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Chalk doesn't readily dissolve at water's roughly neutral pH, but it is happy to once there is carbonic acid in solution. We add a small dose of chalk (calcium carbonate) to move our tap water closer to the profile of Perrier. Cold water can hold onto CO 2 much easier, so you're wasting your time to shake room temperature water. To speed things up, once the water is chilled, you can shake the keg to speed up the absorption of the gas. Once the keg is connected vent the head-space and then let the water chill and the CO 2 infuse.
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Set your regulator for between 20-30 PSI, depending on how strong you want the bubbles to be. Fill a keg with good tasting water (e.g., carbon-filtered tap water, reverse osmosis) and connect to a CO 2 tank. Luckily the process to carbonated water at home couldn't be simpler, if you already have a kegerator. I don't think there is any need to get technical when making your own. Adding quinine (from cinchona tree bark) would turn it into tonic water. Club soda or soda water is similar, but usually has the minerals added to it. In the US, "mineral" water is required to have 250 parts per million total dissolved solids (TDS), usually from a natural spring. Seltzer, sparkling water, fizzy water, and bubbly water are synonyms, referring to water with carbon dioxide bubbles. Having it on tap ensures the water is always ideally carbonated, and wonderfully cold (especially compared to our 75F/24C summertime tap water). When it comes to bottles, smaller is better because after opening the bubbles begin to escape. Making 5 gallons at home costs less than a dollar. All beverages are marked up when you buy them by the serving rather than in bulk, but carbon dioxide dissolved in water is one of the most egregious. The only dedicated tap on our kegerator is the one for carbonated water.