Hi Kevin. I just want to say that thanks to this guide and the convenience of your calculator I have made "Super Juice" for the past two weeks at my Bar & Restaurant. It's super economical and leaves as you say, very little waste. 4-5kg of either limes or lemons yields roughly 9-10 litres of Super Juice, they also seem to last a little over a week without any issues. It freezes well and tastes almost like freshly made when defrosted. So with that, I thank you for putting this guide out there. It has greatly improved the flavour and quality of our cocktails and drinks and at a fraction of the cost of similar "freshly" squeezed juices.
How long have you kept the juice frozen for and does it take very long to defrost? If it really keeps well and it easy to use whenever I'm wondering how good of an alternative this is for regular usage (in cooking too) compared to buying bottled juice instead.
@@JigglesMcRibs Thank you for the questions. I'll answer them to the best of my abilities. I've kept them frozen for about a week to a week and a half. What I did was that I filled vaccumsealable bags and, well, vacuum sealed them after getting as much air out as possible. This lets the liquid in the bags to flatten out and freezes quicker as well as the reverse. I could typically use the juice within 2-4 hrs if I had to. Generally I would take some out the night before and thaw slowly in a refrigerator. The one thing that I noticed with freezing however, was that small particles would form and make the juice less "clear", not that is was clear to begin with, but it looks "bad" for a lack of a better term. You could just strain the juice one more time through a filter before bottling it up again. Some of my chefs in the kitchen would use small amounts as a substitute to add a potent citrus flavour to desserts and other other dishes. It works but be aware that you're adding additional citric acid even it is diluted as per the calculator. I hope this answers your questions. Otherwise, ask some more questions and I'll try to clarify if needed.
6 months on from this video, I don't use fresh lemon or lime in my home bar any more, because the efficiency and taste of super juice is just unmatched. Thanks for the recipe, Kevin
Add in potassium citrate (just a gram to 28 G of peels) and also 4 drops of lime flavored essential oils. Should really help. If you wanna get crazy buy alpha terpenes and put in one drop.
@@brazilchem Respectfully disagree, unless you are talking about the orange one - I haven't tried that, so I can't comment. But the lemon and lime super juice are fantastic.
Yes, this is a very good technique. In Turkey, people make their homemade lemonade by using this technique for years. Lemon zest, a bit of its juice, some citric acid(we call also lemon salt) and sugar. Add plain water or if you like sparkling… I am here after I’ve tried Kevin’s recipe for super juice. That perfectly works! Even I’ve started using it behind my bar. You can feel the super lime juice’s difference in your daiquiri-style cocktails straight away. Also, I tried several different sour-style cocktails with the super lemon juice. It is so much better than regular fresh juice. A hundred per cent gives an extra dimension to the drink, especially after tasting a lingering delightful citrusy finish. Furthermore, when it comes to sustainability, there is no need to compare! These juices are extremely cost and shelf-life-friendly. I must huge thanks to Nickle’s super ideas and Kevin Kos’s improvement and his simplifying recipes. You are great!
I'm so glad that this technique came out right around the time I seriously got into the hobby. Having the ability to prep before going to a party where you want to mix some cocktails is huge. And the yeild saves a lot of money in the long run, which can promptly be spend on widening your collection of bottles
Couldn't have said it better myself! Make sure to check out the episodes on pre-batched cocktails as well, that might help with the prep work for parties. Cheers and enjoy!
This technique reminds me of "Cocktails of the South Pacific ... and Beyond" by Greg Easter. He describes a process he calls 'supercharging your citrus', where you grate the zest and pour the juice over the zest in a strainer so that the natural acid of the juice extracts the oils of the grated zest.
Hey so I tried this for the first time and brought it to work yesterday; everybody was super impressed! Some things I noticed from my own experimentation: 1) Definitely strive for thin peels; the white adds bitterness and unnecessary weight to the peels, which leads to more water 2) With that said, I think the move (at least with small batches) is to measure out the water, add most of it, and then add the rest to taste.
Thank you, I totally forgot that the white is causing the juice to be bitter. *facepalm* And I already was asking myself if I did something wrong. Will try again without that much white being left on the peels
In my days, this was called Minute Maid concentrate. Take out from freezer, add water, it’s a party. This modern version is definitely more classy than my freezer concentrates. Great video.
HAHA!! Me too! But I'm glad Kevin gave it a go before I did. I was sceptical and curious when I read the article but now that I know he approves, I know I can make it ;) Great vid Kevin! Cheers!
Steve if you still want to do something with this maybe you can do a video where you make this then do a blind taste test to see if you can tell which is which and which one you like more without bias
I can't believe how good this is. I have been making so much lemon and lime superjuice and have been sharing it with friends and family and they are all really impressed by it. I have mostly just been drinking it with water or soda water too. The lime one also tastes really good with apple juice.
This is absolutely amazing and I will definitely be using this going forward. I don't work in bartending or food service, but I really enjoy making cocktails at home for my family and friends. It's always hard to gauge how much citrus you need to buy since the fruit yields different amounts of juice, so I end up often with tons of leftover citrus that I dehydrate to use as garnishes. I cannot wait to give this a try. Thank you!!!
Lloyd that's exactly why I wanted to make this video! It's a game-changer for bars, but can be so useful for home mixologists like yourself too! 😎 Don't forget that super juice can be frozen too, so if you made a batch that was too big for that day and you don't expect company for a couple of weeks (unlikely, but still) you can just toss the bottles of super juice in the freezer and take them out before the next party! Cheers!
Or you could even just steep store bought lemon or lime juice with a bit of extra zest and then avoid buying specialized acids. I can't imagine these acids aren't wasteful to produce.
@@bob12qwaszxerdfcv - I believe the majority of both citric and malic acid is produced through the fermentation of a sugar. Fermentation is not usually particularity wasteful, certainly compared to more traditional methods of extracting the acids from fruits. It can produce some CO2, and likely requires some energy to boil off water, but otherwise the byproduct is protein rich and upcycled into feed or fertilizer
@@bob12qwaszxerdfcv This stuff tastes WAY better than the bottled crap you can buy in a supermarket. They pasteurize that stuff to prevent spoilage and manage to remove almost all flavor from it. Give this a try and prepare to have your mind blown
I learned this technique about a month ago while reading punch online and gave it a try. Everything said about it is true. Eight limes will make you a liter of lime juice that taste better than fresh lime juice, It’s incredible. Reducing waste is important not only for keeping costs down but for improving the situation our planet currently faces. There’s really no downside to doing this except it takes slightly longer than just juicing them. I don’t count the hour or two it takes to make the olio citrate as you could be doing 1000 other things as a bartender setting up. It’s really just the straining but even that is relatively quick. Thank you Kevin for bringing this to more people’s attention and bartenders if you’re not already doing this you’re falling behind. Slainte! I’m
Commercially created hydrates of malic and citric acids are derived from petro chemicals like butane so there is still (likely nastier) waste, just be aware.
I love that you pointed out things like using organic fruits and that it reduces waste. I'm skeptical of super juice, but I'm gonna try it mostly because of the waste aspect, and not eating chemicals. There's a lot of extra pollution caused by everyone using a lime per drink rather than a lime for 6-10 drinks. Considering sustainability rather than being wasteful because it's easier or Slightly better is something we all need to do.
@@ImNotQualifiedToSayThisBut you are basically creating an oleo-saccharum, but you are doing it with malic and citric acid instead of sugar, so as he says you are making an oleo-citrate then blending it down with the juice from the fruit and water to make a "superjuice" instead of an oleo-saccharum simple syrup.
Kevin, I have tried the lime and lemon super juices and I am absolutely a convert to how deep and flavorful they are. I haven’t looked at the other comments here, but I wonder if anyone else has found that just using the super juices to make non-alcoholic lemon or limeade yields an incredible improvement over simple juice/water/sugar! There is a roundness and depth to the flavor that is hard to describe but definitely more delicious. This has allowed me to provide incredible quality fresh juice whenever needed for my kids, and the savings over buying bottled juices at the supermarket is dramatic. Looking forward to checking out the rest of your channel and seeing what you dream up next!
@@YeshuaKingMessiah If you're genuinely worried about malic acid or citric acid, then you'd not be consuming apples or citrus fruits to begin with. As for MSG, briefly consider that glutamic acid is a common amino acid present in some quantity in the majority of food items. If you want to raise alarms, then raise alarms about this video failing to highlight that the skin of citrus fruits tend to retain pesticide residue to a far larger degree than other produce. If your citrus is not explicitly labelled as organic, then it has definitely been treated with pesticides and the zest of it *should not be consumed*.
OMG! Keith Lo Bue! What a small world! Seeing your name randomly on a bartending video's comments. I LOVE your found object jewelry and sculpture. I remember your old website, with the antique buttons, to navigate the site. It was my favorite website, ever!
This is really cool! By the way, you can get more yield out of the citrus when squeezing out the juice if you cut off the top. It allows the juice to come out easily from both sides instead of getting impeded at the top
Just got through making my first batch of lemon Super Juice (SJ) to compare it to fresh squeezed (FS). These are my observations. From an odor standpoint, the SJ may have had just a hint more acidic scent vs FS. On a straight up taste, FS had a a bit more noticeable "sweetness" present (lemons have approx 1 Gram natural sugars per fruit) than SJ, enough to be noticeable and maybe easily compensated by adding jus a touch more "sweetener" to a mix drink if it calls for one. I did a side-by-side taste test of the same cocktail that Joshua Perez mentioned below ( Gold Rush) with the only change being SJ/FS ( Oh the sacrifices we have to make in the name of science). The FS Gold Rush did have a slightly sweeter taste than the one with SJ. I did not get any increased viscosity (oiliness) in the drink with SJ or when I did the straight-up taste. The only reason I can think that may cause increased viscosity for some people is if they are using a regular lemon (which usually have a wax coating) vs organic, which does not (total speculation on my part). I got 14.3 ounces (by weight) /13.75 fluid ounces from one medium sized organic lemon. To finalize. Is there a difference in flavor? Yes, but in a mixed cocktail it is probably not enough for the avg person to detect. FWIW, I just watched another video on another channel and it was stated that two weeks in the fridge was the time that Super Juice seems to keep before having enough of a change in flavor to possibly not use. All in the name of Science.
Just tried it with lime, make a gimlet with the product. It's so good!! The taste is slightly different, better I found, more citrusy and less acidic. And I love the zero waste aspect of it. Thank you so much for this!
This information is so valuable to me. Thank you. I’ve been messing around with Toby Cecchini’s recipe for lime cordial , and using it to make margaritas. My margaritas require additional lime juice, and the cordial recipe is basically simple syrup with lime juice instead of water plus the zest. I’m hoping super juice can reduce the amount of limes needed. Also, I’m afraid lime prices may skyrocket this summer. I have the acids and can’t wait to try it. Thank you !!!
Thanks, John, I'm glad you found it useful. Super juice is really amped up lime juice, because of the zest (bold lime flavor) and acids (for that tangy lime mouthfeel). Water is of course needed to get the ratios just right. And it's also a way for us to "fight the man" when it comes to expensive limes! Go for the best ones, you won't need many, my friend. Cheers!
Thank you, Kevin, Nickle, and the other contributors to this game-changing innovation. I've now been using this technique for the past few months and it has changed not only my home cocktail routine, but also anything related to cooking and baking. I use the super juice everywhere I'd normally use fresh lemon or lime juice: aiolis, seasoning vegetables, lemonade (rave reviews on this one), mocktails, quick breads...the list is endless. Where I used to buy several citrus each week, I'm now making a monthly purchase of only a few limes and lemons, making large batches of juice, and freezing 250ml in baggies to refill the small bottles I keep in the fridge. I'll pass along my lemonade recipe so others might try it; leans toward less sweet. Calculation based on amount of Lemon Super Juice. Simple ratios, multiply as needed. I've scaled this for a party and made almost 8L with only 4-5 lemons. The Funkin Pro is optional, but amazing. Lemon Super Juice: 160g/ml Sugar: 160g (equal weight of lemon juice) Water: 1000g/ml (lemon juice/0.16) Funkin Pro Passion Fruit Puree (Amazon): 60g (lemon juice x 0.375)
I don't make many cocktails but like others have said I'm interested in trying it with baking! Some cranberry, super lemon, poppy-seed muffins sound great! Or the orange one could add even more flavour to our orange pancakes! 😃
I’m a big baker! What were your results? Did you adjust the liquid out of the recipes to account for the water? Add a bit more flour? Did you use the same amounts?
Hi Kevin, I was very excited to try this recipe. I followed it to a tee and even tried a few alterations (more juice in the ratio, different brands of acid, etc) but was very disappointed, mine always had an artificial chemical taste. The natural oils imparted a nice depth, but after trying it again with the chef at my work we gave up after aggreeing it had too much of a raw chemical flavour. Are there any steps you've omitted in this vid? This sounds like such a cool concept and based on the comments I feel like my superjuice is maybe different from what other people are making...
DISCLAIMER: I’m NOT saying you should drink 7 Daiquiris because of Super Juice! 😂 If you like a zero-waste approach to cocktails check out the Macaron Cocktail episode: ua-cam.com/video/pLiFvR5Cn5U/v-deo.html 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/ @Portland Cocktail Week channel: ua-cam.com/users/pdxcw
A few notes: 1.) The less lime pith you get in the mix the more agreeable and less bitter the taste will become. 2.) A few millilitres of glycerol or propyl glycol can greatly accelerate the peel oil acid extraction and later aid to stabilise the emulsion in the juice (the juice sometimes likes to separate into layers upon storage). 3.) Ascorbic acid and small amounts of Glutathione can also be added as antioxidants and stabilisers. 4.) One may want to also use monosodium phosphate or dipotasium phosphate to adjust the acidity of the juice and further stabilise the emulsion.
Asking here since it makes quite a difference and may be useful for someone: is the citric acid anhydrous or monohydrate? so that weight can be adjusted depending on what is available. I'm joining the grapefruit crowd, since they're almost out of season and I'd love to try a blackberry-infused-tequila Paloma Anyway you're great, instantly followed :)
I tried this for the first time this weekend and it turned out great. I will say, personally, I think it’s a little less acidic than I’m used to, but I live in the south east US and have access to extremely fresh and flavorful citrus, so that could be a factor. I’ll probably adjust the recipe slightly next time to be a bit more acidic, but the process is solid.
tried this today and blown away by the result. It's a game-changing concept of how to maximize the products especially on winters or so. thank you for the vids
Yes!!! I’ve been experimenting with this too ever since I read the Punch article! I have also been blown away by this and I’m going to try out your ratios to see the difference! Also 20k woohoo 🥳
This video has really changed my life. I don't drink much alcohol, but keeping these fruit juices around (and delicious), in addition to a couple of different syrups and sparkling water, has made my lemon-ade style drinks out of this world and very easy. Thank you for this technique.
I used this for a big batch of margaritas yesterday. Fantastic technique. The guests loved the drinks (Jeff Morgenthaler recipe) and we're impressed with the super juice process. I saved lots of money and cut the carbon footprint of the drinks significantly. Thanks for spreading the word on this! Your calculator was also really helpful. Love the videos and keep up the great work.
Mahalo, Shannon! No-waste model is really great - less harmful for the environment and it pushes you to be more creative, which is always good, right? Cheers to that!
I did it. Even added the 0.05% ascorbic acid because I had it laying around. It makes the loveliest milky juice; very stable too. I was hoping, from the description that it might tone down the overpowering citrus in a Corpse Reviver #2, brighten up a Tommy's Margarita and most importantly, not diminish a JM Amaretto Sour (not to mention - extend the fruit). I'm kind of🤔. It's very different. The lime is like limeade - ultra-delicious, but a different animal altogether. Thank you so much. These "new" drinks will be so much fun.
I made super lemon juice last night based on Nickle’s recipe, although it tastes better than any pasteurized lemon juice, and it did yield an impressive amount, it does not taste nearly as good as fresh squeezed. I tried it in a sparkling lemonade and a Gold Rush and it was palatable in the lemonade it was also too oily and leaves a soapy taste that sticks to the lips and made the Gold Rush undrinkable. I’ll try once again with the Dave Arnold ratios you recommend. I really wanted this be a solution as citrus is crazy expensive in Tokyo. A single lime is 200 yen (around $2usd compared to NYC I used to get 10 limes for a $1usd) I am sure super juice will have its use, but it is no substitute yet to fresh and switching over would require a re-working of every recipe that uses fresh juice.
@@martinehauge6614 unlikely, I used organic fruit and thoroughly washed. I encourage anyone interested to try this method out. I’m also curious of others outcomes and tasting notes.
As a theoretical tip, if you use these for recipes already calling for sugar outside the fruit, you can add that sugar in these to very noticeably increase the shelf life. Theoretical, as that is generally working and understood idea, but I haven't made any of these myself (yet), so I don't know the full story first hand here.
sugar is inhospitable to bacteria when its mostly pure, but you would need a lot of sugar to extend the shelf life, probably make the juice a syrup? anything less might reduce the shelf life
I did the process with lime and can testify you do get more out of a single lime fruit than anyone could expect. However, when I compared it to a freshly squeezed lime fruit there was a difference that I notice. Both had the flavor component that was very close and difficult to discern the difference. The most obvious one was smell. The juice-only had a much headier aroma than the chemical one. Because it is being used a mixer in a drink, I will continue with the testing (it's rough but someone must make the sacrifice) :)
"than the chemical one" Are you seriously going to call it "the chemical one" because of the addition of citric and malic acid, both of which are naturally occurring in citrus fruit, when you're using it to make ethanol based chemical cocktails?
At $115 a case for limes this technique not only seriously helped the budget but made me cry less when I'd watch how many spent limes my Prep person would chuck in the compost bin before doing this, so much waste! Thank you!
I just tried this with the single lime I had on hand. Very easy to do, and I got at least 6 times the normal amount. I’m sipping a very good margarita I made with it. I think in the future, I would do at 4-5 lines at a time to really load up.
Being a craft cocktail bartender who normally uses fresh juices every time, this is truly a revolutionary process. Not so much the Orange juice but definitely the lemon and lime. Makes gin sours more palatable and a softer finish with a less sour mouth feel. Yet you couldn't tell the difference. Do this. Amazon sells both acids
Instant subscribe! Can’t wait to try this out. I’d rather do more work beforehand so during a party with friends I can make the cocktails easily. And it saves on fruit? Fantastic!
10 years ago when I works at Restaurant in Hilo HI, were we use a similar method for the house lemonade. Concentrate & fresh juices lemons, limes and an orange with a stick of Lemongrass, peeled, warmed with water and sugar, cooled than adding the concentrate, citrus simple syrup blend, fresh juice together and more water if needed. Best house lemonade ever.
Oh man, I tried this yesterday with lime and it blew me away in some last words. I tried the super juice (peel+juice), pure "synthetic" juice (peel) and regular lime juice. I actually preferred the super juice the most, but the "synthetic" juice was very close. No way am I going back to juicing. I plan to do this with orange next since you have an acid adjusted version. I rarely use orange in cocktails other than peels, so this also looks like a great addition - maybe grapefruit as well? This is my new favorite video.
this is such a good tip! in my country, in the summer, citrics can become insanely expensive, so you just can't afford them. I will try this now that the prices are low, to refine the technique for those days
Did this with Blood orange. .95 citric .05 malic This is acid adjusted - similar to Orange, would need to add sugar to get it to be sweet like the original juice. However I think it makes orange cocktails dryer. I used it in a Blood and Sand and really enjoyed it.
I have tried using Superjuice (both lemon and lime varieties) to make lemonade and limeade, it it makes a FAR better product than you can make with just juice. The taste is about the same but the final product is far more aromatic. I have several family members who need me to use a calorie free sweetener, and it works very well with those too.
Well, that isn't thanks to this method only. What you are sensing, that it is a FAR better product than just juice, is due to oils. You get those as well when just doing normal Oleo Sacharum... in fact, that is a well known trick in making the absolute best lemonade.
The country where I lived most of my life can easily produce a wide variety of citrus fruits for very little money, I can now make my party drinks for even less and charge more! Thanks man, amazing tips. Really loved the whole aspect of economizing in a bar.
I've found that blending different types of limes can create really great results. Today I mixed up a batch of Persian lime, key lime and sweet lime. With the addition of Vitamin C and a Potassium Sorbate (from a homebrew supply), the juice lasts a very long time.
I’ve been using this technique since I first saw the Punch article and it’s definitely a game changer. I get more juice, less bitching from the boss about the cost of limes, less guilt about juicing and the waste associated with it plus If I don’t use it all that night it’ll be fine the next day. Really everyone should be doing this. It’s good for the environment, good for the food cost and good for the guest. Everyone wins!
Tried it with two organic limes and got almost 500ml of super lime juice. Great taste as well, probably even more intense than normal lime juice. Thanks a lot 🤩
@@icyfeather8651 citric acid is a naturally occurring organic chemical found in nearly every single lifeform. Citrus fruit especially. Citric acid is made/manufactured by a fermentation process. This isn't "artificial flavoring" considering lemons, limes, and oranges all naturally get their sour flavor from citric acid. Our source for citric acid powders comes from fermentation but it is still the same chemical found naturally in citrus fruit.
My favorite cocktails tend to have lime. After watching and trying this method I now just grab a few limes and I've got high quality, instant lime juice ready to go for a few weeks. Works great.
This is genius! I always have issues with using limes too much or needing to buy lime juice(not cheap sometimes) for my cocktails, but with this I can just batch my own stuff.
This is a must have for hosting cocktail parties where your friends love lemon or lime drinks, also great use for any left over limes or lemons from cooking projects.
I love the lime and lemon juice recipes for this; they're perfect! However, I was hoping for a more natural tasting orange juice. What would the acid amounts be for a non-adjusted orange juice?
Orange juice is typically 0.8% citric acid (liquid intelligence, page 60), so you'd want to use ~ 0.13x the weight of the peel, if you still use 16.66x water.
@@alansopta4384 You'd want to keep the ratios of the acids the same as this will determine the flavour, so I guess the malic acid should be ~0.014x (1/9th of the citric)
And, to make sure this technique works as it should, you should be able to make up the rest of the weight with sugar. You'd need more than that much to make the final product even close to as sweet as regular orange juice anyway.
So, for 100 g of orange peels, that's 13 grams of citic, 1.45 grams malic, and 147 grams of sugar, plus all the juice and 1,666 grams of water. Edited after seeing the math below...
To give you another data point, I discovered that the super lime juice begins to have metallic notes about 3 weeks after making it. I usually make just enough to last a couple of days, so freshness hasn't been an issue. But I went out of town for a bit and when I returned, found that the super lime juice - 22 days old - had 'turned'. It smelled a bit weird in the bottle. I tested it in a daiquiri, and I had to toss it after a single sip. But at least I know more now. Hereafter, if I make a lot of super juice, I will make enough just to last a couple of days, whether it's for me or for company. The process is so simple that I can make it often and save me from buying a ton of citrus.
@@SalmanRavoof You could freeze it and I think it'd be good when thawed. The process is so easy, however, that it's enough for me to just make what I need for a couple of days (or for an event)
I tried this, but instead of using water I put lime juice through a rotovap, so you still have that lovely lime aroma. That was just a bit of fun though, it still can't beat freshly squeezed citrus
The presentation of this video is absolutely insane. I also like how you took a scientific approach here to make something simple, better. I do wish you went into a little more detail there, but it's a small gripe. I think your hard work has finally paid off and the UA-cam algorithm is going to take you and run... I will see you at 1 million subs and beyond!
Since I discovered this video (about 4-5 months ago) I'm making it pretty regularily (2 lemons at the time for about 500ml of super juice) It's extremely helpful, not even for cocktails. During hot days water with a bit of it is all you need. Not to mention every salad of soup that needs the lemon juice. More people should watch it, not even only bartenders!
This is an excellent idea! I look forward to trying this technique at home and tasting the super juice and fresh juice side by side. Thanks for the great information.
Thanks, John. I'd love to hear your thoughts and findings so make sure to report back. Remember the words of MythBusters - the only difference between screwing around and science is writing it down. 😉
I love this tehnique and im using it for some time now. For me the best reason to use it is consistency. Not all lemons, limes, oranges are the same through the year. I dont think its cheating or that is not as good as freshly squeezed juice. The zero waste thing is future. The only question is this too much time consuming, and preping and are people willing to do so. I know i am :)
Been using this recipe with lemon juice for a while. The thing is I don't use it to make cocktails: I just mix it with sparkling water with 8 parts of spsrkling water to 1 part of God Juice, and it tastes divine. Thanks for the recipe!
Tried this today, from around 66g lemon peels (4 limes) and 56g lime peels (2 big lemons) I got around 1l of every juice. Impressive yield and generally good taste, better than store bought we have here in Sweden. However, as other mention it has a more sour taste and less "fresh" than freshly squeezed juice, and you can taste the similarity in both the lime and lemon juices when trying them side by side. Overall, i'm impressed but must say a little let down at the same time since it seemed so good in the video. Adding a little bit of sugar or msg(?) might bring out the flavours a bit better? Did a Lynchburg Lemonade and a Gin Sour with it, and worked great!
Definitely going to give this a go. Classic margaritas and gin and tonics are my go-to house cocktails when friends come over, so I go through a lot of limes, and the waste (along with the cost of limes) has always bothered me. It will be easy to mix this up a day ahead of a get together so the juice and effort isn't wasted.
I noticed with limes you included a lot of pith with the peel which usual is avoided (bitter). I tried a zester, but 2 limes only gave 5g of zest doing that. So it seems you do need to dig into the peel a bit more???
So I tried this last night, and I was a bit underwhelmed... given all the positive comments I feel like maybe I am doing something wrong. Followed the recipe and everything seemed good. Made a Gimlet and a daiquiri which were decent, but it seemed to just have the acid without the real fresh punch of lime flavor. Then I made a normal gimlet and the lime was WAY more pronounced. Finally tried a Last Word, figuring that maybe this was better suited for cocktails where the lime was not the predominant flavor... and again.... it was.... fine. But it lacked the crispness that fresh lime has. I feel like I have to be doing something wrong....
I'd have to agree with you, feel that it's lacking the punch of only fresh lime gives, however without the dilution of water It add's to the punch of the citrus with keeping a fresh tone to the pallet. Personally, I make my cordials/surups with juice zest and sugar only and those are unreal, 1 part juice to 2 part sugar
Perhaps the quality of the fruit you are using is effecting your outcome. A higher quality of citrus could possibly produce a better result. Also, some fruits are chemically forced to ripeness which for citrus fruits could change the amounts of essential oils in the peels. A reference was made to organic citrus in the video which is probably the way to go for this recipe as the peels are the key part of the process.
I’m really confused. I’m a craft bartender and so I had high hopes, but it seems to me they are merely diluting the juice because they added extra flavors from the peel. I also fail to see how blending the whole fruits into a purée and then squeezing a cheese cloth is not the same result. Or just buying essential oils, and adding them to the juice and diluting it. Idk seems like a lot of work, for a trivial gain.
Came here, saw it, tried it. Loved it. Honestly im a bit of a cheapskate and also reasonably waste free. I mean not like a hippie or something, but every bit i can do, i do. This is amazing for being both. Waste free and ecological. Smart solution, love it
Just made super lime and super lemon juices a couple of days ago and was blown away by the flavors and the yield! I'll have to try with the ratios you describe in this video. Thanks
@@KevinKos I responded to your post on this topic on FB (I think.) Anyway, the gist of it was that I prefer your ratios to the original ones I tried. The results are 'rounder' and less biting, if that makes sense. (Well, I know what I mean! :)) Now I must try the OJ version. Thanks again
Hi Mat how are you? Can you help me please , if I have for example 20 gr. Of Lime peel wich is the formula to do and have Super Lime Juice? Thanks for answer and Cheers.
@@armandmemaj8546 Here's what I use. Whatever weight of lime peels you have, you need that much weight in acid, split 2:1 between citric and malic acid. So for 30g peel, you would need 20g citric acid and 10g malic acid. (For lemon juice it's much easier: you need an equal weight of lemon peels and citric acid) Hope this helps
This is actually super useful. Price of limes where I'm at just went from 37$ a case to $95 then 115 and it's back to 95 now. Tripled in price in a week. And has been going on for few months now. We order a case every other day. And that's just 1 thing that's gone up. So much has
I love making this for our bar program. I don’t mind making it at all because I get so much volume from the citrus and I use it within a week. Thank you ! Love it !
Has anyone tried this recipe and resulted with a bitter juice as the end product? I wrote down the formula and more or less worked the rest of the steps from memory. I only diverged in removing the pith from the peel and using inorganic fruit. I'm not entirely sure how much the ladder matters, I watched Nickel's instructions on the juice's prep and he doesn't make a point of using organic fruit. I'll be making a second attempt in a few days and I'll update this comment with my changes and results. Thanks for the video Kevin!
Did you wash your fruit? There's probably wax and antimicrobials on the skins, some of that is bound to taste bitter. Best to wash them first, the oils you want are in the skin anyway, not on it.
@@Quintinohthree I did wash the limes this time around with similar results. I’m scratching my head a bit right now. I must be missing something, but using the steps and ingredients from this video. I’m pretty unimpressed by the flavor, but it seems unavoidable once you blend the peels.
Do you know the shelf life? Most syrups are shelf stable due to the heavy concentration of sugar. How long can you expect these to last? I'm assuming refrigeration would give the best result. Thanks!
@@Drakkenn fresh juice does not last 3-4 days. It starts to oxidize several hours after it is squeezed. There are a bunch of authoritative articles on that topic on the Internet.
@Shaun He said you could freeze it, then just thaw before the next use. MHO: I would not want to freeze/unfreeze the same batch repeatedly. If freezing it for planned multiple uses/occasions, I would freeze it in smaller containers. JMHO. God Bless
@@Santavalentina1 Right, but there's much less of what makes fresh juice oxidize in super juice, so it'll degrade in days as much as fresh juice in hours.
Kevin, i recently found your channel, and love everything you put out. This is the first thing I've seen that I actually made myself, since i feel like it's a great building block that many other cocktails can be built off of. Im looking forward to trying it tonight for the first time in a "Last Word" (equal parts Gin, green chartreuse, maraschino liqueur, and lime super juice). I noticed you use cheese cloth in a lot of videos. I made the super juice with a nut milk bag, but was curious if you had any suggestions on what type of cheese cloth to buy (90# v 100#, size, fabric material, etc.). If you have a link to one you recommend, that'd be awesome!
I'm new around here, and have been binging your channel over the last few days. I really appreciate having tools to incorporate sustainability into my home bar, and i love the different techniques for ingredients that you incorporate into each episode alongside a relevant cocktail. Consider me subscribed.
Super Juice is also great for home use! For Thanksgiving last year, I made my family a lemon-lime pound cake. Using this method, I only needed one lemon and two limes for the cake and frosting, and still had enough leftover to use in something else!
I’ve been making this since you posted it, and recently I’ve been making super syrup by replacing the water with simple syrup 🤤 Best margaritas I’ve ever had
Shortcut Limes: Weight of peels = .66 x Citric Acid + .33 Malic Acid Lemons: Weight of peels = Citric Acid Oranges: Weight of peels = .9 Citric Acid + .1 Malic Acid Shake and Let it sit 1-2 hrs To all add Water at 16.66 x Weight of Peels Blend and Filter
Kevin, I just found your channel. I like the quality of your videos, and how you present. One question: do you want to cut off as little of the white pith as possible when you remove the peels, or does it matter?
First watch of your channel - love this! We waste so much food in the USA and this is a wonderful technique to be a more careful steward of what God has blessed us with. Thanks for sharing and explaining so well. A new subscriber for sure!
Thanks so much for this great informative video! I see that I have access to Ascorbic acid as well in nearby cookstores. In that case, do you recommend or see any value in using it for these recipes? If so, what adjustments should be made between the various ratios? Thanks again and please keep up the excellent quality and content.
I don't see any value in adding it to the juice. I use it when I juice apples, pears, or if I would make some kind of banana puree so It stops the oxidation process, but there is no need to add it in the juice.
made some lemon super juice tonight and got my girlfriend to taste test. made a simple sour cocktail and neither of us can tell the difference. this is a game changer for our broke asses not having to buy 1000 citrus fruits every time we grocery shop. thanks so much!
This is so great Kevin! I found your channel through this video and am so glad that I did! Cannot wait to make this and try your other cocktail recipes. Thank you and your team so much for all the hard work put into these videos.
Just so I know how much citric acid I need... Did you use citric acid mono- or anhydrate? When it is used in food, it is often not mentioned. Just makes a different when you calculate the mass. The monohydrate should be heavier. I am not sure if it really makes a difference.
Very curious. From a sustainability standpoint this is fantastic, though it treads a fine line between that and cheap, mass produced goods made purely of artificial flavors and colors. I'll have to try it for myself and see what I think before I pass any judgement.
I respect where you're coming from and I appreciate the fact that you're willing to give it a try. For me the upside of sustainability, price, shelf life, while still keeping quality ingredients and doing the whole procedure in-house, far outweigh the downside of the stigma that "it's not freshly squeezed!". I'd love to hear your thoughts on it, after you give it a try. Cheers!
@@KevinKos Kevin I'm ordering materials as well as Liquid Intelligence on principle but as these won't be on hand immediately, I have a question. Is the ascorbic acid optional and deemed unnecessary, or does it negatively affect the final product's taste? I figure it best to ask before I finish shopping.
@@Project337 Ascorbic acid won't negatively affect the final product's taste, but it won't add much positively to it either since it's just plain vitamin C. You can of course add it if you want to be closer to the real juice. Also in the juice is a small amount of sugar (especially in oranges) but I didn't add it since it can start the fermenting process. Doubt that this would be the case in the first week but still. I rather have control of it.
You basically just utilize 100% of the natural flavour of the fruit. If you look at the whole citrus fruit it has a lot more flavour compounds than it has water content and acids. To get a balanced juice out of it you just have to add the missing acid and water to the natural flavour.
Video expectations:special way to get every oz of juice out. Reality: juice the fruit then add citrus acid water to it haha. Great video tho and I'm most definitely gonna try this out
Hi Kevin. I just want to say that thanks to this guide and the convenience of your calculator I have made "Super Juice" for the past two weeks at my Bar & Restaurant. It's super economical and leaves as you say, very little waste. 4-5kg of either limes or lemons yields roughly 9-10 litres of Super Juice, they also seem to last a little over a week without any issues. It freezes well and tastes almost like freshly made when defrosted. So with that, I thank you for putting this guide out there. It has greatly improved the flavour and quality of our cocktails and drinks and at a fraction of the cost of similar "freshly" squeezed juices.
How long have you kept the juice frozen for and does it take very long to defrost?
If it really keeps well and it easy to use whenever I'm wondering how good of an alternative this is for regular usage (in cooking too) compared to buying bottled juice instead.
@@JigglesMcRibs Thank you for the questions. I'll answer them to the best of my abilities.
I've kept them frozen for about a week to a week and a half. What I did was that I filled vaccumsealable bags and, well, vacuum sealed them after getting as much air out as possible. This lets the liquid in the bags to flatten out and freezes quicker as well as the reverse. I could typically use the juice within 2-4 hrs if I had to. Generally I would take some out the night before and thaw slowly in a refrigerator. The one thing that I noticed with freezing however, was that small particles would form and make the juice less "clear", not that is was clear to begin with, but it looks "bad" for a lack of a better term. You could just strain the juice one more time through a filter before bottling it up again.
Some of my chefs in the kitchen would use small amounts as a substitute to add a potent citrus flavour to desserts and other other dishes. It works but be aware that you're adding additional citric acid even it is diluted as per the calculator.
I hope this answers your questions. Otherwise, ask some more questions and I'll try to clarify if needed.
@@kithidthe amount of juice is included in the amount of water?, for example 15gr peels, 15gr citric and how much of water and juice…
6 months on from this video, I don't use fresh lemon or lime in my home bar any more, because the efficiency and taste of super juice is just unmatched. Thanks for the recipe, Kevin
How Long can u use the bottle before its going Bad?
does it actually taste like juice? i want to try this
no it does not. Tastes like Tang
Add in potassium citrate (just a gram to 28 G of peels) and also 4 drops of lime flavored essential oils. Should really help. If you wanna get crazy buy alpha terpenes and put in one drop.
@@brazilchem Respectfully disagree, unless you are talking about the orange one - I haven't tried that, so I can't comment. But the lemon and lime super juice are fantastic.
Yes, this is a very good technique. In Turkey, people make their homemade lemonade by using this technique for years. Lemon zest, a bit of its juice, some citric acid(we call also lemon salt) and sugar. Add plain water or if you like sparkling…
I am here after I’ve tried Kevin’s recipe for super juice. That perfectly works! Even I’ve started using it behind my bar. You can feel the super lime juice’s difference in your daiquiri-style cocktails straight away. Also, I tried several different sour-style cocktails with the super lemon juice. It is so much better than regular fresh juice. A hundred per cent gives an extra dimension to the drink, especially after tasting a lingering delightful citrusy finish. Furthermore, when it comes to sustainability, there is no need to compare! These juices are extremely cost and shelf-life-friendly.
I must huge thanks to Nickle’s super ideas and Kevin Kos’s improvement and his simplifying recipes. You are great!
Now, now, the Peruvians and Chileans have been playing nice in the Pisco Sour episode, I don't want things to get ugly here. Cheers, guys!
@@KevinKos the other person is Turkish as well lol it’s a joke
@@anadolutat-rs9pf now do baklava…
No we don't. Nobody even knows what citric acid is.
@@safacan6220 limon tuzu
I'm so glad that this technique came out right around the time I seriously got into the hobby. Having the ability to prep before going to a party where you want to mix some cocktails is huge. And the yeild saves a lot of money in the long run, which can promptly be spend on widening your collection of bottles
Couldn't have said it better myself! Make sure to check out the episodes on pre-batched cocktails as well, that might help with the prep work for parties. Cheers and enjoy!
This technique reminds me of "Cocktails of the South Pacific ... and Beyond" by Greg Easter. He describes a process he calls 'supercharging your citrus', where you grate the zest and pour the juice over the zest in a strainer so that the natural acid of the juice extracts the oils of the grated zest.
Hey so I tried this for the first time and brought it to work yesterday; everybody was super impressed! Some things I noticed from my own experimentation:
1) Definitely strive for thin peels; the white adds bitterness and unnecessary weight to the peels, which leads to more water
2) With that said, I think the move (at least with small batches) is to measure out the water, add most of it, and then add the rest to taste.
Thank you, I totally forgot that the white is causing the juice to be bitter. *facepalm* And I already was asking myself if I did something wrong. Will try again without that much white being left on the peels
In my days, this was called Minute Maid concentrate. Take out from freezer, add water, it’s a party. This modern version is definitely more classy than my freezer concentrates. Great video.
I love the idea of freezing it!
I'm a bartender and i can't thanks you enough for all the work and data you put for make us so simple to make by ourself
You beat me to it!! Great vid as always Kevin!
Love your channel Steve!
Steve, you have to do it anyway! An idea like this one has to be spread around the globe. To me, this is a game-changer. Thank you so much!
HAHA!! Me too! But I'm glad Kevin gave it a go before I did. I was sceptical and curious when I read the article but now that I know he approves, I know I can make it ;) Great vid Kevin! Cheers!
@@TrufflesOnTheRocks Sorry brother 😅 But still I would love to see you make it too. It's a great idea and it has to be spread around! Thank you!
Steve if you still want to do something with this maybe you can do a video where you make this then do a blind taste test to see if you can tell which is which and which one you like more without bias
I can't believe how good this is. I have been making so much lemon and lime superjuice and have been sharing it with friends and family and they are all really impressed by it. I have mostly just been drinking it with water or soda water too. The lime one also tastes really good with apple juice.
This is absolutely amazing and I will definitely be using this going forward. I don't work in bartending or food service, but I really enjoy making cocktails at home for my family and friends. It's always hard to gauge how much citrus you need to buy since the fruit yields different amounts of juice, so I end up often with tons of leftover citrus that I dehydrate to use as garnishes. I cannot wait to give this a try. Thank you!!!
Lloyd that's exactly why I wanted to make this video! It's a game-changer for bars, but can be so useful for home mixologists like yourself too! 😎 Don't forget that super juice can be frozen too, so if you made a batch that was too big for that day and you don't expect company for a couple of weeks (unlikely, but still) you can just toss the bottles of super juice in the freezer and take them out before the next party! Cheers!
I'm curious to know if this much better than pre-bottled juices. Isn't this exactly how those producers make their juice?
Or you could even just steep store bought lemon or lime juice with a bit of extra zest and then avoid buying specialized acids.
I can't imagine these acids aren't wasteful to produce.
@@bob12qwaszxerdfcv - I believe the majority of both citric and malic acid is produced through the fermentation of a sugar. Fermentation is not usually particularity wasteful, certainly compared to more traditional methods of extracting the acids from fruits. It can produce some CO2, and likely requires some energy to boil off water, but otherwise the byproduct is protein rich and upcycled into feed or fertilizer
@@bob12qwaszxerdfcv This stuff tastes WAY better than the bottled crap you can buy in a supermarket. They pasteurize that stuff to prevent spoilage and manage to remove almost all flavor from it. Give this a try and prepare to have your mind blown
I learned this technique about a month ago while reading punch online and gave it a try. Everything said about it is true. Eight limes will make you a liter of lime juice that taste better than fresh lime juice, It’s incredible. Reducing waste is important not only for keeping costs down but for improving the situation our planet currently faces. There’s really no downside to doing this except it takes slightly longer than just juicing them. I don’t count the hour or two it takes to make the olio citrate as you could be doing 1000 other things as a bartender setting up. It’s really just the straining but even that is relatively quick. Thank you Kevin for bringing this to more people’s attention and bartenders if you’re not already doing this you’re falling behind. Slainte! I’m
I do very much appreciate your dedication to reducing waste and your focus on that to set you apart from other Mixology channels
Thank you so much!
Commercially created hydrates of malic and citric acids are derived from petro chemicals like butane so there is still (likely nastier) waste, just be aware.
Doubtful that this reduces waste overall. Maybe it reduces the waste from limes specifically, but adds much more waste from making the acids used.
Video starts at 3:00
I love that you pointed out things like using organic fruits and that it reduces waste. I'm skeptical of super juice, but I'm gonna try it mostly because of the waste aspect, and not eating chemicals. There's a lot of extra pollution caused by everyone using a lime per drink rather than a lime for 6-10 drinks. Considering sustainability rather than being wasteful because it's easier or Slightly better is something we all need to do.
How are you skeptical of it? it's pretty much just lemonade and lemonade variants. but extra sour
Nice virtue signalling.
I'm going to guess that you're white, under 40, and a liberal. You probably have a liberal arts degree that you're very proud of.
I’m sorry? Did you say a lime peel contributes to pollution? That’s hilarious 😂
@@GreenWitch1 It takes a Lot of fuel, etc, and causes a Lot of pollution to transport all of that fruit from other countries, asshat...
This is basically the advanced version of just putting peels in sugar to get super tasty extracts for cooking.
Please elaborate
@@ImNotQualifiedToSayThisButSearch for Oleo Saccharum. Old technique which is recorder being used as far back as the 1600s.
@@ImNotQualifiedToSayThisButSearch for Oleo Saccharum. Old citrus oil extracting technique which is recorded being used as far back as the 1600s.
@@ImNotQualifiedToSayThisBut you are basically creating an oleo-saccharum, but you are doing it with malic and citric acid instead of sugar, so as he says you are making an oleo-citrate then blending it down with the juice from the fruit and water to make a "superjuice" instead of an oleo-saccharum simple syrup.
Kevin, I have tried the lime and lemon super juices and I am absolutely a convert to how deep and flavorful they are. I haven’t looked at the other comments here, but I wonder if anyone else has found that just using the super juices to make non-alcoholic lemon or limeade yields an incredible improvement over simple juice/water/sugar! There is a roundness and depth to the flavor that is hard to describe but definitely more delicious. This has allowed me to provide incredible quality fresh juice whenever needed for my kids, and the savings over buying bottled juices at the supermarket is dramatic. Looking forward to checking out the rest of your channel and seeing what you dream up next!
Look up malic and even citric acid as excitotoxins
Like msg, yeah
30 grams of MSG can be taken intravenously with no ill effects
@@YeshuaKingMessiah If you're genuinely worried about malic acid or citric acid, then you'd not be consuming apples or citrus fruits to begin with. As for MSG, briefly consider that glutamic acid is a common amino acid present in some quantity in the majority of food items. If you want to raise alarms, then raise alarms about this video failing to highlight that the skin of citrus fruits tend to retain pesticide residue to a far larger degree than other produce. If your citrus is not explicitly labelled as organic, then it has definitely been treated with pesticides and the zest of it *should not be consumed*.
OMG! Keith Lo Bue! What a small world! Seeing your name randomly on a bartending video's comments. I LOVE your found object jewelry and sculpture. I remember your old website, with the antique buttons, to navigate the site. It was my favorite website, ever!
@@nuts4fiber ha, thank you!! :)
It's definitely a big change!, I already made my video with the super juice experience in Spanish and I want to thank you for the inspiration 😍
Awesome! I can't wait to watch it! Thank you for sharing the recipe! Cheers, my friend 🥂
Please Raúl
Mr. beast ending so mad.
ua-cam.com/video/maW2Az3arB8/v-deo.html
@@KevinKos lots of citrus have wax on the outer skin to improve shelf life, it would be wise to tell people to rub that off
No puedo encontrar el video en español en tu canal
This is really cool! By the way, you can get more yield out of the citrus when squeezing out the juice if you cut off the top. It allows the juice to come out easily from both sides instead of getting impeded at the top
Just got through making my first batch of lemon Super Juice (SJ) to compare it to fresh squeezed (FS). These are my observations.
From an odor standpoint, the SJ may have had just a hint more acidic scent vs FS.
On a straight up taste, FS had a a bit more noticeable "sweetness" present (lemons have approx 1 Gram natural sugars per fruit) than SJ, enough to be noticeable and maybe easily compensated by adding jus a touch more "sweetener" to a mix drink if it calls for one.
I did a side-by-side taste test of the same cocktail that Joshua Perez mentioned below ( Gold Rush) with the only change being SJ/FS ( Oh the sacrifices we have to make in the name of science). The FS Gold Rush did have a slightly sweeter taste than the one with SJ. I did not get any increased viscosity (oiliness) in the drink with SJ or when I did the straight-up taste. The only reason I can think that may cause increased viscosity for some people is if they are using a regular lemon (which usually have a wax coating) vs organic, which does not (total speculation on my part).
I got 14.3 ounces (by weight) /13.75 fluid ounces from one medium sized organic lemon.
To finalize. Is there a difference in flavor? Yes, but in a mixed cocktail it is probably not enough for the avg person to detect.
FWIW, I just watched another video on another channel and it was stated that two weeks in the fridge was the time that Super Juice seems to keep before having enough of a change in flavor to possibly not use.
All in the name of Science.
Thanks for detailing this bro
Awesome breakdown. Why not add a pinch of suger or sirup to the SJ to get it on par with FS in terms of sweetness straight away?
Just tried it with lime, make a gimlet with the product. It's so good!! The taste is slightly different, better I found, more citrusy and less acidic. And I love the zero waste aspect of it. Thank you so much for this!
This information is so valuable to me. Thank you. I’ve been messing around with Toby Cecchini’s recipe for lime cordial , and using it to make margaritas. My margaritas require additional lime juice, and the cordial recipe is basically simple syrup with lime juice instead of water plus the zest. I’m hoping super juice can reduce the amount of limes needed. Also, I’m afraid lime prices may skyrocket this summer. I have the acids and can’t wait to try it. Thank you !!!
Thanks, John, I'm glad you found it useful. Super juice is really amped up lime juice, because of the zest (bold lime flavor) and acids (for that tangy lime mouthfeel). Water is of course needed to get the ratios just right. And it's also a way for us to "fight the man" when it comes to expensive limes! Go for the best ones, you won't need many, my friend. Cheers!
Thank you, Kevin, Nickle, and the other contributors to this game-changing innovation. I've now been using this technique for the past few months and it has changed not only my home cocktail routine, but also anything related to cooking and baking. I use the super juice everywhere I'd normally use fresh lemon or lime juice: aiolis, seasoning vegetables, lemonade (rave reviews on this one), mocktails, quick breads...the list is endless. Where I used to buy several citrus each week, I'm now making a monthly purchase of only a few limes and lemons, making large batches of juice, and freezing 250ml in baggies to refill the small bottles I keep in the fridge.
I'll pass along my lemonade recipe so others might try it; leans toward less sweet. Calculation based on amount of Lemon Super Juice. Simple ratios, multiply as needed. I've scaled this for a party and made almost 8L with only 4-5 lemons. The Funkin Pro is optional, but amazing.
Lemon Super Juice: 160g/ml
Sugar: 160g (equal weight of lemon juice)
Water: 1000g/ml (lemon juice/0.16)
Funkin Pro Passion Fruit Puree (Amazon): 60g (lemon juice x 0.375)
So, 16pc super juice solution, 16pc sugar, and optional 6pc fruit puree. That's a simpler way to put it.
I don't make many cocktails but like others have said I'm interested in trying it with baking!
Some cranberry, super lemon, poppy-seed muffins sound great! Or the orange one could add even more flavour to our orange pancakes! 😃
Those are some delicious ideas!
never heard of arange pancakes
@@josephzimmer6364 SOOOO good! :D just swap 1/2 your milk for orange juice!
I’m a big baker! What were your results? Did you adjust the liquid out of the recipes to account for the water? Add a bit more flour? Did you use the same amounts?
@@markbollinger1343 I haven't had a chance to try the super juice yet sorry! 😔
Hi Kevin, I was very excited to try this recipe. I followed it to a tee and even tried a few alterations (more juice in the ratio, different brands of acid, etc) but was very disappointed, mine always had an artificial chemical taste. The natural oils imparted a nice depth, but after trying it again with the chef at my work we gave up after aggreeing it had too much of a raw chemical flavour. Are there any steps you've omitted in this vid? This sounds like such a cool concept and based on the comments I feel like my superjuice is maybe different from what other people are making...
DISCLAIMER: I’m NOT saying you should drink 7 Daiquiris because of Super Juice! 😂
If you like a zero-waste approach to cocktails check out the Macaron Cocktail episode: ua-cam.com/video/pLiFvR5Cn5U/v-deo.html
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Not that you should....but you could, right? :)
But you didn't say *not* to have 7 super cocktails
A few notes:
1.) The less lime pith you get in the mix the more agreeable and less bitter the taste will become.
2.) A few millilitres of glycerol or propyl glycol can greatly accelerate the peel oil acid extraction and later aid to stabilise the emulsion in the juice (the juice sometimes likes to separate into layers upon storage).
3.) Ascorbic acid and small amounts of Glutathione can also be added as antioxidants and stabilisers.
4.) One may want to also use monosodium phosphate or dipotasium phosphate to adjust the acidity of the juice and further stabilise the emulsion.
Asking here since it makes quite a difference and may be useful for someone: is the citric acid anhydrous or monohydrate? so that weight can be adjusted depending on what is available. I'm joining the grapefruit crowd, since they're almost out of season and I'd love to try a blackberry-infused-tequila Paloma
Anyway you're great, instantly followed :)
I tried this for the first time this weekend and it turned out great. I will say, personally, I think it’s a little less acidic than I’m used to, but I live in the south east US and have access to extremely fresh and flavorful citrus, so that could be a factor. I’ll probably adjust the recipe slightly next time to be a bit more acidic, but the process is solid.
So that’s where all that citrus juice in our fridge came from, it all makes sense now!
Get used to it, honey 😉🍋
tried this today and blown away by the result. It's a game-changing concept of how to maximize the products especially on winters or so. thank you for the vids
Awesome! Cheers!
Yes!!! I’ve been experimenting with this too ever since I read the Punch article! I have also been blown away by this and I’m going to try out your ratios to see the difference! Also 20k woohoo 🥳
Let's goo! :) Thank you, Danny!
This video has really changed my life. I don't drink much alcohol, but keeping these fruit juices around (and delicious), in addition to a couple of different syrups and sparkling water, has made my lemon-ade style drinks out of this world and very easy. Thank you for this technique.
I use lots of lemon juice in tea and to bake. Can't wait to give this a try. I'm sure adding the peel will greatly enhance the flavour.
Nobody knows more about the flavour in citrus peels than a baker! It's really the key to super juice and it's just awesome to use up the whole fruit.
I used this for a big batch of margaritas yesterday. Fantastic technique. The guests loved the drinks (Jeff Morgenthaler recipe) and we're impressed with the super juice process. I saved lots of money and cut the carbon footprint of the drinks significantly. Thanks for spreading the word on this! Your calculator was also really helpful. Love the videos and keep up the great work.
Mahalo, Kevin! I love the no waste model. Been practicing this, but mostly oleo style. Cheers to you and the team, and to better know how & technique!
Mahalo, Shannon! No-waste model is really great - less harmful for the environment and it pushes you to be more creative, which is always good, right? Cheers to that!
I did it. Even added the 0.05% ascorbic acid because I had it laying around. It makes the loveliest milky juice; very stable too. I was hoping, from the description that it might tone down the overpowering citrus in a Corpse Reviver #2, brighten up a Tommy's Margarita and most importantly, not diminish a JM Amaretto Sour (not to mention - extend the fruit). I'm kind of🤔. It's very different. The lime is like limeade - ultra-delicious, but a different animal altogether. Thank you so much. These "new" drinks will be so much fun.
I made super lemon juice last night based on Nickle’s recipe, although it tastes better than any pasteurized lemon juice, and it did yield an impressive amount, it does not taste nearly as good as fresh squeezed. I tried it in a sparkling lemonade and a Gold Rush and it was palatable in the lemonade it was also too oily and leaves a soapy taste that sticks to the lips and made the Gold Rush undrinkable. I’ll try once again with the Dave Arnold ratios you recommend. I really wanted this be a solution as citrus is crazy expensive in Tokyo. A single lime is 200 yen (around $2usd compared to NYC I used to get 10 limes for a $1usd) I am sure super juice will have its use, but it is no substitute yet to fresh and switching over would require a re-working of every recipe that uses fresh juice.
Thanks for your input, this is extremely useful to note!
Could you give feedback when you try this ratios?
Could the soapy taste come from pesticides maybe? Did you use organic lemon?
@@martinehauge6614 unlikely, I used organic fruit and thoroughly washed. I encourage anyone interested to try this method out. I’m also curious of others outcomes and tasting notes.
Was it at all bitter? I am amazed that blending the white pith of the fruit does not make the juice bitter
As a theoretical tip, if you use these for recipes already calling for sugar outside the fruit, you can add that sugar in these to very noticeably increase the shelf life. Theoretical, as that is generally working and understood idea, but I haven't made any of these myself (yet), so I don't know the full story first hand here.
sugar is inhospitable to bacteria when its mostly pure, but you would need a lot of sugar to extend the shelf life, probably make the juice a syrup? anything less might reduce the shelf life
I did the process with lime and can testify you do get more out of a single lime fruit than anyone could expect. However, when I compared it to a freshly squeezed lime fruit there was a difference that I notice. Both had the flavor component that was very close and difficult to discern the difference. The most obvious one was smell. The juice-only had a much headier aroma than the chemical one. Because it is being used a mixer in a drink, I will continue with the testing (it's rough but someone must make the sacrifice) :)
"than the chemical one"
Are you seriously going to call it "the chemical one" because of the addition of citric and malic acid, both of which are naturally occurring in citrus fruit, when you're using it to make ethanol based chemical cocktails?
At $115 a case for limes this technique not only seriously helped the budget but made me cry less when I'd watch how many spent limes my Prep person would chuck in the compost bin before doing this, so much waste!
Thank you!
I just tried this with the single lime I had on hand. Very easy to do, and I got at least 6 times the normal amount. I’m sipping a very good margarita I made with it. I think in the future, I would do at 4-5 lines at a time to really load up.
4-5 lines makes a good night
@@cornfarts lol'd
Being a craft cocktail bartender who normally uses fresh juices every time, this is truly a revolutionary process. Not so much the Orange juice but definitely the lemon and lime. Makes gin sours more palatable and a softer finish with a less sour mouth feel. Yet you couldn't tell the difference. Do this. Amazon sells both acids
Try the acid-adjusted orange super juice in a Sidecar, Margarita, or a Cosmopolitan and let me know what you think!
You don’t use egg white in your gin sour? That’s what softens the cocktail and creates mouthfeel.
Instant subscribe! Can’t wait to try this out. I’d rather do more work beforehand so during a party with friends I can make the cocktails easily. And it saves on fruit? Fantastic!
Couldn't have said it better myself! Let me know how it turns out. Cheers!
10 years ago when I works at Restaurant in Hilo HI, were we use a similar method for the house lemonade.
Concentrate & fresh juices lemons, limes and an orange with a stick of Lemongrass, peeled, warmed with water and sugar, cooled than adding the concentrate, citrus simple syrup blend, fresh juice together and more water if needed.
Best house lemonade ever.
This is industry changing. Thank you for bringing our attention to this!
We're already using it in the bars I work at, it's amazing. Less waste, less money, more taste. How can you beat that?
Your clarified lime/mint syrup was a total game changer during mojito season last year. So convenient and GOOD! I can't wait to try this "hack."
Oh man, I tried this yesterday with lime and it blew me away in some last words. I tried the super juice (peel+juice), pure "synthetic" juice (peel) and regular lime juice. I actually preferred the super juice the most, but the "synthetic" juice was very close. No way am I going back to juicing.
I plan to do this with orange next since you have an acid adjusted version. I rarely use orange in cocktails other than peels, so this also looks like a great addition - maybe grapefruit as well? This is my new favorite video.
this is such a good tip! in my country, in the summer, citrics can become insanely expensive, so you just can't afford them. I will try this now that the prices are low, to refine the technique for those days
Did this with Blood orange.
.95 citric
.05 malic
This is acid adjusted - similar to Orange, would need to add sugar to get it to be sweet like the original juice. However I think it makes orange cocktails dryer. I used it in a Blood and Sand and really enjoyed it.
I'm working on a blood orange drink right now and would love to know what recipe you used
I have tried using Superjuice (both lemon and lime varieties) to make lemonade and limeade, it it makes a FAR better product than you can make with just juice. The taste is about the same but the final product is far more aromatic.
I have several family members who need me to use a calorie free sweetener, and it works very well with those too.
Well, that isn't thanks to this method only. What you are sensing, that it is a FAR better product than just juice, is due to oils. You get those as well when just doing normal Oleo Sacharum... in fact, that is a well known trick in making the absolute best lemonade.
The country where I lived most of my life can easily produce a wide variety of citrus fruits for very little money, I can now make my party drinks for even less and charge more! Thanks man, amazing tips. Really loved the whole aspect of economizing in a bar.
I've found that blending different types of limes can create really great results. Today I mixed up a batch of Persian lime, key lime and sweet lime.
With the addition of Vitamin C and a Potassium Sorbate (from a homebrew supply), the juice lasts a very long time.
Great tip!
Dang! That’s incredible! I love zero waste recipes! I’ve got to try this. Thanks for sharing!
I’ve been using this technique since I first saw the Punch article and it’s definitely a game changer. I get more juice, less bitching from the boss about the cost of limes, less guilt about juicing and the waste associated with it plus If I don’t use it all that night it’ll be fine the next day. Really everyone should be doing this. It’s good for the environment, good for the food cost and good for the guest. Everyone wins!
Amen!
Tried it with two organic limes and got almost 500ml of super lime juice. Great taste as well, probably even more intense than normal lime juice. Thanks a lot 🤩
I mostly just make cocktails for myself, and this has already saved me a lot of time trying to figure out how many limes to buy when I'm at the store.
Add sugar, flavorings and some thickener agent, dilute down to 1% juice. Will be even more economical.
Like yeah, he is literally using artificial flavouring to get "more" juice
Come on, it's not even juice anymore
Lies again? Car Jeep USD SGD
@@icyfeather8651 citric acid is a naturally occurring organic chemical found in nearly every single lifeform. Citrus fruit especially. Citric acid is made/manufactured by a fermentation process. This isn't "artificial flavoring" considering lemons, limes, and oranges all naturally get their sour flavor from citric acid. Our source for citric acid powders comes from fermentation but it is still the same chemical found naturally in citrus fruit.
@@uhN0id 🤓
@@icyfeather8651 so you just make unfounded claims then call people nerds as a deflection for being called out?
My favorite cocktails tend to have lime. After watching and trying this method I now just grab a few limes and I've got high quality, instant lime juice ready to go for a few weeks. Works great.
This is genius! I always have issues with using limes too much or needing to buy lime juice(not cheap sometimes) for my cocktails, but with this I can just batch my own stuff.
Exactly! Cheers
This is a must have for hosting cocktail parties where your friends love lemon or lime drinks, also great use for any left over limes or lemons from cooking projects.
I love the lime and lemon juice recipes for this; they're perfect! However, I was hoping for a more natural tasting orange juice. What would the acid amounts be for a non-adjusted orange juice?
Orange juice is typically 0.8% citric acid (liquid intelligence, page 60), so you'd want to use ~ 0.13x the weight of the peel, if you still use 16.66x water.
@@alfredholmes9899 0.13 for both citric and malic acids?
@@alansopta4384 You'd want to keep the ratios of the acids the same as this will determine the flavour, so I guess the malic acid should be ~0.014x (1/9th of the citric)
And, to make sure this technique works as it should, you should be able to make up the rest of the weight with sugar. You'd need more than that much to make the final product even close to as sweet as regular orange juice anyway.
So, for 100 g of orange peels, that's 13 grams of citic, 1.45 grams malic, and 147 grams of sugar, plus all the juice and 1,666 grams of water.
Edited after seeing the math below...
I love your accent and voice, it's so comforting and familiar. And not to mention how cool and useful this is.
Thank you very much, I appreciate that!
To give you another data point, I discovered that the super lime juice begins to have metallic notes about 3 weeks after making it. I usually make just enough to last a couple of days, so freshness hasn't been an issue. But I went out of town for a bit and when I returned, found that the super lime juice - 22 days old - had 'turned'. It smelled a bit weird in the bottle. I tested it in a daiquiri, and I had to toss it after a single sip. But at least I know more now. Hereafter, if I make a lot of super juice, I will make enough just to last a couple of days, whether it's for me or for company. The process is so simple that I can make it often and save me from buying a ton of citrus.
Thank you for sharing your results!
What if you freeze the extra concentrate? Do you think that can extend its shelf life.
@@SalmanRavoof You could freeze it and I think it'd be good when thawed. The process is so easy, however, that it's enough for me to just make what I need for a couple of days (or for an event)
I've never heard of this technique but will absolutely be trying it!!!!
This is a fun idea. Will be giving it a try, thanks for sharing! Any thoughts on how this would work for grapefruit juice?
Grapefruit would be great in here for sure. Thanks!
I tried this, but instead of using water I put lime juice through a rotovap, so you still have that lovely lime aroma. That was just a bit of fun though, it still can't beat freshly squeezed citrus
The presentation of this video is absolutely insane. I also like how you took a scientific approach here to make something simple, better. I do wish you went into a little more detail there, but it's a small gripe. I think your hard work has finally paid off and the UA-cam algorithm is going to take you and run... I will see you at 1 million subs and beyond!
Nothing scientific about "we don't want chemicals" 🤣 water is a chemical
@@12345678abracadabra nothing scientific about pretending you don't understand a publicly accepted connotation and purposely misinterpreting it.
Since I discovered this video (about 4-5 months ago) I'm making it pretty regularily (2 lemons at the time for about 500ml of super juice)
It's extremely helpful, not even for cocktails. During hot days water with a bit of it is all you need. Not to mention every salad of soup that needs the lemon juice.
More people should watch it, not even only bartenders!
This is an excellent idea! I look forward to trying this technique at home and tasting the super juice and fresh juice side by side. Thanks for the great information.
Thanks, John. I'd love to hear your thoughts and findings so make sure to report back. Remember the words of MythBusters - the only difference between screwing around and science is writing it down. 😉
I love this tehnique and im using it for some time now. For me the best reason to use it is consistency. Not all lemons, limes, oranges are the same through the year. I dont think its cheating or that is not as good as freshly squeezed juice. The zero waste thing is future.
The only question is this too much time consuming, and preping and are people willing to do so. I know i am :)
Been using this recipe with lemon juice for a while. The thing is I don't use it to make cocktails: I just mix it with sparkling water with 8 parts of spsrkling water to 1 part of God Juice, and it tastes divine. Thanks for the recipe!
Tried this today, from around 66g lemon peels (4 limes) and 56g lime peels (2 big lemons) I got around 1l of every juice. Impressive yield and generally good taste, better than store bought we have here in Sweden. However, as other mention it has a more sour taste and less "fresh" than freshly squeezed juice, and you can taste the similarity in both the lime and lemon juices when trying them side by side. Overall, i'm impressed but must say a little let down at the same time since it seemed so good in the video. Adding a little bit of sugar or msg(?) might bring out the flavours a bit better?
Did a Lynchburg Lemonade and a Gin Sour with it, and worked great!
Thanks for sharing! I'm seeing lots of comments of people wanting to try but only a few who actually have. I'm very skeptical.
Try adding a pinch of salt, just enough to enhance the flavour of the final product, it can be added when you make the citrate or at the end
@@glenmassey5968 Nice idea, will try next time!
Also tried this, way too tart and ruins nice cocktails
Great vid, I hope you have more sustainable methods when it comes to bartending
I'll for sure using sustainable methods in the future as well. You can also check some of the zero-waste approaches in previous videos. Cheers!
Citrus aren't endangered. This is just bars being cheap and lazy. (And fake.)
This is my first time watching your channel and I'm instantly impressed with your approach and style. Instant subscribe.
Thank you and welcome aboard!
Definitely going to give this a go. Classic margaritas and gin and tonics are my go-to house cocktails when friends come over, so I go through a lot of limes, and the waste (along with the cost of limes) has always bothered me. It will be easy to mix this up a day ahead of a get together so the juice and effort isn't wasted.
I noticed with limes you included a lot of pith with the peel which usual is avoided (bitter). I tried a zester, but 2 limes only gave 5g of zest doing that. So it seems you do need to dig into the peel a bit more???
So I tried this last night, and I was a bit underwhelmed... given all the positive comments I feel like maybe I am doing something wrong. Followed the recipe and everything seemed good. Made a Gimlet and a daiquiri which were decent, but it seemed to just have the acid without the real fresh punch of lime flavor. Then I made a normal gimlet and the lime was WAY more pronounced. Finally tried a Last Word, figuring that maybe this was better suited for cocktails where the lime was not the predominant flavor... and again.... it was.... fine. But it lacked the crispness that fresh lime has. I feel like I have to be doing something wrong....
I'd have to agree with you, feel that it's lacking the punch of only fresh lime gives, however without the dilution of water It add's to the punch of the citrus with keeping a fresh tone to the pallet. Personally, I make my cordials/surups with juice zest and sugar only and those are unreal, 1 part juice to 2 part sugar
Perhaps the quality of the fruit you are using is effecting your outcome. A higher quality of citrus could possibly produce a better result. Also, some fruits are chemically forced to ripeness which for citrus fruits could change the amounts of essential oils in the peels. A reference was made to organic citrus in the video which is probably the way to go for this recipe as the peels are the key part of the process.
Country Time Lemonade! If I caught my bartender diluting juice with chemicals, I would find another bar.
I’m really confused. I’m a craft bartender and so I had high hopes, but it seems to me they are merely diluting the juice because they added extra flavors from the peel. I also fail to see how blending the whole fruits into a purée and then squeezing a cheese cloth is not the same result. Or just buying essential oils, and adding them to the juice and diluting it. Idk seems like a lot of work, for a trivial gain.
Maybe your peels are too thick, which adds unnecessary mass and hence extra water.
Came here, saw it, tried it. Loved it. Honestly im a bit of a cheapskate and also reasonably waste free. I mean not like a hippie or something, but every bit i can do, i do. This is amazing for being both. Waste free and ecological. Smart solution, love it
Just made super lime and super lemon juices a couple of days ago and was blown away by the flavors and the yield! I'll have to try with the ratios you describe in this video. Thanks
I'd love to hear your thoughts on this recipe too. Cheers, Matt!
@@KevinKos I responded to your post on this topic on FB (I think.) Anyway, the gist of it was that I prefer your ratios to the original ones I tried. The results are 'rounder' and less biting, if that makes sense. (Well, I know what I mean! :)) Now I must try the OJ version. Thanks again
Hi Mat how are you? Can you help me please , if I have for example 20 gr. Of Lime peel wich is the formula to do and have Super Lime Juice?
Thanks for answer and Cheers.
@@armandmemaj8546 Here's what I use. Whatever weight of lime peels you have, you need that much weight in acid, split 2:1 between citric and malic acid. So for 30g peel, you would need 20g citric acid and 10g malic acid. (For lemon juice it's much easier: you need an equal weight of lemon peels and citric acid) Hope this helps
This is actually super useful. Price of limes where I'm at just went from 37$ a case to $95 then 115 and it's back to 95 now. Tripled in price in a week. And has been going on for few months now. We order a case every other day. And that's just 1 thing that's gone up. So much has
I love making this for our bar program. I don’t mind making it at all because I get so much volume from the citrus and I use it within a week. Thank you ! Love it !
Has anyone tried this recipe and resulted with a bitter juice as the end product? I wrote down the formula and more or less worked the rest of the steps from memory. I only diverged in removing the pith from the peel and using inorganic fruit. I'm not entirely sure how much the ladder matters, I watched Nickel's instructions on the juice's prep and he doesn't make a point of using organic fruit. I'll be making a second attempt in a few days and I'll update this comment with my changes and results. Thanks for the video Kevin!
Did you wash your fruit? There's probably wax and antimicrobials on the skins, some of that is bound to taste bitter. Best to wash them first, the oils you want are in the skin anyway, not on it.
@@Quintinohthree I did wash the limes this time around with similar results. I’m scratching my head a bit right now. I must be missing something, but using the steps and ingredients from this video. I’m pretty unimpressed by the flavor, but it seems unavoidable once you blend the peels.
Do you know the shelf life? Most syrups are shelf stable due to the heavy concentration of sugar. How long can you expect these to last? I'm assuming refrigeration would give the best result. Thanks!
The shelf life should not differ dramatically from fresh juice. ~3-4 days.
@@Drakkenn fresh juice does not last 3-4 days. It starts to oxidize several hours after it is squeezed. There are a bunch of authoritative articles on that topic on the Internet.
@Shaun He said you could freeze it, then just thaw before the next use.
MHO: I would not want to freeze/unfreeze the same batch repeatedly. If freezing it for planned multiple uses/occasions, I would freeze it in smaller containers. JMHO. God Bless
@@Santavalentina1 Right, but there's much less of what makes fresh juice oxidize in super juice, so it'll degrade in days as much as fresh juice in hours.
@@Santavalentina1 you sound like a blast at parties.
There's a bunch of authoritative articles on the internet about how not to be an ass.
Made frosting with this method and it was LEMAZING!
Hi Kevin!
Have you tried this technique with grapefruit juice as well?
If, so, what ratios would you use with the two acids?
Came here to ask the same question. Hemingway Daiquiris for days!
The recipe is in the works, Jason, stay tuned!
@@KevinKos thanks, and great channel! I might just crack open my copy of Liquid Intelligence and try to beat you to it
Thank you! If you do, get back in touch and let's swap notes!
The ultimate Salty Dog! Can't wait! 😁
Was blown away with your style
Kevin, i recently found your channel, and love everything you put out. This is the first thing I've seen that I actually made myself, since i feel like it's a great building block that many other cocktails can be built off of. Im looking forward to trying it tonight for the first time in a "Last Word" (equal parts Gin, green chartreuse, maraschino liqueur, and lime super juice). I noticed you use cheese cloth in a lot of videos. I made the super juice with a nut milk bag, but was curious if you had any suggestions on what type of cheese cloth to buy (90# v 100#, size, fabric material, etc.). If you have a link to one you recommend, that'd be awesome!
The superjuice concept is very interesting, I yet have to give it a try myself, but it can be a staple of the mise en place for busy bar service!!
I'm new around here, and have been binging your channel over the last few days. I really appreciate having tools to incorporate sustainability into my home bar, and i love the different techniques for ingredients that you incorporate into each episode alongside a relevant cocktail. Consider me subscribed.
Super Juice is also great for home use! For Thanksgiving last year, I made my family a lemon-lime pound cake. Using this method, I only needed one lemon and two limes for the cake and frosting, and still had enough leftover to use in something else!
Thanks for sharing!
I’ve been making this since you posted it, and recently I’ve been making super syrup by replacing the water with simple syrup 🤤
Best margaritas I’ve ever had
Shortcut
Limes: Weight of peels = .66 x Citric Acid + .33 Malic Acid
Lemons: Weight of peels = Citric Acid
Oranges: Weight of peels = .9 Citric Acid + .1 Malic Acid
Shake and Let it sit 1-2 hrs
To all add Water at 16.66 x Weight of Peels
Blend and Filter
Or use this calculator: www.kevinkos.com/super-juice-calculator-1
Kevin, I just found your channel. I like the quality of your videos, and how you present. One question: do you want to cut off as little of the white pith as possible when you remove the peels, or does it matter?
@Robert Pettigrew I will be using the WHOLE fruit, nothing wasted. JMHO. ATB
First watch of your channel - love this! We waste so much food in the USA and this is a wonderful technique to be a more careful steward of what God has blessed us with. Thanks for sharing and explaining so well. A new subscriber for sure!
Thanks so much for this great informative video!
I see that I have access to Ascorbic acid as well in nearby cookstores.
In that case, do you recommend or see any value in using it for these recipes? If so, what adjustments should be made between the various ratios?
Thanks again and please keep up the excellent quality and content.
I don't see any value in adding it to the juice. I use it when I juice apples, pears, or if I would make some kind of banana puree so It stops the oxidation process, but there is no need to add it in the juice.
@@KevinKos Thanks again!
made some lemon super juice tonight and got my girlfriend to taste test. made a simple sour cocktail and neither of us can tell the difference. this is a game changer for our broke asses not having to buy 1000 citrus fruits every time we grocery shop. thanks so much!
Awesome! You are welcome!
@@KevinKos sucks malic acid is so expensive though
nvm found places that sell it cheap
This is so great Kevin! I found your channel through this video and am so glad that I did! Cannot wait to make this and try your other cocktail recipes. Thank you and your team so much for all the hard work put into these videos.
Just so I know how much citric acid I need... Did you use citric acid mono- or anhydrate? When it is used in food, it is often not mentioned. Just makes a different when you calculate the mass. The monohydrate should be heavier. I am not sure if it really makes a difference.
Very curious. From a sustainability standpoint this is fantastic, though it treads a fine line between that and cheap, mass produced goods made purely of artificial flavors and colors. I'll have to try it for myself and see what I think before I pass any judgement.
I respect where you're coming from and I appreciate the fact that you're willing to give it a try. For me the upside of sustainability, price, shelf life, while still keeping quality ingredients and doing the whole procedure in-house, far outweigh the downside of the stigma that "it's not freshly squeezed!".
I'd love to hear your thoughts on it, after you give it a try. Cheers!
@@KevinKos Kevin I'm ordering materials as well as Liquid Intelligence on principle but as these won't be on hand immediately, I have a question. Is the ascorbic acid optional and deemed unnecessary, or does it negatively affect the final product's taste? I figure it best to ask before I finish shopping.
@@Project337 Ascorbic acid won't negatively affect the final product's taste, but it won't add much positively to it either since it's just plain vitamin C. You can of course add it if you want to be closer to the real juice. Also in the juice is a small amount of sugar (especially in oranges) but I didn't add it since it can start the fermenting process. Doubt that this would be the case in the first week but still. I rather have control of it.
You basically just utilize 100% of the natural flavour of the fruit.
If you look at the whole citrus fruit it has a lot more flavour compounds than it has water content and acids.
To get a balanced juice out of it you just have to add the missing acid and water to the natural flavour.
My guy I guarantee your pretentious tongue will be unable to tell the difference 🥴
I am trying this today for my cocktail bar... I added a pinch of saline solution thou and i loved it
Video expectations:special way to get every oz of juice out.
Reality: juice the fruit then add citrus acid water to it haha.
Great video tho and I'm most definitely gonna try this out
As the saying goes, there's more than one way to squeeze a lime. Right? I don't know, English is my second language. Anyway, happy juicing!
"If you want to get more juice from citrus, just add more water to it". Sounds like a business plan =)