Acidity in Syrup, Soda and Cocktails 

"Stick around; And we'll go an acid trip together." XD

Thanks, Darcy. These videos are phenomenal.

here in Argentina Virgen Extra olive oil put the acidity allways.

It was a pleasure to be on this acid trip with you xD Question #1: You're telling me that lemon and limes have acidity 1.2 g per 30 ml. It equals to 40 g per 1 L and that is 4%, if I'm correct. If you've ever watched some video about superjuice or acid-adjusting other juices, everyone tells that lemon/lime acidity is 6%, and that's how they do the superjuice or acid-adjusting. I know their acidity may change, but that's one of the reason I like the superjuice. I can controll the acidity. Should it be 4% acidity based on your knowledge? Question #2: What's the shelf life of those solutions in room temperature? Question #3: What do you think about adding citrus essential oils to the citric/malic solution as you do in superjuice by incorporating the zest? Wouldn't it be more flavorful? Question #4; Wouldn't it be better to make a solution with equal acidity as the citric/lime juice for cocktails (and other thomgs)? With 1-2% acid solutions you would have to use 2-3x more of them than the juices, which have 4-6% acidity. My research: FSSAI says the min. for lemon juice is 3.5% (it was 5% before) Research #1 (Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products): Lemon = 4.8%, lime 3.8% Research #2 (Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange): Lemon = 4%, no lime in research Quote #1: "Lime and lemon were the most acidic fruit, reaching maximum values of 1.0 and 0.8 meq g-1 f.p" - unfortunately don't know what it means xD Quote #2: "The citric acid concentration in lemon juices, having the highest acidity, varied between 48.54 and 60.32 g/l" It's not that easy to find a research on that topic. Or it's me who can't do that. So it's possible for these citrus to reach 6%, but it's rather on the higher range. I guess, from my research :D So maybe I'll stick to 4.5-5% for superjuice and acid-adjusted things (if I'm acid-adjusting to lemon/lime). I think that the 1-2% points can make a difference in flavor here. And that's how I'm spending an hour watching your 20 mins video xD Eh... Chemistry always was for me like eh, not bad but not something fascinating, but watching your videos makes me wanna learn more about that :D It's so interesting to see the theory in practive, especially in culinary. Love that

Your channel is pure gold, wow! This is the second video I'm watching after I found you. You're making exactly the content I've always been looking for! I've been experimenting with making my own sodas at home for a while now, but I've always been just guessing and playing around with everything. I have professional ingredients to make sodas but I've just been buying the stuff I'm reading on soda labels lol so I really have no idea what I'm doing. Controlling the acidity was always something I've been curious about. You just inspired me to maybe do this professionally. Love the videos! ❤

All your videos are so good, Darcy. I’ve watched most of them all the way through and constantly find myself coming back for reference.🎉 And those formula sheets are invaluable!!! 🎉Thank you so much!

Another really great video! I have noticed that wine was much more pleasant than a water solution with the same acid concentration. A couple of questions, 1) could one use potassium carbonate as a buffer that was independent of acid choice? and 2) Do you know of the mouth measures acid concentration, g/l, or does it measure pH, or some other strange signal?

Please share non alcoholic soft drinks recipe formula. Like fenta. Thums up. Sprite. Limca. Etc. Love from India

Great video. Would adding bicarbonate soda to citric acid get sodium citrate then add more citric acid to be the same /similar result, besides the carbon dioxide of cause.

Hi Darcy! If you don’t mind, could you please give the name of the PH machine you’re using in the video? It would help me out alot! Thanks

What are your thoughts when creating and using an acid blend and the subsequent 'salt(s)' to use to balance? thanks

So anything i need to know about Phosphoric acid? I use it in my Cola.

Please share a flavored water recipe

Eis Babies

Hi, someone knows what type of acid is in tomates ? ( Correcting tomatoe sauce )

Man, i'm from Brazil and i want your opinion. I work with cocktails and i have a industrialy lemon juice thats works in most of recepies, but i feel a lot citric acid in the flavor. It's makes my throat scratches.. If I add malic acid to lemon juice I can probably reduce this astringent characteristic?

Excellent information and presentation my friend. From an food R&D colleague. Cheers!

amazing content, thanks so much!

5:22 im gonna make this one purple😑

😄👍Good Stuff, Great Tips

Puts in blue food coloring..... uhh the acid turned it blue thats known thing it can do........lol subscribed! Phosphoric acid ? or you prefer the acid phosphate?

What an amazing video!!! There's just so much great information in this video. I've been wanting to try an acid adjusted verjuice cocktail for a while, but verjuice is hard to find. Using tartaric acid with cream of tartar in grape juice seems like a great solution! Although, that margarita spec at the start of the video looks less like a classic margarita and more like a Chile's margarita...

these videos (ive been binging them) have been so well formatted, informative, and concise. I truly appreciate it as i get into making my own soda!

Would lactic acid be a candidate for study?

Thanks!

thanks

Thanks!

I work making cocktails at home with a mobile bar, and I use lemon juice a lot but there comes a time when it oxidizes. I would like to know what to add to the juice so that it does not oxidize and can hold up well to the 6 hours of service that I do