What luck! Two videos in one day! On two topics we've been waiting for, no less. Keep up the good work Darcy. This content is incredible. Hope you'll make something about foaming agents at some point.
Thanks for your great content. Have been anticipating this video for the last month so glad to finally see the results. I can't wait to get started with this recipe! Once again thanks for your great work it is much appreciated!
Please we need a video on stevia plant exctraction and how to get rid of its bitter aftertaste... made many many recipes and non are like commercial one. Already had the fresh plant but can not reach a good way of non alcoholic exctraction
This is a fantastic video. I am trying to work out the math that would allow me to make a DIY "Mio" water enhancer. There is already a few great videos on making the extracts, but I also need to work out how much acid and sweetener to go into a solution.
Great content! Looking forward to seeing your upcoming course offerings, I'm hooked! I now realise I've been making my allulose 3:2 syrup all wrong! I was using 1 cup water, 1.5 cups of allulose and 1/2 cup maple or rice syrup to make up for the 30% sweetness missing from the allulose and to add a little 'real sugar' to the party. I will try it by weight next time but also can't wait to try this recipe too! Can you replace the citrus wood tannin with regular tannin? Does it make much difference? I can't find the citrus one... Thanks!
Hello Darcy, love your videos. Question; I'm wondering if we can use this syrup with milk based drinks given that PH is below 4.5. Will the milk curdle? I work at a coffee shop and we do use milk in almost 80% of our drinks (Latte, Cappuccino..etc.). If that's the case, how can we preserve without acidifying the syrup too much for the milk to curdle? Thank you!!
It may curdle the milk. You can make the syrup without a preservative if you pasteurize it (heat the bottle and its contents to 72°C for a few minutes). If you go through the syrup fast enough (a bottle last no longer than a week) it won't be a problem, especially if you store it overnight in a cooler. You only need a preservative if you plan on leaving it at room temperature for longer than a week.
I found your channel when someone showed me a video on how to make diet syrup for cocktails. I’m low carb and appreciate this video. Any of diet syrup recipes like flavored syrups on your Patreon?
One more thing... In the Industrie they use Sorbinacid against mold and bacteria. could I use a solution of sorbin acide and sorbat too ? Seams easier to get hold of here.
Any idea how the diet simple syrup formula would change if using stevia and allulose? Any thoughts on stevia as a sweetener in general? Ever tried making your own stevia extract? Think the tannins trick would help reduce the off flavor in the stevia?
Stevia is about half as sweet as sucralose, so double the amount of stevia for the sucralose in the formula and that should be close, though you may need to adjust. And I haven't worked much with stevia yet, in the future. The tannin trick may help, but I haven't seen any research on it, give it a try, you really only taste the tannins if you really think about them while tasting. They are very much in the background.
Thanks so much for all the info. You helped me understand that there are many things to look for that are not easy to find. Do you have any book to suggest? For example, the thing about the awful lingering taste of sucralose, where can you read about that?
Thanks, glad you found the video useful. Most of my information comes from textbooks and patents. Not necessarily easy reading but if you like math and chemistry then they'd be right up your alley.
I hate to ask such a silly question but I learned to add a small amount of vodka to simple syrup and even juices as a sort of preservative. Is that an old wives tale?
To avoid having to use the preservative, couldn’t you measure out your sucralose/allulose/citric acid blend ahead of time, mix all of that in its own container and then combine with the right water ratio for whenever you want to make drinks? Would blending them initially in powder form cause any problems?
Hello!! Thank you for your content, i love i! The only problem is that most of the formulas you use are forbidden in Europe due to an excessive usage of some ingredients like propylene glycol (max 1000mg per kg in europe union) it would be nice if you can also give us recipes that are legal in our continent, please.
If you have an understanding of the ingredients and basic math you should be able to do it yourself. These videos aren't about giving you recipes to follow blindly, this is about educating yourself to do things with a skill. If you truly understand the concepts, it should not matter which country you are in; you should just be able to formulate them.
@@Artofdrinkthen I Must be lacking an understanding of the ingredients, because I can decrease the amount of glycol but then I assume I need to reduce the flavours proportionally but that is something that I don want obviously. Mathematically I can reduce the amounts, but what I'm looking is for another ingredient thar does the same job as the glycol. Maybe I missed the video or content in patroen to substitute ingredients.
I am wanting to use liquid allulose in a recipe that calls for 1 1/2 cup granulated sugar . I want to use my allulose instead . What is the conversion amount. Thank you
Shortly, I'm just updating the online store (taking a bit longer than expected) but once the new shop is running the soda kit will come back, probably a 3.0 version with some new stuff. My supplier for taste strips no-longer exists, so I'm not sure about those.
If i follow your instructions, including the sodium benzoate preservative, how long would the simple syrup last if it stays inside my refrigerator when im not using it at home?
@@Artofdrink Nice. Thanks for the reply. And if I dont use the benzoate preservative, how long more or less would it last in the fridge? In this case, I wouldnt need for its ph to be adjusted, right?
@@renatolimatonini2259it all depends as simple syrup is stable on its own, a lower ph makes it more stable, refrigeration increases the stability and preservatives just increase that. Don't overthink it.
@@Artofdrink Great, mate. Im having a hard time finding sodium citrate on the market. Is it really needed for the pH adjustment or can I only use the citric acid?
I just made this, did I do something wrong? The tannins made it mouth puckeringly dry, my whole mouth and throat nearly closed over! Says on the packet it's made from chestnuts, used mostly for red wine... Any ideas? My scales are accurate etc.. Thank you
I found that one gram sodium citrate, and 1. 3 G citric acid only gets the solution down to a pH of 5. I had to add at least two more grams to get it down so it was between 4 and 5... I wasn't sure what to do, you don't mention how to correct if the solution isn't acidic enough. I tried to add the same ratio of sodium citrate and citric acid call my butt still not sure if that was the right thing to do
The pH can vary depending on the pH of the water you use. Some tap water can be basic (hard water) but you can always add more acid to get to the required pH.
Allulose is banned in Canada (so probably other jurisdictions also). It is probably the better ingredient of the two. Erythritol will cause digestive issues including nausea. :o
Allulose isn't banned in Canada, the companies that make it/have patents on it just haven't filed the safety paperwork with the CFIA yet. Banned would mean the government has looked at the data and denied the use of allulose in Canada, but that has not happened.
What luck! Two videos in one day! On two topics we've been waiting for, no less. Keep up the good work Darcy. This content is incredible. Hope you'll make something about foaming agents at some point.
Thank you. Foam is in the queue! Cheers
Such quality videos i just watched the sodium benzoate potassium sorbate preservative video it was so good
your channel is an incredible resource. thank you so much.
Fantastic! I was actually wondering about this and it came right on time. I'm definitely going to use this. Great content as always.
Yes! Thanks so much! This is one more step on my quest for home made diet coke!!!
Awesome and I do have some videos on cola formulation coming up, including Coke and Crystal Pepsi. Cheers
@@Artofdrink that is great news! Thanks so much for all the great vids!
Thanks for your great content. Have been anticipating this video for the last month so glad to finally see the results. I can't wait to get started with this recipe!
Once again thanks for your great work it is much appreciated!
Thanks, and this recipe turned out really well. I'm more of a "less sugar" type person, but this zero-calorie syrup tastes really good.
Please we need a video on stevia plant exctraction and how to get rid of its bitter aftertaste... made many many recipes and non are like commercial one. Already had the fresh plant but can not reach a good way of non alcoholic exctraction
This is a fantastic video. I am trying to work out the math that would allow me to make a DIY "Mio" water enhancer. There is already a few great videos on making the extracts, but I also need to work out how much acid and sweetener to go into a solution.
hello my friend. youre videos are great and have inspired me to try making my own soda syrups. i would love to see a video on a&w style cream sodas.
Thanks, too beer video coming soon.
Great content! Looking forward to seeing your upcoming course offerings, I'm hooked! I now realise I've been making my allulose 3:2 syrup all wrong! I was using 1 cup water, 1.5 cups of allulose and 1/2 cup maple or rice syrup to make up for the 30% sweetness missing from the allulose and to add a little 'real sugar' to the party. I will try it by weight next time but also can't wait to try this recipe too! Can you replace the citrus wood tannin with regular tannin? Does it make much difference? I can't find the citrus one... Thanks!
THANKS
Thanks for highly interesting video. Why is the industry often use Saccharin instead of Socralose ? is there any difference using Saccharin ?
brilliant, much appreciated.
Love your content! Where do you find the containers you use for sugar storage?
Hello Darcy, love your videos. Question; I'm wondering if we can use this syrup with milk based drinks given that PH is below 4.5. Will the milk curdle? I work at a coffee shop and we do use milk in almost 80% of our drinks (Latte, Cappuccino..etc.).
If that's the case, how can we preserve without acidifying the syrup too much for the milk to curdle? Thank you!!
It may curdle the milk. You can make the syrup without a preservative if you pasteurize it (heat the bottle and its contents to 72°C for a few minutes). If you go through the syrup fast enough (a bottle last no longer than a week) it won't be a problem, especially if you store it overnight in a cooler. You only need a preservative if you plan on leaving it at room temperature for longer than a week.
I found your channel when someone showed me a video on how to make diet syrup for cocktails. I’m low carb and appreciate this video. Any of diet syrup recipes like flavored syrups on your Patreon?
The full recipe for this syrup is available on Patreon, though I haven't used it in anything else, yet.
@@Artofdrink Thank you so much. Good luck on your vineyard.
One more thing... In the Industrie they use Sorbinacid against mold and bacteria. could I use a solution of sorbin acide and sorbat too ? Seams easier to get hold of here.
Any idea how the diet simple syrup formula would change if using stevia and allulose? Any thoughts on stevia as a sweetener in general? Ever tried making your own stevia extract? Think the tannins trick would help reduce the off flavor in the stevia?
Stevia is about half as sweet as sucralose, so double the amount of stevia for the sucralose in the formula and that should be close, though you may need to adjust. And I haven't worked much with stevia yet, in the future. The tannin trick may help, but I haven't seen any research on it, give it a try, you really only taste the tannins if you really think about them while tasting. They are very much in the background.
did you try making it with stevia?
@@djestouff not yet. 😅
Stevia has bitter aftertaste
Thanks so much for all the info. You helped me understand that there are many things to look for that are not easy to find. Do you have any book to suggest? For example, the thing about the awful lingering taste of sucralose, where can you read about that?
Thanks, glad you found the video useful. Most of my information comes from textbooks and patents. Not necessarily easy reading but if you like math and chemistry then they'd be right up your alley.
I hate to ask such a silly question but I learned to add a small amount of vodka to simple syrup and even juices as a sort of preservative. Is that an old wives tale?
That is an old wives tale. At 1% (the typical level of the 1 oz per quart - 30 ml/L) yeast and bacteria still function just fine.
Hi, great content! Can I use this method for making low-calorie fruit liqueur? Do I need these preservatives if I use it with 40% alcohol?
As long as the final abv of the product is above 17% you won't need to use a preservative.
Love it!
thanks man!
To avoid having to use the preservative, couldn’t you measure out your sucralose/allulose/citric acid blend ahead of time, mix all of that in its own container and then combine with the right water ratio for whenever you want to make drinks? Would blending them initially in powder form cause any problems?
Can i use tannic acid instead of the used tannins in the video?
Yes you can just use the same amount.
Hello!! Thank you for your content, i love i! The only problem is that most of the formulas you use are forbidden in Europe due to an excessive usage of some ingredients like propylene glycol (max 1000mg per kg in europe union) it would be nice if you can also give us recipes that are legal in our continent, please.
If you have an understanding of the ingredients and basic math you should be able to do it yourself. These videos aren't about giving you recipes to follow blindly, this is about educating yourself to do things with a skill. If you truly understand the concepts, it should not matter which country you are in; you should just be able to formulate them.
@@Artofdrinkthen I Must be lacking an understanding of the ingredients, because I can decrease the amount of glycol but then I assume I need to reduce the flavours proportionally but that is something that I don want obviously. Mathematically I can reduce the amounts, but what I'm looking is for another ingredient thar does the same job as the glycol. Maybe I missed the video or content in patroen to substitute ingredients.
You are a Gem
Is that distilled water your using to rinse? Also, can you use Xantham gum or Tara gum in place of the Gum Arabic?
Yes, I use distilled water and you can use those gums in place of gum Arabic, though I haven't done any work with them.
I am wanting to use liquid allulose in a recipe that calls for 1 1/2 cup granulated sugar . I want to use my allulose instead . What is the conversion amount. Thank you
How to make with aspartame
Hi Art of Drink, How do you make an Indian Tonic Soda?
I'll look into it.
Where do you buy your sucralose? Do you just use Splenda?
Don't use Splenda, it's only 1% sucralose plus filler. Search online
Can you substitute the Sucralose for more Allulose?
You can, you could just make a 1:1 or 2:1 simple syrup using just allulose
Can’t this be made with only pure sucralose?! Why use both?! I don’t get it! 🤔
Would xanthan gum be okay for mouth feel?
Sure, though I haven’t tried it but it is a well known ingredient that should do the job just fine.
Any chance your bringing the soda kit or tasting strips back in stock?
Shortly, I'm just updating the online store (taking a bit longer than expected) but once the new shop is running the soda kit will come back, probably a 3.0 version with some new stuff. My supplier for taste strips no-longer exists, so I'm not sure about those.
@@Artofdrink That's great! I wish youtube would notify to these replies. Thank you.
@@ArtofdrinkI didn’t know you made soda kits.
If i follow your instructions, including the sodium benzoate preservative, how long would the simple syrup last if it stays inside my refrigerator when im not using it at home?
Months
@@Artofdrink Nice. Thanks for the reply. And if I dont use the benzoate preservative, how long more or less would it last in the fridge? In this case, I wouldnt need for its ph to be adjusted, right?
@@renatolimatonini2259it all depends as simple syrup is stable on its own, a lower ph makes it more stable, refrigeration increases the stability and preservatives just increase that. Don't overthink it.
@@Artofdrink Great, mate. Im having a hard time finding sodium citrate on the market. Is it really needed for the pH adjustment or can I only use the citric acid?
@@renatolimatonini2259 you can just use citric acid
I just made this, did I do something wrong? The tannins made it mouth puckeringly dry, my whole mouth and throat nearly closed over! Says on the packet it's made from chestnuts, used mostly for red wine... Any ideas? My scales are accurate etc.. Thank you
Sounds like you put too much tannin in.
I found that one gram sodium citrate, and 1. 3 G citric acid only gets the solution down to a pH of 5. I had to add at least two more grams to get it down so it was between 4 and 5... I wasn't sure what to do, you don't mention how to correct if the solution isn't acidic enough. I tried to add the same ratio of sodium citrate and citric acid call my butt still not sure if that was the right thing to do
The pH can vary depending on the pH of the water you use. Some tap water can be basic (hard water) but you can always add more acid to get to the required pH.
😀👍
didn't they used to call it Nutri-Sweet, or am i being dumb?
At 6:00 you say "low acidity" you meant "low pH" or "high acidity") .
Low acidity as in a low quantity of acidic compounds, generally meaning a higher pH
where is a good source for food-grade essential oils? Diet Pepsi still has a horrible aftertaste to me even with their patent. lol
Allulose is banned in Canada (so probably other jurisdictions also). It is probably the better ingredient of the two. Erythritol will cause digestive issues including nausea. :o
Allulose isn't banned in Canada, the companies that make it/have patents on it just haven't filed the safety paperwork with the CFIA yet. Banned would mean the government has looked at the data and denied the use of allulose in Canada, but that has not happened.