Question and sorry if its a dumb one but if im using distilled water, will the acid mix automatically lower the ph or do I need to do something in addition to make sure its at the proper ph?
I’m not understanding your question, could you rephrase it?
If you follow this exact recipe you shouldn’t have to do anything special, regardless of distilled/tap water. Just make sure to use hot water to dissolve the citric acid solution
If you want to check the final pH you’ll need a good meter, hanna and mettler-toledo have options
1 Like
durr, the citric acid water solution once fully dissolved will be what you use to lower the ph. of the batch you are cooking. once added you need to quickly stir it in check ph. then pour. if the ratio’s are correct that is all you need to do to lower the ph. You do need to ensure it is fully dissolved, the solution should be as clear as water when it’s fully dissolved. Feel free to message me if you want to dive deeper into the cooking procedure or CCP’s. Hope this helps answer your question.
Ok yeah thats what I meant, if I follow the recipe does it just ph to due to the acids. i also know the tap water can be higher or lower ph than distilled water so I wasnt sure if that was a factor.
@TheGreenGummy i appreciate the info! will definitely reach out if i have quesitons.
going to be do the first batch today, hopefully they come out edible lol
2 Likes
first batch came out pretty decent. ive definitely had worse gummies from established brands thats for sure.
i did forget to include the 2g isomalt somehow, but oh well.
huge thanks for the recipe! btw i dosed them using a mct blend, i combined 10g of decarbed live resin with 5g of MCT oil and then used approx 2.5ml of that blend where your recipe calls for the 1.5ml MCT.
i ate a little piece off the spatula and definitely feel it.
4 Likes
Isomalt isn’t critical, you can sub it out for sorbitol or xylitol if you want to as well
Do you have a mold that makes 10 piece segments?
2 Likes
yeah i got the mold from vector molds but was actually just told they weigh too much and I need to find one thats basically half the size but that also can be broken in 10 pieces.
2 Likes
Printing molds yet? 
Remember to take into account the specific gravity of your gummies when sizing your molds. 1mL of gummy solution weighs approximately 1.35-1.41g
ah ok so it sounds like im looking for 5-6ml breaker bars where the gummy can be easily broken in 10 or 20 pieces.
1 Like
made another batch, came out better than the first IMO
if you follow this recipe exactly you will have good gummies. i did all my mixing/incorporating around 140f and once it was all fully mixed/dissolved i brought it up to 224f.
now the question is how do i scale this? i’ve heard its not as easy as just 10xing each ingredient?
3 Likes
Yes and no…
Your amounts will be roughly 10x. But so will your cook times, and the size of the equipment you’ll need to hold everything. Pectin can go bad if it takes too long to cook down the water out of your batch, so make sure you have enough power to really get a good boil going.
I would also recommend adding your cannabs. toward the end of the run, mixing it thoroughly to ensure that its homogenous, then adding your acid and pouring.
We shoot for about a 5kg batch size, making ~1000 pieces each, it’s a good midpoint for us between long cook times and batch efficiency.
Don’t be surprised if when you do scale up you find you need to increase the pectin usage slightly. Also the evaporation rate might go down as the batch size goes up if your equipment isn’t up for the job, so expect the cooking time to take longer in this scenario. Good luck on the larger batches and those gummies do look tasty!
1 Like
I am having trouble with my hydration step. I feel as if my pectin is not fully hydrating sometimes. Is there a preferred ratio of pectin:sugar for hydration? Or a preferred brix to hydrate at? Right now the ratio is around 1:2 or 1:3 with 30% hydration. I would like to add more sugar to the pectin during the hydration step, but if we stay at 30% hydration then that would increase the water needed for hydration and therefore increase the cook time. Any suggestions?
You want about 30% of the weight of the pectin you’re using, whisk it together before adding it to the heated water.
What do you mean exactly? Are you trying to bloom it like gelatin or something?
I just add the mix of pectin, sugar, and buffers to the total amount of water for the recipe. Heat the water up a bit and start adding it and letting it dissolve while stirring/avoid adding too much at once
So pectin requires a hydration step to start the recipe to prepare it to gel properly. Basically a pretreatment step. I’m just wondering if anyone has any information on the ideal pectin:sugar:water ratios during this hydration step. If you add too much water, the pectin will have to cook forever to boil off enough water to get to the appropriate brix. So I was basically wondering what the highest brix during hydration is that I can get away with to ensure both proper hydration and efficient cook times.
shoot for 35 brix at hydration. its a balance you shouldn’t go over 25% however that will add cook time but too high of brix like 50% will likely fail at some point.
1 Like
One of the more common ways to reduce the water usage during hydration is to use a high sheer mixer to prevent clumping with less sugar used to disperse the pectin.
1 Like
These were made with fruit puree, no food coloring or artificial flavoring. The flavor is kind of jammy, I might grab some strawberry extract from nature’s flavors or something similar to boost it a bit
All I did was swap the puree for water, and add a little extra water at the start of the cook. I think it would be something like 88 g of puree and 12 g of water + MCT for part B of the recipe in the OP
5 Likes