, or do like I do and carb around 30 psi. I like mine bubbly! By the time it's fully carbonated (force carbing is fine) the minerals will be completely dissolved. The carbonic acid helps to dissolve them. Before that it will have a chalky taste to it.
I've tasted this against the real thing. This clone is not exact, but it is very close.
Between three of us, we've gone through three kegs over the last three weeks. I've saved about $125 by making my own San Pellegrino. It's really great to have something cold and bubbly around that doesn't have alcohol, sugar or artificial sweeteners in it. :rockin:
Good luck! I hope you like it as much was we do.
It's a great site with a spreadsheet toward the bottom that probably has your favorite mineral water in it. Using the spreadsheet, I worked out the recipe for a 5 gallon batch starting with distilled water. (Though I think RO water would give you the same results.)
I put the measurements in grams, because it was easier for me to measure (and probably for a lot of people in Colorado, Washington, Oregon, and D.C. ) I have to convert to grains, because the only scale I have that is sensitive enough to get accurate readings is the one I use to load shells with. I will be buying a decent gram scale sometime soon though.
For 5 gallons:
5 gallons - Distilled Water
2.2 grams - Kosher (non-iodized) salt
0.2 grams - Potassium Chloride
10.6 grams - Epson Salt
0.57 mg - Calcium Nitrate
3.3 grams - Calcium Carbonate
9.5 grams - Gypsum
0.3 grams - Magnesium Chloride
Pour minerals into a sanitized keg and shake for a few minutes. Carb around 10-12 psi (maybe lower) to emulate the carbonation level of real San Pellegrino, or do like I do and carb around 30 psi. I like mine bubbly! By the time it's fully carbonated (force carbing is fine) the minerals will be completely dissolved. The carbonic acid helps to dissolve them. Before that it will have a chalky taste to it.
I've tasted this against the real thing. This clone is not exact, but it is very close.
Between three of us, we've gone through three kegs over the last three weeks. I've saved about $125 by making my own San Pellegrino. It's really great to have something cold and bubbly around that doesn't have alcohol, sugar or artificial sweeteners in it. :rockin:
Good luck! I hope you like it as much was we do.