Acidity in Syrups, Soda and Cocktails

Using sous vide will cause the pectin in the strawberries to set, making jam instead of syrup. Though sous vide jam sounds good.

Darcy S. O'Neil

I was looking for a section where I could ask a question about your method of making a strawberry syrup. I hope this will do. Is there any reason I shouldn't use a Sous Vide machine to make the syrup? So far it seems to work, but this last time the finished product was very thick, I mean really thick. I had a hard time pouring it cleanly from the bottle.

Guy Jackson

Yes, citric and malic acid are the most common (phosphoric acid too, but that is more complex and I'll make a video on that eventually). The sodium citrate is used to adjust the pH if you find a soda is too acidic, for example, rootbeer tends to have a smooth flavour without strong acid, but the acid is still needed to help act as a preservative. And yes, in a freshly poured soda the intense carbonation will only last 10 to 15 minutes, after that the soda starts to get a little flat.

Darcy S. O'Neil

Okay Thank you. So the citric/malic acids and sodium is a standard formula for most sodas? Is is possible to make a more natural soda- say one that has an expiration date so no benzoate needs to be used? I heard you mention the sodas usually last for 10-15 minutes when made fresh? My intention is to understand how to make fresh sodas... Look forward to the chocolate ride:) - have a great day

Coach Selby ~ Crystal Clear Clarity Coaching Expert

TYpically soda uses 3:2 (1:1 is often too thin and diluted and 2:1 is too thick to mix without releasing all the carbonation). But you can use 1:1 if you want a less sweet soda. Looking at the Dad's ingredient list it looks like a combination of citric acid and malic acid with some sodium citrate to adjust the pH. The artificial flavouring is probably wintergreen oil, but not extracted from a natural source, though they are chemically identical. Sodium benzoate is a preservative necessary to prevent fermentation and oxidation when a product is bottled and could spend a year between manufacture and getting consumed.

Darcy S. O'Neil

Just had a Dad's Root Beer- made with cane sugar-- would that be the syrup a 1:1? what would be their acid?- the artificial flavoring? & sodium benzoate their salt? such mystery around these commercial soft drinks...

Coach Selby ~ Crystal Clear Clarity Coaching Expert

Yes, sugar-acid balance is the most important taste combination. I'll have more details shortly plus some examples of adjusting the pH so you can adjust things perfectly. Thanks for being part of this project, it is much appreciated. Cheers

Darcy S. O'Neil

Thanks Quinn F

Coach Selby ~ Crystal Clear Clarity Coaching Expert

Wow- what an acid trip thanks - lol I am working to understand the subtle chemistry of the sugar acid balance. So flavor boils down to this delicate balance??? This seems like the magic portal to great drinks. Will set up a little lab so I can do some testing and yes to supply sources and any more experiments you suggest... Thanks for your passion and great videos

Coach Selby ~ Crystal Clear Clarity Coaching Expert

Tannic acid is easy, I even have an enzyme that breaks down tannins. That's when I get into the distillation phase of this video adventure. I have gallic acid as well.

Darcy S. O'Neil

Definitely interested in anything like that, perhaps even tannic acid.

Your namesake acid might take a bit, I suspect only the major chemical suppliers carry it, but I do have fumaric acid and a few others in the pipeline.

Darcy S. O'Neil

Yes, as Quinn said, the pH needs to be above 3 for storage, but if you make a syrup without acid, you can add the acid when you make the drink. My latest post has instructions on making a citric acid tincture and you could use that to adjust the flavour/acidity of the drink. Also look at using sodium citrate with citric acid. That can really smooth things out if you want a more delicate flavour. I mention it in the video, but I'll have more info shortly.

Darcy S. O'Neil

He explained that commercial soda actually needs a pH above 3.0 (so it is less acidic). Otherwise the essential oils and other flavors can break down over a long period of time. Anybody making it themselves and presumably old-school soda fountains are making syrup that is consumed much faster. So the pH of the syrup can be lower, leading to a more acidic final drink.

you said that for shelf life the sodas need acid under 3 ish? what is the benefit of not having to deal with this acid issue? taste? flavor? …? and how did the jerks of old handle the acid factor in making their soda? I ask this because my intention is to explore and create a delicate balance soda experience thank for sharing

Coach Selby ~ Crystal Clear Clarity Coaching Expert

I wouldn't mind a recommended source or technique for finding more obscure acids. For example, quinic acid.

Hello Warren, I do have a vermouth video in the queue, and typically they used tartaric acid at a rate of about 1 oz per gallon of vermouth, though the vermouth also contained acids in the wine. The upcoming video will help answer some of the questions.

Darcy S. O'Neil

Not a specific question, but I’m curious if you can comment on the particular acids found in vermouth and fortified wines, and how you might approach mimicking that acid profile in non-wine-based products.

Warren Johnston