I heard that the official sour warheads soda isn’t sour and at least one user on here is sad about it.
You should know that Malic Acid and Citric Acid (and also Lactic Acid, often used in sour beers) are available as concentrated food-safe powders. You can use them in mixed drinks, including turning that boring apple, grape, watermelon, or lemon-lime soda into something you really shouldn’t pour down your throat. Nobody is stopping you.
For people who aren’t spice-lords or sour-lords, here is a video with some more “normal” and less extreme culinary uses for acids from America’s Test Kitchen on YouTube.
Invidious private version of the video link: Why Acids Are as Important as Salt | What’s Eating Dan?
Since soda will have some buffering capacity and citric and malic acids are “weak” acids, the pH change won’t be linear, so pH won’t necessarily be a good measure of sourness.
Best to make small portions at varying concentrations to hit that “sweet spot”
pH will be a good measure of safety, that was my main concern lol. But if you’re saying they can’t turn a drink dangerous then that’s good news!