Coming from the home bartender / cocktail side of things. Your videos are fulfilling a niche that most other creators in the space aren’t getting to. Big thank you!
im from argentina , is funny see ppl without Argentina drink Fernet , here is a cultural thing allways with cocke , but in the last years lots ppl drink with Tonic , grapefruit , and lime soda , also in the earlys 60's some ppl drink a cocktail named Ferroviario 50% vermouth 10% fernet and club soda , for do this add fernet , dash of soda , you gonna form foam add vermouth ice and finish with soda ! Cheers ! love your chanel !
A real fantastic video. You are very right in there being no real development by the cartel that sits over what people think of as soda today. They make all this money and don't have a thought about experimentation with different flavors across different regions of the world. I would say anybody interested in chemistry would find drink making a fun thing to do.
I am just so thankful for all your work. I've worked in coffee almost 20 years and spent the last 2-3 really focusing on flavor and syrups. So much of I've learned from you channel is the exact kind of information I've been searching for. Can't wait to start making some of this stuff soon!
@@joebine6644 Thanks, glad you are finding the videos enjoyable. And yes, I do have an idea of the value. I did a presentation on soda flavour making in 2011 (Tales of the Cocktail), and one of the attendees went back to Greece, made some examples of grapefruit soda, then started a company called Three Cents Soda with some friends, hustled for 10 years and last year (2022) they sold the company to Coca-Cola for 45 million euro. The information I share helps create a product, but 99.99% of that value is the hustle to build a company. But if they could do it, anyone can.
@@Artofdrink Well I really consider you to be my mentor/teacher because nowhere else do I find such precise information. Your setup is beautiful by the way 🧪⚗️🔍❤️, thank you for taking the time to answer. Looking into a chemistry department to sell me one of their dropping funnels or sep funnel, they supposed to call me back, or else there's amazon🤷♂️💯🤝anyways, have a good one! Looking forward to your new videos! 🫡❤️
Fascinating to see myrrh in this. I have had myrrh essential oil for a long time but I didn't see it in GRAS lists, so I wasn't sure if I could use it. Is there a limit to how much you could use, or at what concentration?
You will find myrrh in the FDA subsection 172.510 "Natural flavoring substances and natural substances used in conjunction with flavors." This is a side list of ingredients that were probably grandfathered in for things like bitters and amari could still be produced. Most of the ingredients on the list are for alcoholic beverages, but myrrh has no conditions.
Amazing video again! Thanks so much for all the awesome work! If I don't have patron, is there any other way to pitch in and say a financial thank-you??
I am having a problem finding such a Percolator (I think that is what you say) in Germany. I can only find those that have a form like a drop or ones that have a narrow top for a glas plug, which is not as easy to clean, I guess. Looking at google translate it translates purcolater to = coffeemaschine (weired). Any Idea where I could find these Funnel/Filter things ? Thanks !
Great video. I have some questions: - I prefer to use gum arabic for my essential oils mixture. I had no idea about tarpenes. Do you think that, since I keep everything in my mixture, I get a lower quality essential oil mix? - I always worry that my mixtures will go bad, so I make small batches. Will my gum arabic/essential oils mix last without preservatives? - Also, will the fragrance last or will it degrade very quickly? Thanks. Edit: I noticed that you have a patreon account and I am paying any money. So feel free to ignore the question :)
Gum Arabic will just help emulsify your oils, and it shouldn't effect the quality. However, if you mix your oils and gum Arabic with water to dissolve the gum, the shelf-life will be shorter. Any environment with water is prone to spoilage bacteria and moulds.
Is it possible to make a perfectly clear citrus juice filtering it with vacuum pump without things like magnesium, agar or pectinex, or are they necessary? I've tried only agar, but it lefts me with about 1/2 volume of the juice, so it's a big waste (I don't like to waste things). A mint syrup video would be great! :D Hot water + mint leaves is not that good (I guess a lot of the mint compounds are not soluable in water).
have you tried milk clarification? it works pretty good on cocktails to make them clear, and you only need citrus or any other acid to make it work. also keeps it shelf stable for at least a few moths but up to a few years (at least for cocktails that I've made, not sure about just citrus)
I don’t know how this channel isn’t famous or popular cause it give you tons of valuable information for free 🤷🏽♂️
Thanks, hopefully it will grow.
@@Artofdrink it must be
Coming from the home bartender / cocktail side of things. Your videos are fulfilling a niche that most other creators in the space aren’t getting to. Big thank you!
Thanks, comments like this are always good to read.
100% agreed! I’m don’t drink anymore and Darcy helps me scratch the itch for adult beverages without the booze!
im from argentina , is funny see ppl without Argentina drink Fernet , here is a cultural thing allways with cocke , but in the last years lots ppl drink with Tonic , grapefruit , and lime soda , also in the earlys 60's some ppl drink a cocktail named Ferroviario 50% vermouth 10% fernet and club soda , for do this add fernet , dash of soda , you gonna form foam add vermouth ice and finish with soda ! Cheers ! love your chanel !
This is the type of chemistry I want to learn! Thank you for making this content.
A real fantastic video. You are very right in there being no real development by the cartel that sits over what people think of as soda today. They make all this money and don't have a thought about experimentation with different flavors across different regions of the world. I would say anybody interested in chemistry would find drink making a fun thing to do.
I am just so thankful for all your work. I've worked in coffee almost 20 years and spent the last 2-3 really focusing on flavor and syrups. So much of I've learned from you channel is the exact kind of information I've been searching for. Can't wait to start making some of this stuff soon!
Thank you and it is always good to hear when someone finds my videos useful. Cheers
@@Artofdrinkdo you even know how much this knowledge you're dropping is precious!? 😂💯💪 Flavours for Life!
@@joebine6644 Thanks, glad you are finding the videos enjoyable. And yes, I do have an idea of the value. I did a presentation on soda flavour making in 2011 (Tales of the Cocktail), and one of the attendees went back to Greece, made some examples of grapefruit soda, then started a company called Three Cents Soda with some friends, hustled for 10 years and last year (2022) they sold the company to Coca-Cola for 45 million euro. The information I share helps create a product, but 99.99% of that value is the hustle to build a company. But if they could do it, anyone can.
@@Artofdrink Well I really consider you to be my mentor/teacher because nowhere else do I find such precise information. Your setup is beautiful by the way 🧪⚗️🔍❤️, thank you for taking the time to answer. Looking into a chemistry department to sell me one of their dropping funnels or sep funnel, they supposed to call me back, or else there's amazon🤷♂️💯🤝anyways, have a good one! Looking forward to your new videos! 🫡❤️
Christmas came early with this video
Loved this video, the combination of everything, I could not be more happy about this content.❤ 😊🥼🔍⚗️🫧🧪
The close up on the gentian drop was 😌🫶
Love this channel! would you ever do a vid on your distillation process with what still you use?
I will be doing distillation videos in a few months, just a few more soda type videos to finish off.
Fascinating to see myrrh in this. I have had myrrh essential oil for a long time but I didn't see it in GRAS lists, so I wasn't sure if I could use it. Is there a limit to how much you could use, or at what concentration?
You will find myrrh in the FDA subsection 172.510 "Natural flavoring substances and natural substances used in conjunction with flavors." This is a side list of ingredients that were probably grandfathered in for things like bitters and amari could still be produced. Most of the ingredients on the list are for alcoholic beverages, but myrrh has no conditions.
Love your channel! Really interesting stuff. Can you try to recreate kin euphorics seltzer and ghia ?
Amazing video again! Thanks so much for all the awesome work! If I don't have patron, is there any other way to pitch in and say a financial thank-you??
Thanks, currently just using Patreon, and the simplest way to help to to share the videos on other social platforms.
I can tell you are going to get popular. You should make Inca Cola.
I am having a problem finding such a Percolator (I think that is what you say) in Germany. I can only find those that have a form like a drop or ones that have a narrow top for a glas plug, which is not as easy to clean, I guess. Looking at google translate it translates purcolater to = coffeemaschine (weired). Any Idea where I could find these Funnel/Filter things ? Thanks !
Check out www.eiscolabs.com they have distributors arounf the world and can point you in the right dirrection.
Thanks!
yes!
Great video. I have some questions:
- I prefer to use gum arabic for my essential oils mixture. I had no idea about tarpenes. Do you think that, since I keep everything in my mixture, I get a lower quality essential oil mix?
- I always worry that my mixtures will go bad, so I make small batches. Will my gum arabic/essential oils mix last without preservatives?
- Also, will the fragrance last or will it degrade very quickly?
Thanks.
Edit: I noticed that you have a patreon account and I am paying any money. So feel free to ignore the question :)
Gum Arabic will just help emulsify your oils, and it shouldn't effect the quality. However, if you mix your oils and gum Arabic with water to dissolve the gum, the shelf-life will be shorter. Any environment with water is prone to spoilage bacteria and moulds.
@@Artofdrink Thanks for the answer!
At what temperature should sodium benzoate be added to syrup
Any temperature works, just shake it well
Is it possible to make a perfectly clear citrus juice filtering it with vacuum pump without things like magnesium, agar or pectinex, or are they necessary? I've tried only agar, but it lefts me with about 1/2 volume of the juice, so it's a big waste (I don't like to waste things).
A mint syrup video would be great! :D Hot water + mint leaves is not that good (I guess a lot of the mint compounds are not soluable in water).
have you tried milk clarification? it works pretty good on cocktails to make them clear, and you only need citrus or any other acid to make it work. also keeps it shelf stable for at least a few moths but up to a few years (at least for cocktails that I've made, not sure about just citrus)
@@inyourefacehaha yeah, but it changes the flavor a lot
With emulsification you can and I have a video in the queue on it coming soon.
I would love a side video series of all the soda episodes but without alcohol used to make all the syrups and exstracts
How much sodium benzoate should be added in I litre of syrup
150 my per litre is the standard amount
Artifdrink,
Just to clarify, You posted "150 my per liter..." That should be "150 ml per liter...", correct?
150 mg which is 0.15g
Do NOT put 150ml of it