Bubbly feeling that cola has without cola taste?

submitted over 10 years ago by OlBrenProud Sidebar Reader!

Is there a flavor that gives the bubbly sensation that cola gives but without tasting like cola? I'd really like to make a ginger ale, or a sprite, or an orange crush, but I think it'd be lacking without that tingle.

Anyone know of a flavor that do what it do?

Comments

6 points

by The_Perrycoxover 10 years ago

Try TFA Champagne for a bubbly effect with minimal impact on taste

1 points

by mudclubover 10 years ago

Any idea what's in it that provides the effect?

3 points

by DallasTxEntover 10 years ago

no but it works. i have a galactica clone and a strawberry limeade recipes that both use it

1 points

by ripsonofficialover 10 years ago

Post recipe please for your fellow countrymen

1 points

by DallasTxEntover 10 years ago

this.

1 points

by OlBrenover 10 years ago

Can you use it at a low % to gain effect without a wine taste?

1 points

by DallasTxEntover 10 years ago

yes. it doesnt taste like wine just bubbles unless you use too much. it is a strong flavor no more than 2ml into 30ml

2 points

by BleuXShadoWover 10 years ago

Wine champagne (fa) is the best I've tried. Use it in low %. I've been meaning to try and make a killer ginger ale, but haven't had the time yet

2 points

by OlBrenover 10 years ago

Low like you'd use marshmallow or coconut to gain their effect without imparting their flavor?

1 points

by BleuXShadoWover 10 years ago

yup. It's the only flavoring I measure with drops with. I'm against measuring by drops, but when it only takes 3/4 drops it's not that big of a deal. I'd say use it around 0.2-0.3%

1 points

by meanrockSDover 10 years ago

TFA Champagne, FA Wine Champagne, Hangsen Red Cola or FW Grape Soda- all 4 are useful in their own way. Soda flavors depend on citric acid and sour esters.
TFA lists the componants in champagne as: Pentyl alcohol < 1% for intense fusel, fermented, bready and cereal with a fruity undernote - and Nonanoate <ethyl-> < .5% for waxy, soapy, cognac, estry fruity and tropical, grape flavors; suspended in 98.4% PG

0 points

by loud_carover 10 years ago

I would try a little bit of citric acid maybe?

2 points

by Sempais_nutrientsover 10 years ago

Citric acid is a tank cracker.

2 points

by meanrockSDover 10 years ago

Yes, but it does help out some fruit flavors a TON, and it also acts as a flavor preservative.

1 points

by maccabeusover 10 years agoPâtissier

definitely not.