What luck! Two videos in one day! On two topics we've been waiting for, no less. Keep up the good work Darcy. This content is incredible. Hope you'll make something about foaming agents at some point.

your channel is an incredible resource. thank you so much.

Fantastic! I was actually wondering about this and it came right on time. I'm definitely going to use this. Great content as always.

Yes! Thanks so much! This is one more step on my quest for home made diet coke!!!

Thanks for your great content. Have been anticipating this video for the last month so glad to finally see the results. I can't wait to get started with this recipe! Once again thanks for your great work it is much appreciated!

brilliant, much appreciated.

hello my friend. youre videos are great and have inspired me to try making my own soda syrups. i would love to see a video on a&w style cream sodas.

THANKS

Please we need a video on stevia plant exctraction and how to get rid of its bitter aftertaste... made many many recipes and non are like commercial one. Already had the fresh plant but can not reach a good way of non alcoholic exctraction

thanks man!

Love it!

This is a fantastic video. I am trying to work out the math that would allow me to make a DIY "Mio" water enhancer. There is already a few great videos on making the extracts, but I also need to work out how much acid and sweetener to go into a solution.

Great content! Looking forward to seeing your upcoming course offerings, I'm hooked! I now realise I've been making my allulose 3:2 syrup all wrong! I was using 1 cup water, 1.5 cups of allulose and 1/2 cup maple or rice syrup to make up for the 30% sweetness missing from the allulose and to add a little 'real sugar' to the party. I will try it by weight next time but also can't wait to try this recipe too! Can you replace the citrus wood tannin with regular tannin? Does it make much difference? I can't find the citrus one... Thanks!

Thanks for highly interesting video. Why is the industry often use Saccharin instead of Socralose ? is there any difference using Saccharin ?

Any idea how the diet simple syrup formula would change if using stevia and allulose? Any thoughts on stevia as a sweetener in general? Ever tried making your own stevia extract? Think the tannins trick would help reduce the off flavor in the stevia?

You are a Gem

Hello Darcy, love your videos. Question; I'm wondering if we can use this syrup with milk based drinks given that PH is below 4.5. Will the milk curdle? I work at a coffee shop and we do use milk in almost 80% of our drinks (Latte, Cappuccino..etc.). If that's the case, how can we preserve without acidifying the syrup too much for the milk to curdle? Thank you!!

One more thing... In the Industrie they use Sorbinacid against mold and bacteria. could I use a solution of sorbin acide and sorbat too ? Seams easier to get hold of here.

I found your channel when someone showed me a video on how to make diet syrup for cocktails. I’m low carb and appreciate this video. Any of diet syrup recipes like flavored syrups on your Patreon?

To avoid having to use the preservative, couldn’t you measure out your sucralose/allulose/citric acid blend ahead of time, mix all of that in its own container and then combine with the right water ratio for whenever you want to make drinks? Would blending them initially in powder form cause any problems?

I hate to ask such a silly question but I learned to add a small amount of vodka to simple syrup and even juices as a sort of preservative. Is that an old wives tale?

Hello!! Thank you for your content, i love i! The only problem is that most of the formulas you use are forbidden in Europe due to an excessive usage of some ingredients like propylene glycol (max 1000mg per kg in europe union) it would be nice if you can also give us recipes that are legal in our continent, please.

Love your content! Where do you find the containers you use for sugar storage?

Thanks so much for all the info. You helped me understand that there are many things to look for that are not easy to find. Do you have any book to suggest? For example, the thing about the awful lingering taste of sucralose, where can you read about that?

Is that distilled water your using to rinse? Also, can you use Xantham gum or Tara gum in place of the Gum Arabic?

Hi, great content! Can I use this method for making low-calorie fruit liqueur? Do I need these preservatives if I use it with 40% alcohol?

Can i use tannic acid instead of the used tannins in the video?

Can’t this be made with only pure sucralose?! Why use both?! I don’t get it! 🤔

I am wanting to use liquid allulose in a recipe that calls for 1 1/2 cup granulated sugar . I want to use my allulose instead . What is the conversion amount. Thank you

I just made this, did I do something wrong? The tannins made it mouth puckeringly dry, my whole mouth and throat nearly closed over! Says on the packet it's made from chestnuts, used mostly for red wine... Any ideas? My scales are accurate etc.. Thank you

😀👍

How to make with aspartame

If i follow your instructions, including the sodium benzoate preservative, how long would the simple syrup last if it stays inside my refrigerator when im not using it at home?

Can you substitute the Sucralose for more Allulose?

Hi Art of Drink, How do you make an Indian Tonic Soda?

didn't they used to call it Nutri-Sweet, or am i being dumb?

Where do you buy your sucralose? Do you just use Splenda?

Would xanthan gum be okay for mouth feel?

Any chance your bringing the soda kit or tasting strips back in stock?

At 6:00 you say "low acidity" you meant "low pH" or "high acidity") .

Allulose is banned in Canada (so probably other jurisdictions also). It is probably the better ingredient of the two. Erythritol will cause digestive issues including nausea. :o