See if your tank stops leaking if it is open 100%. I know some welding tanks, and RV propane tanks release pressure when you have them in between all the way open and all the way closed. Love this channel and look forward to your videos. I have tried a few recipes including orange, strawberry, and black cherry sodas, as well as the Belfast ginger ale (my favorite) I have made 3 batches of the ginger ale essence this year, and have been keeping the leftovers so I can age it for a year or more. Looking forward to see what that tastes like. I also have a new found love for plain sparkling water now that I can make it myself. Thanks! Keep up the great work.
Thanks, I've tried a few things, including making sure it was fully open, but no luck. And it is great to hear the info on this channel is being used to good effect, glad you are enjoying the recipes. Cheers
Mr. O'Neil, thanks so much for you channel! It's inspired me to make my own Ecto Cooler soda syrup. I do have one question if you have the time: Do favor oils used in baking/candy making (like LorAnn Oils) work the same way as essential oils when formulating essences?
Thank you for watching it. Most of the LorAnn baking/candy-making oils will work in beverages as long as they are the propylene glycol version and not the vegetable oil-based ones. They are diluted, so they don't work exactly like essential oils and flavour compounds, but if you follow their instructions they should work.
Have you heard of Milkis? I can't find any information on how it's made or why nobody else makes it. Basically It's carbonated milk-flavored lemonade. Is there more to this than just a few elements of the composition? And have you used dry milk in your lemonades? Edit: Mio and several other companies are creating something similar, but usually it's 0-2 companies per country.
There are some old recipes for flavoured milk, mostly from the UK and Australia, where a trend back in the late 1940s and early 1950s was "milk bars," where you'd go and drink different types of flavoured/carbonated milk. It is actually on my "to make" video list. So hopefully in a few months.
I'd like to see videos on making your own powdered/shelf stable mixes and syrups. Homemade mio, electrolyte powder, a just add water creamy hot chocolate mix...
Your videos are pretty good. Sir is it possible for you to suggest an emulsifier that can help us mix oil based and water based flavors while making a lime mint syrup. When we try do use these two different phases it starts leaving white residue on surface in 12-24 hours.
Gear Acquisition Syndrome 🤣🤣 Painting with your nose and your tongue😆 Long Live Art of drink and Flavor Zone! thanks for another awesome video, you're so cool! ok bye!
Hi Darcy, I'm considering making my own soda's, but I would rather work with fresh ingredients instead of essential oils. So if I'd use syrups and cordials of these ingredients as soda bases, would it still be possible to emulsify these and make them shelf stable or do I need to add at least some essential oils (& if so then what's the minimum %)?
The problem with fresh ingredients is that if you make a syrup and then add it to carbonated water, it will taste diluted. If you are extracting herbs and spices, that is fine but you will get the astringency and bitterness that comes along with them. And that is fine as well, as long as you like that. It is hard to predict how much essential oil you would need, because fresh ingredients have such a wide range of flavour intensity. The best thing to do is experiment and see what works.
Been watching your video for a while and enjoy them. I stopped drinking in 2007, found the Lyre non alcoholic range its owesome just very over priced. Are you going to look into doing some videos on making non alcoholic flavours for whiskey and gin at some stage?
Yes, that is a core goal to show people how to make non-alcoholic drinks. It is more difficult when you don't use alcohol to dissolve flavours, so showing people how to do it properly is an interesting topic for me.
@@Artofdrink personally I dont have a problem with using alcohol to dissolve flavours as long is the end product when you consume it is considered alcohol free. Thank you for your great content.
Eppendorfs are good, I've used them a lot in a lab I worked. But a good set is probably too expensive for the general user. Plus you go through a lot of tips. But I might bring this into the discussion in a video.
我觉得flavour zone 可以成为饮料工业，风味化合物的百科。就像Wikipedia 适合专业人士查询相关信息。 虽然食品药品管理局的网站可以查一些香料的合法性。但并不适合用来创造新的风味。我觉得这是一个很强的愿景。公益性的。但是想要秘密配方，当然是需要付费才能知道的。我猜你一整个月都在搭建这个平台，非常了不起。不知道你的服务器架设是在家吗？还是租用的服务器。😂只是我的关心。我真的在乎。
我遇到了一个问题，但是首先，我一直在等待你的更新。flavour zone 的推出对于我来说是一个大新闻。我一直关注这个频道，我也想为这个社区做一些贡献。😅但是问题在于我没有办法使用PayPal 或者信用卡。😅我的国家对任何直接对境外的汇款都是渠道封杀的。😢真的很遗憾。这个频道的内容都是免费的，非常了不起。不能做贡献真的很遗憾。我只能每次点一个大拇指👍和订阅这个频道。
Would it be possible for you to make a video about how to estimate the shelf-life of homemade syrups, cordials, batched cocktails etc?
I could add something like that to my list, I do get questions about shel-stability.
@@Artofdrinkcan you make a video on how to make shani drink
As always, outstanding content. thank you Darcy.
Happy anniversary, and thank you for what you are doing!
Man, that's amazing what you're doing
See if your tank stops leaking if it is open 100%. I know some welding tanks, and RV propane tanks release pressure when you have them in between all the way open and all the way closed. Love this channel and look forward to your videos. I have tried a few recipes including orange, strawberry, and black cherry sodas, as well as the Belfast ginger ale (my favorite) I have made 3 batches of the ginger ale essence this year, and have been keeping the leftovers so I can age it for a year or more. Looking forward to see what that tastes like. I also have a new found love for plain sparkling water now that I can make it myself. Thanks! Keep up the great work.
Thanks, I've tried a few things, including making sure it was fully open, but no luck. And it is great to hear the info on this channel is being used to good effect, glad you are enjoying the recipes. Cheers
woahhhh! A new one! yeah! :) woahhh at 13:25 , a breakdown of coconut compounds :) so cool
Mr. O'Neil, thanks so much for you channel!
It's inspired me to make my own Ecto Cooler soda syrup.
I do have one question if you have the time:
Do favor oils used in baking/candy making (like LorAnn Oils) work the same way as essential oils when formulating essences?
Thank you for watching it. Most of the LorAnn baking/candy-making oils will work in beverages as long as they are the propylene glycol version and not the vegetable oil-based ones. They are diluted, so they don't work exactly like essential oils and flavour compounds, but if you follow their instructions they should work.
Have you heard of Milkis? I can't find any information on how it's made or why nobody else makes it. Basically It's carbonated milk-flavored lemonade.
Is there more to this than just a few elements of the composition? And have you used dry milk in your lemonades?
Edit: Mio and several other companies are creating something similar, but usually it's 0-2 companies per country.
There are some old recipes for flavoured milk, mostly from the UK and Australia, where a trend back in the late 1940s and early 1950s was "milk bars," where you'd go and drink different types of flavoured/carbonated milk. It is actually on my "to make" video list. So hopefully in a few months.
Thanks for reply. I'll be waiting
Thanks Darcy, This sounds like a fabulous resource.
I'd like to see videos on making your own powdered/shelf stable mixes and syrups. Homemade mio, electrolyte powder, a just add water creamy hot chocolate mix...
It is in the works!
@@Artofdrink Awesome!
Wow, what an amazing resource! Alright, you got me, Patreon here I come 😁
Your videos are pretty good. Sir is it possible for you to suggest an emulsifier that can help us mix oil based and water based flavors while making a lime mint syrup. When we try do use these two different phases it starts leaving white residue on surface in 12-24 hours.
I’ve had leaky valves on tanks a couple times, it is a serious pain. 😵💫
Gear Acquisition Syndrome 🤣🤣 Painting with your nose and your tongue😆 Long Live Art of drink and Flavor Zone!
thanks for another awesome video, you're so cool! ok bye!
what are the chemicals used to save cool drink in plastic bottle without spoiling from plastic reaction inside? kindly answer to my query , thank you
Now I just like the video first before even watching it
Cool 👍
hi great. job outstanding i have aqueestion about the filtration device i guess u r calling perculator where could i get. one plz
You can get them at hBAR Science
Hi Darcy, I'm considering making my own soda's, but I would rather work with fresh ingredients instead of essential oils. So if I'd use syrups and cordials of these ingredients as soda bases, would it still be possible to emulsify these and make them shelf stable or do I need to add at least some essential oils (& if so then what's the minimum %)?
The problem with fresh ingredients is that if you make a syrup and then add it to carbonated water, it will taste diluted. If you are extracting herbs and spices, that is fine but you will get the astringency and bitterness that comes along with them. And that is fine as well, as long as you like that. It is hard to predict how much essential oil you would need, because fresh ingredients have such a wide range of flavour intensity. The best thing to do is experiment and see what works.
Been watching your video for a while and enjoy them. I stopped drinking in 2007, found the Lyre non alcoholic range its owesome just very over priced. Are you going to look into doing some videos on making non alcoholic flavours for whiskey and gin at some stage?
Yes, that is a core goal to show people how to make non-alcoholic drinks. It is more difficult when you don't use alcohol to dissolve flavours, so showing people how to do it properly is an interesting topic for me.
@@Artofdrink personally I dont have a problem with using alcohol to dissolve flavours as long is the end product when you consume it is considered alcohol free. Thank you for your great content.
Need a set of Eppendorf pipettors
Eppendorfs are good, I've used them a lot in a lab I worked. But a good set is probably too expensive for the general user. Plus you go through a lot of tips. But I might bring this into the discussion in a video.
Great vid, love the channel
Sir how to make flavored soyamilk in business purpose
First comment! Yay.
Thank you for this great content!!
我觉得flavour zone 可以成为饮料工业，风味化合物的百科。就像Wikipedia 适合专业人士查询相关信息。 虽然食品药品管理局的网站可以查一些香料的合法性。但并不适合用来创造新的风味。我觉得这是一个很强的愿景。公益性的。但是想要秘密配方，当然是需要付费才能知道的。我猜你一整个月都在搭建这个平台，非常了不起。不知道你的服务器架设是在家吗？还是租用的服务器。😂只是我的关心。我真的在乎。
这正是我正在尝试做的事情。感谢您看到大局。我在 Akamai 云上运行服务器，每天进行备份，并且能够在网站流行时进行扩展。
@@Artofdrink 你的工作非常了不起👍👍👍👍👍❤️❤️❤️❤️🥰
我遇到了一个问题，但是首先，我一直在等待你的更新。flavour zone 的推出对于我来说是一个大新闻。我一直关注这个频道，我也想为这个社区做一些贡献。😅但是问题在于我没有办法使用PayPal 或者信用卡。😅我的国家对任何直接对境外的汇款都是渠道封杀的。😢真的很遗憾。这个频道的内容都是免费的，非常了不起。不能做贡献真的很遗憾。我只能每次点一个大拇指👍和订阅这个频道。
每一点点帮助，甚至竖起大拇指。
@@Artofdrink 🤣我很抱歉，难以为这个社区做些什么。只能成为忠实的粉丝和布道者。