Quote:
Originally Posted by MikeSid
You need a traditional seltzer bottle with a CO2 cartridge.
Then you need unfiltered tap water with a high mineral content like NYC.
Go to a home brewing supply store and buy minerals to add - specifically calcium and magnesium. Then adjust the ph so that is is slightly alkaline - about 7.2.
And then you have NYC water.
Get the water right and then you can make bagels and pizza dough, just like home.  |
"Burton salts" for making IPA is allegedly almost exactly like Pelligrino. I do 13g salt mix in 2.5 gallons of RO water for my keggerator.