Acidity in Syrup, Soda and Cocktails
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- Опубликовано: 25 июл 2024
- Understanding how much acid is in your drink will help you make better drinks, whether that is cocktails, soda, syrups or even food. Natural acidity levels in fruits give us a guide on how to adjust the acid levels in drinks. You can always make it more intense because some people like that sour patch kid flavour or you can accurately adjust to mimic what is found in nature.
Before you start adjusting the acidity of your syrups you need to know how to measure out the right quantity of acid and which acids taste different, like citric, malic or tartaric acid.
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*Getting Started Making Soda*
If you are new to making soda, welcome, and you should check out the following videos because they will show you the basics of making soda and will help answer most of your questions.
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"Stick around; And we'll go an acid trip together." XD
Thanks, Darcy. These videos are phenomenal.
amazing content, thanks so much!
Thanks!
😄👍Good Stuff, Great Tips
thanks
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...
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.
@@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.
@@roebucksruin 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.
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!
Glad you like them!
Excellent information and presentation my friend. From an food R&D colleague. Cheers!
Thanks, peer review comments are the best comments. Cheers
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?
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.
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
I will be doing a video on why Super Juice works, shortly, and most of your questions will get answered. Cheers
@@Artofdrink o❤
Please share a flavored water recipe
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.
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.
What are your thoughts when creating and using an acid blend and the subsequent 'salt(s)' to use to balance? thanks
Experimentation is the way to go. New combinations lead to interesting flavours, so mix everything with everything and see what happens.
I work making cocktails at home with a mobile bar, and I use lemon juice a lot but there comes a time when it oxidizes. I would like to know what to add to the juice so that it does not oxidize and can hold up well to the 6 hours of service that I do
Search for superjuice. It lasts a long time.
So anything i need to know about Phosphoric acid? I use it in my Cola.
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?
Adding malic acid will make the juice more acidic, try using sodium citrate, you might find that helps.
@@Artofdrink is sodium citrate and TriSodium Citrate the same ? where can i buy it from
@@worthystudios1 yes they are the same and you can get easily online, often used in cheese making.
Please share non alcoholic soft drinks recipe formula. Like fenta. Thums up. Sprite. Limca. Etc. Love from India
Already have: Sprite ruclips.net/video/mQhVM6zVSoM/видео.html and Orange ruclips.net/video/hu8RSeCOI5s/видео.html
@@Artofdrink thanks bro
Hi, someone knows what type of acid is in tomates ? ( Correcting tomatoe sauce )
The acid in tomatoes is citric acid. If you don't want to add sugar to balance the acidity, try some sodium citrate.
@@Artofdrink thanks you very much
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?
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.
@@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.
@@Artofdrink هلا
Would lactic acid be a candidate for study?
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.
5:22 im gonna make this one purple😑
Eis Babies
Thanks!
Thanks Martin
@@Artofdrink In part, I just wanted to try out that tipping feature. 😆 Terrific video, though, as usual.