Name: ]LAG( Mate
People: collective
Description: making mate soda

]LAG( Mate

Mate soda is regularly produced at or in the vicinity of LAG, a DIY approach to keeping us caffeinated and practicing microcapitalism to pay the rent. Below you will find notes on the production process.

The steps:

0. Cleaning and preparation of the materials

Clean, Clean, Clean

1. Brewing ( should take around half a day)

Needs: * 2x 50l pot * big burners * teabag * barrel * barrel opener

read the procedure from lower in this page

Put the barrel outside to get to room temperature

Don't put it in fridge hot, the fridge won't like it and it will take weeks.

Put the barrel in the fridge to get to ~5 degrees, preferably less

just put it in fridge

Connect co2 pressure to the barrel in the fridge and leave it for at least 3 days

Explain this


This is the part that has to be figured out, might not be that trivial

For equipment and process see: Mate Brewery

how to make the mate

  • put 5 liters of water to boil
  • put 45 liters of water to boil
  • dissolve the sugar in the 5 liters of water
  • then add ginger to 5 liter pot, and let it cook
  • then add the citron to 5 liter pot
  • wait until 45 liter pot has reached 80 degrees
  • then add the teabag with 1kg of mate, and keep stirring it
  • when taste of tea is good (usually after 5 / 10 minutes), take the teabag out
  • let 5 liter pot cool down to 80 degrees, and add the contents through a filter to the 45 liters pot
  • take a hose and use the law of communicating vessels to get the 50 liters of mate in a sterilized beer barrel, do this when it is stil hot
  • close the barrel and put it outside to let it cool down, salty icewater and movement can be used to speed up the cooling down
  • once the barrel has reached ambient temperature or lower, put it in a fridge to further cool it down to <5 degrees
  • connect co2 to the barrel in the fridge, and put pressure on about 3 bars
  • wait untill co2 has been absorbed into the drink
  • now you should have a barrel of lagmate

Mate Recipes / batches made

Found on internet:

Dave-Mate from Makezine

1L water
50mL (3-1/2 Tbsp or 20g) yerba maté tea leaves
15mL agave syrup
15mL simple syrup
1.25g (1/4 tsp.) molasses
1.25g (1/4 tsp.) guarana 
0.6125g (1/8 tsp.) citric acid 
Drop of orange bitters.

Open Mate Soda from Pittsburgh

3 gallons water
85g Chai mate tea (from Teavana)
2.5 cups ‘raw’ cane sugar
1.5g caffeine powder (handle with care!) 
CO2 (to taste)

Open Mate Beta 2 from Interlock Rochester

3 gallons of water
3oz yerba mate tea
2c sugar
juice of 0.5 lemons
0.5t citric acid


    Main ingredients
    *  Sugar (1400 g)
    *  Mate (400 g)
    *  Water (20 L)
    *  Salt (7 g)
    *  Vanilla (125 g)
    *  Lemon juice (200 g)
    *  Ginger (150 g)
    *  Honey (250 g)
    *  Guar gum (10 pinches)
    Yield     20 L

LAG mate recipes

lagish mate (for ~50L):

* (brown) sugar 3.5kg  (needs to be 'inverted' -> ) (have 2 kg)
* mate 1kg (have 2kg)
* water 49L
* salt 15gr  (really needed? prob avail in kitchen of ADM (or rampenplan))
* vanilla 300gr  (in what form? seems a lot; see sudomate) ( have probably more than enough) 
* lemon juice 400gr / ( have citric acid :) for more synth vibes)
* ginger 300gr (have some 150 grs)
* cinnamon?

ACTUAL lagish mate (for ~50L): AMALGAMATE

* (brown) sugar 2.6kg  Non inverted
* mate 908g 
* water 45L
* salt  7gr
* vanilla 2gr powdered seeds
* lemon juice 430gr
* ginger 300gr
* cinnamon 100gr

SECONDHAND lagish mate (for ~35L): SECONDHAND MATE

* (brown) sugar 1.5kg
* water ~20 for thee + ~15 for sugar
* salt  7.6gr 
* 120 gr lime juice
* 5 gr of ethyl vanillin
* SECONDHAND ginger + 50g extra
* SECONDHAND cinnamon  + 3 / 4 extra pijpjes

Pepper experiments, on 1 l of SECONDHAND base :

cut the vanilla, vanilla is like the shiny label on the shitty wine vanilla has the accsociation with sugar >> spices and salt are roasted togethetr # it seems less acidic with pepper added

DIGESTIVE with black pepper

- 1 gram of black pepper
- fennel seed 2 gram
- salt 2,3 gram
* black pepper fennel and salt roasted together
# less salt

ANTI HANGOVER with szechuan pepper

- szechuan 0,5 gram
- limone zest (peel) 1,0 gram
- salt 2,8
* sechuan, limone zest, and salt roasted together
# add some black berry like thing
# bit more lemon
# has most salt, taste bit salty, but saltiness is fine
# bit like

cayenne pepper  
  >> to go well with the sweet sour lemons that we do not know the name
  - roasted salt 0.8 gram
  - roasted cayenne 0.4 gram
  #  very spicy, maybe bit less cayenne
  # can stay with canel

Lime leaves

Tommorrow's batch: No vanilla and canel Experiment with the peppers

09-09-2018 ACTUAL lagish mate (for ~50L): aproxi-mate:

* (cane) sugar 2.5kg  Non inverted
* mate ~1kg (2x ~500gr pack) 
* water ~40L for tea + ~6L for sugar
* salt  ~10gr
* lemon juice (fresh!) 440gr
* ginger 310gr

28 april 2019

14.44  ingredients
18.15  ingredients
13.68  ingredients
75,55 €  bottling equipment

batch 1 50 liter barrel, got bottled

* (cane) sugar 2.5kg  Non inverted
* mate ~1kg (2x ~500gr pack) 
* water ~40L for tea + ~6L for sugar
* salt  ~10gr
* lemon juice (fresh!) 440gr
* ginger 310gr

batch 2

500g ginger + used from b1
1kg frans mate 
sofie used mate
500g new mate
2.3 kg sugar
lemon juice (fresh!) 440gr
batch 3
700g ginger
1.5 mate
400 lemon
2.25 k sugar

5 june 2019

shopping 3kg mate

batch 1 18:10u:

* (cane) sugar 2.5kg  Non inverted
* mate ~1kg (2x ~500gr pack) 
* water ~40L for tea + ~6L for sugar
* salt  ~10gr
* lemon juice (fresh!) 440gr
* ginger 310gr


Acids prevent the growth of pathogenic organisms within the drink
and pH levels below 4.5 are normally considered free of pathogens. The acid level
for a typical carbonate is 0.2–0.5% with a pH between 2.6 and 3.0, whereas a cola
drink, using phosphoric acid, will have 0.06% acid with a pH of 2.4–2.8.
How-ever, carbon dioxide itself prevents mould growth and high levels of acidity, and
carbonation also assists in inhibiting the growth of yeasts and bacteria. The most
commonly used preservatives are benzoic acid and sorbic acid, which are effective
against most yeasts and moulds.
Above a certain level of carbonation carbon dioxide has a preserving property,
having an effective antimicrobial effect against moulds and yeasts. It achieves this
with moulds by depriving the moulds of oxygen required for growth whilst with
yeasts it tends to stop the production of more carbon dioxide as a by-product of the
fermentation of sucrose to ethanol.

For PET bottles normally, the smaller
the container the higher the carbonation volumes. As will be discussed in more
detail in Chapter 7, the rate of loss of carbon dioxide by permeation due to a high
surface to volume ratio is large. Shelf life is normally defined as 15% carbonation
loss in 12 weeks, which a 2 l bottle can easily meet. This will reduce to ca. 9 weeks
for a 500 ml bottle and some 7 weeks for a 250 ml bottle. The light weighting of
PET bottles gives rise to thinner wall thicknesses and hence greater permeation
and a shorter product shelf life. Cans have carbonation levels up to 3.5 volumes.
Any higher internal pressures that can be generated during expected use would
cause can rupture to occur. Glass bottles can be designed to accommodate higher
pressures, such as tonic water which is traditionally a high volume carbonation
product, dependent on design and wall thickness.

t is this enrichment of oxygen that
can give rise to spoilage problems with the product if care is not taken to minimise
the amount present. The presence of air will also give rise to a higher pressure
and hence a false reading of the volumes carbonation from the carbonation chart.
The amount of air present clearly has to be minimised when taking carbonation
measurements. If we consider a bottle with a gas headspace of 5% of the bottle
volume, on the first snift the gas loss would be 5% of the bottle volume. On the
second snift we would lose a further 5%. If only carbon dioxide were present in the
headspace we would expect to lose 5% pressure on the first shake and some 7% by
the second shake. If other gases were present we would lose more pressure.



fast carbonator (pump with tee piece with carb stone)

* t-piece with co2stone stone: pump:

bottling 2 taps with hoses (co2 + mate)

2x plastic squeeze tap:
  co2 tee piece


3 euro per liter (thats 1 euro per bottle) to 'mate production fund'
the rest of profit to LAG so if that is 3 euro per liter, we need to make 150 liters ( per month
1 bottle should be sold for at least 2, but better more like 3 (making bottles is a ridiculous amount of work)



?IMG 20190615 003008.jpg


  1. Peel and grate the fresh ginger using a box grater. You want about 1/4 cup of grated ginger.
    1. Add the cream of tartar (1/2 teaspoon), lemon juice (1/4 cup), and ginger to a large pot.
    2. Add 4 cups of water, and bring the mixture to a full boil.
    3. Turn the heat down to medium, add the sugar and stir until all of the sugar is dissolved.
    4. Add the rest of the (cold) water to the pot (5 cups) and allow it to cool to around 75 degrees Fahrenheit (23 degrees Celsius). Add the yeast (1 teaspoon), stir well.
    5. Cover the pot with a kitchen towel and place in a warm, dark part of your house for 3 hours. The mixture should smell gingery and yeasty!
    6. Using a fine strainer, strain the liquid into a large pitcher to remove all the bits of ginger.
    7. Pour the brew into a clean 2-liter plastic bottle. Empty soda water bottles work perfectly, and you can also use 2 one-liter bottles. Do not fill up the bottles all the way because the fermentation will yield carbon dioxide.

    1 hot water liter water 50ml ginger 50 ml lemon juise 1250ml of cold water

    1 cup = 236 ml 1/4 cup = 60ml 4 cups = ~ 1 liter 1 teaspoon = 5ml or ~ 5 gr

Carbonation with citric acid and baking soda

6 g citric acid + 6g baking soda per liter
47 grams per liter in citrus juice
so 130 milliliters of citrus juice per liter


* pragmate: triple-sec+lagmate
* consumate: gin+lagmate
* heidegger's comet: amaretto + apfelschorle (the official name is heidi's comet, stop ruining the pun ;-p aaaihgt :))
* gestell: gin + tonic
* turing test: gin + amaretto + bitter + lemon + soda
* russell's paradox: vodka + vermouth
* general problem solver: schaafijs + coffee syrup + vodka