Improving Soda By Turning It Into Mead

March 26, 2026 by Maya Posch 59 Comments

Test tasting soda mead. (Credit: Golden Hive Mead, YouTube)

You can certainly just chug down that bottle of soda you purchased, but if you accept the premise that the preparation of food and drink is just a subset of chemistry, and that chemistry is fun, then it naturally follows that using soda as the basis for brewing up some mead makes perfect sense. Thus the [Golden Hive Mead] blokes over on YouTube decided to create some Coca Cola flavored mead.

Mead is essentially just water mixed with honey that is left to ferment after adding yeast, resulting in what is also called ‘honey wine’, with an ethanol content of usually between 3.5% and 20%. Since soda is mostly water and comes with its own supply of sugar for yeast to feast on, this isn’t such a crazy choice in that respect. Just make sure to remove the carbonation, as the CO₂ makes the soda too acidic for the yeast to be happy.

Instead of straight honey, caramelized honey was used for extra flavor after which the brew was left to ferment for a while. For extra flavor notes aged oak, vanilla and cinnamon were added as well, to ensure that the fermentation didn’t erase those core notes of the coke. The result was apparently rather flavorful, with about a 10.5% ethanol content, receiving the full approval of both tame test tasters.

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Comparing The Power Usage Of 12 VDC And 240 VAC Kettles

March 26, 2026 by Maya Posch 40 Comments

If you have a 12 VDC power system, like the battery of a PV solar system or car, would it be more efficient to boil water for that cup of tea with that 12V straight from the battery, or use a 240 VAC mains kettle via a ~90% efficient inverter instead? That’s the question that [Cahn] decided to answer experimentally, using a bulky 3 kW inverter and a collection of electric kettles.

Although the used amount of 500 mL of water is boiled much faster in the 2,200 Watt mains kettle than in the 150 and 350 Watt low-voltage kettles, this obvious difference is somewhat irrelevant if you’re only concerned with efficiency. To measure the power used a Victron smart shunt was used with each run, keeping in mind that a perfect efficiency for heating 500 mL from room temperature to boiling is around 43-44 Wh.

With two runs per kettle, the 240 VAC kettle used 65-70 Wh. The first ‘150 Watt’ kettle pulled nearly 200 Watt to boil the water after about 20 minutes, using 62-64 Wh. The second ‘150 Watt’ kettle pulled around 180 Watt, took 23-25 minutes and used 68-74 Wh. Finally, the ‘350 Watt’ kettle drew over 420 Watt and used 50-56 Wh in just over 8 minutes.

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Making A Better Kitchen Scale Out Of Junk Parts

March 16, 2026 by Maya Posch 11 Comments

Kitchen scales are plentiful and cheap, but their accuracy and measuring speed often leave a lot to be desired. In particular the filtering out of noise can make small changes a nightmare because adding a little bit of weight slowly can result in the result never updating. This frustrated [Mark Furneaux] enough that he dug up the load cell and metal base of a scrapped laboratory scale and added a strain gauge amplifier to build a better kitchen scale around it.

The only purpose-bought part was an HX710-based strain gauge amplifier module for $7 with LED display, with the metal base getting some metal bits welded onto it to hold said module as well as a push button and toggle switch. Existing wiring from the load cell was wired into the HX710 module, with power provided from a single 18650 Li-ion cell. This was paired with the standard TP4056-based module and its protection IC.

Ultimately the entire assembly looks very much bodged together, with plentiful zip ties, hot glue and messy welding, but it’s hard to deny that it seems to work well. A plastic cutting board makes for a good surface for the items being weighed, and measured drift across the range was about 200 mg, while the amplifier module updates the output in real-time so that you can see even the smallest changes and noise.

Even if you’re not lucky enough to have such a nice load cell and base kicking around, strain gauges are everywhere, and you can absolutely hack an existing (kitchen) scale to be better with some custom hard- and software.

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Chasing The Coca-Cola Recipe

January 12, 2026 by Jenny List 49 Comments

One of the most widely recognised product brands in the world is probably Coca-Cola, and its formula is famously kept a secret through precautions that probably rival those of many nation states. There are other colas, and there are many amateurs who have tried to copy Coke’s flavour, but in well over a century, nobody has managed it. Why does [LabCoatz] think his attempt will be successful where others failed? He has friends with their own mass spectrometers.

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High-Speed Pocket Hot Dog Cooker

December 22, 2025 by Lewin Day 29 Comments

Few of us complain that hot dogs take too long to cook, because we buy them from a stand. Still, if you do have to make your own dog, it can be a frustrating problem. To solve this issue, [Joel Creates] whipped up a solution to cook hot dogs nearly instantaneously. What’s more, it even fits in your pocket!

The idea behind this build is the same as the classic Presto hot dog cooker—pass electricity through a hot dog frank, and it’ll heat up just like any other resistive heating element. To achieve this, [Joel] hooked up a lithium-polymer pack to a 12-volt to 120-volt inverter. The 120-volt output was hooked up to a frank, but it didn’t really cook much. [Joel] then realized the problem—he needed bigger electrodes conducting electricity into the sausage. With 120 volts pumping through a couple of bolts jammed into either end of the frank, he had it cooked in two minutes flat.

All that was left to do was to get this concept working in a compact, portable package. What ensued was testing with a variety of boost converter circuits to take power from the batteries and stepping it up to a high enough voltage to cook with. That, and solving the issue of nasty chemical byproducts produced from passing electricity through the sausages themselves. Eventually, [Joel] comes up with a working prototype which can electrically cook a hot dog to the point of shooting out violent bursts of steam in under two minutes. You’d still have to be pretty brave to eat something that came out of this thing.

The biggest problem with hot dogs remains that the franks are sold in packs of four while buns are sold in packs of six. Nobody’s solved that problem yet, except for those hateful people who inexplicably have eleven friends. If you solve that one, don’t hesitate to notify the tipsline. Don’t forget, either, that the common hot dog can make for an excellent LED tester. Video after the break.

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2025 Component Abuse Challenge: Dawg Gone LED Tester

November 9, 2025 by Jenny List 24 Comments

The Hackaday 2025 Component Abuse Challenge is all about abusing electronic components in the service of making them do things they were never intended to. It’s not the 2025 Food Abuse Challenge, so in the case of [Ian Dunn]’s hot dog pressed into service as an LED tester, we’ll take the ‘dawg to be a component in its own right. And by any measure, it’s being abused!

Cooking hot dogs by passing an electric current through them has a long and faintly hazardous history to it — we’re sure we’ve heard of domestic hot dog cooker appliances that are little more than the mains supply on a pin at each end of a hot dog shaped receptacle. This one takes the ‘dawg in a bun with condiments, no less, and sticks an ordinary table fork wired up to the grid in each end. The LED testing is the cherry on the cake, because he simply sticks a pile of LEDs by their pins into the tasty sausage. It forms a crude potential divider, so there’s about enough volts across the gap between pins to light it up nicely.

We like this project on so many levels, though we’re not sure what heavy metals would leach out of those LED pins into the meat. If it’s inspired you to do something similar you still have a few days in which to enter the contest, so break out your convenience food and a pile of parts, and start experimenting!

Two colored plastic films are loosely tied over the entrances to two plastic containers.

Cooking Up Plastics In The Kitchen

October 28, 2025 by Aaron Beckendorf 3 Comments

The earliest useful plastics were made out of natural materials like cellulose and casein, but since the Bakelite revolution, their use has dwindled away and left them mostly as curiosities and children’s science experiments. Fortunately, though, the raw materials for bioplastics are readily available in most grocery stores, and as [Ben] from NightHawkInLight demonstrates, it’s still possible to find new uses for them.

His first recipe was for a clear gelatine thermoplastic, using honey as a plasticizer, which he formed into the clear packet around some instant noodles: simply throw the whole packet into hot water, and the plastic dissolves away. With some help from the home bioplastics investigator [Giestas], [Ben] next created a starch-based plastic out of starch, vinegar, and glycerine. Starch is a good infrared emitter in the atmospheric window, and researchers have made a starch-plastic aerogel that radiates enough heat to become cooler than its surroundings. Unfortunately, this requires freeze-drying, and while encouraging freezer burn in a normal freezer can have the same effect, it’ll take a few months to get a usable quantity of the material.

The other problem with starch-based plastics is their tendency to absorb water, at least when paired with plasticizers like glycerine or honey. Bioplastics based on alginate, however, are easy to make waterproof. A solution of sodium alginate, derived from seaweed, reacts with calcium ions to make a cross-linked waterproof film. Unfortunately, the film forms so quickly that it separates the solutions of calcium ions from the alginate, and the reaction stops. To get around this, [Ben] mixed a sodium alginate solution with powdered calcium carbonate, which is insoluble and therefore won’t react. To make the plastic set, he added glucono delta lactone, which slowly breaks down in water to release gluconic acid, which dissolves the calcium carbonate and lets the reaction proceed.

The soluble noodle package reminded us of a similar edible package, which included flavoring in the plastic. We’ve also seen alginate used to make conductive string, and rice used to make 3D printer filament. It’s worth some caution, though – not all biologically-derived plastics are healthier than synthetic materials.

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