Make Homemade Orange Soda like Crush or Fanta 

I wonder if one could put the Acid Booster directly in the sirup ? And what about the Aldahydes ? Which ones would you recommend ?

I also like the Sunkist better then the Fanta. Did you find out which oils in combination would do the trick ?

Coming soon

Sprite is the next video.

@@Artofdrink I'm looking forward to it

I am working on a video for this. If you want to make a low calorie syrup that is almost exactly like regular syrup, look for allulose. You can use it like sugar, same quantities, but it has 1/10th the calories.

😅

@@Artofdrinkcan you make a drink on how to make the drink Shaani by PepsiCo

Live a little and try something outside your comfort zone, you'll be happy you did.

Maybe the oil will eventually float to the top in your soda bottle/glass

even if you shake the bottle you will get a fine film of oil in the glas.

Coming soon.

Just remember, oil and water do not mix. So unless you want an oil layer floating on your soda, I would recommend separating it out

You can if you are going to use the syrup in a short period of time (a few weeks to a month), otherwise the flavour will start to degrade, unless the pH is around 3.2 but it does degrade slowly below that.

Hey Chris, So a couple of things, first I love Glen's channel but there is a chemistry element missing from some of his soda videos. And I will need to make a video on these questions as I get them a lot, and it deals with emulsions. Using gum arabic isn't as simple as mixing it with the essential oils, even with a drill mixer. For gum arabic and essential oils to stay in water they need true and proper emulsification, which is a high-shear environment using a rotor-stator to get oil droplets around 10 microns or less in size. Then the gum arabic will coat those droplets and help keep them in solution. In my "How to Make an Essence" video, I use ultra-fine magnesium carbonate in the 10-20 micron range to form the emulsion. But much of the insoluble terpenes cling to the magnesium carbonate during the filtration process and are removed, at least in theory. It is difficult to make flavour emulsions with standard kitchen equipment, like a blender, as it really doesn't create oil droplets small enough. Though I plan on testing this with an immersion blender in a video. Also, gum arabic isn't a great emulsifier, sucrose esters and polysorbates do a much better job. (I'll be using those as they may not require high-shear mixing, experiments coming soon) When I talk stability, I mean months. It may be fine for the hobbyist to shake it every time before they use it, but I want to make sure people who want to make a commercial product for their bar or restaurant or even as a soda brand get the correct info. Too many videos on RU-vid don't give the proper info, and it is a gap I want to fill. With Glen's cola mixture, the oil would have separated out after a few hours. You are always going to get the soluble compounds in easily, but the terpenes and other water-insoluble materials require a lot more effort. Terpenes are often removed, like in the orange soda, because they are just difficult to keep in water. Sometimes they are forced into the soda, like Colas, because they are required for the taste, but require more science to do so. Just remember oil and water don't mix and everything on RU-vid isn't real or perfect, though I'm trying to be a true source for this stuff.

@@Artofdrink That is a thorough answer, than you so much. I will anxiously await further content. Everything so far as been great, I love the deep dive chemistry based approach and am trying to use it to entertain and delight the taste buds.

Is there a reason the citric acid isn’t part of the syrup? Or can it be added

@@Dvdczarnecki13 Good question.

No shit Sherlock

Yes, there will be a small amout of alkohol in the final drink. Compareable to eating a ripe banana :o). Darcy often uses the 3:2 sugar sirup. I guess here too,

I have a video on emulsions coming up in a few weeks and it will explain everything.

You can use it as a flavouring for cooking, desserts and ice cream.

@@Artofdrink first of all, you have some nice content on this channel, love it! In regards to using it in Ice cream what concentration are we talking about since I assume it needs to be diluted to below the 50ppm mark. And one more question do you know any supplier in Europe as well for the essential oils? Currently looking at Sigma Aldrich but they don't have everything.

@@DrPoesj checkout the video on formulating flavours (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-FSL6pVrV8Pw.html) and in the documentation you will find a column right beside the beverage column that lists essential oil usage for ice cream. And I'm in Canada so I don't have any info on EU essential oil suppliers.

Yes it is!

Possibly a cloudy soda.

@@Artofdrink That doesn't sound like much of a downside. As long as you don't lose flavor. I have made orange and lemon essence before and never separated out the oil after 24 hrs. I do mix it up once I add it into my syrup. Other than having a bunch of oil separated on the top is there an issue with having it that way ?

@@ClearViewtoday you may lose flavour because the oils aren't properly dispersed in the drink and they will separate and float to the top more easily. When that happens, the drink will not taste like it is supposed to. The first sip will be extra strong and the next bland. The whole goal of soda is to get a good dispersion (equal amount of oil in each sip). But, when making soda at home, some compromises need to be made, but I leave that up to you.

@@Artofdrink That absolutely makes total sense. At the time of making it I did not know I should separate the oil out. But with your point here that step makes total sense and it's not hard to do at all. Thank you.

Extracts tend to be diluted essential oils though there are limited regulations on extracts so it is hard to say what one manufacturer does compared to another.

The density of terpenes is much less than water, so they float, and even though you can emulsify them, that emulsion will still float to the top, making an unstable product. That's why brominated vegetable oil, a weighting agent, was added to the emulsion to act as ballast and make the emulsion droplets the same density as the water/sugar mixture of soda.

I made this video to help answer your question: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5l9qC9E5qRc.html

@@Artofdrink Hello and thanks for remembering that I had a question! However this specific question was not answered. But it's OK, no worries. Thanks again!

Watch this video, it will explain it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8mOBXlxBOrM.html

Don't used denatured alcohol, it contains a really bitter component that will effect the flavour of the soda. Stick with Everclear or a high proof vodka, even 50% abv would be fine, just don't add water to the recipe and stir for a bit longer. And you can do smaller batches, just divide the recipe in half. Then you'd only need 125 ml (4 oz) of Everclear.

@@Artofdrink thanks for the advice! Will do, and your book Fix the Pumps was a fantastic read!

also do you have a video detailing how you could can this? i have been tasked with creating a small business as a college project and would love to take on this challenge, i would be sure to credit you once i finalize the project.

No, the alcohol content in this is well below the 0.5% abv threshold for labeling it alcoholic.

I have half a dozen cola recipes, including Crystal Pepsi, which I'll get to at some point. A few people have mentioned setting up a Discord room to chat, but one hasn't been setup. As I mentioned to others, I would do a Q&A once a month if enough people were into it.

@@Artofdrink maybe if a discord was set up a few volunteers could admin it for you if needed would be a good way to build a community and talk together ❤

In the past yes, today not so much as emulsifiers have replaced the old methods. There will be a video on that as well

@@rawq3633 that will require a video to explain.

@@rawq3633 in a few weeks

Of course you can.

@@Artofdrink so basically you can make a long drink Margarita

@@StreetwearAkademiks or add some grenadine and make a Tequila Sunrise soda

@@Artofdrink you got an open invitation to my bar once you visit Athens 😂

@@StreetwearAkademiks awesome, Greece is quite beautiful, I was at the Athens Barshow in 2019

The shelf life of the essence is a year or two. Some reports in old soda fountain manuals state these essences get better with age. As for the syrup, without any acid in the syrup, it will last a few weeks, more in the fridge and if you add some acidity to the syrup, it will last much longer. I'll be doing a video n preservation techniques in the future that will answer the finer details of this question. Cheers

Thank you

@@Artofdrink Is this year or two shelf life requiring refrigeration or would storing in a cupboard (cool dry place) suffice?

@@caseylinnell the alcohol essence doesn't require refrigeration, cool dry place will suffice.

Also, any tips on acidulation? I'd like to pre-acidulate the syrup in advance with crystal acids

Yes, I always use 3:2 it is the best for soda. 2:1 is thicker and doesn't mix as well, so you'll need to stir the drink which releases carbon dioxide. Embrace change Evan!

@@evanhboucher I'm working on a video, but aim for 1 gram of citric acid per litre of the finished drink. It also depends on how sweet your drink is, obviously sweeter drinks need more acid to balance.

@@Artofdrink Good point! I also use gum arabic so it would've been a nightmare

@@Artofdrink Perfect, thank you so much! I like to use blends and I'm lazy so I figure it's smart to get everything in the syrup