Another fantastic video! I really appreciate you taking the time to explain some of the history and other interesting tidbits as well. I will definitely be making this and experimenting with the flavouring chemicals I bought from your other videos. Thanks to you I'm able to regularly make pop that tastes better than store-bought for myself and friends!
Excited to see more usage of straight flavoring compounds. Interested in more Bob Ross, paint a flavor pallate videos. Especially, other sharper energy drink like flavors and benzaldehyde cherry/almond stuff.
I'd be curious to see your thoughts on making a raspberry essence/extract/tincture. Seems like it would be a good way to make Clover Clubs without having to keep raspberry syrup on hand.
Amazing content here! I've been researching how to make natural banana liqueur, but it has a lot of problems... I was inspired by you to make it with essential oil route, but there are no banana essential oils to be bought... This video might be the key to unlocking banana flavor. Do you have any ideas for a great banana flavor? maybe it's a good idea for the next video to explore?
You can also blend banana with rum and pectinex. I use a spinzall centrifuge once the pectinex has broken the pectin down. Its explained in Liquid Intelligence by Dave Arnold. 250gr Bananas (very ripe, but not black), 750ml Dark Rum 40%ABV and 1-2gr of pectinex. Not sure what yield you would get with a nut bag and straining it but you get nearly all of the liquid back in a centrifuge. And its delicious!
@@Artofdrink I think if you take a big inhale like to scream it might do the trick if you are tiny lady size person. This with some really funky rum…. Call it a the sponge Bob, when people ask shy tell them it’s a pineapple roofie,
@@Artofdrink Watermelon! I think there is something exceptionally refreshing with watermelon juice (even more so than a mojito with cooling agent) and I just can't seem to be able to get that sensation through artificial one, not sure what is missing. Would love to see how you create a watermelon juice on steroids!!!
I made isoamyl acetate in my high school chemistry class. Ever since then I've loved the idea of using the raw oils/esters for flavoring. Sidenote, isoamyl acetate is a bee attack pheremone. :D My friend found this out the hard way near a high school trash can. I love your channel.
I love these series. Now I want to make a "red pineapple creme" soda. Just sounds like it'd be great at a bbq
Another fantastic video! I really appreciate you taking the time to explain some of the history and other interesting tidbits as well. I will definitely be making this and experimenting with the flavouring chemicals I bought from your other videos. Thanks to you I'm able to regularly make pop that tastes better than store-bought for myself and friends!
Glad you enjoyed it!
Could you possibly make a tutorial on blue raspberry flavoring?
Banana, cherry and pineapple esters make blue raspberry
@@Dem0Dule I remember hearing that but never believed it, thanks ill have to try it just gotta find the right suppliers or a place selling it
I'm getting into making my own soda and i'm loving these videos! Would be great to see some other fruit flavorings like peach or mango.
Thanks, and I will be getting to those flavours down the road.
Same I love fruit sodas too! Like a watermelon or even honeydew 🤤 I’ve never had a cantaloupe soda but since I brought up melons..
Excited to see more usage of straight flavoring compounds. Interested in more Bob Ross, paint a flavor pallate videos. Especially, other sharper energy drink like flavors and benzaldehyde cherry/almond stuff.
Now that I have most of the technique videos done, I plan on being the Bob Ross of flavours.
I also love your videos. Would love to see you do one on root beer I know that’s an old soda, fountain favorite.
Root beer is on my shortlist of videos to make
I'd be curious to see your thoughts on making a raspberry essence/extract/tincture. Seems like it would be a good way to make Clover Clubs without having to keep raspberry syrup on hand.
Interesting flavour essence video. Which spinner are you using?
Spinner? Do you mean stir plate? If so, just the basic $40 to $50 ones on Amazon do the job just fine.
"Degrees of pineappleness" sounds like a Math metal band
Thanks allot...I enjoyed your video
What about fruit juices using pulp emulsifiers , stabilizers , thickeners tropicana ?
THANKS
Amazing content here! I've been researching how to make natural banana liqueur, but it has a lot of problems... I was inspired by you to make it with essential oil route, but there are no banana essential oils to be bought... This video might be the key to unlocking banana flavor. Do you have any ideas for a great banana flavor? maybe it's a good idea for the next video to explore?
Glad you like the content. Amyl acetate and isoamyl acetate are the starting point for banana flavour.
You can also blend banana with rum and pectinex. I use a spinzall centrifuge once the pectinex has broken the pectin down. Its explained in Liquid Intelligence by Dave Arnold. 250gr Bananas (very ripe, but not black), 750ml Dark Rum 40%ABV and 1-2gr of pectinex. Not sure what yield you would get with a nut bag and straining it but you get nearly all of the liquid back in a centrifuge. And its delicious!
@@darranridley the centrifuge is great, but way above my price range... Also pectinex doesn't work that well in high proof spirits
I have an open benzoate 3 For years Is there any harm if I use it in any food items? Kindly guide me on this.
Honestly, I don't know, it would depend on storage conditions (heat, humidity) but if stored properly should be fine. Avoid if it is discoloured.
Any chance of an artificial pineapple vs pineapple extract taste and comparison?
There is a good chance of that, once the Pure Food Act came out in 1906 pharmacists developed good methods using whole fruit.
I wonder what flavor could green monster have?
did he just take a goof whiff out of a Chloroform jar?
I did. Chloroform doesn't knock you out like in the movies, it can take minutes of breathing it in to make you unconscious.
Besides, it's sweet! (mouth-pipetting, thirty years ago) @@Artofdrink
@@Artofdrink I think if you take a big inhale like to scream it might do the trick if you are tiny lady size person. This with some really funky rum…. Call it a the sponge Bob, when people ask shy tell them it’s a pineapple roofie,
Could you make a list to make every types fruit essence for sodas at some point?
At some point I will get to most of them, that's the plan.
@@Artofdrink Watermelon! I think there is something exceptionally refreshing with watermelon juice (even more so than a mojito with cooling agent) and I just can't seem to be able to get that sensation through artificial one, not sure what is missing. Would love to see how you create a watermelon juice on steroids!!!
Where is allyl hexanoate (allyl caproate) ? A typical pineapple flavoring agent . Greeting from Cairo, Egypt
I made isoamyl acetate in my high school chemistry class. Ever since then I've loved the idea of using the raw oils/esters for flavoring.
Sidenote, isoamyl acetate is a bee attack pheremone. :D My friend found this out the hard way near a high school trash can.
I love your channel.
Illegal ingredients are the best ingredients!😂
😂😂😂是的，自古以来
菠萝的味道真的是非常经典。只是😂我无法直接从市场购买一些原料氯仿或者丙酮这些原料，需要特殊的渠道和许可。😢被管制。您有调色的教程吗？配置浑浊的不透明的菠萝颜色的工作，让饮料看起来像一杯浑浊的果汁。
我将制作一个关于使用酒精提取的菠萝皮的浓缩提取物的视频。
@@Artofdrink 那将是天然的！需要蒸馏吗？我知道墨西哥经典的饮料“Tepache”是使用菠萝皮发酵得制的。也许加一点ginger bug 。我尝试过，只是得到第碳酸化的版本。也许是发酵的不够。是非常清香的味道。菠萝的品种有很多版本，不同的只是口感和酸甜度。气味总体上来说还是接近的。😀🥰🥰🥰👍👍👍期待你的视频
@@xingchuyongren 不需要蒸馏，按照书上的方法过滤即可
@@Artofdrink 🤣是我遗漏了什么吗？😀我有一个问题。就是钠在可乐中的存在。商店售卖的产品并没有显示添加了食盐，但营养成分表显示有钠。所以是加了盐水和7X混融吗？还有我根据您提供的配方制作了古柯的香精，请问它应该添加多少在 7X中
@@xingchuyongren
钠很可能来自柠檬酸钠，用于调节 pH 值。而对于7X，可口可乐并没有遵循汽水制作的标准规则，而是将30毫升的7X加入450毫升的酒精中制成香精，然后用30毫升的香精制成1至4L或糖浆，具体取决于口味。您也可以随时调整精华强度。
'Promo SM' 🤭