276127 Mon Jan 24 23:17:52 -0800 2005 3 31 Home Cooking 0 1456059 Does anyone know how to make tonic water or know of a place to find the recipe? Mon Jan 24 23:17:52 -0800 2005 0 jjgirl 1 1456097 It's easy to carbonate sugar water with yeast. You could adapt the following: http://biology.clc.uc.edu/Fankhauser/Cheese/Ginger_Ale_Ag0.htm The yeast digests the sugar, giving off C02. The rest -- lemon and ginger -- are just for flavoring, and you should be able to replace them with what you like. There could be chemicals in some foods that might inhibit yeast growth (does anyone else know?) but my guess is that most fruit or vegetable juices whould be fine. You could add flavorings after the yeast has done its job and, so as not to let the gas escape, just before you serve the drink. I tried the recipe a couple of weeks ago with success. I used sourdough starter instead of commercial baker's yeast (The dough settled at the bottom which allowed me to pour off the soda with no noticeable flour). Despite bottles with tops that weren't completely airtight, I got some good carbonation after 48 hours. The bottles never got hard to the squeeze. Flavor-wise, the ginger made the drink taste too medicinal for me, but that's probably cuz I habitually drink ginger tea to ward off colds; in any case my guess is that you will be using other flavors so this shouldn't affect you. I also found it a little sweeter than I liked; maybe the yeast could have acted longer, or I could have reduced the amount of sugar I put in. tuskless Tue Jan 25 10:40:08 -0800 2005 1456059 0 tuskless 1 1456111 Doesn't tonic water have quinine? Warding off your malaria with a Tom Collins? Tue Jan 25 12:10:58 -0800 2005 1456059 0 gp 1 1456116 focus your searching on the word "quinine". Seems to be just a mix of caronated water and quinine. For instance (this is various cut and pastes) there are 17.3 milligrams of quinine isolated from the bark of the Cinchona tree that is indigenous to the Andes mountains in Ecuador and Peru in each 8 fl. oz. serving of Polar Tonic. Commercially-produced tonic water usually contains around 100 to 300 parts per million quinine and up to a maximum allowable concentration of 70 milligrams of quinine per liter. It was not clear to a doctor on rec.food.cooking whether you can still buy quinine without a prescription. Read up on it at wikipedia: words like "abortifacient" and "birth defect" jumped out at me. Careful who you serve your hooch to. Or at least offer some absinthe alternative. Tue Jan 25 12:38:31 -0800 2005 1456059 0 Reared on Home Cookin