HEY Y’ALL Just wanted to add that I have been including 0.5% ascorbic acid (vitamin c) in the juices and results have been impressive. Seems like shelf life has increased significantly without any change in quality. Only downsides are hunting down yet another acid and the obvious expense of another ingredient. Maybe I will update with more details and cost breakdown soon 👍
Made super lemon juice yesterday using this method and the calculator. Best results I’ve had after 2 years of trying other peoples ratios. Was shocked when I saw how relatively small the channel is. Looking forward to more great vids!
@@VeryGoodDrinks Made a second batch this weekend. Really love the simplicity of the recipe, and flavor is the same to my taste as the Kevin Kos version.
Hey thanks so much for this great step by step. I have been using the Cocktail Time method for a few years and am excited to see how this compares. Had a question....it was my understanding that once you add the acids to the peels they need to sit for a few hours to extract the oils from the peels. I notice that you don't include this step..... would be a huge time saver if you didn't need too!!! Just curious about the science! BTW I spent all summer making your tomato 50/50 margarita and created many true-believers! Happy New Year!!
Brain! So stoked to hear about the tomato margs 🍅 As far as the waiting step, no need! The blender does all the extraction needed to get all the flavor and texture out of the peels. Basically opting for emulsification instead of waiting for osmosis like in the cocktail time/ original method. You can learn more about this update from “Art of Drink” on UA-cam. There’s a video called “improved super juice” where I got this idea from. Thanks for the comment and happy new year! 🥂
Love your recipe! Much better than the previous one I tried! Did you say it freezes indefinitely? Do you take off ALL the pith or just a quick once over? I made 1L of SJ and it took me quite a while getting 10 limes worth of peel trimmed! Thanks!
So I went ahead and put the pulp/meat of the fruit and blended that in too. What would be the impact of that? Besides more straining? Also, Pomelos: they have a LOT of peel vs juice compared to other citrus. What should be adjusted for them?
Probably more straining yes, but more particles too which could oxidize and cause faster degradation-most likely not enough to worry but not something I’d go out of my way to do. I’d just use the grapefruit recipe on our calculator for Pomelo. Try and get as little pith and possible and as much juice as possible. It’s not gonna taste like fresh pomelo juice so much as an acidified pomelo with tons of the aromatic peel. Hope this helps! Thanks for the comment xoxo
Hey! I used your super juice calculator for both lemon and lime super juice. Both ended up quite sour - ended up needing to add about twice as much water to get closer to normal juice. Is the recipe meant to be acid-adjusted in this way? Or do you have any idea why this might have happened? I believe the scale and ingredients that I used were all good.
Not sure, but there is a fairly substantial variance in sugar content fruit to fruit. (anywhere from 2-6% i believe) Could be the juice you’re accustomed to is a bit sweeter than mine? Our recipe is meant for cocktails which almost always have added sugar of some kind so we aired on the side of less sugar. Totally ok to add more if you like. The idea is to add just enough sugar and salt to round off the harshness / artificial acidity of the citric and malic. Thanks for the comment. Hope this helps!
I haven’t tested this but I’d love to hear about any results you get from this. I think peeling carefully and leaving behind the pith is sufficient. I also find a small amount of bitterness adds to the overall authenticity of the lime flavor.
Hey man love ur videos thank you for all your effort … this has been on my mind all week since I’m bartending this weekend making a lot of green tea cocktails.. my sour mix recipe asks for lemon juice, lime juice, and sugar. My question is can I use the lemon and lime super juice to make it? The recipe would mean combining super juices ? Is that possible ?
Hi, thanks for the video! I tried this out with lemons, and it was VERY lemony…kind of overwhelmed the cocktails I used it in and I did follow your instructions to a T. I tried to remove as much pith as possible, used nice-looking organic lemons, and I’ll try it again…just wondering if well-made super juice is sometimes just overwhelmingly citrusy to the point where you might use less of the super juice as compared to the normal juice in a recipe - eg, 1/2 oz instead of 3/4? Or, is it more likely that I did something wrong? Thanks!
It sounds like you had some potent lemons! Try reducing the amount of peels and it will calm that intense essential oil flavor. We use 10% peel to water ratio. You could try something like 6% and it may be more to your liking. Thanks for the comment and let me know if that helps. 👍
PS I have a super juice deep dive vid that explains further the relationships / ratios of our recipe that could help you make adjustments to your personal preferences. Thanks again for the feedback
Hi, really appreciate the tutorial on Super Juice. I've made two 1 litre lime batches and one 1 litre lemon batch. The firts two batches were perfect and stored well in the freezer. The last batch keeps separating when i keep a bottle in the fridge and i have no idea why. I did exactly the same process but this time it clumps at the bottom and is almost water at the top. Any ideas why?? Thanks again...
over time the particulates will settle out. you can simply shake it up before use to reincorporate. Going forward you can strain a bit finer (nut milk bags work great) to keep from having quite as much sediment. 👍
@@VeryGoodDrinks Awesome, thanks for the advice. Just made a fresh batch recently adding 3% ascorbic acid this time round, so will be interesting to see how it goes 👍
Every time I try to make super juice is a trash .I feel dust from citric or malic ... Either is fault of my mallic & citric acid or in videos you all tell lies ... May I ask what kind brand of malic and citric acid do you use ? I have tried all recipes of internet
Wow your recipe uses almost double the amount of peels per gram of water compared to Kevin K's. Am interested to see how much of a difference it makes.
@@VeryGoodDrinks on a more sincere note, I really enjoyed the content and will try your method. I was not satisfied with the results of the Kos method, but this seems like an improvement.
HEY Y’ALL
Just wanted to add that I have been including 0.5% ascorbic acid (vitamin c) in the juices and results have been impressive. Seems like shelf life has increased significantly without any change in quality. Only downsides are hunting down yet another acid and the obvious expense of another ingredient. Maybe I will update with more details and cost breakdown soon 👍
Could you add this to the calculator please? Thanks for the recipe!
도움이 됩니다
Please, please add it to the calculator 🙂
I second the calculator requests
Edit: looks like it's added 😄
How much shelf life does this give the super juice by the way?
Would kill for a full length video on the probiotic fizzy soda!
Keep it up, you guys are one of my fave TikTok accounts and now UA-cam accounts.
Thanks so much for the comment and kind words! I’ll start working on the soda vid! 👍
I like that smooth-looking tile design in the background there!
Made super lemon juice yesterday using this method and the calculator. Best results I’ve had after 2 years of trying other peoples ratios. Was shocked when I saw how relatively small the channel is. Looking forward to more great vids!
Those are by far the best super juice balances out there! You deserve so much more views!
This makes my little limey heart soar 🦅 thanks for the comment ❤️
Tell your friends!
Made the lemon version of this yesterday. Very pleased with the result.
sweeeet, glad to hear it!
I love watching u guys! So resourceful n fearless. Continued success to u both. Keep teaching.
Thank you so much! Will do!
I am scheduled to make a batch this weekend for the holidays. Will try your version. Thanks!
Let me know how you like it!
@@VeryGoodDrinks Made a second batch this weekend. Really love the simplicity of the recipe, and flavor is the same to my taste as the Kevin Kos version.
Hey thanks so much for this great step by step. I have been using the Cocktail Time method for a few years and am excited to see how this compares. Had a question....it was my understanding that once you add the acids to the peels they need to sit for a few hours to extract the oils from the peels. I notice that you don't include this step..... would be a huge time saver if you didn't need too!!! Just curious about the science! BTW I spent all summer making your tomato 50/50 margarita and created many true-believers! Happy New Year!!
Brain! So stoked to hear about the tomato margs 🍅
As far as the waiting step, no need! The blender does all the extraction needed to get all the flavor and texture out of the peels. Basically opting for emulsification instead of waiting for osmosis like in the cocktail time/ original method. You can learn more about this update from “Art of Drink” on UA-cam. There’s a video called “improved super juice” where I got this idea from. Thanks for the comment and happy new year! 🥂
Love your recipe! Much better than the previous one I tried! Did you say it freezes indefinitely?
Do you take off ALL the pith or just a quick once over? I made 1L of SJ and it took me quite a while getting 10 limes worth of peel trimmed! Thanks!
Oh, for sugar and salt, couldn't I just add those when I mix the cocktail instead of putting them in the super juice? Would it make a difference?
You could do that but this is meant to balance the juice on its own before it ever goes into a drink or food.
Great Video! Can't wait to try your recipe. Sounds like a lot of though, research and development went into this!
Thank you! I spent about a year working on it. I hope you find it suits your needs, let me know if you have any thoughts or gripes 👍
So I went ahead and put the pulp/meat of the fruit and blended that in too. What would be the impact of that? Besides more straining?
Also, Pomelos: they have a LOT of peel vs juice compared to other citrus. What should be adjusted for them?
Probably more straining yes, but more particles too which could oxidize and cause faster degradation-most likely not enough to worry but not something I’d go out of my way to do.
I’d just use the grapefruit recipe on our calculator for Pomelo. Try and get as little pith and possible and as much juice as possible. It’s not gonna taste like fresh pomelo juice so much as an acidified pomelo with tons of the aromatic peel.
Hope this helps! Thanks for the comment xoxo
Interested in the Cheong method. I'd like to add it to sparking water
It’s perfect for that
Hey! I used your super juice calculator for both lemon and lime super juice. Both ended up quite sour - ended up needing to add about twice as much water to get closer to normal juice. Is the recipe meant to be acid-adjusted in this way? Or do you have any idea why this might have happened? I believe the scale and ingredients that I used were all good.
Not sure, but there is a fairly substantial variance in sugar content fruit to fruit. (anywhere from 2-6% i believe) Could be the juice you’re accustomed to is a bit sweeter than mine? Our recipe is meant for cocktails which almost always have added sugar of some kind so we aired on the side of less sugar. Totally ok to add more if you like. The idea is to add just enough sugar and salt to round off the harshness / artificial acidity of the citric and malic. Thanks for the comment. Hope this helps!
Would using something like pectin enzyme on cut up citrus work or affect the flavor at all? Seem like it would prevent any bitterness from the pith.
I haven’t tested this but I’d love to hear about any results you get from this. I think peeling carefully and leaving behind the pith is sufficient. I also find a small amount of bitterness adds to the overall authenticity of the lime flavor.
Hey man love ur videos thank you for all your effort … this has been on my mind all week since I’m bartending this weekend making a lot of green tea cocktails.. my sour mix recipe asks for lemon juice, lime juice, and sugar. My question is can I use the lemon and lime super juice to make it? The recipe would mean combining super juices ? Is that possible ?
Yea of course! You can sub out super for fresh in any recipe and it should work out just fine👍
Does have a reference for the nutrition facts of each juice, especially carbs, fiber, net carbs. Asking for Keto diet basis. TIA
Not sure exactly but it should be slightly less than actual lime juice. Especially if you omit the sugar. So less than 8g per 100ml
Hi, thanks for the video! I tried this out with lemons, and it was VERY lemony…kind of overwhelmed the cocktails I used it in and I did follow your instructions to a T. I tried to remove as much pith as possible, used nice-looking organic lemons, and I’ll try it again…just wondering if well-made super juice is sometimes just overwhelmingly citrusy to the point where you might use less of the super juice as compared to the normal juice in a recipe - eg, 1/2 oz instead of 3/4? Or, is it more likely that I did something wrong? Thanks!
It sounds like you had some potent lemons! Try reducing the amount of peels and it will calm that intense essential oil flavor. We use 10% peel to water ratio. You could try something like 6% and it may be more to your liking. Thanks for the comment and let me know if that helps. 👍
PS I have a super juice deep dive vid that explains further the relationships / ratios of our recipe that could help you make adjustments to your personal preferences. Thanks again for the feedback
Hey studs, I was wondering if you've played with clarifying super juice? If so, how?
Haven’t tested but if I were too I’d start with agar agar 🧫
Hi, really appreciate the tutorial on Super Juice. I've made two 1 litre lime batches and one 1 litre lemon batch. The firts two batches were perfect and stored well in the freezer. The last batch keeps separating when i keep a bottle in the fridge and i have no idea why. I did exactly the same process but this time it clumps at the bottom and is almost water at the top. Any ideas why?? Thanks again...
over time the particulates will settle out. you can simply shake it up before use to reincorporate. Going forward you can strain a bit finer (nut milk bags work great) to keep from having quite as much sediment. 👍
@@VeryGoodDrinks Awesome, thanks for the advice. Just made a fresh batch recently adding 3% ascorbic acid this time round, so will be interesting to see how it goes 👍
Love it!
KoRn! 🤘
Can someone tell me if the peels of lime must be edible or it doesn't matter? Thanks
I’m not sure what you mean by this but you want to wash the limes to be sure there isn’t any wax or pesticides on the peels 👍
Hey! Don't forget the bay leaf!
Like, great like idea, like
Thank you very much
8:34 You forgot the bay leaf.
Hahaha not againnnn 😩
Every time I try to make super juice is a trash .I feel dust from citric or malic ... Either is fault of my mallic & citric acid or in videos you all tell lies ...
May I ask what kind brand of malic and citric acid do you use ? I have tried all recipes of internet
Wow your recipe uses almost double the amount of peels per gram of water compared to Kevin K's. Am interested to see how much of a difference it makes.
Yup, I like mine a bit more punchy and aromatic
The segment at 6:30 really pithed me off.
haha nice
@@VeryGoodDrinks on a more sincere note, I really enjoyed the content and will try your method.
I was not satisfied with the results of the Kos method, but this seems like an improvement.