Thanks for watching everyone! I'll be continuing this series in bits and pieces over the summer; some ingredients are taking a loooong time to arrive as sellers are closed or running at lower capacity. *Full recipe in the description box*
Have you already tried an ume shu (Japanese plum syrup) soda? Maybe not your style? because the syrup takes some time to get the plum flavors out of the plum. But when ready taste very nice in some club soda.
I live here near Salisbury, NC... Cheerwine was based off an earlier software drink called Budwine(also called Bludwine), Budwine survived into the 1990s and had more of a black cherry flavor.
@@ArmandoDy Dr. Pepper corporation straight up screwed the town of Dublin, Texas over Pure Cane Sugar Dr. Pepper... Watch the documentary the battle for Dublin Dr Pepper. I won't buy Dr. Pepper ever again.
One spice you might want to try is Mahlab, it is a middle eastern cherry pit spice used in baking (especially around Easter). As a professional brewer we use it in a cherry beer I brew and it rounds out the cherry flavor nicely. Also try Dark sweet cherry concentrate blended with Tart Cherry concentrate as a base. Be careful though not all concentrates are created equal and some can have a cooked vegetable flavor if not concentrated properly. As a boy my father use to make Root beer and Cherry soda in the late 70s. He used Hires concentrate and a cherry concentrate (I don't remember the brand) and would bottle condition with yeast to carb. I really enjoy your channel and especially when you cook from from depression era recipes. My grandmother handed me a recipe for boiled icing cake from the 30s. Sounds disgusting but is probably one of the best cakes I ever had.
I love how you call out the people who think they know more than anyone else because they read one article with zero sources on some lady's blog. I wish more people openly let those types of people know they are wrong.
Sorry that it bothered you @Holy_Mess - But yeah I get bothered by endless hate emails and comment about something as simple as sugar. It doesn't just stop at emails and comments; people have found my phone number and call relentlessly leaving messages about how I promote the evil sugar and should use 'Natural' cane sugar; not to mention vegans, anti Halal, anti Kosher, anti canned beans, anti you name it who call and leave hate messages about their pet cause. As soon as I block numbers, more pop up. So yeah, if it seemed to you I got worked up, maybe I did.
@@GlenAndFriendsCooking Wow. These people need to stop. I'm sorry you have to deal with this. You share these videos as a hobby & many of us are grateful for them as food education/entertainment. Thanks, Glen.
@@GlenAndFriendsCooking I get it bothers you, but it made me happy to see you stand up for yourself. You can never please everyone, and doing your own thing is important, especially when faced with negativity. You're so positive in your videos, which is one of the reasons I like watching them. Never stop doing what makes you happy. No one will stand up for someone giving you hate. They will absolutely be behind you.
Dang it I love watching this guy. I don't know what it is. I am a 41 y/o metalhead from Texas. I do love cooking and sub to a few cooking channels. Maybe that is how he became a blip on my radar of recommendations. I think from the Townsends vids I watch. Which is another "away from the norm" one for me. But I love it. Glen is smart and tries things that I don't get to see normally. It is soothing as I could almost fall asleep from it in a really good way. Genius show Glen! Thanks for the entertainment.
I really enjoy the fact that you chronicle the journey, not just the end result once you've figured it all out. I find it more encouraging to just try stuff in my own kitchen.
The pop series is how I found this channel and its my favorite kind of video so I’m super excited for more coming soon. Also I love Cheerwine too, but it’s a bit hard to find around here.
I love you and your wife. I loved how she comes in at teh end, liek she just got home and is seeign what you are up to. Nice touch. You guys probably throw the best parties with food. I don't think I read the comments on your vids. I just enjoy you and go on with my day. You still have me craving KFC from the 80's. Its bad enough that companies change recipes, but they continue to change them, making the products cheaper and cheaper to manufacture. I can remember three if not four distinctly different creme centers in Suzy Q's and at least three differnt cake textures.
You are one of the COOLEST human beings that there ever has been on this planet! I just love what you do and I am now going to go find any other soda videos you have! Have you ever made soap from scratch (cold process preferably)? I know it's not food, but it seems like it could be up your alley :O) Have a great day! Love your videos.
Ditto everyone else piling on the "savage" comment, Glen: Your videos are, without hyperbole, my absolute favorite anywhere on the Internet. They're knowledgeable, honest, funny, and heartwarming, and I look forward to "stopping by" every time.
Try black pepper with the cherry for depth -it doesn’t have to be much. My grandmother used to put a little black pepper in her cherry pies and won in the fair for years with it.
I don’t even drink soda but I will watch any of your videos regardless of the recipe! Your videos put a smile on my face every time! Sending love your way!💕😄
Omg I've been waiting so long for this, here in Sweden, we don't really get cherry sodas and my favourite is from this artisanal shop for like 6 bucks a bottle :x
Always enjoy the process of testing flavorings, and I like the use of an iSi whipper. A little more complex then just adding soda water but not as expensive as kegging.
You had to love The Pop Shoppe. We knew my grandparents living in London Ontario always had some in stock for us. I love the nostalgia. The Dollar Tree occasionally has some in stock.
I'm thinking that most cherry pop likely includes supporting flavours like vanilla that boost the overall roundness/depth on the tongue while letting the cherry aroma and red colouring tell our brain that it's all about the cherry.
I make mine with wild cherry bark extract in the same method as you used, but I use a base of tart and sweet cherry concentrates. I use Gum Arabic as well as a mouthfeel and head extender. The concentrates are the type made to have water just added to them as a health supplement. Good luck with your recipe!
Thanks! This gives me some interesting things to think about. Cherry is my favorite fruit, but I've never found a cherry soda that I felt was "just right". I confess, I might try combining these techniques with the addition of artificial cherry flavor; because I really do like that iconic "wild-cherry Lifesavers" taste. So long as you are not in an area undergoing water-restrictions, it's pretty quick and easy to build a faucet-driven aspirator vacuum pump setup. This really speeds up filtration times and helps you extract as much of the liquid as possible from compotes and infusions like this.
I've missed the soda videos, they are always so good. I hadn't thought to try carbonating in a syphon, because I was worried about gunking up the insides, but great idea to just carbonate in there and pour it out.
Love your videos Glen. you do an amazing job just being you and having fun in the kitchen. WE so enjoy your commentary and Love love Jules in the Kitchen with you. Ignore the savage and know there is more positive than not... With your wife the milder is so much better than the thick sweet soda... Have a great day astay safe and healthy... Love from Southern Colorado
So glad you teach about Phos acid. Many werent aware of that I am so hooked on your soda series! New to your channel, a delight to Stay at Home with atempts to duplicate. Regional variations of ingredients have been a fun challenge (Im not huge Amazon fan) unless just a distributor for smaller sellers. Im (like many) saddened at loss of my local soda manufacturer of past 100+ years, the use of local grown cane, and fruits. if I can duplicate my missing faves?? Youre encouraging -TYVM.
Most companies using sugar in industrial quantitys will still use the solid form. When you disolve sugar in water you gain a volume of around about 0,6l/kg of sugar. So 3l of simple sirup will amount to 4kg of weight, 2l of double sirup will amount to 3kg. Since the transport is limited by the mass, it is more costeffective to get 1 unit of 2500kg sugar compared to 2 units of 2000l (2500kg) of simple sirup.
Used the ISI whippers for years at the Evil Green Apron coffee. We actually used the ISI branded soda pop-chargers that were a CO2 canister for our whipped cream.
As its not a citrus fruit, you should be able to boil down the cherry juice and reduce it to create a very thick syrup that way without making the flavour bitter. You can have a much stronger flavour that way.
Neat idea about using the bark for the flavour too... Hmm. I wonder, how would a soda pop made from/with birch sap end up like? Because birch sap in itself is often a springtime drink, at least in east europe/russia...
That would be similar to all the old recipes for birch beer, spruce beer, and other low-alcohol beers (including ginger beer) that are in a lot of old recipe books. However, those recipes call for using birch or spruce bark or needles to make an infusion for the flavor, rather than using the sap from the tree. I think it would be an interesting experiment, for sure!
I’m intrigued by your soda series. As a kid I loved Pop Shoppe too; their Lime Rickey was my favourite. I still like pop, but there’s always so much sugar. Have you thought of trying to make sugar free pops? Thanks again for your fantastic channel. Hope you and Julie stay safe and healthy, and it’s so cute how supportive she is, trying to keep your arm from shaking while you poured the pop 😊
How has your show not been picked up by The Food Network or some other network? High production values, two great hosts, informative, interesting, the list goes on. Thanks for keeping me entertained during these weird times.
many years ago, during the hardships when we had no access even to basic tea, my grandmother made cherry branch 'tea'. basically thin young branches of cherry boiled for 5-7 minutes in a pot and then let steep and cool down to drinking temp. this was ussually done in the season when cherry was dormant not when it was green or flowering. I was a 5-6 y.o. kid back than this is to the best of my recollection. I remember it being a pretty pleasant drink even without addition of sugar. i wonder if you could use it as a base for your cherry soda experiments.
Glen, i love the soda series. Have you comsidered concentrating the cherry syrup you have so that when you add the water to it it doent water it down? Or pull the cherry flavor out using alcohol then concentrate that?
If adding water to your concentrate to the level you are going for at the end and letting it stand in a clear container like a beer or wine fermenter for a couple days you will find that fine particles pulls in water and falls to the bottom. Works especially good when you have used bark or wood chips to add flavor.
I hope that I'm not repeating myself, but have you ever tried a nut milk bag? I don't know if it's fine enough, but you can squeeze it to speed up the filtering process.
Pop Shoppe was here in California in the 1970s, but went the way of the Dodo around 1984-ish. I remember going into the store and picking up a plastic crate and then going through the aisles adding different flavors to the crate. Never buy their cola- awful stuff- but the flavors! That and the squat 10oz glass bottles. But you have to admit, Pop Shoppe sure did like their artificial coloring- some of those colors weren't known in nature. I admit, I still pickup a bottle of the lime soda whenever I'm World Market because I liked it so much as a kid- probably because of that radioactive green color.
Hi Glenn! Does it have to be that acid your using to prevent bacteria forming or can you use just regular citric acid if it’s a case of adjusting the acidity of the drink?
Curious how the cherries that went through the juicer worked out? It sounded promising, but... got some great ideas from what you did though. Thanks for sharing.
Glen, could you do like a best items to have in the kitchen video? i want to get a dutch oven like you have after watching you use it so often, but is there other good items to have that can be used for nearly everything that you find the best?
The fact that you knew Cheerwine just made my day :D We also have one down here in the Carolinas (though it's a Coke product so I don't think it's limited to just here) called Mr Pibb According to descriptions it's a "spicy cherry cola" Personally it tastes akin to Dr Pepper almost? But with a hint of spice and cherry (nowhere near Dr Pepper Cherry though, I'm not a fan of DPC) almost as if you mixed a touch of Cheerwine with Coke and Dr Pepper
That aside about cane sugar made my brain hurt. Not that it's wrong or anything, it's just that you had to say it because people are so ignorant about food.
@@embolobolo4237 that's not necessarily true. A lot of "natural" flavors may be derived from natural sources but they don't have to be derived from the thing that the flavor is supposed to be like. For example, there is a "natural flavoring" castoreum that is used for a vanilla flavoring in some things but is extracted from a beaver's anal gland.
I'm still confused about what he was talking about? What do people think is/about cane sugar? All sugar is cane sugar where I live, white, brown, raw, powdered, crystallised or liquid.
@@arrgghh1555 a lot of refined sugar comes from beets rather than sugar cane so I thought that might be what he was referring to. I'm not sure what difference it would make if it's refined to that level though...
@@lyetts castoreum is a secretion not a single molecule. My comment is true when you for example look at benzaldehyde - the smell of almond and cherries. There is no difference between synthetic or natural benzaldehyde..
Could you take that cherry base and make it a simple syrup to use as a mixer or would it turn out too sweet because of the amount of sugar you need to use to make the syrup?
How about making a cherry extract with glycerin. ?? So when you add the glycerin it's adding favour too? Instead of using alcohol to extract. Like with vanília?? Thanks. This is great for my self sufficient lifestyle..
Thanks for watching everyone! I'll be continuing this series in bits and pieces over the summer; some ingredients are taking a loooong time to arrive as sellers are closed or running at lower capacity. *Full recipe in the description box*
Have you already tried an ume shu (Japanese plum syrup) soda? Maybe not your style? because the syrup takes some time to get the plum flavors out of the plum. But when ready taste very nice in some club soda.
@@ArmandoDy I grew up in Texas and hot Dr Pepper was definitely a thing there. I was never really a fan
I would legit recommend maybe trying out using a Soda Stream for this. Much more convenient and works really well.
I live here near Salisbury, NC... Cheerwine was based off an earlier software drink called Budwine(also called Bludwine), Budwine survived into the 1990s and had more of a black cherry flavor.
@@ArmandoDy Dr. Pepper corporation straight up screwed the town of Dublin, Texas over Pure Cane Sugar Dr. Pepper... Watch the documentary the battle for Dublin Dr Pepper. I won't buy Dr. Pepper ever again.
“The commenters are SAVAGE!” Aawh poor Glenn!
Screw the commentators, myself included!
I thought the same thing, like Glenn isn't the nicest guy.
When people can anonymously speak, they'll say anything. People are real jerks online.
@@nadtz I think he seems nice enough
@@gusjohnnson9641 Samideano?
I was really happy watching How To Drink when he mentioned he likes watching you as well. Good people.
Glen and How to Drink are my two favorite channels. I'm behind on How to Drink so haven't caught that call out if it was recent.
As an avid watcher and someone who wakes up thinking "did Glen post a new video? " don't worry about the comments. You guys do a splendid job!
Andrew Kasper Yes! I watch him almost every time I eat. 😂 which is y’know, multiple times a day.
One spice you might want to try is Mahlab, it is a middle eastern cherry pit spice used in baking (especially around Easter). As a professional brewer we use it in a cherry beer I brew and it rounds out the cherry flavor nicely. Also try Dark sweet cherry concentrate blended with Tart Cherry concentrate as a base. Be careful though not all concentrates are created equal and some can have a cooked vegetable flavor if not concentrated properly. As a boy my father use to make Root beer and Cherry soda in the late 70s. He used Hires concentrate and a cherry concentrate (I don't remember the brand) and would bottle condition with yeast to carb. I really enjoy your channel and especially when you cook from from depression era recipes. My grandmother handed me a recipe for boiled icing cake from the 30s. Sounds disgusting but is probably one of the best cakes I ever had.
I will be checking that out
"Needs more cherry" is the culinary equivalent of "needs more cowbell"
I love how you call out the people who think they know more than anyone else because they read one article with zero sources on some lady's blog. I wish more people openly let those types of people know they are wrong.
Sorry that it bothered you @Holy_Mess - But yeah I get bothered by endless hate emails and comment about something as simple as sugar. It doesn't just stop at emails and comments; people have found my phone number and call relentlessly leaving messages about how I promote the evil sugar and should use 'Natural' cane sugar; not to mention vegans, anti Halal, anti Kosher, anti canned beans, anti you name it who call and leave hate messages about their pet cause. As soon as I block numbers, more pop up.
So yeah, if it seemed to you I got worked up, maybe I did.
@@GlenAndFriendsCooking Wow. These people need to stop. I'm sorry you have to deal with this. You share these videos as a hobby & many of us are grateful for them as food education/entertainment. Thanks, Glen.
@@GlenAndFriendsCooking I get it bothers you, but it made me happy to see you stand up for yourself. You can never please everyone, and doing your own thing is important, especially when faced with negativity. You're so positive in your videos, which is one of the reasons I like watching them.
Never stop doing what makes you happy. No one will stand up for someone giving you hate. They will absolutely be behind you.
Dang it I love watching this guy. I don't know what it is. I am a 41 y/o metalhead from Texas. I do love cooking and sub to a few cooking channels. Maybe that is how he became a blip on my radar of recommendations. I think from the Townsends vids I watch. Which is another "away from the norm" one for me. But I love it. Glen is smart and tries things that I don't get to see normally. It is soothing as I could almost fall asleep from it in a really good way. Genius show Glen! Thanks for the entertainment.
Finally someone mentions Cheerwine. I love that stuff.
Was so upset when he said "I think that's grape". Like nooooo its cherry soda. And so amazing.
Wow...awesome recipe.
Best show on TH-cam!!!!
I appreciate your hard work Glen in all that you do on TH-cam for us. I really enjoy this Channel. 🍻
I really enjoy the fact that you chronicle the journey, not just the end result once you've figured it all out. I find it more encouraging to just try stuff in my own kitchen.
Thanks for the Wayne's World reference. Love it and the bark... nice it adds that earthy taste that only fresh cherries have.
The pop series is how I found this channel and its my favorite kind of video so I’m super excited for more coming soon. Also I love Cheerwine too, but it’s a bit hard to find around here.
I love you and your wife. I loved how she comes in at teh end, liek she just got home and is seeign what you are up to. Nice touch. You guys probably throw the best parties with food. I don't think I read the comments on your vids. I just enjoy you and go on with my day. You still have me craving KFC from the 80's.
Its bad enough that companies change recipes, but they continue to change them, making the products cheaper and cheaper to manufacture. I can remember three if not four distinctly different creme centers in Suzy Q's and at least three differnt cake textures.
You are one of the COOLEST human beings that there ever has been on this planet! I just love what you do and I am now going to go find any other soda videos you have! Have you ever made soap from scratch (cold process preferably)? I know it's not food, but it seems like it could be up your alley :O) Have a great day! Love your videos.
Gotta say i love these pop videos, gonna start to make my own!
Thanks for going back to the pop recipes. I really love those! I enjoy all the other recipes as well.
Visited NC about 10 years ago and have been looking forward to having Cheerwine again ever since, cant wait to try making this to see how it compares
doesn't look difficult. I'll try to cook today. thanks for the recipe
Ditto everyone else piling on the "savage" comment, Glen:
Your videos are, without hyperbole, my absolute favorite anywhere on the Internet. They're knowledgeable, honest, funny, and heartwarming, and I look forward to "stopping by" every time.
I need some cherry Coke, right now!!! “Pop Shoppe” drinks were a big part of my childhood, too!
Any chance you could try tackling an orange cream soda this season? That's my favorite classic soda flavor
Try black pepper with the cherry for depth -it doesn’t have to be much. My grandmother used to put a little black pepper in her cherry pies and won in the fair for years with it.
Cherry drinks are absolutely delish 👌🏻 always thought dr pepper was more on the cherry side even though it says fruit flavour on the bottle
Dr Pepper has a combo of fruits - plum/prune, cherry, and I think maybe a bit of eldererry or similar. Definitely prune/cherry, though.
@@EliseLogan Cherry yes, prune no.
www.snopes.com/fact-check/belle-pepper/
Keep up the amazing work Glen. Love watching you and Jules.
NC native here, Cheerwine and Cherry-Lemon are my favorites! So glad you mentioned it!
You guys are brilliant!! Keep it up.
Here's some savage praise for you... You two are utterly fantastic... :)
I don’t even drink soda but I will watch any of your videos regardless of the recipe! Your videos put a smile on my face every time! Sending love your way!💕😄
I'm so glad to see another video in the soda series! These are some of my favorite videos.
I enjoyed the soda video series. I'm glad to see it return.
Omg I've been waiting so long for this, here in Sweden, we don't really get cherry sodas and my favourite is from this artisanal shop for like 6 bucks a bottle :x
Why would you drink cherry soda when there is trocadero....
Maxi ICA sometimes has Boylands Black Cherry Soda. I always get a few bottles when I'm in Malmö :D
Looks like a fun project.😁
cherry is my favorite fruit, cherry soda is my favorite soda. and its my birthday! had a blast watching this
Looks divine, thank you for sharing and creating this content. Cheers and have a champion day.
Always enjoy the process of testing flavorings, and I like the use of an iSi whipper. A little more complex then just adding soda water but not as expensive as kegging.
Awesome video! Thanks for making these!!!
I love your soda series, excited for more, i started watching your channel with these
You had to love The Pop Shoppe. We knew my grandparents living in London Ontario always had some in stock for us. I love the nostalgia. The Dollar Tree occasionally has some in stock.
I'm thinking that most cherry pop likely includes supporting flavours like vanilla that boost the overall roundness/depth on the tongue while letting the cherry aroma and red colouring tell our brain that it's all about the cherry.
It looks so good
That sounds delicious! We're still having fun making ginger beer! We keep meaning to save some to share with friends...
Awesome as always Glen!
I make mine with wild cherry bark extract in the same method as you used, but I use a base of tart and sweet cherry concentrates. I use Gum Arabic as well as a mouthfeel and head extender. The concentrates are the type made to have water just added to them as a health supplement. Good luck with your recipe!
Thanks! This gives me some interesting things to think about. Cherry is my favorite fruit, but I've never found a cherry soda that I felt was "just right". I confess, I might try combining these techniques with the addition of artificial cherry flavor; because I really do like that iconic "wild-cherry Lifesavers" taste.
So long as you are not in an area undergoing water-restrictions, it's pretty quick and easy to build a faucet-driven aspirator vacuum pump setup. This really speeds up filtration times and helps you extract as much of the liquid as possible from compotes and infusions like this.
Sugar facts! Thanks, Glen
YES! More pop recipes!!!!!
I love these pop episodes!
You look like a professor. I like it!
I love how you love to play with your food.
I saw the blender, and thought 'Surely, Glenn owns a juicer, right?' and then next thing ya know 'I also have a juicer'. Well played!
Now pair this with a smoked meat sandwich!
Another great video, keep up the good work!
I've missed the soda videos, they are always so good. I hadn't thought to try carbonating in a syphon, because I was worried about gunking up the insides, but great idea to just carbonate in there and pour it out.
Love your videos Glen. you do an amazing job just being you and having fun in the kitchen. WE so enjoy your commentary and Love love Jules in the Kitchen with you. Ignore the savage and know there is more positive than not... With your wife the milder is so much better than the thick sweet soda... Have a great day astay safe and healthy... Love from Southern Colorado
So glad you teach about Phos acid. Many werent aware of that I am so hooked on your soda series! New to your channel, a delight to Stay at Home with atempts to duplicate. Regional variations of ingredients have been a fun challenge (Im not huge Amazon fan) unless just a distributor for smaller sellers. Im (like many) saddened at loss of my local soda manufacturer of past 100+ years, the use of local grown cane, and fruits. if I can duplicate my missing faves?? Youre encouraging -TYVM.
From South Carolina, can confirm. Cheerwine is amazing
Most companies using sugar in industrial quantitys will still use the solid form.
When you disolve sugar in water you gain a volume of around about 0,6l/kg of sugar.
So 3l of simple sirup will amount to 4kg of weight,
2l of double sirup will amount to 3kg.
Since the transport is limited by the mass, it is more costeffective to get 1 unit of 2500kg sugar compared to 2 units of 2000l (2500kg) of simple sirup.
I know someone who hauls liquid sugar syrup to processing plants, so here maybe it's more common?
Could you boil the juice and sugar solution more to reduce water and make it more of a syrup?
That clear full body laugh during the outro pour was gold! Clearly you knew people were gonna continue commenting on the pour.
Thank you for the great videos!
Using the whipped cream canister was a really good trick! I had never thought to do that
Used the ISI whippers for years at the Evil Green Apron coffee. We actually used the ISI branded soda pop-chargers that were a CO2 canister for our whipped cream.
It’s like a science project! 😮
As its not a citrus fruit, you should be able to boil down the cherry juice and reduce it to create a very thick syrup that way without making the flavour bitter. You can have a much stronger flavour that way.
Cheerwine, it's one of the things I miss most about living in North Carolina
Neat idea about using the bark for the flavour too... Hmm. I wonder, how would a soda pop made from/with birch sap end up like? Because birch sap in itself is often a springtime drink, at least in east europe/russia...
That would be similar to all the old recipes for birch beer, spruce beer, and other low-alcohol beers (including ginger beer) that are in a lot of old recipe books. However, those recipes call for using birch or spruce bark or needles to make an infusion for the flavor, rather than using the sap from the tree. I think it would be an interesting experiment, for sure!
Yes the pop shop! Southern Ontario!
Greetings from Cheerwine country!
So Cool
Great content as always...!✌
Nice pouring Glen
“the temperature is warming up outside”
montreal: we don’t do that here
Yeah we got snow in Detroit.
As I try to get over the recent SNOWFALL last weekend.... May 8th! Ontario! 🤯
I love you guys!!! Add some kitsch to make a really tasteful cherry cocktail!!🍒🍸
This dude is the nicest person ever
I'm about to make this tomorrow. Hopefully, it works...
I’m intrigued by your soda series. As a kid I loved Pop Shoppe too; their Lime Rickey was my favourite. I still like pop, but there’s always so much sugar. Have you thought of trying to make sugar free pops? Thanks again for your fantastic channel. Hope you and Julie stay safe and healthy, and it’s so cute how supportive she is, trying to keep your arm from shaking while you poured the pop 😊
How has your show not been picked up by The Food Network or some other network? High production values, two great hosts, informative, interesting, the list goes on. Thanks for keeping me entertained during these weird times.
Ronald Olszewski he needs white spiky hair, tattoos and “BAM” a catch phrase. This is righteous video!
I would love to see you make loganberry.
many years ago, during the hardships when we had no access even to basic tea, my grandmother made cherry branch 'tea'. basically thin young branches of cherry boiled for 5-7 minutes in a pot and then let steep and cool down to drinking temp. this was ussually done in the season when cherry was dormant not when it was green or flowering. I was a 5-6 y.o. kid back than this is to the best of my recollection. I remember it being a pretty pleasant drink even without addition of sugar. i wonder if you could use it as a base for your cherry soda experiments.
Yeah! Finally mora soda recipes!!
Glen, i love the soda series. Have you comsidered concentrating the cherry syrup you have so that when you add the water to it it doent water it down? Or pull the cherry flavor out using alcohol then concentrate that?
I loved the pop shop back home in sudbury ontario. it was great. I would love to try this out. Looks tasty. :)
If adding water to your concentrate to the level you are going for at the end and letting it stand in a clear container like a beer or wine fermenter for a couple days you will find that fine particles pulls in water and falls to the bottom. Works especially good when you have used bark or wood chips to add flavor.
We do that with kegs - and add a little gelatine as we fill the keg, the gelatine traps a lot of the particles.
I hope that I'm not repeating myself, but have you ever tried a nut milk bag? I don't know if it's fine enough, but you can squeeze it to speed up the filtering process.
Since you make small personal batches have you tried brown sugar? Especially in a cola? Might set it apart
Pop Shoppe was here in California in the 1970s, but went the way of the Dodo around 1984-ish. I remember going into the store and picking up a plastic crate and then going through the aisles adding different flavors to the crate. Never buy their cola- awful stuff- but the flavors! That and the squat 10oz glass bottles. But you have to admit, Pop Shoppe sure did like their artificial coloring- some of those colors weren't known in nature. I admit, I still pickup a bottle of the lime soda whenever I'm World Market because I liked it so much as a kid- probably because of that radioactive green color.
Hi Glenn! Does it have to be that acid your using to prevent bacteria forming or can you use just regular citric acid if it’s a case of adjusting the acidity of the drink?
Curious how the cherries that went through the juicer worked out? It sounded promising, but... got some great ideas from what you did though. Thanks for sharing.
Glen, could you do like a best items to have in the kitchen video? i want to get a dutch oven like you have after watching you use it so often, but is there other good items to have that can be used for nearly everything that you find the best?
loved this video!! would you ever do black cherry, sasparilla, or cream soda?
The fact that you knew Cheerwine just made my day :D
We also have one down here in the Carolinas (though it's a Coke product so I don't think it's limited to just here) called Mr Pibb
According to descriptions it's a "spicy cherry cola"
Personally it tastes akin to Dr Pepper almost? But with a hint of spice and cherry (nowhere near Dr Pepper Cherry though, I'm not a fan of DPC) almost as if you mixed a touch of Cheerwine with Coke and Dr Pepper
That aside about cane sugar made my brain hurt. Not that it's wrong or anything, it's just that you had to say it because people are so ignorant about food.
It's the same with natural flavourings, the molecule is the same either way - it wouldn't be the same if it wasn't..
@@embolobolo4237 that's not necessarily true. A lot of "natural" flavors may be derived from natural sources but they don't have to be derived from the thing that the flavor is supposed to be like. For example, there is a "natural flavoring" castoreum that is used for a vanilla flavoring in some things but is extracted from a beaver's anal gland.
I'm still confused about what he was talking about? What do people think is/about cane sugar?
All sugar is cane sugar where I live, white, brown, raw, powdered, crystallised or liquid.
@@arrgghh1555 a lot of refined sugar comes from beets rather than sugar cane so I thought that might be what he was referring to. I'm not sure what difference it would make if it's refined to that level though...
@@lyetts castoreum is a secretion not a single molecule. My comment is true when you for example look at benzaldehyde - the smell of almond and cherries. There is no difference between synthetic or natural benzaldehyde..
Could you take that cherry base and make it a simple syrup to use as a mixer or would it turn out too sweet because of the amount of sugar you need to use to make the syrup?
I bought the Pop Shoppe Black Cherry pop a few weeks ago at Dollar Tree in Toronto
IBC black cherry is really good n its n glass which for some reason to me jst feels better than a can to hold
Where did you buy that measuring cup with LID? That is awesome!
How about making a cherry extract with glycerin. ?? So when you add the glycerin it's adding favour too? Instead of using alcohol to extract. Like with vanília?? Thanks. This is great for my self sufficient lifestyle..