You can make any drink carbonated by dissolving carbon dioxide (CO2) into it, and there are several ways to do this at home. The simplest option is a countertop soda maker, but you can also use a CO2 tank and regulator, add yeast and sugar for natural fermentation, or even mix two common kitchen chemicals. Each method has trade-offs in cost, speed, and how much control you get over the final fizz.
Before diving into methods, one principle applies to all of them: cold liquids absorb CO2 far more easily than warm ones. Whatever approach you choose, chilling your drink to refrigerator temperature (around 38 to 41°F) before and during carbonation will give you noticeably better results.
How Carbonation Actually Works
Carbonation happens when CO2 gas dissolves into a liquid under pressure. The gas stays dissolved as long as the container remains sealed and pressurized. Once you open the cap, that pressure drops and the CO2 escapes as bubbles. This relationship between pressure, temperature, and gas solubility is why every carbonation method ultimately comes down to the same thing: getting CO2 into contact with your liquid in a sealed environment.
Dissolved CO2 also forms a small amount of carbonic acid, which is why sparkling water tastes slightly tart compared to flat water. Carbonation increases perceived sourness and bitterness in any beverage. This matters if you’re carbonating something like juice or wine, where the added acidity can shift the flavor balance.
Using a Soda Maker
Countertop soda makers (like SodaStream) are the most accessible option. You fill the included bottle with cold water, attach it to the machine, and press a button to inject CO2. Most units let you control the fizz level by pressing the button more times. The whole process takes about 30 seconds.
The main limitation is that most soda makers are designed for water only. Carbonating juice, wine, or sugary liquids directly in the machine can cause foaming and overflow, and some manufacturers warn it may void the warranty. A workaround is to carbonate plain water first, then gently stir in your flavoring.
Forced Carbonation With a CO2 Tank
If you want precise control, especially for homebrewing, a CO2 tank with a regulator is the gold standard. You’ll need a CO2 tank, a pressure regulator, a gas line with appropriate fittings, and a keg (a 5-liter mini keg works well for small batches).
Start by transferring your chilled beverage into the sanitized keg, leaving 1 to 2 inches of headspace at the top. Seal the keg and connect the CO2 tank via the gas line to the keg’s gas-in port. Set the regulator to your target pressure. For reference, at 41°F:
- 15 PSI gives you about 2.8 volumes of CO2, similar to light sparkling water
- 20 PSI produces roughly 3.2 volumes, close to club soda or tonic water
- 30 PSI reaches about 4.2 volumes, in the range of Coke or Pepsi
- 35–40 PSI gets you to 4.6–5.1 volumes, champagne territory
The “set it and forget it” approach means leaving the keg at your target pressure in the fridge overnight or for a couple of days. For faster results, you can gently rock or shake the keg for 5 to 10 minutes with the gas connected, then let it rest for 1 to 2 hours. Test by pouring a small glass. If it’s too flat, increase pressure slightly and wait longer. If it’s over-carbonated, use the pressure relief valve to bleed off some gas.
Natural Carbonation With Yeast and Sugar
This is the oldest method, and it’s how traditional bottle-conditioned beer and sparkling wine get their fizz. You add a small, measured amount of sugar to a finished beverage that still contains live yeast, seal it in a bottle, and wait. The yeast consumes the sugar and produces CO2 as a byproduct. Because the bottle is sealed, the gas dissolves into the liquid instead of escaping.
The amount of sugar matters. For a 5-gallon batch of beer targeting 2.8 volumes of CO2, you’d use about 5.2 ounces of corn sugar (dextrose) by weight. If you’re using other sugars, you need more: dried malt extract, for instance, is only about 65% as effective as corn sugar, so you’d need roughly 54% more by weight. Honey works too, but ferments much more slowly.
For small batches, the general rule is about half a teaspoon of white sugar per 12-ounce bottle, though this varies depending on what carbonation level you’re after and how much residual CO2 is already in the liquid. Online priming calculators can help you dial in the exact amount.
Once bottled and capped, store the bottles at fermentation temperature (usually room temperature, around 65 to 75°F) for one to two weeks. Honey-primed batches may need longer. The main risk is using too much sugar, which can over-pressurize the bottle. Glass bottles can fail dangerously in this scenario, so stick to bottles rated for carbonation (beer bottles, flip-top Grolsch-style bottles, or thick champagne bottles) and measure your sugar carefully.
Baking Soda and Citric Acid
You can generate CO2 chemically by combining baking soda and citric acid. When these two ingredients meet in liquid, they react to produce carbon dioxide gas, water, and sodium citrate (a harmless salt). The ideal ratio is 1.3 grams of baking soda for every 1 gram of citric acid. This maximizes CO2 output.
The challenge is that this reaction happens immediately and in the open, so most of the gas escapes before it can dissolve. The result is a mildly fizzy drink, not the crisp carbonation you’d get from a pressurized method. It also adds a slightly salty, mineral taste. This works in a pinch for a glass of lemonade or a homemade sports drink, but it won’t replicate commercial soda.
Citric acid is sold as a powder in the canning section of most grocery stores or online. A reasonable starting point for a single glass is about a quarter teaspoon of citric acid and a third teaspoon of baking soda, adjusted to taste.
Dry Ice Method
Dry ice is frozen CO2, and as it warms up it converts directly into gas. Dropping a small piece into a pitcher of liquid will carbonate it as the gas dissolves. This method is fast and doesn’t require special equipment, but it comes with serious safety considerations.
Never handle dry ice with bare hands; it’s cold enough to cause frostbite on contact. Always use insulated gloves and work in a well-ventilated room, since the CO2 gas displaces oxygen in enclosed spaces. Most importantly, never seal dry ice in an airtight container. The pressure buildup from sublimating dry ice can cause a sealed bottle or jar to explode. Let the liquid sit in an open or loosely covered container until all the dry ice has fully dissolved and the bubbling stops before sealing or drinking.
Start with a small piece, roughly the size of a few ice cubes, for a liter of liquid. Wait until the vigorous bubbling stops completely before tasting. Any remaining solid dry ice in your glass is a burn hazard.
Carbonating Drinks Other Than Water
Water is the easiest liquid to carbonate because it’s thin, has no sugar, and doesn’t foam. Anything else introduces complications. Sugary drinks like juice or soda syrups foam aggressively when CO2 is introduced because the dissolved sugars create more nucleation points for bubbles to form. Dairy and protein-rich liquids foam even worse.
The practical solution for home carbonation is to go slowly. If you’re using a CO2 tank, set the pressure lower than you normally would and let the keg sit longer rather than shaking it. If you’re using a soda maker, carbonate plain water first, then add your juice or syrup gently. For wine, forced carbonation at around 15 to 20 PSI and refrigerator temperatures over 24 to 48 hours produces a pleasant sparkle without excessive foaming.
Keep in mind that carbonation will make sweet drinks taste less sweet and more tart, since the dissolved CO2 activates sour-sensing cells on your tongue. You may want to add a bit more sweetener than you think you need to compensate.
Choosing the Right Method
- Soda maker: Best for everyday sparkling water. Low effort, moderate cost, limited to water in most models.
- CO2 tank and keg: Best for precise control and large batches. Higher upfront cost, but the most versatile and repeatable results.
- Yeast and sugar: Best for beer, cider, or wine. No special equipment beyond bottles and caps, but requires patience (1 to 2 weeks) and careful sugar measurement.
- Baking soda and citric acid: Best for a quick, lightly fizzy drink with no equipment. Weak carbonation and adds a mineral flavor.
- Dry ice: Best as an occasional technique for batches like punch bowls. Effective but requires careful handling and should never involve sealed containers.