Acidity in Syrup, Soda and Cocktails

[@Sleezy.Design]

Your channel is pure gold, wow! This is the second video I'm watching after I found you. You're making exactly the content I've always been looking for! I've been experimenting with making my own sodas at home for a while now, but I've always been just guessing and playing around with everything. I have professional ingredients to make sodas but I've just been buying the stuff I'm reading on soda labels lol so I really have no idea what I'm doing. Controlling the acidity was always something I've been curious about. You just inspired me to maybe do this professionally. Love the videos! ❤

[@philo_star]

"Stick around; And we'll go an acid trip together." XD

[@CordialBuffoon]

Honestly I was uncommitted until that point but I have a niche interest in psychs

[@rickytickybobbywobbin055]

Why did he have to look so serious when he said it too

[@canadian10eh]

Thanks, Darcy. These videos are phenomenal.

[@vitocattivo]

All your videos are so good, Darcy. I’ve watched most of them all the way through and constantly find myself coming back for reference.🎉 And those formula sheets are invaluable!!! 🎉Thank you so much!

[@Artofdrink]

Glad you like them! Cheers

[@maghteridon5555]

It was a pleasure to be on this acid trip with you xD Question #1: You're telling me that lemon and limes have acidity 1.2 g per 30 ml. It equals to 40 g per 1 L and that is 4%, if I'm correct. If you've ever watched some video about superjuice or acid-adjusting other juices, everyone tells that lemon/lime acidity is 6%, and that's how they do the superjuice or acid-adjusting. I know their acidity may change, but that's one of the reason I like the superjuice. I can controll the acidity. Should it be 4% acidity based on your knowledge? Question #2: What's the shelf life of those solutions in room temperature? Question #3: What do you think about adding citrus essential oils to the citric/malic solution as you do in superjuice by incorporating the zest? Wouldn't it be more flavorful? Question #4; Wouldn't it be better to make a solution with equal acidity as the citric/lime juice for cocktails (and other thomgs)? With 1-2% acid solutions you would have to use 2-3x more of them than the juices, which have 4-6% acidity. My research: FSSAI says the min. for lemon juice is 3.5% (it was 5% before) Research #1 (Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products): Lemon = 4.8%, lime 3.8% Research #2 (Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange): Lemon = 4%, no lime in research Quote #1: "Lime and lemon were the most acidic fruit, reaching maximum values of 1.0 and 0.8 meq g-1 f.p" - unfortunately don't know what it means xD Quote #2: "The citric acid concentration in lemon juices, having the highest acidity, varied between 48.54 and 60.32 g/l" It's not that easy to find a research on that topic. Or it's me who can't do that. So it's possible for these citrus to reach 6%, but it's rather on the higher range. I guess, from my research :D So maybe I'll stick to 4.5-5% for superjuice and acid-adjusted things (if I'm acid-adjusting to lemon/lime). I think that the 1-2% points can make a difference in flavor here. And that's how I'm spending an hour watching your 20 mins video xD Eh... Chemistry always was for me like eh, not bad but not something fascinating, but watching your videos makes me wanna learn more about that :D It's so interesting to see the theory in practive, especially in culinary. Love that

[@Artofdrink]

I will be doing a video on why Super Juice works, shortly, and most of your questions will get answered. Cheers

[@asimmaher287]

@@Artofdrink o❤

[@MartinDoudoroffLLC]

Thanks!

[@Artofdrink]

Thanks Martin

[@MartinDoudoroffLLC]

@@Artofdrink In part, I just wanted to try out that tipping feature. 😆 Terrific video, though, as usual.

[@waynethomason6388]

I've been using acid phosphate to make cherry phosphates, and through much trial and error, I came up with what I think is the perfect balance of acid and sweet. I fill a 20 oz tumbler half full with nugget ice (5 oz equivalent), I add 2.5 oz of Torani Cherry Syrup, 3 ml of acid phosphate and 2 ml of McCormick almond extract (to enhance the cherry flavor), then fill almost to the top with highly carbonated water. Stir with a bar spoon and perfection. I wonder if it could be improved with the addition of a malic acid and sodium malate solution, though...

[@jesulapititjesus9995]

Thank you for your information :)

[@mohdabrar2839]

thanks

[@mrman1536]

Great video. Would adding bicarbonate soda to citric acid get sodium citrate then add more citric acid to be the same /similar result, besides the carbon dioxide of cause.

[@Artofdrink]

Yes that would work fine, helpful if you have a pH meter, but you could just go by taste until you get something you like.

[@kleosis2418]

these videos (ive been binging them) have been so well formatted, informative, and concise. I truly appreciate it as i get into making my own soda!

[@Artofdrink]

Glad you like them!

[@luisdelagarza3350]

Excellent information and presentation my friend. From an food R&D colleague. Cheers!

[@Artofdrink]

Thanks, peer review comments are the best comments. Cheers

[@joshua5617]

Please share a flavored water recipe

[@earlgrae]

amazing content, thanks so much!

[@darrylm3627]

😄👍Good Stuff, Great Tips

[@gamersruin]

What an amazing video!!! There's just so much great information in this video. I've been wanting to try an acid adjusted verjuice cocktail for a while, but verjuice is hard to find. Using tartaric acid with cream of tartar in grape juice seems like a great solution! Although, that margarita spec at the start of the video looks less like a classic margarita and more like a Chile's margarita...

[@Artofdrink]

Glad you found the info useful and as for the Margarita recipe, that's a classic 3:2:1 ratio recipe, the actual original formula.

[@gamersruin]

@@Artofdrink Thanks for the response. I was referring to a more contemporary spec, along the lines of 2 : .75 : .75. Similarly, if I were to order a Manhattan at a bar, it wouldn't be equal parts Canadian Whiskey and Sweet Vermouth with a barspoon of gomme syrup, per the 1884 recipe.

[@Artofdrink]

@@gamersruin I love a 1:1 Manhattan, but with a teaspoon of Maraschino, but you need to use a whisky with an abv of 50% or more to balance the sweetness.

[@crcarlsonUT]

Another really great video! I have noticed that wine was much more pleasant than a water solution with the same acid concentration. A couple of questions, 1) could one use potassium carbonate as a buffer that was independent of acid choice? and 2) Do you know of the mouth measures acid concentration, g/l, or does it measure pH, or some other strange signal?

[@Artofdrink]

Thanks. The only issue with carbonates and bicarbonates is they will react with the acid, partially neutralising it. But it does produce the correct salt, for example potassium malate with malic acid. You just need to use more acid but it would work. And humans detect hydrogen ions, which can have an effect based on total acidity (amount of acid in solution) and dissociation, which is how strong an acid is. Phosphoric being much stronger than citric but not as strong as something like hydrochloric acid and one of the reasons hydrochloric acid isn’t used commonly in food.

[@carloslorenzo7468]

What are your thoughts when creating and using an acid blend and the subsequent 'salt(s)' to use to balance? thanks

[@Artofdrink]

Experimentation is the way to go. New combinations lead to interesting flavours, so mix everything with everything and see what happens.

[@Bea19652]

Hi Darcy! If you don’t mind, could you please give the name of the PH machine you’re using in the video? It would help me out alot! Thanks

[@Artofdrink]

Milwaukee MW102 pH Meter

[@Tmanaz480]

So anything i need to know about Phosphoric acid? I use it in my Cola.

[@GonBallivian]

here in Argentina Virgen Extra olive oil put the acidity allways.

[@pabloparra2484]

I am translating a cocktail menu to English for a bar here in Spain, could “tart solution” or “acidic solution” be correct? I am not sure it would be nice to include it in the menu, it’s basically ascórbic and water, donthe customers need to know? Cheers

[@Artofdrink]

I'd go with Acid Solution as it is more accurate. Typically, I haven't seen many companies report the acid content of their products, but adding it to your menu would be great.

[@nightnote6798]

Hi, someone knows what type of acid is in tomates ? ( Correcting tomatoe sauce )

[@Artofdrink]

The acid in tomatoes is citric acid. If you don't want to add sugar to balance the acidity, try some sodium citrate.

[@nightnote6798]

@@Artofdrink thanks you very much

[@AYAZ.8787]

Please share non alcoholic soft drinks recipe formula. Like fenta. Thums up. Sprite. Limca. Etc. Love from India

[@Artofdrink]

Already have: Sprite kzbin.info/www/bejne/o4LLh4Bsr7uGpa8 and Orange kzbin.info/www/bejne/nqabg4abeLR8a9U

[@AYAZ.8787]

@@Artofdrink thanks bro

[@jamesfino7962]

Would lactic acid be a candidate for study?

[@Artofdrink]

Yes, and acetic acid, fumaric and a few others. Lactic acid was used a lot from 1890 to 1920 at soda fountains with a product called Lactart, though it was buffered with lactate salts as well.

[@pedroplay8028]

Man, i'm from Brazil and i want your opinion. I work with cocktails and i have a industrialy lemon juice thats works in most of recepies, but i feel a lot citric acid in the flavor. It's makes my throat scratches.. If I add malic acid to lemon juice I can probably reduce this astringent characteristic?

[@Artofdrink]

Adding malic acid will make the juice more acidic, try using sodium citrate, you might find that helps.

[@worthystudios1]

@@Artofdrink is sodium citrate and TriSodium Citrate the same ? where can i buy it from

[@Artofdrink]

@@worthystudios1 yes they are the same and you can get easily online, often used in cheese making.

[@whangathos4135]

5:22 im gonna make this one purple😑

[@janmalan471]

Tartaric acid would probably do good in sugarless drinks.

[@MrMetalpunx]

Puts in blue food coloring..... uhh the acid turned it blue thats known thing it can do........lol subscribed! Phosphoric acid ? or you prefer the acid phosphate?

[@Artofdrink]

In my defence, the little bottle of food dye does have a purple cap, but it was more to the blue side of purple. But it does change the colour. I prefer Acid Phosphate as it is buffered to a pH of 1.8ish and phosphoric acid is a strong acid that can drop the pH too low. Acid Phosphate also has salts in it that enhance flavour, just like salt on food.

[@MrMetalpunx]

@@Artofdrink It was a very relatable moment because it is a known thing (we used cabbage to make ph test strips as kids). I thought it was endearing. I made Acid Phosphate following a recipe from The Standard Manuel, Your right I think it's better than unbuffered.

[@asimmaher287]

@@Artofdrink هلا

[@tanthiennguyen9308]

Eis Babies

[@crcarlsonUT]

Thanks!