Candy Apple Beer
In this instructable I'm going to show you how to make instant candy beer. As kids we often pretended that the apple juice we were drinking was beer. I wish I had know more about science back then since our "beer" was always lacking the perfect foamy head.
Btw. I am legally allowed to drink beer now and still prefer drinking apple juice, so it certainly has done no harm.
Btw. I am legally allowed to drink beer now and still prefer drinking apple juice, so it certainly has done no harm.
Ingredients and Chemistry
Ingredients (for four glasses):
Chemistry and math (yes, they can be fun ;-)):
Baking soda also known as sodium bicarbonate or sodium hydrogen carbonate reacts with an acid to carbon dioxide (among other products):
With citric acid baking soda reacts to trisodium citrate, water and carbon dioxide:
They are the main ingredients in sherbets and responsible for the fizzing. In order to stabilize the carbon dioxide bubbles, soy lecithin is used.
Soy lecithin is a phospholipid, with a hydrophilic 'head' (attracted to water) and a hydrophobic 'tails' (repelled by water). The water-loving ends of the lecithin orient themselves towards the water molecules and thereby stabilize the foam.
In order to calculate the ratio of citric acid to baking soda take a look at the second equation. Citric acid has three protons, therefore for each molecule of citric acid three molecules of baking soda are needed.
3 mol baking soda are 252.03 grams and 1 mol citric acid are 192.43 grams. So if we are using 5 grams of citric acid as in this example we will need about 6.55 grams of baking soda.
- 4*1.6 g baking soda
- 0.3 g soy lecithin
- 5 g citric acid
- 1 pint of apple juice
- (sugar)
- Analytical balance
Chemistry and math (yes, they can be fun ;-)):
Baking soda also known as sodium bicarbonate or sodium hydrogen carbonate reacts with an acid to carbon dioxide (among other products):
With citric acid baking soda reacts to trisodium citrate, water and carbon dioxide:
They are the main ingredients in sherbets and responsible for the fizzing. In order to stabilize the carbon dioxide bubbles, soy lecithin is used.
Soy lecithin is a phospholipid, with a hydrophilic 'head' (attracted to water) and a hydrophobic 'tails' (repelled by water). The water-loving ends of the lecithin orient themselves towards the water molecules and thereby stabilize the foam.
In order to calculate the ratio of citric acid to baking soda take a look at the second equation. Citric acid has three protons, therefore for each molecule of citric acid three molecules of baking soda are needed.
3 mol baking soda are 252.03 grams and 1 mol citric acid are 192.43 grams. So if we are using 5 grams of citric acid as in this example we will need about 6.55 grams of baking soda.
Mixing
Start by measuring 0.3 grams of soy lecithin and carefully mix them with one pint of apple juice. Don't use a blender or you will end up with a foam at this point. Measure 5 grams of citric acid and add it to the apple juice, soy lecithin-mixture. Depending on how sour you like a drink you might want to add one or two teaspoons of sugar, to mask the taste a bit.
Fill up four glasses with a 1/4 pint each. You will need 1.64 grams of baking soda for each glass. Simply pour the baking soda into the glass and it will immediately start to foam.
Enjoy your drink!
PS: Thanks to kiteman for helping me out with the title and providing me with the fun fact that "fancy a sherbert" between British men means "would you like a beer?"
Fill up four glasses with a 1/4 pint each. You will need 1.64 grams of baking soda for each glass. Simply pour the baking soda into the glass and it will immediately start to foam.
Enjoy your drink!
PS: Thanks to kiteman for helping me out with the title and providing me with the fun fact that "fancy a sherbert" between British men means "would you like a beer?"