How to Mass Produce Coca Cola at Home
ฝัง
- เผยแพร่เมื่อ 3 พ.ค. 2024
- How to make Coca-Cola, Fanta AND Sprite!
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I love soda pops. But can you make them at home? I found a recipe for Sprite, Cola and Fanta that you can make at home. Oh, and of course, we will also bottle them and make our own labels!
Check out Glen's channel for more in depth Cola making: / glenandfriendscooking
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🍋 Sprite Syrup Recipe (makes about 500ml)
400g sugar
300ml water
zest of 3 lemons
zest of 2 limes
7,5g citric acid
🍊 Fanta Syrup Recipe (makes about 500ml)
400g sugar
zest of 3 oranges
juice of 3 oranges
juice of 2 tangerines
top up with water or adjust by drinking until you have 300ml juice total
7,5g citric acid
🌰 Cola Syrup Recipe (makes about 500ml)
400g sugar
300ml water
zest of 1 lemon
zest of 1 orange
zest of 1 lime
1/4 tsp freshly ground nutmeg
1 stick or 1/2 tsp of cassia or cinnamon, freshly ground
2 Tbsp coriander seeds, crushed
1/4 tsp dried rosemary, or a small twig of fresh
1/8 tsp ground clove
7,5g citric acid
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Written, Shot & Edited by Andong
Spanish subtitles by Daniel González.
/ danielgonzalezlombardi
00:00 Intro
1:30 Coke Bottles
3:11 Craft Soda Syrup
3:39 Sprite Syrup Recipe
6:25 Fanta Syrup Recipe
8:52 Surfshark Sponsorship
10:10 Coca-Cola Syrup Recipe
13:33 Logo Making
14:02 Filling Bottles
14:44 Tasting
19:00 Conclusion - แนวปฏิบัติและการใช้ชีวิต
Which drink should I recreate next? Thank you Surfshark for sponsoring this video. Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
I have many ideas, but hey, I havent finished the video. will get back.
Not sure if you have it, we have this cheap carbonated drink, called "lemonade" (nothing to do with lemons), but It would be a fun home project to recreate :D
German Spezi
Club Mate!
coming soon GAZOZ ???
If it doesn't have the original ingredient of cocaine in it I'm not buying it
added off camera for legal reasons
@@mynameisandong Straight outta Berlin 🤣
@@mynameisandong are you addicted to the drink you made
@@penguinpingu3807 no sir, he can stop anytime, he promises
Remember, he added "citric acid" 😉
Looks great!!! Always have fun exploring in the kitchen - and thanks for the shoutout!
Your videos have been so helpful!! 🙏
I was so excited to see a shoutout with this, I knew immediately that if there is a video on this it had to mention Glen and Friends :)
Love Glens channel. So many amazing videos.
@@mynameisandong Southerners are waiting for your Dr pepper version.
Because......
Love your videos @Glen!
I wish Andong would do a soda factory part 2. I wanna see ginger beer, root beer and dr pepper. Maybe a part 3 with mtn dew, apple soda and cactus cooler.
I love it. Let's see that!!
As well as with pepsi
Or cream sodas
Second this!
No one knows how to do Dr Pepper, it’s a “blend of 23 flavors” and none knows what those are
Just a quick tip: You get more juice if you put the fruit in the juicer the other way. It sounds weird, but put the cut part face down and press. You get more juice per fruit.
Yes. He is using it wrong.
It hurt me physically to watch that part.
“They say the recipe for sprite is lemon and lime. I tried to make it at home. There’s more to it than that…” -Mitch hedberg
Lol
Mitch died before I could truly appreciate him, but he was a comedy genius bruh
Its lime, lemon, sugar, soda water
I’ve accidentally made sprite at home before. It’s lemon, lime, sugar and soda. Tastes exactly like what you can get in the store as long as you have the correct ratio of ingredients. The key is using the zest
@@jinushaun you could cold infuse the the zest strain and then carbonate
Use a microplane "upside down" so you're holding the lemon still with one hand and moving the microplane on top with the other hand. The zest collects on the microplane and you can actually see what part of the lemon you're removing.
THIS
Professional chef here: please get an actual, original, Microplane. It's only 20ish euros and easy to find in stores, and it works way better than the one you got. It's incredibly sharp and efficient and if treated properly will last for years.
Also, as the first comment says, hold the fruit still in one hand, then run the grater in a single swoop as if peeling a potato.
@@albertozino1474 Yeah I assume the main problem is actually the zester being too blunt, I have never had any problems with my microplane
@@albertozino1474 I have one here. Do you know if one can sharpen it if the blades go dull? Would a piece of leather and some jewelers rouge do the trick?
I have made the Fanta and Sprite syrups (although I also added the lemon and lime juice for the sprite, because I had no other use for it) and it came out really great. Have made another 2 bottles of syrup since and both syrups will be a mainstay in my fridge.
Please how long does it stay before it EXPIRE? you did not put it in the fridge
I’m
@@sundaychineduogbonna724it needs to be refrigerated
Only learnt recently, actually here on TH-cam. Zest the citrus the other way. IE citrus zester on top of fruit.
Bring the zester to the fruit not the wrong method of fruit underneath/to the zester.
That way you can see which areas to zest next, and can keep fingers away from sharp bits.
The zest collects (as designed) on top. Then flip zester over then tap on pot edge to drop last bits of zest then move onto next citrus.
NB citrus meaning lime/lemon/orange etc.
You guys have better fanta in europe! It actually contains legit orange juice, here in the US it’s all artificial orange flavor.
Yess indeed it’s much lighter aswell
Wow im lucky
It also depends on the country. German Fanta is different from Italian, which is different from Norwegian and so on. I am German but I've had Italian Fanta a few years back and liked it more than the German one. But who knows, maybe they changed recipes.
this might be just some marketing thing cause i watched a video on orange juice that talks about how companies put made with 100% real oranges, but they just use the molecules or something of an orange (idr what its exactly called) which still counts as real. idk tho
at th rigin fanta was mad by cocacola company germany because they cannot get the ingredients for making coke during WW2 and they used the "ERZATZ" culture developped in germany during ww2 to developpe FANTA
12:15
Sidenote for U.S. viewers: cassia bark is what we call cinnamon. Cassia bark and true cinnamon are technically different things, but since companies are legally allowed to sell cassia bark as "cinnamon" in the states, most of the "cinnamon" we buy is actually cassia bark.
Is the US the only country to do this? It's weird that we are able label foods like Pumpkin filling (squash), Wasabi (horseradish), and Crab (polluck and other fish) when that's not what they really are.
@@ramadjones Don't think so, US packaging is able to be misleading but a sharp eye can tell the difference and there are legal standards against false advertising. Canned pumpkin being squash is kind of a missed point considering pumpkin is a squash and that the type that is used is, legally and culinarily, indistinguishable from pumpkin.
Wasabi is mostly horseradish but wasabi is included in the package even for cheap stuff, if it isn't then it would probably include some sort of qualifier like "wasabi sauce". The most common purveyors of wasabi, at least stateside, would be S&B which markets their wasabi as "prepared wasabi" (i.e. it is shown that it has had treatment) and Kikkoman which also calls theirs "wasabi sauce." The wasabi you get at Japanese restaurants (probably S&B) tends to not be even brought up on the menu, it's just an additional thing that is given as a complement like the ginger that is served with sushi.
I know that imitation crab is something that is marked as imitation crab, or sometimes krab.
The most clear cut example is that a lot of processed cheeses are marked not as cheese but as a "cheese product" because they legally aren't allowed to market themselves as cheese because they have too many additives.
You might think it's silly but really the only thing the packaging is required to do is set expectations and even with how overly sensitive the legal standards are on what can be placed on the front of the box, if someone is truly concerned about the specifics there always will be the list of ingredients to reference.
@@ramadjones No, this is pretty universal. Cassia is closely related to cinnamon, so it gets a pass pretty much everywhere. True cinnamon AKA ceylon cinnamon is rare and expensive.
I think that's everywhere, here in Brasil the Cassia bark is The "china cinnamon" and The true cinnamon is The "índia cinnamon", and its more spensive... Like 3 times spensive
@@odeum9772 rare, expensive and not really worth it from what I've heard. I've never tried it myself, but I've heard it's basically just a milder more "nuanced" cinnamon flavor, whereas cassia is more upfront and overpowering.
If that's the case, I'd rather just have the cassia because you don't need to use as much to get the desired flavor. Kinda like wasabi, where horseradish gets you the spice and palate cleansing properties with far less work and money.
This video has an amazing vibe, idk if it’s the audio quality, the back ground music or the setup but it’s amazing!
Thank you so much for this video, did it myself the fanta was so similar I could not tell the difference
I recommend boiling the zest in the fluid part (water/Juice) before adding sugar, because the more viscous the fluid, the less aroma it will take from the zest. Also, for "Sprite" you could add the juice of a lime instead of adding citric acid. It is sour enough to make the syrup stable and actually tastes great.
👍 & citric accid is made of black mold ☝️causes asthma to sensitive persons ☝️
The best technique, if one is using sugar, is to macerate the rinds in the sugar; this produces oleo saccharum.
@@RaspK I once tried that, but did not get the right amount of sugar. It did not get spoiled, but way too wet and later so hard, I could not get the sugar out of the glass. Still, this is the method I use making elderberry syrup and sometimes I put a few boiled stripes of lemon-/orange- or lime peel in sugar, there is still enough Aroma left for flavoring sugar, you can use for baking, etc
Nerd
How do you determine the ratio of syrup to water?
Just a tip, squeeze the oranges the other way around. It's not intuitive but it's the way it is intended.
Was looking for this comment ❤️
Same!
I came here to make sure it wasn't me the one using it wrong
What's the difference?
@@approx4ft you dont spread all around the juice.
I am so glad I've came across your channel some months ago! Today I made a Fanta sirup, with some adjustments! And this is incredible! Thank you so much brother!
For all 3 methods ( as they are fundamentally the same) instead of zesting I use a peeler to remove the skin of the fruit (as I haven't noticed any notable differences, and it takes less time) and put all the skins and spices (and citric acid) into cheese cloth bags and place the bag into the sugar syrup. It also speeds up cleaning and reduces the particles from the spices. To put it all together, I have the bag open in a chinese container so I don't need to hold the bag open. For cola, I substitute a portion of the sugar for honey as I prefer the smoothness of pepsi vs coke's harshness. When adding ginger, just skin and slice it up and add as is.
As a time traveleler from 2043 it's so interesting to see the humble beginnings of Andong's products. Back in your time I think nobody could have ever guessed that all the things you make actually made it onto the shelves in the supermarkets.
😂
Underrated Comment
huh
Please go back to 2043...
okay, we don't need another one here, thank you very much
I'd really love to see you make some self-carbonated soda. Last year I made ginger beer from scratch and it was amazing! For that i kinda make a sourdough starter for gingerbeer, a so called Ginger Bug which was then desolved in the sirup. After botteling it, the bug "eats" the sugar and you end up with a fizzy, slightly alcoholic but really refreshing beverage. I believe this exactly the chalange for you and for this summer
Glen from the channel Andong linked, "Glen and Friends Cooking", already did a fantastic ginger beer guide. He seems to be a fan as well, so Andong probably knows about it haha
Yas! Indeed. Bottle-fermented spicy ginger! Perhaps with a touch of chinchona bark to also make a tonic water. See Henry as flavor reference!
@@LarsMarowskyBree Who is "Henry", though? Thanks.
i am super late to this so im not sure if this will even get seen but there is a better way to get the syrup that does not involve zesting and tastes better. here is the recipe (Amounts shown are for large batch):
super juice:
8 limes peeled (Would work for most citris fruit)
citric acid- 83.5 grams
malic acid- 42 grams
Put peels into a container with lid and shake to cover peels in acids.
Let sit for few hour.
2105g water into acid and peel mixture and blend
Juice the limes and add to mixture.
Strain through fine strain (Cheese cloth)
tada! very strong tasting juice now just use this with your sugar to make the syrup.
When you really want to extract citrus peel aroma, go for a technique called "oleo saccharum" (oil sugar). You zest the citrus as usual, then mix the zest with sugar, muddle it a bit, and let it sit for 4-24 hours, which draws out all the essential citrus oils, freeing all that aroma. This also works well with vegetable peeler-thick strips of zest for the zesting-challenged. Then you boil sirup as usual using your oilsugar. This technique was used to make Punches in ancient times, where the citrus had to stand up to copious amounts of navy strength rums and brandys used for them at the time. If you add the juice back it also makes really nice Cordials.
This is how i make my lemonade amazing
I would love to see a mainstream soda company release all their drinks with HALF the HFCS that they normally put in their syrups.
When I was working at 7-11 I fiddled with the soda machine settings one time and put half the normal amount of syrup in my Sprites.
Actually had some interesting results. A couple guys asked if I had mistakenly put diet Sprite in the normal Sprite. My response of I don't think so... Is it worse?
They said no, they actually liked it better and wondered if it was a new diet drink. I went and "tested" the mix in front of them and said that it looked like the mix was off.
"Fixed" it and got them a replacement... They said the "proper" mix was way too sweet afterwards. My thoughts exactly.
So YOUR new line of "Diet" sodas is to cut the sweetener in half, and reduce your costs as much...Brilliant !
For me when I’m drinking sodas I like as much sugar as possible. I sweet stuff
I dislike sodas for that exact reason, but next time I’m at a machine I’ll try cutting my sprite with regular carbonated water!
@@lasersnquasars6156 not to mention about other chemicals that are in those drinks..
So I've done research on this, as I've had to mostly cut off sugar for a while then the soda's where all super sweet afterwards. here's the thing I've been poking around at Coke's product line, (and Pepsi's Mt Dew line as well) They have released versions that don't have all that sugar for most of their flavors. But there's no way to order them direct, and finding a store that will stock more then one or two of the sugar free variants is the problem. Coke even has two different diet low sugar variants one that actually manages to taste like an improved version of the classic [Coke Zero], and one with a unique slightly off kilter flavor [Diet Coke]. often not to had to find both on a Grocery store shelf, but in the restaurant scene unless they have a freestyle machine the your usually get stuck with Diet and not Zero. Also I've tried Mt Spark Zero, it's awesome. But most places seem only carry the regular Spark if they have that flavor at all. Same with Sprite Lymonade, again the Zero version is quite nice, I know they make it but even when I can find a place selling the sugar version canned they don't also sell the other version. very Frustrating.
Love ❤️ the bottle choice. I grew up guzzling soda pop by the liters. Sadly I can't anymore 😪. But I still enjoy soda on occasion, I quit alcohol and always order a soda when I eat out
That’s really cool for you to take care of your health but still enjoy a treat occasionally I would have the hardest time doing that awesome willpower indeed
Phosphoric acid is an emulsifying agent used in Coke which allows the oil and water to mix together and not separate.
Quick tip: placing the orange upside down is much more effective than placing it like that 7:33
Came here to say this
Yeah, when you squeeze the juice comes out the holes and you turn the fruit inside out basically
Yes! Had to say that.
glad somebody said it aloud
It triggered me so hard
If you’re looking for cassia for this recipe: cinnamon sold at the grocery store is usually cassia. It comes from the plant Cinnamomum cassia. “True” cinnamon comes from Cinnamomum verum but hasn’t been common since the 1900s, in the USA at least
In Germany we call it Ceylon-Zimt and Cassia-Zimt (Zimt = cinnamon). And you can buy both types according to your preferences.
Ground Cassia is about 16-ish euro per 1000g. Whole Cassia sticks are about 40-60 euro per 1kg.
Ground Ceylon is about 26-ish euro per 1000g. Whole Ceylon sticks are at 60+ euro per 1kg.
Indian market and Mexican sells real deal cinnamon
You can zest lemons and oranges much easier with a Y-peeler. The zest on limes tends to be a little too thin, doesn't quite work for them without getting too much pith, so you still have to rasp them the ol-fashioned way...but for other citrus it's a massive time and effort saver.
There's a local micro soda brewer (is that the correct terminology) in Iceland called "Agla" that makes a cola that I think you'd love. It seems heavily inspired by Chinese 5-spice (perhaps even closer to lo shui?), which seems to combine strangely well. Definitely recommend it if you're into sodas and Chinese flavor notes.
Should note that this soda is called "Kóala". Unsure about international availability though!
@@SteiniDJ I tried to google it, and what i see is Woman Soccer team :D
Lu shui is basically 5 spice water. Black ones have brown caramel, light and dark soy sauces added. And five spice, especially the southern varieties have cinnamon, star anise, nutmeg, dried orange peel and fennel seeds or cloves.
Andong: "Tangerine makes fanta better!"
Mirinda: "Am I a joke to you?"
Yes but Mirinda is a Pepsico product (and I like it better than the Nazi orange drink, yes they made it so that coca cola co. could still make money out of Germany during the war{ bad coke, bad coke})
@@dariuszrutkowski420 So your computer is also a nazi computer XD?, just because it was invented by germans during the 2ww it doesnt mean its a nazi orange drink dafuq
@@Yunoo21 Germans didn't invent the computer so no, My PC in not a nazi. The british invented the computer by massivly upscaling the Polish "bomba" that was used to crack the Enigma. The transistor was invented by Americans and is the basis for microprocessors used in PC's. So there you have it.
@@dariuszrutkowski420 The first programmable computer got invented by the germans. and that matters, because its the first computer which resembles our computers nowadays. Yet u didnt explain why its a nazi drink
en.wikipedia.org/wiki/Z3_(computer) here u go buddy
Great job! I loved watching this along with you. If you want to further explore grown up fizzy soda that's actually GOOD for you and is soooooo easy to do, try water kefir. I recommend getting the fresh kefir grains instead of the dry if possible, it's much better. It takes me 4-6 days to go through the first and second ferment (about 2-3 days per ferment).
You can have your fizzy soft drink and stay healthy. 😁😁😁
Tip for zesting! Flip your way of working. Instead of moving the citrus on the zester, move the zester on the citrus! Face your left hand up, and place the lemon in it. Take the zester in your right hand, and face it down on the lemon. You'll see exactly where you're zesting. It gets a little getting used to, but I swear by that method. Another tip, but for the citrus press you're using. Those are great, but you're using it upside down! It's a little weird and not intuitive. When you half your citrus, place the flat side in the round side. I swear this sounds weird, but you'll get way more juice that way! The press essentially flips the citrus inside out. Great video, it was super interesting!
If you're zesting for these purposes, you could probably just make twists with a peeler and then chop them up finer as may be needed. You could also make old-style ginger beer or sarsaparilla and skip buying a carbonator and CO2
Or buying a fire extinguisher 😂
@@AshLordCurry idk whether fire extinguisher CO2 is pure, food grade stuff.
Yes if I ever want citrus peel for zest, I just use a peeler. Easier to handle.
Tip: roll your citrus across the microplane instead of short strokes. You are also putting the fruit in the juicer upside down. The skin side goes up.
He did it right. The skin goes on the side without holes. He hind of held the juicer upside down but it looked nice.
@@PeachysMom 7:33 he has it upside down. Skin side goes up
Skin up, pulp down
@@bw2082 yeah he’s holding it upside down
Just commented the same thing. It’s not exactly intuitive given the shape so it’s somewhat understandable.
The brown bottles were right for the purpose whether intentional or not; they automatically added color reveal to the final tasting process.
Every Friday after work I would stop and grab a Stewart's Orange n Cream soda. It was my treat drink and I'd nurse it over the course of an evening. It was my absolute favorite soda.
They stopped selling them in my area about a year ago though. I went to every grocery and corner store that used to sell them but I've not been able to find it. I've tried making something similar for myself including tons of research but I've never been able to replicate it. Videos like this make me hope that some day a good recipe will surface and I'll be able to have that delightful drink again
Ingredients for Homemade Orange Soda:
1 cup water
1 cup granulated sugar
1 cup freshly squeezed orange juice (strained to remove pulp)
1 tablespoon orange zest
1/2 teaspoon vanilla extract
1/4 teaspoon citric acid (optional, for added tanginess)
Club soda or seltzer water, chilled
Ingredients for Orange N' Cream Soda:
Homemade orange soda (from above)
1/2 cup heavy cream or half-and-half
1 tablespoon vanilla extract
Ice cubes
Instructions:
Start by making the homemade orange soda:
a. In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved to make a simple syrup.
b. Remove the syrup from heat and let it cool to room temperature.
c. In a large pitcher, combine the cooled simple syrup, freshly squeezed orange juice, orange zest, vanilla extract, and citric acid (if using). Stir well to combine.
d. Chill the orange soda mixture in the refrigerator for at least 1 hour or until cold.
e. Just before serving, add chilled club soda or seltzer water to the orange soda mixture to your desired level of carbonation. Stir gently to combine.
To make Orange N' Cream Soda:
a. In a tall glass, pour in the homemade orange soda until it's about halfway full.
b. In a separate container, whisk together the heavy cream (or half-and-half) and vanilla extract until well combined.
c. Slowly pour the cream mixture into the glass with the homemade orange soda, allowing it to float on top.
d. Add ice cubes to the glass to chill the drink.
e. Optionally, garnish with orange slices or zest for added flavor and presentation.
f. Stir gently just before drinking to mix the flavors slightly, but allow the creamy layer to remain distinct.
Serve immediately and enjoy your homemade Orange N' Cream Soda with freshly made orange soda!
Adjust the sweetness and tanginess of the orange soda according to your preference by altering the amount of sugar and citric acid.
You can actually get Stewart’s Orange N’ Cream soda on Amazon but it’s pretty expensive.
Also, you can’t carbonate fruit juice with a SodaStream. You need a special carbonation machine for that which you can also find on Amazon.
It’s called a Drinkmate OmniFizz Sparkling Water and Soda Maker.
It might not be exact but it would no doubt be delicious!
Have fun!
Happy nostalgia hunting!
Hey Andong! As a cola addict, I’ve always wanted to make my own cola but found the effort and ingredients requires a bit too much. But now I think I could try making my own citrus sodas instead! As for getting the flavor out of citrus skins without using a grater or microplane, you might want to try a classic technique/syrup from bartenders called “oleo saccharum.” You basically get the citrus flavors and oils infused in a sugar syrup without having to use a grater.
"ARE YA READY KIDS?"
"Aye aye, Cap'n!"
"I CAN'T HEAR YOU!"
"AYE AYE CAP'N!"
16:31
THIS IS 24 KARAT GOLD
SPONGEBOB SCHWAMMKOPF
Who lives in a coco nut under a tree?
Captain Cocaine...
@@lonewretch Powdery and white and addictive is he!
Captain Cocaine!
Happy memories of my father and his adventurous spirit! He went through a home brewing and wine making phase, with soda for us kids. The ginger beer was sooo good! It used dry and fresh ginger, citrus, and some other things I haven't been able to figure out. Maybe brown sugar?
Just be careful-- there's a fine line between carbonation and alcohol. 'Dad, this soda makes me dizzy' Oops! 😲
great video! with the orange juicing, you're supposed to put them in the other way so the peels are turned inside out when squeezed to get the maximum amount of juice.
For the lemon-lime syrup I'd probably go with a different method. Grating the zest into sugar and leaving it overnight in the fridge (covered). The oils and flavours will be extracted by the sugar and get you off to a great start on making the syrup itself. Then just add some boiling water, reduce to the right consistency, steep, and strain to get the last of it out.
Same principle for basic lemonade as well 🙂
You were laying down for the soda coverage, shows how much you love it.
Just found your channel this morning love this video i drink alot of coke .so might give it ago making my own thanks buddy
Ohhh dammn this was GREAT. I'm for sure going to try this. We already make homemade mead which is very similar to your Fanta recipe, but without the citric acid, and with yeast instead of a carbonation device. The result is awesome there, but of course totally different to a carbonated soda. The yeast does generate some fizz but not nearly as much. I love the genuine fruity taste homemade mead has, so this is really inspiring to try out!
Pretty surprised actually that there isn't any kola or caffeine in the cola recipe!
"... citrus is the new octopus..."
And that's when I almost choked on my orange.
Citrussy 🙃
Citropodes?
Citrop***y?
Citrupi?
Cirtrii
When I first got my sodastream, I tried to recreate things, but it was SO much easier to create something I preferred to the originals. I think the sodastream brand syrups are all about 2x the sweetness that I prefer, so I almost exclusively use half of what they recommend. I think the major soda brands have for a long time used industrial chemicals to produce cheaper versions of their flavors, so don't get tricked into duplicating modern flavors. You could probably get a marketable soda just from sodium benzoate and phosphoric acid, mixed with whatever is the cheapest sweetener.
Soda stream brands have sucrulose in them. From the samples I got on two separate occasions I got the luxury of a splitting headache between the eyes. Toxic to me.
Watching this put a smile on my face. 🙂 And now I want to make my own Sprite and Fanta!
wholesome 2am content. this is nice.
Andong, try to use a vegetable peeler if you want to infuse a syrup with citrus zests, a little of the piff is going to come off but if you chop your peels finely the extraction should be comparable to a zester. If you'd want to make zesting more efficient and less daunting try getting a microplane, I know they're expensive but they are worth it.
the veggie peeler works great, but for the super quick extraction that I do here it doesn't give me enough surface area. I use that technique for anything that has longer cook times though!
@@mynameisandong i have to agree with you on that one, definitely, as I said, try the microplane brand, the only decent grater in my opinion. By the way, thank you for the idea of the Kevlar Glove, I cut myself too often when zesting in the past 😅. I actually did not know such gloves were a thing in the food industry, the ones I know are chain link and Kevlar was always a Motorcycle gear specific material for me, but i am going to consider getting one of these gloves, so thanks Andong.
thank you! would peeling it with a vegetable peeler and then grinding it with spice grinder work? it would theoretically make it small enough to give big enough surface area for quick recipes like these.
@@mynameisandong try holding the citrus fix, and do the moving with the zester/microplane. Just like you would peel an apple, you don't move the apple, but the peeler.
Microplanes that are on an actual cheese greater work way easier than a handheld one. Mine was under $30 Australian and has 4 sides including the microplanes for parmesan etc.
An important thing to keep in mind: you should stick a label to all the bottles with the date of elaboration.
And since it is a sweet treat of yours, brew just the amount of bottles you would drink in 10 days or so, so you don't drink more than you would like to.
Since he didn't add any preservatives to the syrup, how long do you think it's going to keep before it goes bad? Assuming it's kept refrigerated, both the soda and the syrup.
@@generalrubbish9513 sugar is quite good to conserve things. Home made jams can last years without problems. So I wouldn't be worried about the syrup if it is in closed container and not exposed to direct sunlight.
@@generalrubbish9513 Sugar syrup alone is indefinitely shelf stable at room temp. Citric acid is also a mild preservative. Certain spices used in the cola also have mild antibiotics in them that increase shelf life, so that one would probably last even longer. You could probably mix up soda using and it would still be safe to drink even after years of storing the syrup with no refrigeration; it just might have muted flavors. Basically what I'm saying is that you can keep it as long as you think it still tastes fine.
@@vitoswat On that note,, the dark bottles was the right call
You're not alone. I swear to you above all the holy books in the universe that I remember that commercial Fanta was exactly bright orange, especially when I was a child.
I loved the recipe to make Fanta, I will keep it in mind. Best of all, you discovered that it was 2 times healthier than the commercial Fanta.
I send you a big hug from Mar del Plata, Argentina. 😃👋
I bought a used Coca-Cola Cornelius keg. It cost 70e. I already had co2 cylinders. 2.5kg co2 wages 30e. The entire cylinder manages to gas over 120 liters or a little more of water. At the moment I was buying syrups, but I think I will make it according to this recipe and it will be even cheaper. Cornelius keg has a capacity of 18 liters.
I do have a tip to avoid the zesting process. You can throw the whole fruit (lemon, lime or orange) in a pot of boiling water and let it boil for a full hour, adding hot water as needed. Do NOT cut the fruits. After that, let them cool then blend the entire fruit and you will get none of the bitter taste with the full flavor still in place. You may need to cut the fruits before blending to fit and to remove seeds which will be the only slightly bitter part now.
This is the method used in bakeries to make citrus fruit flavored cakes, and I have tested it and can confirm it works. Give it a try.
I somehow stumbled on this channel a while back while searching for Chinese food recipes, and I'm so glad I found it. You've always got the best variety of random videos that somehow always manage to stay interesting. Keep up the awesome work!
Wow, amazing! I love the bottle style you picked, it's a very cool bottle! Thanks for sharing your Soda syrup recipes! You make soda wholesome!
a couple hours ago i made the sprite syrup. i didn’t have too much zest so i had to use a 3:10 ratio instead of a 1:10 and it tastes SPOT ON to sprite. even the sweetness and everything is so accurate, thanks for making this video!
where can I buy a carbonated water?
So glad I’m now living in a country that uses real sugar in soft drinks. All of the time I lived in the U.S the only thing I could never like was the high fructose corn syrup in everything. And it’s easier to zest the peel when you hold the lemon or lime still and move the zester over it only moving it as needed. Much easier on the hands and it’s easier to see when you’re hitting the pith and need to rotate the fruit.
Poison is always best home made.
If it home made is it still a poison?
Vladimir! It is so nice to have an expert weigh in on the topic
@@gheroshinkai5823 yes.
"as always home made is best but if you don't have time to prepare then store bought is fine" - barefoot contessa
@@rach_laze then we'll add two shots of vodka...empty bottle sounds. -Sandra Lee
Zesting tip: Just don't return it on the grinder. Always grind zest in one direction, then bring it up from the grinder, and do it again. Your return on the grinder is making it wobble in your hand. And at the end, I am just amazed how bad you are at it 🤣 But we are all different. I can zest things like a pro, but you create really cool videos. 🤜🤛
@@notsoaverageslovenian Yup. Why? 😂
Also isn't it a good idea to zest upside down? That is, with the micro-plane on top of the fruit, and move the plane rather than the fruit? The plane is easier to control than the orange, and the zest then all gets caught on top of the plane and can easily be dumped where you want it.
Lastly for this specific use case I wouldn't even use a zester, I'd use a vegetable peeler (being careful not to get any pith). You don't care about disbursing the zest throughout the dish, which is what you need a zester for. You just care about extracting the oils from the skin. You can do that just as easily with long strips of zest as you can with tiny flakes, and it strains easier.
..... Where the derp shows up.... The oils method is almost the same as the zesting method. You have to add more Acids to the mix to better blend in the oils when not using citrus zest but you just measure the amount needed and drop it in. If your curious why Essential Oils it's mainly cause they're raw oils extracted from their represented plants, fruits, or flowers so they can mostly be used for "Cooking" without much additional steps.
Around 30 years ago, I built a carbonation device that would allow me to carbonate beverages utilizing a standard 2-liter soft drink bottle. This was before the SodaStream came about. It was very cheap to make because I already had a 20 lb CO2 container and regulator. I suspect that it ended up costing me less than $10 to make. I've used to to experiment with carbonating various beverages to see what works out well carbonated vs what does not.
Things that taste good carbonated:
water
water + lemon juice
lemonade
water + lime juice
orange juice
Kool-aid
wine
vodka, whiskey, or other liquors (for when you are going to add it to a mixed drink that uses Coke or some other carbonated drink as a base)
Things that DO NOT taste good carbonated:
milk
chocolate milk
coffee
coffee + cream
coffee + cream + sugar
At one time, I would buy the commercial size soft drink syrup bags/boxes and carbonate my own 2-liter soft drinks. This allowed me to adjust the sweetness to my own taste. I preferred a slightly less sweet Dr. Pepper, so I would add just a bit more water to the mix before carbonating it.
Thank you for the real description!! It's such a pet peeve of mine to open the description on a video and for it to just be like a small advertising section. Thank you for putting in the recipes, and for making such high quality videos. New to your channel but I'll definitely watch more!!
You might try to replace the citric acid by phosphoric acid in cola. If you taste diluted phosphoric acid your first thought will be: this is sugarfree cola.
How dilute?
This. Coke/pepsi's superpower and addictive qualities can be heavily attributed to it's acid bite. There's other addictive aspects for sure, just, it has so much phosphoric acid. It cuts grease, it's memorable, etc.
I would love to know more about why our evolved brains have us addicted to battery acid flavor which is a gateway to metabolized refined sugars. I love diet coke, and I know it's bad for me bc it's rotting my teeth w acid. It doesn't even have the sugar that would reinforce my metabolic 《》psychological drive!
@@JustinKoenigSilica If i remember it right, all you need is a few drops(
I have the same “coke” feeling from just lime juice and a tiny bit of brown sugar sparkling lemonade. Not really coke, but just a hint
In the early to mid 90s RC had a draft premium cola that was made with pure cane sugar and sold in glass bottles. It was absolutely the best cola ever made, but even back then it was sold for about $6 a six pack and there wasn't much of a market to keep it around apparently. They should bring it back.
You should think about getting a Drink Mate Soda Machine. With it you could carbonate the mix after adding the syrup to the water giving it a much higher carbonation level.
Got inspired by this video so I decided to design my own soda flavour. I thought something inspired by cola would be good, so I made a spiced, citrusy drink with a different spin. Rather than using actual citrus fruits I used dried hibiscus for the main flavour, colour and tartness, and accented it with coriander seeds. These were the main ingredients. Since for me soft drinks are all about cooling down, I wanted to use ingredients that all have natural cooling properties, so I added some fennel seeds, green cardamom, clove and a touch of ajwain seeds. I also wanted it to have some mineral flavour, so I added some baking soda and extra citric acid. The ajwain was a mistake, it made it way too "dried herb"-y, and the fennel felt out of place, but other than that it did taste pretty decent. The colour was also a gorgeous red from the hibiscus. It was like cola, but from another dimension. In the future I might replace the fennel with maybe anise, and the ajwain with some other citrusy ingredient.
nice one, do you have the measurements for the ingredients?
@@ardi1effendi Nope. Basically it's just a lot of hibiscus, a lot of coriander, and a little bit of everything else. To give at least some specifity, I'd say it was maybe 3 tbsp hibiscus leaves, 2 tbsp coriander, 4 cardamom pods, 2 cloves, 1 tsp fennel seeds and 1/4 tsp ajwain seeds. The sugar and water I just eyeballed, but it was probably somewhere in the same ballpark as Andong's recipe. I ended up using maybe 1 scant tbsp citric acid also, and 1/3 tsp baking soda. Keep in mind that I did make this 2 weeks ago, so the measurements might have been slightly different. I started by boiling everything other than the hibiscus for a while, and then added the hibiscus afterwards so as to not over extract it (but I don't know if that was really necessary.) If you want to make it, don't treat this comment as a recipe but more as a starting point, if you make something inspired by this (or even something completely different) I'd appreciate it if you let me know how you did it and how it went. Looking back on it, I would simplify this by removing all of the spices other than cardamom, because that was the only one that I _really_ liked.
OMG! Only tried the Fanta, but it really is just like the original. Could be some health improvements in this also! (you do not have to add colloring, could do with less sugar to your taste) Great thanx a lot!
The smile one your face as you pour your home made sodas is gonna keep me going for at least a week, you're so proud of it and i find it really wholesome. Great job once again :)
I'd love to use this recipe to make some fresh soda for my family. We're all trying to get a bit healthier and cut back on junk food and i think with some tweaks this could easily be a lot less of a health destroyer than store bought drinks. Obviously still not the best for you but given how there's probably only about half the amount of sugar in this as there is in the store bought stuff, it's certainly a start.
I work in a pro kitchen and the way zest with more control is we slide the zester on the fruit instead of moving the fruit.
That steve MRE reference: THAT WAS A NICE HISS
ggwp andong
Scrolled for forever just to find your comment
@@ripztubig4457 i swear I thought a lot more people would mention this
@@TiranofGreece I came here for that comment! :D
that was my thought exactly!!
You've made me go back and watch more Steve MRE. I hope you're happy (because I am).
7:38 you might notice that your fruit really sticks to the squeezer there. The trick is to put in your fruit the other way around. Much easier to get all the juice out that way, because it doesn't come out of the top
hey Andong, for your next batches, use annatto seeds (from any Vietnamese supermarket) instead of red food dye...it's also known as the lipstick plant!!! tasteless and very orange!!
As for the neroli, aka bitter orange flowers, either try the blossoms from somebody's baby orange tree or kalamansi - you know the kind, grown as a houseplant in Europe and commonly sold in Lidl - or a few drops of orange flower water, from the Turkish supermarket.
you should be able to find lavender growing in many Berlin gardens, the english kind not the french or butterfly kind as the later has too much camphor - pick the flowers stalks when in bud for best flavour - they store fine in the freezer.
Andrew Rhea I believe has a little aside about zesters. He says the #1 thing he sees people doing wrong is that they run the fruit skin along the zesters surface (the way you do in the video) but the easier way is to hold the fruit you're trying to zest in your hand and then move the zester along the shape of the fruit in longer passes (almost like you're peeling the fruit)
The result is less time spent zesting and more bang for your buck so to speak, you also run the risk of cutting yourself less as you are more in control of the motion of the sharp thing.
The leftover syrup from cooking candied citrus slices makes the best homemade “sprite.”
Nice video! On a note, sodas tend to have a lot of sugar in them so we can still taste the sweetness when cold, since cold supresses the sweetness. Maybe the ones you tasted were a little warm, and that makes them extra sweet.
The orange and lemon lime syrups are easy to make. Peel the zests lemon and limes, and submerge them with the granulated sugar. Let them sit for 2 hours to let the oils extracted. Then add boiling water, and mix to lemon lime syrup. You can add lemon and lime juice, if you want to the syrup. Make your carbonated water in your soda stream. We're making old fashioned soda pop during the Prohibition era in early America of 1920s. COMBINE 80ml lemon lime syrup and 150ML carbonated water.
Good afternoon. I love every one of those sodas, but my favorites of course are just about any Coke product - so much more refreshing and delicious than plain old bottled water. TYFS and have a wonderful weekend. .
wait excuse me why are your designs for the bottles so good wtf
Oh nice, capitalistic drinks! We used to have these places, where you bring a glass bottle and they fill it up with a nice cold capitalistic drink back in the day! Good times and great video, Andong!
"Capitalistic"? Never thought of drinks as evoking specific economic systems. Then again the origins of Fanta, if not the modern orange one have close links to a certain economic and political system. Vodka is, erroneously tied to Communism.
@@owenshebbeare2999
chill, it is a joke :D
I tried Fanta and it was absolutely spot on with taste and sweetness! I just started preparing for Sprite syrup - there seems to be a typo in the recipe in comparison to the video
I was out at the bottle cap opener.
Cheers.
gonna sit back and enjoy watching you do this.
Zesting can be a pain. Taking the zest off with a peeler and scraping the white away is another option. Peel, scrape, and mince.
I saw that my guy like many others scrape the fruit against the zester. I however take my microplane and rake it or “shave it” against the fruit. Try it, hasn’t failed ME yet.
"Don't drink Cola. Drink water" ---Cristiano Ronaldo
DRINK HOMEMADE LEMONADE!
@@playonce4186 without the sugar
"I am overpaid football player. I think my opinion matters" ---Cristiano Ronaldo
@@georgekolontaevsky1023 Ronaldo just confirmed what science was telling us. We're not following him because he is overpaid. But it's nice to see athletes agreeing with science.
@@georgekolontaevsky1023 Hes overpaid,but still does not care about euros sponsor, and criticized his son for drinking coca cola
I love your tutorials. Please teach me how to make a carbonated drink
About the zester, turn it upside down. Instead of the lime, use the tool like cello arshe and move it side to side.
This dude’s energy is just out of this world and I love it
I didn’t read through all the comments, but a key ingredient to cola ( to my understanding) is the addition of the kola nut in some form. It is a caffeine producing ingredient that gives cola its unique taste. If you could find it you might be able stay from all of the oils you mentioned in your episode.
It is. It's the "cola" part of coke cola (the coke is cocain leaf that they have a special import liscence for. It's de-drugged before import).
Kola nut actually tastes like a mixture of nutmeg and cardamom. It's the main flavor of some organic cola brands (especially in Germany where I live), but not that necessary for producing a Coke-like softdrink. I experimented a lot on my own and more important seems to be the ratio between cinnamon and nutmeg / alternatively pimento, which must not be more than 3:1 on one side.
Agreed, I was surprised he didn't mention it. I think of it as being similar to how root beer comes from a tree root
i know this is 2 years old but a zest tip if you still need it, or for anyone els. Try using the zest scraper as a potato pealer. Holding the fruit still and just moving the scraper of its surface.
5:00 I think you should handle it upside down to zest your limes. Like: hold the lime toward you and than slide the zester from the bottom to the top collectin all that good zest
So, something to consider with the cola, there is an actual thing called the kola nut where cola gets it's name, and often times it's flavor. If you tried adding some of that to your syrup you might find something closer to what you're looking for flavor wise
What i was thinking as well
Not really, the original did have Cocaine, and Kola Nut in it, which is where it got its name from; however those were used as 'acticve ingredients' (i.e. only used for medicinal purposes, provided by Cocaine, and Caffeine respectively). Since it was only really used for the Caffeine, and also since we now know Kola nut is carcinogenic, it is not a good idea to add it.
@@DS-qu7pq Originally marketed as a 'nerve tonic'.
Andong's videos are so entertaining, look and sound so good and he is such positive and professional host that if I couldn't see the subscription count I'd say he has like 6 or 10 million subs. Definitely my favorite TH-camr. Keep up the excelent work :)
Great video and informative! Probably the reason why the commercial drinks are sweeter is because they use high fructose corn syrup which is supposedly about 3x sweeter than cane sugar that you are using but much cheaper than cane sugar. Also you would think they would use less because of the increased sweetness but they use more. Check out ..the men who made us fat.
Very interesting video!
Thanks for providing good insight into the ingredients Coke requires. I was surprised about how much zesting goes on for that luscious syrup. Good job, but as a lapsed (i.e. exhausted) homebrewer, I'll just keep buying the 3 12-pack can deal to conserve my energy.
I just loved how genuinely happy and proud you were of your efforts.
Seeing you be so glad of how things worked out was was intense that i felt so good watching you feel a sense of achievement.
Absolutely loved this Vedio 👏
He is acting. Do you seriously think he didn't taste any of it when he was developing it?
@@Shinkajo OMG he is acting? 😱
I would have never guessed that! Wow, thanks for taking out time from your busy schedule to point this out.
For the Sprite syrup- you could make an Oleo Sacrum.
Peel the skin of all your citrus off the pith with a pairing knife into strips. Toss it in your sugar, and let it sit overnight in the Sugar- which will extract all the essential oils out of the peels. Then make your syrup as normal, just with an additional step to strain out the peels.
It's how county faires in the us make lemonade
Never have I ever thought to make my own syrup. Normally I just add fruit juice to soda water at a ratio of about 1:2. Gotta try this some time.
Much better than a soda stream, get a seltzer bottle and remove the siphon tube. Fill the bottle like 75% full with your syrup and water and then put the cap on and carbonate it. Shake it well and then put it in the fridge (good idea to have the water as cold as you can before hand too). After a few hours shake it again and then let it sit for another couple of hours. You get a lot more carbonation and if you don't care about bottling you can just leave it in the seltzer bottle.
"8:35" smells absolutely "FANTAstic" 😂
Fun fact: the word "cola", in portuguese, translates to glue.
That's weird in spanish it means tail.
Hmm glue has horse hooves in it. Do i hear CONSPIRACY?
in india cola means "banana"
Phonetically, In Serbian it translates to car or cart (as in ox pulled cart)
in Estonian "kola" is "garbage" or "junk"
The correct technique for zesting is, steady the citrus and move the rasp. Citrus in your weak hand, palm side up. Rasp in strong hand, palm side down. Zest accumulate on the rasp. Give it a wack on the rim of a bowl to empty it when it gets too full. This way you can see how deep you are in the zest, so to not hit the pith. Merci chef Jean-Pierre!