Let me know what you’d do with the leftover pineapple water below 🍍! Get a Brix Refractometer: geni.us/TE0OV Get a pH Meter: geni.us/nOPCgh If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
I found your page just a few days ago and have already blown through almost all of your videos. Every video is filled with so many genuinely mind blowing techniques and ideas that I can't believe you've made it all available for free. Your content is so well produced, and you're also such a great teacher that I almost feel guilty for learning these tips and tricks so easily. Cheers man, can't wait to see more!
Vikings used a similar method (freeze-distillation) to concentrate alcohol in mead. It preserved the aroma, but nowadays we know it should be done carefully as it also concentrates methanol.
of curse you can! Leave it on the strainer and remove it when you get the desired concentration / Brix. At the beginning, the juice will drop fully concentrated.
🐼 I would never dream of stopping mid-way through one of your videos. Even when the flavors/liquors are not my thing, I always enjoy the technique, the tips and ofc, the humor and humility :)
🐼 love these ingredient focused episodes especially the ones that encourage zero waste! Did a deep dive into your straight forward videos for infusion, super juice, oleo sacharum and more while in phase 2 of the chairman’s spice Lab competition. Didn’t make it through to the final but I’ve implemented loads of stuff from the research (a lot from you like I said) at the bar I manage in the UK. Heading to panda and sons from your frozen infusion video in November 🍹🍸🥃
Hi Kevin! I was wondering if you could perhaps make a Homemade/Zero Jägermeister or a Zero Limoncello. No pressure, I'm sure you have a busy timetable. Keep up the good stuff!
Thank you so much for sharing this yummy ways to use pineapple! I have been using your pineapple oleo saccharum with a Crater Lake Hatch Chili Vodka and sparkling water for a refreshing and spicy cocktail and look forward to switching it up and using these new ideas! 🐼🥂
thanks man - i teach my bartenders on your video - every body just repeat after Kevin !) it works thank you btw i never saw you did DIY falernum ... may be should check or reinvent some great old style recipes ?! cheers !
Sorry, I am not familiar with this type of ice machine. Leandro from 'The Educated Barfly' has an episode that covers this subject, if I am not mistaken. Cheers!
Hello senor Kos , it is funny, i ve sometime noticed fortuitously that when i forgot ice tea (still soda) in my freezer then drink it after it has melted that it was sweeter ! I don't know how that thing happens or work...
Hi, Kevin! I was just wondering if you have any tips on making cocktails without sugar/sweet fruit juice or using sweeteners (such as stevia) instead of sugar? As I've gotten older I've started to get heartburn from too much sugar and since sweeteners tend to leave a bit of an after taste I thought I'd ask you if you have any tips?
Hi! Erythritol or xylitol are great options that can be used for making syrups. The 'Art of Drink' channel has a great episode on this. Check it out. Cheers!
You can really use this technique for citrus fruit (like pomelo) which taste the best when its fresh but hard to add to the cocktail cause its too much water The concentrate is so lit
I see your 20% saline solution bottle has a label. Did you make and apply this to your homemade solution or is there a store brand that can be purchased?
0:35 "A pineapple will never become any riper than it was when [it was] harvested." What? Have you ever left a pineapple out on the counter? You can even speed this process up by placing it in a bag with an apple or other fruit that gives off ethylene gas. The process of ripening turns starchy carbohydrates into the sweet sugars that we would want. You may be able to concentrate sugars this way, but if you have little to no sugars in the solution to begin with, then I don't see how this helps...?
It won't become any riper or more flavorful, but there will be more sugar, so you are right. However, this technique yields a much more concentrated flavor that we can get only by juicing the ripe fruit.
I'm interested in your source for this information; pretty sure that's not the case. Pineapples, like bananas, are picked prior to being fully ripe, as they transport better in their starchier form and will continue to ripen after purchase.
@@eafarrar So I have no source on this but have worked on a commercial vegetable farm. So think about what is more economical. I have a fruit or vegetable that I am going to sell canned or frozen do I: A. Pick it unripe and send it all the way cross country so that it ripens then process it to a can or frozen form and then send it for distribution or B. Am I simply just going to wait until the fruit or vegetable is ripe, pick it, process at a plant near the site, then send it to a distributor. Drive through the central valley and see tons of processing plants for canned and frozen vegetables because the produce it right there. If you have ever been to Lanai where the whole island was a pineapple plantation, there were huge processing plants right there. What you say only holds true for buying fresh vegetables in the store.
@@eafarrar Right, but why would you go through all of this effort if you can buy a bag of picked ripe then frozen fruit and just juice that. The results will be the same.
"A pineapple will never become any riper than it was when harvested." Sorry, that's just pure non-sense. Even here in Costa Rica pineapples are harvested before they are fully ripe. I grow my own. And while I can let them ripen fully in my garden, I can also pick them once the the first blush of yellow shows and they will ripen just fine in my kitchen. What you are doing here has nothing to do with ripening, just removing water and thereby concentrating all the other components of the juice. Sure the sugar concentration goes up but the other aspects of ripening don't take place here.
Let me know what you’d do with the leftover pineapple water below 🍍!
Get a Brix Refractometer: geni.us/TE0OV
Get a pH Meter: geni.us/nOPCgh
If you like what we do, you can also support the channel here:
👕 Merch: my-store-11171765.creator-spring.com
🎩 Patreon: www.patreon.com/cocktailtime
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
Still the best cocktail channel on YT. Chartreuse and pineapple is a killer combo!
🐼We need Pineapple Super-Juice! 10 liters from a single pineapple! 😝
hahaha
Super King-Fu 🐼 Pineapple super juice!
Another fantastic one. These DIY episodes are my favorite. Keep it up, Kevin and team! 🐼
thanks a lot!
Such a wonderful combination of equally pristine creativity and cinematography ! Thank you. 🐼
I found your page just a few days ago and have already blown through almost all of your videos. Every video is filled with so many genuinely mind blowing techniques and ideas that I can't believe you've made it all available for free. Your content is so well produced, and you're also such a great teacher that I almost feel guilty for learning these tips and tricks so easily. Cheers man, can't wait to see more!
Welcome aboard! Cheers!
Vikings used a similar method (freeze-distillation) to concentrate alcohol in mead. It preserved the aroma, but nowadays we know it should be done carefully as it also concentrates methanol.
I love it, but a quick question, can i freeze the pineaple juice then do the process in the video but one week after? the pineapple juice will change?
of curse you can! Leave it on the strainer and remove it when you get the desired concentration / Brix. At the beginning, the juice will drop fully concentrated.
Thank you! @@KevinKos
🐼 I would never dream of stopping mid-way through one of your videos. Even when the flavors/liquors are not my thing, I always enjoy the technique, the tips and ofc, the humor and humility :)
Thank you! Cheers!
🐼 Thanks for sharing your knowledge. Great Kevin!👏🏼🐼
Thanks for watching!
🐼 love these ingredient focused episodes especially the ones that encourage zero waste! Did a deep dive into your straight forward videos for infusion, super juice, oleo sacharum and more while in phase 2 of the chairman’s spice Lab competition.
Didn’t make it through to the final but I’ve implemented loads of stuff from the research (a lot from you like I said) at the bar I manage in the UK.
Heading to panda and sons from your frozen infusion video in November 🍹🍸🥃
Awesome! Thank you and say hi to Iain!
Hi Kevin! I was wondering if you could perhaps make a Homemade/Zero Jägermeister or a Zero Limoncello. No pressure, I'm sure you have a busy timetable. Keep up the good stuff!
Great suggestion!
What a wonderful video Kevin! It was exactly what I was looking for, congratulations! Please continue this great content 😁
Glad it was helpful! Cheers!
Just discovered your channel, and ive only seen two videos yet, but its all so intriguing. Definitely a new subscriber 😁🐼
Welcome aboard!
🐼 love the idea of the coco pinaball to use the pineapple water. I'm a big fan of your zero waste ideas❤
Thanks so much 😊
Fantastic! You are the BEST at what you do!!
much appreciated!
Kevin! Wanted to ask would combining the pineapple cordial and the DIY coconut rum would it a good piña colada? Love your channel!
Yes, absolutely
🐼 awesome videos man. Its like a masterclass. Thanks!
Glad you enjoyed it!
I do need to get one of those soda siphers.
thanks for excellent content as always.
cheers!
Hi Kevin, any idea of the shelf life of cryo juices?
My friend, I have to make this! This will be the first time I am using the clear ice process. 🐼
Hope you enjoy!
Thank you so much for sharing this yummy ways to use pineapple! I have been using your pineapple oleo saccharum with a Crater Lake Hatch Chili Vodka and sparkling water for a refreshing and spicy cocktail and look forward to switching it up and using these new ideas! 🐼🥂
Nice. Cheers!
What’s the shelf life of the juice? What about the 1:1 syrup and then 2:1 syrup?
YES I'm living for these collabs with Iain from P&S! My favourite bar in the world :)
Who knows, maybe there will be a live collab between us someday 😉
thanks man - i teach my bartenders on your video - every body just repeat after Kevin !) it works thank you
btw i never saw you did DIY falernum ... may be should check or reinvent some great old style recipes ?!
cheers !
Happy to hear that! Noted about the Falernum.
Can you post a link to the blue covered cocktail book you used. I can't make out the title in the video.
Here in Brazil a common combination is pineapple with mint. I think you could make a good cocktail with this combination.
sounds like a great combo!
Great technique as always! Cheers 🐼
Glad you enjoyed it!
🐼 I really appreciate your break downs!!! Cheers
My pleasure!! Cheers!
🐼 bottom of the glass is *chef’s kiss*
glad you enjoy it!
@KevinKos you should try cold press juicer, like Hurom... The juice is much better!
I am emotionally attached to this onld one 😄 Although you are right!
Excellent!
Thank you! Cheers!
I can't wait to make this pineapple syrup. 🐼
enjoy!
🐼I'll definitely be trying this. The pineapples we get in supermarkets in the Scottish Highlands are sometimes greener than the limes.
let me know how you like it!
🐼 Thanks so much! 😊
Thank you too!
Hey man I’m looking to buy my dad a pebble ice maker. He’s the designated cocktail maker at family parties. Any recommendations?
Sorry, I am not familiar with this type of ice machine. Leandro from 'The Educated Barfly' has an episode that covers this subject, if I am not mistaken. Cheers!
@@KevinKos I’ll check it out. Cheers bud
Hello senor Kos , it is funny, i ve sometime noticed fortuitously that when i forgot ice tea (still soda) in my freezer then drink it after it has melted that it was sweeter ! I don't know how that thing happens or work...
aqui no brasil sempre temos abacaxi maduro ! 🍍🇧🇷
lucky you! Cheers!
Keep it up, Kevin and team! 🐼
thanks!
is it possible to use this technique for other fruit such as watermelon to concentrate the flavour?
of course! Check out my DIY midori episode.
You guys are great!
thank you!
do zero proof rum next please 😁
Amazing episode! Loved the panda scene! 😁
best part for sure! 😄
That takes all the fun out of it too complicated to enjoy the process
I don't really like pineapples, but I liked the panda, hope we will see him again soon.🐼
Haha panda was the star of this episode for sure! 😄
Cheers! 🐼
🐼Thanks for the fun episode!
🐼 my next Pina colada is going to be amazing 🙏🏽
Super pineapple juice plssssss
🐼 & thank you
How do i get transcend book
Iskra juicer 😍
🤩🤩
Hi, Kevin!
I was just wondering if you have any tips on making cocktails without sugar/sweet fruit juice or using sweeteners (such as stevia) instead of sugar? As I've gotten older I've started to get heartburn from too much sugar and since sweeteners tend to leave a bit of an after taste I thought I'd ask you if you have any tips?
Hi! Erythritol or xylitol are great options that can be used for making syrups. The 'Art of Drink' channel has a great episode on this. Check it out. Cheers!
@@KevinKos
Oh, ok! Thank you very much for the tip!
You can really use this technique for citrus fruit (like pomelo) which taste the best when its fresh but hard to add to the cocktail cause its too much water
The concentrate is so lit
you can use it with any fruit. Cheers!
Would this work with mango ? 🤔
of course. It works with any type of fruits or vegetables.
I always done the 50/50
🐼 cool technique 🐼
🥂
I see your 20% saline solution bottle has a label. Did you make and apply this to your homemade solution or is there a store brand that can be purchased?
It's a homemade saline solution. I am not aware of any brand that sells saline solution.
Nice Video🐼
thank you!
Wow. Nice suit. 🐼
0:35 "A pineapple will never become any riper than it was when [it was] harvested." What? Have you ever left a pineapple out on the counter?
You can even speed this process up by placing it in a bag with an apple or other fruit that gives off ethylene gas.
The process of ripening turns starchy carbohydrates into the sweet sugars that we would want. You may be able to concentrate sugars this way, but if you have little to no sugars in the solution to begin with, then I don't see how this helps...?
It won't become any riper or more flavorful, but there will be more sugar, so you are right. However, this technique yields a much more concentrated flavor that we can get only by juicing the ripe fruit.
Wait most frozen pineapple is picked ripe and frozen near to the site of harvest. Why dont we just juice that?
I'm interested in your source for this information; pretty sure that's not the case.
Pineapples, like bananas, are picked prior to being fully ripe, as they transport better in their starchier form and will continue to ripen after purchase.
@@eafarrar So I have no source on this but have worked on a commercial vegetable farm. So think about what is more economical. I have a fruit or vegetable that I am going to sell canned or frozen do I: A. Pick it unripe and send it all the way cross country so that it ripens then process it to a can or frozen form and then send it for distribution or B. Am I simply just going to wait until the fruit or vegetable is ripe, pick it, process at a plant near the site, then send it to a distributor. Drive through the central valley and see tons of processing plants for canned and frozen vegetables because the produce it right there. If you have ever been to Lanai where the whole island was a pineapple plantation, there were huge processing plants right there. What you say only holds true for buying fresh vegetables in the store.
@@BigJawnMize I guess if you're talking about canned or frozen. But he's clearly talking about fresh whole fruit here.
@@eafarrar Right, but why would you go through all of this effort if you can buy a bag of picked ripe then frozen fruit and just juice that. The results will be the same.
@@BigJawnMize Whole fruit are cheaper, maybe. Or no access to frozen. 🤷🏼♂️
They don't ripe? never noticed this un México they're always ik Point
lucky you!
🐼
🐼
Loved the panda! Haha
"A pineapple will never become any riper than it was when harvested." Sorry, that's just pure non-sense. Even here in Costa Rica pineapples are harvested before they are fully ripe. I grow my own. And while I can let them ripen fully in my garden, I can also pick them once the the first blush of yellow shows and they will ripen just fine in my kitchen.
What you are doing here has nothing to do with ripening, just removing water and thereby concentrating all the other components of the juice. Sure the sugar concentration goes up but the other aspects of ripening don't take place here.
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With all these great cocktails, I Juice can’t Concentrate - get it 😂?
I don't get it
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