How to Make Sparkling Water Taste Like Normal Water?

Sparkling water's fizz comes from dissolved carbon dioxide, which forms a mild carbonic acid and gives it a distinct, tangy flavor. If you're hoping to enjoy the hydration benefits of bubbly water without the carbonation, there are several simple tricks to make sparkling water taste like normal water by removing the fizz at home.

Quick Summary

This guide covers several quick and easy methods for removing carbonation from sparkling water to make it taste more like still water. It explains the science behind the different flavor profiles and offers practical tips, from rapid agitation and temperature adjustments to a simple pour-and-wait approach.

Key Points

• Decarbonate with Agitation: Rapidly shaking or stirring sparkling water forces the dissolved carbon dioxide to escape quickly.

• Use Temperature to Your Advantage: Gently warming the water will accelerate the release of carbonation, as gas is less soluble in warmer liquids.

• Exploit Nucleation Points: Pouring sparkling water over crushed ice or adding a pinch of salt provides surfaces for bubbles to form and dissipate.

• The Passive Method: The simplest technique is to pour the water into a glass and let it sit for a period of time, allowing the gas to escape naturally.

• Combine Methods for Speed: For the fastest results, combine agitation with crushed ice or another method to maximize bubble release.

Why Does Sparkling Water Taste Different?

The characteristic taste of sparkling water, often described as tangy or acidic, is a direct result of its carbonation process. Carbon dioxide gas ($CO_2$) is infused into water under pressure, which causes a chemical reaction forming carbonic acid ($H_2CO_3$). This weak acid is what provides the tingling sensation and the slightly bitter or metallic flavor many people find unpalatable. Still, or normal, water lacks this component, resulting in its smooth, neutral flavor profile. Some brands may also add minerals, further altering the taste. To achieve the flavor of normal water, the goal is to drive the carbonic acid back into its gaseous state ($CO_2$), which can be done through physical agitation or by exploiting the relationship between temperature and gas solubility.

Simple Methods to Remove Carbonation

Getting rid of the bubbles is surprisingly simple and can be done with items you already have in your kitchen. Each method uses a different approach to help the dissolved carbon dioxide escape the liquid.

• The Pour-and-Wait Method: This is the most basic and passive method. Simply pour the sparkling water into a glass and let it sit for 30-60 minutes, or longer if you want it completely flat. The increased surface area and atmospheric pressure allow the gas to dissipate naturally over time.
• The Double-Cup Pour: To speed up the process, pour the sparkling water back and forth between two glasses from a moderate height. The agitation from the fall helps release the dissolved $CO_2$. Repeat this action several times until the desired level of fizziness is gone. This method is effective for a quick, in-the-moment solution.
• Vigorous Stirring: Use a spoon or whisk to vigorously stir the sparkling water in a glass for 30 to 60 seconds. This creates significant surface disruption, forcing the bubbles to escape more rapidly. You will see a lot of fizz and foam initially, which will settle into a flat liquid. Using a blender is an even faster option for those with the right equipment.
• Add Crushed Ice: Pouring sparkling water over a glass of crushed ice is another effective technique. The ice cubes provide additional surface area for nucleation, triggering the dissolved carbon dioxide to form bubbles and escape from the liquid. Using crushed ice is better than whole cubes due to the increased total surface area.

Advanced Techniques for a Tasteless Result

For those who want a perfectly flat result without any lingering effervescence, these methods offer a more thorough decartbonation:

• The Warming Trick: The solubility of gas in liquid is inversely proportional to temperature. Warming sparkling water will cause the dissolved $CO_2$ to escape quickly. You can do this by placing a closed bottle in a sunny spot for a short period or by gently heating it in a pot on the stove, being careful not to boil it. After warming, let it cool to your preferred temperature before drinking.
• Chemical Additives: Adding a pinch of salt or a tiny amount of sugar can accelerate the release of carbonation. The salt creates more nucleation sites for the bubbles to form, and both substances chemically disrupt the carbonic acid. Be cautious, as adding too much can alter the water's natural flavor with a salty or sweet taste.
• Natural Filtration: A paper towel or napkin can be used as a simple filter. Make a loose cylinder with it and drop it into the water. The gas will form bubbles around the fibers and be released. You can then carefully remove the napkin to get a less fizzy drink.

Comparison of Decarbonation Methods

Method	Speed	Alteration of Water	Equipment Needed	Best For	Pros	Cons
Pour-and-Wait	Slow	None	Glass	Small volume, no effort	Passive, preserves original taste	Requires patience
Double-Cup Pour	Moderate	Minimal	Two glasses	Quick fix, single serving	Fast, no additives	Potential for spills
Vigorous Stirring	Fast	None	Spoon/Whisk	Immediate results, single serving	Immediate, highly effective	Creates temporary foam
Add Crushed Ice	Moderate	Possible (dilution)	Glass, crushed ice	Cooling and flattening	Chills and decarb's simultaneously	Dilutes the water slightly
Warming Trick	Fast	Minor (flavor change)	Pot/Sunlight	Large volume, thorough decarb	Highly effective, thorough	Can change taste slightly
Chemical Additives	Very Fast	Yes	Pinch of salt/sugar	Extremely quick results	Immediate, minimal effort	Risk of altering taste
Natural Filtration	Fast	Minimal	Paper napkin	Immediate, single serving	Minimal mess, effective	Requires careful handling

Conclusion

Making sparkling water taste like still water is simply a matter of removing the carbon dioxide. The best method depends on your desired speed and tolerance for slight changes in flavor. For a quick, on-the-spot solution, the double-cup pour or vigorous stirring is your best bet. If you can wait, the simple pour-and-wait method is foolproof. For the most thorough decarbonation, a gentle warming of the water is most effective. Regardless of the method you choose, you can enjoy the hydrating benefits of water without the unpleasant fizz, customizing your drink to suit your taste.

How to make sparkling water taste like normal water?

• Understand the Cause: The tangy flavor comes from carbonic acid created by dissolving carbon dioxide in water.
• Agitate Vigorously: Shake the sealed bottle and release pressure, or stir the water rapidly in a glass to release the gas.
• Pour with Height: Decant the water between two cups from a height to increase surface area and release bubbles quickly.
• Increase Temperature: Gently warm the water, as gas solubility decreases with increasing temperature, forcing the $CO_2$ out.
• Use Natural Nucleation: Pouring the water over crushed ice provides nucleation sites that cause rapid bubble formation and release.
• Allow it to Sit: For a passive method, simply pour the sparkling water into a glass and wait for the carbonation to naturally dissipate.

FAQs

Question: Why does sparkling water have a strange taste? Answer: The taste is caused by the carbonic acid that forms when carbon dioxide gas is dissolved in water. Some people are more sensitive to this slightly acidic or bitter flavor than others.

Question: Is it bad to shake sparkling water to get rid of the fizz? Answer: No, it is a very effective and fast way to remove the fizz. Simply shake the sealed bottle a few times, then open it slowly and repeat the process to release the built-up pressure and gas.

Question: How long does it take for sparkling water to go flat naturally? Answer: A glass of sparkling water will go noticeably flatter within an hour. For it to become completely flat, similar to normal water, it may take several hours to overnight, depending on the volume and initial carbonation level.

Question: Will adding ice remove the carbonation from sparkling water? Answer: Yes, adding ice, especially crushed ice, helps to remove carbonation. The frozen water acts as a nucleation point, causing the dissolved gas to form bubbles and escape from the liquid more rapidly.

Question: Does heating sparkling water make it flat faster? Answer: Yes, heating sparkling water is a very effective method. Gas is less soluble in warmer liquids, so gently warming it will cause the carbon dioxide to escape much faster. Always let it cool before drinking.

Question: Can I make sparkling water taste like still water without adding anything? Answer: Yes, simple agitation methods like stirring or pouring between glasses, or the passive method of letting it sit exposed to the air, do not require any additives.

Question: Is there a way to store sparkling water so it stays flat? Answer: To keep it flat, store it in a container with a wide surface area and a loose lid to allow any remaining gas to escape. A covered pitcher is a good option.

Question: Will leaving the bottle cap off work? Answer: Yes, leaving the cap off an open bottle will allow the carbonation to escape over time, though it is a slower process than pouring it into a glass due to the smaller surface area.

Frequently Asked Questions

Why does sparkling water have a different taste than tap water?

Sparkling water's different taste comes from carbonic acid, which forms when carbon dioxide gas is dissolved under pressure. This gives it a slightly tangy, acidic, or sometimes bitter flavor that is not present in still water.

Is it safe to drink sparkling water that has been decarbonated?

Yes, it is completely safe. The process of decarbonating simply removes the dissolved carbon dioxide gas, leaving you with regular water. The water itself remains unchanged in its chemical composition and is perfectly fine to drink.

Does stirring sparkling water with a spoon work to remove fizz?

Yes, vigorously stirring sparkling water with a spoon for about 30 to 60 seconds is an effective way to release carbonation. The physical agitation helps accelerate the escape of dissolved gas, creating a noticeable fizz and foam that settles into flat water.

How long should I leave sparkling water out to go flat naturally?

To get sparkling water to go completely flat by just leaving it out, you should pour it into an open glass or pitcher. This could take anywhere from a couple of hours to overnight for the gas to fully escape. The wider the container, the faster it will go flat.

Can I use a blender to make sparkling water flat?

Yes, using a blender is one of the fastest methods. Blending sparkling water on a high setting for a short time will create intense agitation, which releases the carbonation almost instantly. Be mindful that it can create a lot of foam.

Does adding a pinch of salt change the taste of the water?

Adding a pinch of salt is an effective way to remove fizz by providing nucleation sites for bubbles to form. However, even a small amount can impart a noticeable salty taste to the water, so use this method with caution if you want a neutral flavor.

Will adding a lemon slice make it taste more like still water?

Adding a lemon slice will flavor the water, not necessarily make it taste like still water. The added fruit essence will mask the carbonic acid's flavor, but it won't remove the carbonation or the underlying fizzy sensation.