Measure out 1 liter of filtered or distilled water and chill it to between 50 and 65°F (10-18°C) for optimal carbonation.

Combine 1/4 teaspoon baking soda, 1/8 teaspoon kosher salt, and 1/8 teaspoon food-grade potassium bicarbonate in a small mixing bowl and stir thoroughly to break up any clumps.

Add the mineral mixture to the chilled water and stir vigorously for one minute until completely dissolved, then let sediment settle for 30 seconds and carefully pour the clear water into the carbonation bottle.

Refrigerate the mineralized water for 10 minutes to ensure it is as cold as possible before carbonation.

Prepare your carbonation system by inserting CO2 cartridges or charging the siphon bottle according to the manufacturer’s instructions.

Fill the carbonation bottle to the indicated fill line with the chilled mineralized water to prevent overflow during carbonation.

Carbonate the water by applying 2 to 4 bursts of CO2 as directed by your system, starting with two bursts for medium carbonation and adjusting after tasting.

Slowly release pressure by opening the bottle valve, pour a small sample into a glass, taste, and add more bursts if additional carbonation is desired.

Transfer the finished club soda into clean glass bottles with airtight seals, leaving minimal headspace, then refrigerate immediately.