Why do you use sugar free cordial, so as not to affect the ratio?
yeah and because thats just what i like to drink. in the 50g bottle a little sugared squash would be fine
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I use a ready-made drink with carbohydrates and electrolytes. One scoop of this drink has 370mg of sodium + I also consume a gel that has 200mg of sodium…
So in total about 550mg of sodium…
I lose about 1000ml of water per hour of hard training, so I think 500mg of sodium is not enough…
Can I simply add 1000mg of table salt to this drink (400mg of sodium)??
Should I pay special attention to anything?
I found this recipe recently for a big batch. It’s the same ratios that have been mentioned here before. I hope it’s helpful for some folks here.
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I’ve been making 80g of 2:1 malto:fructose with 4 g sodium citrate. Is it normal for it fizz even after multiple viceroys shakes and leaving to stand for several minutes between? Much more so than when I use table sugar. Thanks
Yeah a bit more than sugar but usually not too bad. I feel like sometimes with maltodextrin or HBCD it’s the pure mechanical disturbance of the molecules that creates foam/froth and it’s hard to get it to go into solution. (much harder than my preferred option: sugar)
I’ve used up to 20-30g of sodium citrate in a bottle with 500g sucrose and never run into fizzing so I’m pretty sure it’s not the sodium citrate anyway.
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You can get all the individual electrolytes in powder form on Amazon or whatever. They all seem to dissolve easily, even in cold water. Find some recipes online and experiment. I like to modify mine with extra sodium on hot days.
Oh, lemon/lime juice also has a nice range of electrolytes. Some juice and salt shaken in the bottle is a fast solution (add sweeteners/carbs as needed)
I recently tried Caster Sugar instead of Table Sugar, its much finer so I find it mixes a bit better and doesnt settle in the bottle so much,
Would it be better to pulverize my regular sugar, for guaranteeing it dissolves completely and doesn’t end up at the bottom?
Baker’s sugar is finer and mixes faster. I also use a magic bullet mini blender to mix. It does introduce air into the mix but that settles out overnight. I prep bottles the night before so it’s not a problem for me.
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Thanks. I guess I have to try how sweet this is, I’m used to Skrarch superfuel….in case it’s too sweet, what are my options?
More water, add tart flavoring or use maltodextrine + fructose.
- I just use maltodextrine up to 60g/hr
I use the Saturday app to calculate proportions. When the concentrations get high I’ll substitute some malto to cut the sugar. Saturday (and @Dr_Alex_Harrison) does the math.
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Malto and sodium citrate cut the sweet.
If you use malto and fructose instead of table sugar that can cut the sweetness way down.
Sugar = glucose (sweet) & fructose (very sweet)
Whreras if you split them with malto being the glucose carrier then it’s only the fructose that’s carrying the sweet in the mix.
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I checked pulverized sugar. The ingredient list includes cornstarch. Is this a big issue?
Caster Sugar or Baker’s Sugar is preferred as they are both 100% sugar without cornstarch.
Not sure how well pulverized is going to mix.
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The cornstarch is there so if you’re dusting your warm cake, donut or whatever, it keeps the sugar from melting. Cornstarch does not dissolve in water.
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Yeah, it’s not optimal. I tried just once. Now I buy only Baker’s sugar as @webdev511 has suggested. A drop of lemon and you have a perfect sugary drink.
drop of lemon or 5g of instant black tea, both are pretty good for adding flavor and cutting in on the sweet. Let’s face it with that much sweet…it’s gonna be sweet no matter what, but those two things and some sodium citrate can help knock the edge off.
Im a maple syrup fan as well. Easy to buy out on the road as well, for those longer outings.