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I'm sadly missing a proper blender, but I'll at least try some in the near future, even just for freezing some lime. (anyway Thanks for the grapefruit, I used to make my paloma with juice + oleo saccharum, definitely curious about a super version, even though I love the pink hue)
To make red grapefruit superjuice one can add red food dye - anthocyanins are great antioxidants and dyes and all of them turn red in acidic environments. In fact, blood oranges have that deep red colour due to anthocyanins.
Excellent Video! The MSG is an awesome suggestion, it was missing that. I found that the acidity was just too high to use in the same proportions as classic recipes, so my 2nd batch I reduced both citric and malic, and added pantothenic acid (b5) which is present in grapefruit and provides a bitter sweetness that grapefruits are known for. This was a great success. I love the Hemingway Daquiri but never had easy access to lots of Grapefruit, so I used the acid adjusted orange recipe with grapefruit and it turned out almost perfect. Easily the favorite thing about SJ is how long it lasts, I make a batch and then make citrus cocktails of all kinds for the next 10 days, then try another citrus. For the color, there are many kinds of grapefruit and a pink skinned variety could improve this. I've noticed much of the color and bitterness comes from the peel. My next batch, I'll use half the peels and include the flesh when I blend the fruit. Hope you find the supreme recipe! Cheers
@@mdbbox5660 Hi Sir, great question. I used 10mg per 1g peels, or a ratio of 100:1. I used Now brand 500mg capsules and emptied the contents into my container on a scale.
I too found the super juice too sour to simply sub for fresh juice. Do you happen to remember the ratios of citric and malic acids that you used instead, and how I might adjust if I don't have any pantothenic acid?
Good video. I'm glad to see that you didn't blindly endorse the super juice. I find grapefruit juice much more difficult to balance in cocktails since grapefruits (at least the ones I can get) vary so much in sweetness, bitterness, and acidity. Experimentation such as adding a splash of grenadine is a great suggestion, since the light pink color is important in telling the drinker that the citrus in the drink is from grapefruit. I'll do some experimentation to find what works best for me. Thank you
I've been making the lime and lemon super juices per your calculator for quite awhile, and since converted two other households in my family to the same. It's fantastic! I finally got some MSG and tried the grapefruit the other day. I mainly want it for making tiki cocktails, so found that, as you suggested in the video, the 6% acid-adjusted version was too tart as a drop-in replacement for standard measures of grapefruit juice. Where it very likely works well is for subbing grapefruit for lime (or maybe lemon), to build a riff of, say, a Mai Tai. I've done this previously with acid-adjusted pineapple and that is currently my favorite Mai Tai variant. Will definitely try this! This led me to make a second batch that reduces the acids (not the MSG) by 1/3, bringing the total acid to around 4%. This amount of adjustment was chosen effectively at random and had to do with how much fresh fruit I had leftover to mix acid-free "super juice" back into part of the first batch. This tastes much closer to fresh juice, importantly allowing the bitterness to come through on my palate more like real juice (it was lost in the 6% version, to my palate). Ideally for tiki cocktails I would do this starting with white grapefruits, but since I cannot seem to find those where I live, there is one additional thing I really like about this method. By the time you add the peel/acid/water back to the juice, you have effectively diluted out the sweetness in the finished product and that is moving things in the right direction if you are starting with ruby or pink grapefruits. Thanks for sharing these methods, and putting the calculator out there as a handy resource!
Kudos on the webpage! I knew the super juice video was gonna blow up as soon as I watched: it hit everything that the milk clarification trend hit in terms of ease of execution. Really excited for the coming stuff
I made the lime super juice and I’ve completely converted. Definitely going to try the grapefruit, but as a tikiphile, I’ll be trying it with some white grapefruit that I have left over from the season. I’m curious as to how the MSG will impact the flavor of the white grapefruit.
I ordered some Malic acid based on your first Super Juice video and planned on making Lemon and Lime this weekend. Now I will add grapefruit to the To-Do list! I really appreciate the fact that you are willing to tell us (the viewers) when something you make could still be improved upon. It gives you much more credibility.
Received my order of malic acid this week and made both lime and lemon. My small sample size (n=3) preferred SJ over fresh juice in side-by-side Don Q daiquiris
This was an extremely exciting video and Thank you so much for featuring me.🤩🙌 I think the missing part for the grapefruit recipe is bitterness. I will try some bittering agent like wormwood, quinine and roots to see if I can recreate the signature bitterness grapefruit has.
@@JasminMiettunen unfortunately I got pretty busy these past few weeks. I checked it with a few dashes of fee brothers grapefruit bitter tho and it was damn spot on.
Where grapefruit would be really useful is if specifically white grapefruit could be superjuiced with cinnamon syrup into a more stable Don's Mix. IMHO white grapefruit is essential to perfect Don's mix which is of course essential to the perfect zombie. But I don't get white grapefruit year round and red isn't bitter enough. So yeah, if you want a challenge, make a shelf stable Don's Mix (super juiced or not).
I think we could compensate with 120-150% of added sugar. That's about the ratio of acids to sugars in a grapefruit from a quick search. It will probably last for not so long, but it could bring the taste closer to a real juice. Maybe a splash of some natural colouring would help also. What do you think?
It would be amazing to know if something similar could be done with kaffir lime leaves. I’ve always wanted to extract that as an essence but never knew where to start
The recipe is good, in my opinion, it miss something. Red grapefruit its acidic, tart and sweet. I taste the result alone and add 3.2x the peel of sugar and 3 drop of red coloring. The results is much closer to the real taste of grapefruit jus. Thanks for the base recipe
Great video though! I will definitely make this myself! But everyone is talking about how much less waste you have like this but doesn't it create a lot of waste to make these acids as well? still super juice is probably worth it for a shelf life and flavour, just not sure about the wastefullnes and pollution part.
A whole chain analysis of the sustainability of super juice versus fresh juice seems like an interesting idea, but from a bar perspective at least, the acids are 100% waste free of course.
So, I've been playing with the recipes, and I feel like the approach has to be different for orange and grapefruit than for lemon and lime. I find the "acid adjusted" versions just far too acidic and not sweet enough (at least to sub in for regular juices of the same type). I had much better success just approximating the acid & sugar content of the regular juice. I used a mix of sugar & acids (half the weight of the peels in sugar and half acids in a 4:1 citric to malic ratio) to extract the oils from the peel, juiced the fruit, and blended the peels with additional water as in the original superjuice recipe. I still need to really nail down the exact recipe (I was a little haphazard with the dilution), but for two grapefruit, I ended up with 750ml of juice - about the same amount I get from superjuicing 3 limes. And it was fantastic in a Paloma! 😊 I need to make it one more time with more care to document everything properly. I understand the concern about the possibility of fermentation, but I had one batch in the refrigerator for a week and didn't see any fermentation, so I think adding the sugar is probably fine for a home setup provided it's kept refrigerated. Also, a thought about that is that the limonene in citrus peels is pretty strongly antimicrobial, so the oils from the peels may be a pretty potent inhibitor of fermentation - but I'm not saying that with any practical experience!
That's great work, Ron, love it! I'm glad you're enjoying the outcomes, that's what it's all about. Did you try adding any MSG? And I saw on Bar Expo's IG that Nickle Morris (he developed the original Super Juice technique) adds pith into the recipe as well, so that's something you might want to try as well. Just as a side note, since I maybe didn't make this clear enough in the videos, the amount of essential oils in the super juice might be a bit hard to stomach for some, if drank "straight up", like regular OJ or fresh grapefruit juice. Lime and lemon is always used in smaller quantities and diluted into a lime/lemonade or, preferably, a cocktail. So the goal was to "use" orange or grapefruit Super Juice like that, but with its own flavor profiles. Hope this clears it up a bit. Cheers!
@@KevinKos I did use a little MSG! I'm sure it was less than a gram because my scale only measures whole grams (I'm not as professional as you, or a drug dealer 😂), but it was probably 1/8 tsp. I really do think it enhances that savory note that grapefruit has. I didn't exactly add the pith to the peels, but I also wasn't too careful about scraping it off, so what I ended up with did have a good amount of...soft bitterness? If that makes sense. LOL I think I saw the same video you're talking about, and I'm the guy who always wants a little more bitters than the recipe calls for, so I took note! 😁
Does MSG extract oil from the peels? I assume it can be dissolved into water and added later since it's a salt and not an acid, but I'm no chemist to know how salts and acids interact in the glass jar with organic citrus. By the way, if you want to taste MSG, dissolve a teaspoon in half liter of water, taste, then add table salt and taste again. Combination of sodium chloride and monosodium glutamate makes water taste like chicken soup.
Since Super Juice is blended and filtered, is there any reason to squeeze? Why not just cut out the fruit throwing away the pith, adding only fruit pieces?
Hey guys, I started using 1-2 drops of saline solution in my cocktails. Now I have been thinking, why not have a saline/msg solution instead. What do you think?
Great thinking! Recently I read an article on punchdrink.com and it was about MSG solution. Immediately I started thinking about where can I apply this ingredient. It might be on their channel soon. Thank you for sharing, this idea sounds like something worth experimenting with.
You know, as cool as the idea of grapefruit super juice is, your results seem underwhelming. Unlike the lime, lemon and orange super juices, this is clearly a very different thing. It has the savouriness unique to grapefruit, sure, but it's missing the characteristic colour and bitterness. And of course, it has the acidity of lime and lemon, so you really can't substitute it, you have to rebalance accordingly, although it does open up new opportunities. Colour of course isn't the biggest issue, the same recipe could work with white grapefruit juice, but bitterness seems like quite a shame to lose.
Dear Pyrrhus Brinalle. Al my recipes are on the Kevinkos.com website. I even went a step further than that and did a super juice calculator where you put the weight of the peels and the calculator does the rest of the math. Everything is in the description. That shouldn't be too complicated right? Happy super juicing!
Please be honest about the fact that "super juice" does not make a good alternative for fresh squeezed juice like we use in bars. I like the idea of being more sustainable but you really lose a lot of the mouth feel and texture of lime juice cutting it like this. It feels closer to bottled (lime/lemon) juice with a touch more flavor than it does to the real thing. If your in a quality bar that juices fresh, the better alternative to avoid wasting juice fruit rinds is to repurpose them by making a cordial or composting, not this. Not to mention also much more time consuming. As a professional bartender I am always looking to be open minded and improve efficiency/less wasteful, but this is no substitute for the real thing and I think that the these super juice videos are misleading in that way.
I think a better name than super juice would be substitute juice or (name)x juice because it represents that this is something different and not necessarily better than the original
Maybe someone has said this already but I think it’s obvious. The fresh juice is what is. Orange. Lemon. Lime. Grapefruit. When you are making you additions of acids you are talking about changing the balance of what is found in the fruit to make it more fitting. Don’t. Use the technique to make a super juice. Not super juice with the intent on making a cocktail. That way it’ll be closer to a fresh juice with higher yield. Experiment with that
This one was right up my alley. Grapefruit is one of my favorite flavors but I rarely make palomas with anything but grapefruit soda, and hemingway daquiris are almost never consumed at home because I just don't keep fresh grapefruits around much. I'm looking forward to trying this and comparing it against fresh even if it's not a dead ringer like the lime. Super juice also works really well in making soda syrups. I also made a keg of margaritas for a party last night using super juice and it was a hit! Uncle Roger would love that you've incorporated MSG into juice!
Thank you Kevin for your wonderfull videos! For anyone who interested in "Can I make it drinkable as everyday regular juices..?" Yes. Kinda... I've tried this with orange juice and I must say that result would be more bitter and robust comparing with regular fresh squized juice (I didn't quite like it). All you need in order to bring super juice to drinkable state is to reduce the acid %. Rule is very simple 1 pH down = 10 x less acid (g); pH in Kevin's super juice is around 2.5; pH in regular orange/grapefruit juice ~ 3.7.
I've tried orange super juice, and I like it a lot. I've been mixing it club soda and simple syrup for an Orangina copycat drink (actually quite superior to it).
To me, drinkable orange and grapefruit juice are really hard to replace. The pulps do something to the juice and I believe it would be too many oils to digest by drinking this regularly. So I rather choose to make it more acidic as a replacement for lemon and limes.
I’ve been using these super juices to make lemonade, and it has been a game changer. I’ve also used the orange and grapefruit versions to make, well, orangeade and grapefruitade, using the same sugar and water ratios as my lemonade recipe (1 cup super juice, 5 cups water, a bit more than 1 cup of sugar). The orange one came out tasting like a fresher, brighter version of Tang, but the real magic came with the grapefruitade. I usually sprinkle a little sugar on a grapefruit half, and this tasted like drinking the excess juice out of the bowl afterwards. I tried it again, with a little less than a cup of sugar and a little more than a cup of super juice and found it on par with supermarket grapefruit juice.
I am on team MSG. I use it all the time. I've even snuck it into foods for friends who claim they can't handle it, and it gives them headaches. lol, no complaints. It's all a myth.
Since I already commented to the last superjuice video and outed myself as an citrus hobby gardener, these might be some exciting citrus fruits for superjuices: Amalfi lemons: One of the most fragrant lemons Meyer lemons: Hybrid between a classic lemon and a orange with a more balanced taste Blood oranges: Especially moro oranges have a destinct color and bloody taste Experimental: Minneola tangelo (Honeybell): Hybrid between a grapefruit and a tangerine with a quite complex aroma Bergamot: Don't know if this would work. The flesh is very sour, but the essential oil of the peel is what you are looking for. Last but not least - kumquats: Might be challanging to extract this fruit due to the sour flesh and the sweet flavedo (zest) and the white albedo. A short note: compared to other citrus fruits - the white albedo of a kumquat is not bitter.
I'm very interested in all this new Super Juice trend, I was wondering if you'll do other citrus as well like : yuzu, tangerine, pomelo, blood orange, mandarine, ugli, kumquat,.. I think YUZU could be great as well since it's pretty rare for a lot of people so it's usually expensive ! :D I'm happy to have found your channel, I think I'll learn even more again ! :)
I have not thoroughly tested it yet, but some citric acid and 150 ppm of potassium Sorbate really seem to extend the shelf life. (It would also allow you to add sugar if you wanted).
absolutely fantastic video again 😊. I would only beg to differ on the statement that super juice is primarily for Bars. Saving on waste and having Juice that's usable for way over a week in the fridge is also great for us at home. If I can put together a super Daiquiri after I put the kids to bed and save 2 minutes by not cutting, juicing and discarding citrus, that's probably 50 % of the time it takes to make the cocktail as a whole. Evening starts earlier, everyone's happier. Absolute win on every side 😊
Thanks for doing the hard work for us! I was inspired by your super juice formulas and came up with an "instant super-paloma mix" recipe that can be mixed 1:1 with a spirit without requiring dilution. It's sweet, salty, bitter, sour, and has the red color of grapefruit as well. Instant Super-Paloma Mix: 1x grapefruit peels 0.65x citric acid 0.17x malic acid 1x granulated sugar 0.2x salt 16x water Make super juice with the above ingredients using the usual method and then mix with: 3.2x Giffard Creme de Pamplemousse 1.6x Campari It can be mixed 1:1 with a spirit (on the rocks or shaken) for an instant grapefruity daiquiri. Or add a splash of soda for a paloma. If anyone gives it a try, let me know what you think!
Would you consider developing a SJ with a pomelo? They have a wonderful grapefruit flavor but are slightly sweeter and less bitter. I've wanted to try using the juice in a paloma.
hey! great video this one and the original super juices one, at last, a real "life hack get 10x of something" that actually works haha. BTW I wanted to notice that the formula you are using for the amount of water to add to the superjuice is a bit wrong, since as you said, you want the total amount of acids to be 6% of the total weight, then the amount of water is not 16.66 times the weight of peels, since that is the result of 1 / 0.06 which is to say how much TOTAL weight should the combination of water and acids have. instead the correct formula is 15.66 times the peel weight. let's say peelWeight equals 27grams then add 27 * 15.66 grams of water => 422 grams of water weight of water + acids = 422 + 27 => ~450 6% (27gr) acids, 94% (422gr) water. it's a really small correction but for anyone out there wanting to be super precise (pun intended :P)
There is a fallacy: basing the grapefruit “super juice” is based and made with ruby grapefruits. However classically yellow grapefruits were used. So we should use yellow grapefruits?! Furthermore an authentic (Mexican low key) Paloma is for sure not pink. And as it is normally based on a commercial soda, you probably need some drops of citric acid solution and more sweetness to get to a truly great “fresh” Paloma. We should also stop to call it juice anyway. We are here seasoned professionals - a juice supposed to be made with 100% fruit - let’s just call it... _sucus acidum_? Or something... For earthy flavors for tequila? I am not so sure. Also please drop the description “balanced” - it is the most nondescript and most boring attribute ever. Look - I like the videos - but it exudes some sophistication and mastery, which isn’t necessarily authentic.
Lol.. love how God Is So tacitly connected it with racism. The fact is there's a lot of people to get headaches from it. I personally just don't like it. Racism. LOL. He needs to get out of the city more.
I loveee how you came back to a topic and covered things asked, as well as showed a new recipe on the same topic, an extravagant one at that! Another video that I personally, love 😌
I think i might have THE Superjuice idea. A citrus fruit that cannot really be juiced but can greatly profit from this. Try Kumquat Superjuice! That might be the one! It would be so great in a bombay smash
Thanks for this! I was inspired by the original super juice video and started researching acid and °brix content of different citrus. Was also considering the addition of sugar. Interesting pov on the msg. I tried this on bergamot as it was available, but still needs some more testing as it turned ridiculously bitter really fast. Overall, at least on the lime version, I love how the peel brings complexity to the flavour making it taste "better" than ordinary juice.
8:01 whats that squeezy tool? Also, I was playing last night and made some super juices using wine makers "acid blend" which is an equal split of citric, malic and tartaric acids. I wasn't trying to emulate a specific fruit, but I used it with both lime and orange peels, straight and cut with a portion of citric, all at the "standard" 6%. It's interesting and worth playing with if you're ever like, "Yo, this coctail could use a little tartaric acid" or "dude, I was just about to cross breed grapes and limes to make cocktail juice, but I wonder if there's an easier way".
@@Quintinohthree Cool, thanks. And now I just learned the thing I've called a potato ricer my whole life is really just a potato masher and that yes, there is a difference. Cheers!
Love the video and so many others on your channel. Well presented and very thoroughly explained again. I'm left wondering about the choice of cocktails though. You acid adjust the Grapefruit super juice to an acid ratio sort of similar to lime. Why then try to replace regular grapefruit juice with it? The resulting drink would have balance issues. Most likely not sweet enough due to the loss of sugar from the removed grapefruit, but potentially to acidic too. Plus it would lack some of the grapefruit/lime flavor since there is only half of it the drink. I would expect it to work better to make a Margarita or regular Daiquiry. Or any cocktail using lime (or lemon), with this Grapefruit super juice subbing out the lime (or lemon). Dave Arnold's book Liquid Intelligence describes this as the reasoning behind acid adjusting juices.
Hi Kevin! A few weeks ago I made super juices of Lime, Lemon, and Grapefruit. The lime turned out GREAT, the lemon turned out good, but the grapefruit was not right. I followed the recipe with MSG as well and I thought it tasted noticeably more tart compared to actual grapefruit juice. If I wanted to adjust, should I cut down on the Malic or Citric acid?
I think I mentioned on the last video that I was a bit iffy on it, but I gave it a shot and I have to say I'm converted. I've just done the lemon, and while I still slightly prefer fresh juice over superjuice if drank straight (though I don't know why you normally would), in a drink the difference was nearly imperceptible. The cost and convenience of having almost half a litre of juice from a lemon really wins it though-and I do find the flavour far better than the normal store-bought lemon juice. Also as a random aside, I really appreciated you putting the recipe in the description of the last video, as sometimes it's annoying coming back to videos when making something and having to find where in the video it's said-though obviously that wasn't really needed here what with the website now existing.
I understand how this would work for lemons, limes and oranges as those flavours aren't super specific flavours and are more roundish but mostly are present to be vibrant and acidic which is the strength of super juice. However, with grapefruit where a large component of the flavour is bitterness, I'd see that it's not as effective of a substitute but more of a different product. I'd say you got it spot on with what to actually use it for. It's still a great improvement.
Great to see this, will definitely try it out! I was wondering though, have you tried the Paloma/Hemingway leaving the lime in, or maybe even using some lime cordial for the Hemingway? I definitely understand leaving it out with the acid-adjusted superjuice, but the lime flavor is such an important pairing with both rum and tequila that I wonder if just a little would go a long way for both drinks.
You are right, I should try with the lime juice/SJ as well. In this case there would be less bitterness from grapefruit, but it should be a nice cocktail. If you will try it let us know how it turned out.
Have you made super juice yet?
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I'm sadly missing a proper blender, but I'll at least try some in the near future, even just for freezing some lime.
(anyway Thanks for the grapefruit, I used to make my paloma with juice + oleo saccharum, definitely curious about a super version, even though I love the pink hue)
To make red grapefruit superjuice one can add red food dye - anthocyanins are great antioxidants and dyes and all of them turn red in acidic environments.
In fact, blood oranges have that deep red colour due to anthocyanins.
no and never will its not simple as you say to make it it a long involved process using non common ingredients.
Excellent Video! The MSG is an awesome suggestion, it was missing that. I found that the acidity was just too high to use in the same proportions as classic recipes, so my 2nd batch I reduced both citric and malic, and added pantothenic acid (b5) which is present in grapefruit and provides a bitter sweetness that grapefruits are known for. This was a great success.
I love the Hemingway Daquiri but never had easy access to lots of Grapefruit, so I used the acid adjusted orange recipe with grapefruit and it turned out almost perfect. Easily the favorite thing about SJ is how long it lasts, I make a batch and then make citrus cocktails of all kinds for the next 10 days, then try another citrus.
For the color, there are many kinds of grapefruit and a pink skinned variety could improve this. I've noticed much of the color and bitterness comes from the peel. My next batch, I'll use half the peels and include the flesh when I blend the fruit.
Hope you find the supreme recipe! Cheers
How much pantothenic acid did you use per gram of peel? Did you just take the contents of B5 capsules?
@@mdbbox5660 Hi Sir, great question. I used 10mg per 1g peels, or a ratio of 100:1. I used Now brand 500mg capsules and emptied the contents into my container on a scale.
So happy that you are experimenting. Please let us know your results. Cheers!
I too found the super juice too sour to simply sub for fresh juice. Do you happen to remember the ratios of citric and malic acids that you used instead, and how I might adjust if I don't have any pantothenic acid?
What an awesome follow up.
And people who cry about MSG have no idea about chemistry.
Thank you for your work.
Good video. I'm glad to see that you didn't blindly endorse the super juice. I find grapefruit juice much more difficult to balance in cocktails since grapefruits (at least the ones I can get) vary so much in sweetness, bitterness, and acidity. Experimentation such as adding a splash of grenadine is a great suggestion, since the light pink color is important in telling the drinker that the citrus in the drink is from grapefruit. I'll do some experimentation to find what works best for me. Thank you
Looking forward to your feedback Matt!
Thanks! Can't wait to hear from you!
I've been making the lime and lemon super juices per your calculator for quite awhile, and since converted two other households in my family to the same. It's fantastic! I finally got some MSG and tried the grapefruit the other day. I mainly want it for making tiki cocktails, so found that, as you suggested in the video, the 6% acid-adjusted version was too tart as a drop-in replacement for standard measures of grapefruit juice. Where it very likely works well is for subbing grapefruit for lime (or maybe lemon), to build a riff of, say, a Mai Tai. I've done this previously with acid-adjusted pineapple and that is currently my favorite Mai Tai variant. Will definitely try this!
This led me to make a second batch that reduces the acids (not the MSG) by 1/3, bringing the total acid to around 4%. This amount of adjustment was chosen effectively at random and had to do with how much fresh fruit I had leftover to mix acid-free "super juice" back into part of the first batch. This tastes much closer to fresh juice, importantly allowing the bitterness to come through on my palate more like real juice (it was lost in the 6% version, to my palate). Ideally for tiki cocktails I would do this starting with white grapefruits, but since I cannot seem to find those where I live, there is one additional thing I really like about this method. By the time you add the peel/acid/water back to the juice, you have effectively diluted out the sweetness in the finished product and that is moving things in the right direction if you are starting with ruby or pink grapefruits. Thanks for sharing these methods, and putting the calculator out there as a handy resource!
Do u still do it at 4% acidity and how about shelf life ? Thanks
@@markitossei I do, and without a doubt it has the best shelf life - compared to lemon (worst) and lime (mid).
Super juice Mandarin!!!
Kudos on the webpage! I knew the super juice video was gonna blow up as soon as I watched: it hit everything that the milk clarification trend hit in terms of ease of execution. Really excited for the coming stuff
Thank you!
I made the lime super juice and I’ve completely converted. Definitely going to try the grapefruit, but as a tikiphile, I’ll be trying it with some white grapefruit that I have left over from the season. I’m curious as to how the MSG will impact the flavor of the white grapefruit.
Super juice calculator = GAMECHANGER
Glad you like it!
Wow this is a new Paloma experience. I didn’t expect that . Thanks a lot for sharing this with us
Glad you liked it!
I ordered some Malic acid based on your first Super Juice video and planned on making Lemon and Lime this weekend. Now I will add grapefruit to the To-Do list!
I really appreciate the fact that you are willing to tell us (the viewers) when something you make could still be improved upon. It gives you much more credibility.
Received my order of malic acid this week and made both lime and lemon. My small sample size (n=3) preferred SJ over fresh juice in side-by-side Don Q daiquiris
Thank you! I am here to help you and give you best information I can. I am glad you will give the SJ go. Cheers!
This is such a well-made video! I'm enjoying it and I'm not even a bartender
The production quality of your videos are top notch. Great work!
Much appreciated!
Super juice calculator? Amazing!
4:30 is Uncle Roger's Favourite
I loved this super juice
This was an extremely exciting video and Thank you so much for featuring me.🤩🙌
I think the missing part for the grapefruit recipe is bitterness.
I will try some bittering agent like wormwood, quinine and roots to see if I can recreate the signature bitterness grapefruit has.
With pleasure! Keep us updated!
How did it go?
@@JasminMiettunen unfortunately I got pretty busy these past few weeks. I checked it with a few dashes of fee brothers grapefruit bitter tho and it was damn spot on.
Finally what we've been waiting for! Thank you Kevin for this!🙌
With pleasure 😉
Where grapefruit would be really useful is if specifically white grapefruit could be superjuiced with cinnamon syrup into a more stable Don's Mix. IMHO white grapefruit is essential to perfect Don's mix which is of course essential to the perfect zombie. But I don't get white grapefruit year round and red isn't bitter enough. So yeah, if you want a challenge, make a shelf stable Don's Mix (super juiced or not).
Beautiful web page, thanks you
Glad you like it!
You should make your own app!
I think we could compensate with 120-150% of added sugar. That's about the ratio of acids to sugars in a grapefruit from a quick search. It will probably last for not so long, but it could bring the taste closer to a real juice. Maybe a splash of some natural colouring would help also. What do you think?
It would be amazing to know if something similar could be done with kaffir lime leaves. I’ve always wanted to extract that as an essence but never knew where to start
Great video and channel. Love it.
Would the calculations differ for white grapefruit?
The recipe is good, in my opinion, it miss something.
Red grapefruit its acidic, tart and sweet.
I taste the result alone and add 3.2x the peel of sugar and 3 drop of red coloring.
The results is much closer to the real taste of grapefruit jus.
Thanks for the base recipe
MSG? Fuiyoooooooh
Great video though! I will definitely make this myself!
But everyone is talking about how much less waste you have like this but doesn't it create a lot of waste to make these acids as well? still super juice is probably worth it for a shelf life and flavour, just not sure about the wastefullnes and pollution part.
A whole chain analysis of the sustainability of super juice versus fresh juice seems like an interesting idea, but from a bar perspective at least, the acids are 100% waste free of course.
What about white grapefruit?
MANDARIN SUPER JUICE PLEASE!
So, I've been playing with the recipes, and I feel like the approach has to be different for orange and grapefruit than for lemon and lime. I find the "acid adjusted" versions just far too acidic and not sweet enough (at least to sub in for regular juices of the same type). I had much better success just approximating the acid & sugar content of the regular juice. I used a mix of sugar & acids (half the weight of the peels in sugar and half acids in a 4:1 citric to malic ratio) to extract the oils from the peel, juiced the fruit, and blended the peels with additional water as in the original superjuice recipe. I still need to really nail down the exact recipe (I was a little haphazard with the dilution), but for two grapefruit, I ended up with 750ml of juice - about the same amount I get from superjuicing 3 limes. And it was fantastic in a Paloma! 😊 I need to make it one more time with more care to document everything properly. I understand the concern about the possibility of fermentation, but I had one batch in the refrigerator for a week and didn't see any fermentation, so I think adding the sugar is probably fine for a home setup provided it's kept refrigerated. Also, a thought about that is that the limonene in citrus peels is pretty strongly antimicrobial, so the oils from the peels may be a pretty potent inhibitor of fermentation - but I'm not saying that with any practical experience!
That's great work, Ron, love it! I'm glad you're enjoying the outcomes, that's what it's all about. Did you try adding any MSG? And I saw on Bar Expo's IG that Nickle Morris (he developed the original Super Juice technique) adds pith into the recipe as well, so that's something you might want to try as well.
Just as a side note, since I maybe didn't make this clear enough in the videos, the amount of essential oils in the super juice might be a bit hard to stomach for some, if drank "straight up", like regular OJ or fresh grapefruit juice. Lime and lemon is always used in smaller quantities and diluted into a lime/lemonade or, preferably, a cocktail. So the goal was to "use" orange or grapefruit Super Juice like that, but with its own flavor profiles. Hope this clears it up a bit. Cheers!
@@KevinKos I did use a little MSG! I'm sure it was less than a gram because my scale only measures whole grams (I'm not as professional as you, or a drug dealer 😂), but it was probably 1/8 tsp. I really do think it enhances that savory note that grapefruit has. I didn't exactly add the pith to the peels, but I also wasn't too careful about scraping it off, so what I ended up with did have a good amount of...soft bitterness? If that makes sense. LOL I think I saw the same video you're talking about, and I'm the guy who always wants a little more bitters than the recipe calls for, so I took note! 😁
Does MSG extract oil from the peels? I assume it can be dissolved into water and added later since it's a salt and not an acid, but I'm no chemist to know how salts and acids interact in the glass jar with organic citrus. By the way, if you want to taste MSG, dissolve a teaspoon in half liter of water, taste, then add table salt and taste again. Combination of sodium chloride and monosodium glutamate makes water taste like chicken soup.
It can be dissolved in water and added later too. Sounds like a nice experiment. Thank you!
for the super juice cocktails, why didn't you also use lime super juice?
Since Super Juice is blended and filtered, is there any reason to squeeze? Why not just cut out the fruit throwing away the pith, adding only fruit pieces?
Hey Kevin, it was a pleasant surprise seeing my comment in your video. Thanks for the work you put into answering our questions!
Thanks a lot! I try to reply to the vast majority of comments. I am glad you are here, watching my channel so I have that back to you. Cheers!
Just got 1 kg each of malic and citric acid! This better be awesome!!!
🤞🤞😉
Couldn't you just add sugar to the peels along with the acids? That would help with the sweetness, and it would extract the oils in much the same way.
Hey guys, I started using 1-2 drops of saline solution in my cocktails. Now I have been thinking, why not have a saline/msg solution instead. What do you think?
Great thinking! Recently I read an article on punchdrink.com and it was about MSG solution. Immediately I started thinking about where can I apply this ingredient. It might be on their channel soon. Thank you for sharing, this idea sounds like something worth experimenting with.
This has me wondering what would happen if instead of using water in your super juice if you could add an alcohol like vodka...
Then It's not juice anymore.
You know, as cool as the idea of grapefruit super juice is, your results seem underwhelming. Unlike the lime, lemon and orange super juices, this is clearly a very different thing. It has the savouriness unique to grapefruit, sure, but it's missing the characteristic colour and bitterness. And of course, it has the acidity of lime and lemon, so you really can't substitute it, you have to rebalance accordingly, although it does open up new opportunities. Colour of course isn't the biggest issue, the same recipe could work with white grapefruit juice, but bitterness seems like quite a shame to lose.
To me, it was bitter. You can still add more pith to make it more bitter I believe but yes, lemon and lime are way better ideas of "Super Juicing"
Wish you just put all the measurements in the video description, wanted to make this but you make everything too complicated.
Dear Pyrrhus Brinalle. Al my recipes are on the Kevinkos.com website. I even went a step further than that and did a super juice calculator where you put the weight of the peels and the calculator does the rest of the math. Everything is in the description. That shouldn't be too complicated right? Happy super juicing!
Please be honest about the fact that "super juice" does not make a good alternative for fresh squeezed juice like we use in bars. I like the idea of being more sustainable but you really lose a lot of the mouth feel and texture of lime juice cutting it like this.
It feels closer to bottled (lime/lemon) juice with a touch more flavor than it does to the real thing. If your in a quality bar that juices fresh, the better alternative to avoid wasting juice fruit rinds is to repurpose them by making a cordial or composting, not this. Not to mention also much more time consuming.
As a professional bartender I am always looking to be open minded and improve efficiency/less wasteful, but this is no substitute for the real thing and I think that the these super juice videos are misleading in that way.
I think a better name than super juice would be substitute juice or (name)x juice because it represents that this is something different and not necessarily better than the original
Glad I’m listed on the new web page as part of the team. To be fair, I might have had a hand in that.
HA!!!! We've got to HAND it to you!!!!
PH we miss you on the set!
@ we could probably get that Severed Phantom Hand from the 1st Halloween episode 🤣👻
Dude I'm so proud of that intro. Simple/little camera movement makes all the difference! Great episode!!
It really is great 🤩🤩
M.S.G..? Fuiyoh!!!!!
Maybe someone has said this already but I think it’s obvious. The fresh juice is what is. Orange. Lemon. Lime. Grapefruit. When you are making you additions of acids you are talking about changing the balance of what is found in the fruit to make it more fitting. Don’t. Use the technique to make a super juice. Not super juice with the intent on making a cocktail. That way it’ll be closer to a fresh juice with higher yield. Experiment with that
Kinda sad you didn't use Uncle Roger in the MSG segment
I should, I know. I will do it next time for sure!
Good luck 🤞
Thanks!
This one was right up my alley. Grapefruit is one of my favorite flavors but I rarely make palomas with anything but grapefruit soda, and hemingway daquiris are almost never consumed at home because I just don't keep fresh grapefruits around much. I'm looking forward to trying this and comparing it against fresh even if it's not a dead ringer like the lime. Super juice also works really well in making soda syrups. I also made a keg of margaritas for a party last night using super juice and it was a hit!
Uncle Roger would love that you've incorporated MSG into juice!
Thank you Kevin for your wonderfull videos! For anyone who interested in "Can I make it drinkable as everyday regular juices..?" Yes. Kinda... I've tried this with orange juice and I must say that result would be more bitter and robust comparing with regular fresh squized juice (I didn't quite like it). All you need in order to bring super juice to drinkable state is to reduce the acid %. Rule is very simple 1 pH down = 10 x less acid (g); pH in Kevin's super juice is around 2.5; pH in regular orange/grapefruit juice ~ 3.7.
I've tried orange super juice, and I like it a lot. I've been mixing it club soda and simple syrup for an Orangina copycat drink (actually quite superior to it).
@@jeffreyim Yeah, in cocktails it's perfect. I was talking about diluted version with 10 times less acid for everyday drink
To me, drinkable orange and grapefruit juice are really hard to replace. The pulps do something to the juice and I believe it would be too many oils to digest by drinking this regularly. So I rather choose to make it more acidic as a replacement for lemon and limes.
@@KevinKos truth indeed
I’ve been using these super juices to make lemonade, and it has been a game changer. I’ve also used the orange and grapefruit versions to make, well, orangeade and grapefruitade, using the same sugar and water ratios as my lemonade recipe (1 cup super juice, 5 cups water, a bit more than 1 cup of sugar). The orange one came out tasting like a fresher, brighter version of Tang, but the real magic came with the grapefruitade. I usually sprinkle a little sugar on a grapefruit half, and this tasted like drinking the excess juice out of the bowl afterwards. I tried it again, with a little less than a cup of sugar and a little more than a cup of super juice and found it on par with supermarket grapefruit juice.
I am on team MSG. I use it all the time. I've even snuck it into foods for friends who claim they can't handle it, and it gives them headaches. lol, no complaints. It's all a myth.
Cheers!
Since I already commented to the last superjuice video and outed myself as an citrus hobby gardener, these might be some exciting citrus fruits for superjuices:
Amalfi lemons: One of the most fragrant lemons
Meyer lemons: Hybrid between a classic lemon and a orange with a more balanced taste
Blood oranges: Especially moro oranges have a destinct color and bloody taste
Experimental:
Minneola tangelo (Honeybell): Hybrid between a grapefruit and a tangerine with a quite complex aroma
Bergamot: Don't know if this would work. The flesh is very sour, but the essential oil of the peel is what you are looking for.
Last but not least - kumquats: Might be challanging to extract this fruit due to the sour flesh and the sweet flavedo (zest) and the white albedo. A short note: compared to other citrus fruits - the white albedo of a kumquat is not bitter.
I'm very interested in all this new Super Juice trend, I was wondering if you'll do other citrus as well like : yuzu, tangerine, pomelo, blood orange, mandarine, ugli, kumquat,.. I think YUZU could be great as well since it's pretty rare for a lot of people so it's usually expensive ! :D
I'm happy to have found your channel, I think I'll learn even more again ! :)
Thank you! Glad you enjoyed it.
@@KevinKos I would also suggest Meyer Lemon, something I prefer in paper planes or penicillins
3:18 - If that's not the prettiest grapefruit b-roll on UA-cam I'd love to see what is! 😍
It is astonishing!🤩
I have not thoroughly tested it yet, but some citric acid and 150 ppm of potassium Sorbate really seem to extend the shelf life. (It would also allow you to add sugar if you wanted).
absolutely fantastic video again 😊. I would only beg to differ on the statement that super juice is primarily for Bars. Saving on waste and having Juice that's usable for way over a week in the fridge is also great for us at home. If I can put together a super Daiquiri after I put the kids to bed and save 2 minutes by not cutting, juicing and discarding citrus, that's probably 50 % of the time it takes to make the cocktail as a whole. Evening starts earlier, everyone's happier. Absolute win on every side 😊
Indeed. Thank you, Hendrik!
Thanks for doing the hard work for us! I was inspired by your super juice formulas and came up with an "instant super-paloma mix" recipe that can be mixed 1:1 with a spirit without requiring dilution. It's sweet, salty, bitter, sour, and has the red color of grapefruit as well.
Instant Super-Paloma Mix:
1x grapefruit peels
0.65x citric acid
0.17x malic acid
1x granulated sugar
0.2x salt
16x water
Make super juice with the above ingredients using the usual method and then mix with:
3.2x Giffard Creme de Pamplemousse
1.6x Campari
It can be mixed 1:1 with a spirit (on the rocks or shaken) for an instant grapefruity daiquiri. Or add a splash of soda for a paloma.
If anyone gives it a try, let me know what you think!
Would you consider developing a SJ with a pomelo? They have a wonderful grapefruit flavor but are slightly sweeter and less bitter. I've wanted to try using the juice in a paloma.
Could you consider doing Yuzu super juice? It is $45 dollars a bottle for Yuzu juice and I'm hoping to get my hands on some fresh fruit soon
It's hard to get Yuzu where I live.
hey! great video this one and the original super juices one, at last, a real "life hack get 10x of something" that actually works haha. BTW I wanted to notice that the formula you are using for the amount of water to add to the superjuice is a bit wrong, since as you said, you want the total amount of acids to be 6% of the total weight, then the amount of water is not 16.66 times the weight of peels, since that is the result of 1 / 0.06 which is to say how much TOTAL weight should the combination of water and acids have.
instead the correct formula is 15.66 times the peel weight.
let's say peelWeight equals 27grams
then add 27 * 15.66 grams of water => 422 grams of water
weight of water + acids = 422 + 27 => ~450
6% (27gr) acids, 94% (422gr) water.
it's a really small correction but for anyone out there wanting to be super precise (pun intended :P)
There is a fallacy: basing the grapefruit “super juice” is based and made with ruby grapefruits.
However classically yellow grapefruits were used. So we should use yellow grapefruits?!
Furthermore an authentic (Mexican low key) Paloma is for sure not pink. And as it is normally based on a commercial soda, you probably need some drops of citric acid solution and more sweetness to get to a truly great “fresh” Paloma.
We should also stop to call it juice anyway. We are here seasoned professionals - a juice supposed to be made with 100% fruit - let’s just call it... _sucus acidum_? Or something...
For earthy flavors for tequila? I am not so sure. Also please drop the description “balanced” - it is the most nondescript and most boring attribute ever.
Look - I like the videos - but it exudes some sophistication and mastery, which isn’t necessarily authentic.
Would you modify the recipe for white grapefruit? I’m particularly interested in that since it’s seasonal.
Lol.. love how God Is So tacitly connected it with racism. The fact is there's a lot of people to get headaches from it. I personally just don't like it. Racism. LOL. He needs to get out of the city more.
I loveee how you came back to a topic and covered things asked, as well as showed a new recipe on the same topic, an extravagant one at that! Another video that I personally, love 😌
Thanks a lot Zach!
Will this also work the same way for white grapefruit? Thinking this will be a perfect keto substitute for grapefruit juice.
I think i might have THE Superjuice idea. A citrus fruit that cannot really be juiced but can greatly profit from this. Try Kumquat Superjuice! That might be the one! It would be so great in a bombay smash
Great idea!
@@laurencefrabotta1618 will try it as soon as i get my hands on some Kumquats the next time
great idea indeed!
That is an amazing idea!!
Thanks for this! I was inspired by the original super juice video and started researching acid and °brix content of different citrus. Was also considering the addition of sugar. Interesting pov on the msg. I tried this on bergamot as it was available, but still needs some more testing as it turned ridiculously bitter really fast. Overall, at least on the lime version, I love how the peel brings complexity to the flavour making it taste "better" than ordinary juice.
Anything creative you could come up with using Ceylon Arrack?
If MSG gives you a headache you have a weak blood/brain barrier.
Do kaffir lime!
Just saw How to Drink make the Peace Train from Peacemaker, i wonder if you could make a clarified version
Can we do this with pinapple? And if so what acids do we need?
I haven't done it yet, but I will start experimenting.
Pineapple next!
I'd love to see a lemon-line super juice based syrup, carbonated, to make a seven and seven.
Are there any tweaks that would need to be made for white grapefruit vs. red grapefruit?
I am still working on the white grapefruit.
8:01 whats that squeezy tool?
Also, I was playing last night and made some super juices using wine makers "acid blend" which is an equal split of citric, malic and tartaric acids. I wasn't trying to emulate a specific fruit, but I used it with both lime and orange peels, straight and cut with a portion of citric, all at the "standard" 6%. It's interesting and worth playing with if you're ever like, "Yo, this coctail could use a little tartaric acid" or "dude, I was just about to cross breed grapes and limes to make cocktail juice, but I wonder if there's an easier way".
That's a potato ricer.
@@Quintinohthree Cool, thanks. And now I just learned the thing I've called a potato ricer my whole life is really just a potato masher and that yes, there is a difference. Cheers!
I was expecting a detailed guide on the OG grapefruit technique, not this
I'm officially on the super juice train.
Welcome aboard!
Love the video and so many others on your channel. Well presented and very thoroughly explained again.
I'm left wondering about the choice of cocktails though. You acid adjust the Grapefruit super juice to an acid ratio sort of similar to lime. Why then try to replace regular grapefruit juice with it? The resulting drink would have balance issues. Most likely not sweet enough due to the loss of sugar from the removed grapefruit, but potentially to acidic too. Plus it would lack some of the grapefruit/lime flavor since there is only half of it the drink.
I would expect it to work better to make a Margarita or regular Daiquiry. Or any cocktail using lime (or lemon), with this Grapefruit super juice subbing out the lime (or lemon). Dave Arnold's book Liquid Intelligence describes this as the reasoning behind acid adjusting juices.
Hi Kevin! A few weeks ago I made super juices of Lime, Lemon, and Grapefruit. The lime turned out GREAT, the lemon turned out good, but the grapefruit was not right. I followed the recipe with MSG as well and I thought it tasted noticeably more tart compared to actual grapefruit juice. If I wanted to adjust, should I cut down on the Malic or Citric acid?
It's supposed to be. It's acid adjusted to be equivalent to lime or lemon.
Hey nice video. you definitely need a fill light or a rim light
Noted! Will figure it out! Thanks for pointing this out.
Do you have a recipe for a GINGER super juice?
Is there any substitude to melic acid or can I add more citric acid instead of it?
How to make fat-washed for the fish or smoke salmon in whisky 🙏 ?
I just made the lime and lemon super juice at my bar and i find it awesome. Looking forward to try this grapefruit version and have fun with It!
Hey there! Amazing recipe and presentation. I was wondering, is it possible to use this as a base for sodas / homemade limo?
Yes, it is.
Question, blending the pulp instead of juicing could work if i wanted more pink-ish color?
It would work, but try adding some beetroot powder or a small amount of juice if you don't have it in powder form. It will add great color.
Can you do a video on jiggers vs free pour, please?
Where did you learn to make super juice?
Love your super juice series. Can you do one on grenadine. It’s not a super juice but necessary to have :-)
I use hibiscus flowers to color my grapefruit soda syrup.
good idea!
The msg changes everything. I wonder what it would be like with lemon lime or orange.
Agree with you.
Hi, Kevin!
Can use Neotame as a sweetener, and the color can not be changed) and so there is always a red color!
I'll do the experiment a little later and share the result! Unless of course I don't do it in front of me!)
Let us know how it turned out! 😉 Cheers!
Why not include the flesh of the grape fruit when blending? Wouldn't that help with the color?
Great idea! It would help a bit for sure!
@@KevinKos Update: Just tried it last weekend, the color turned out great!
I think I mentioned on the last video that I was a bit iffy on it, but I gave it a shot and I have to say I'm converted.
I've just done the lemon, and while I still slightly prefer fresh juice over superjuice if drank straight (though I don't know why you normally would), in a drink the difference was nearly imperceptible.
The cost and convenience of having almost half a litre of juice from a lemon really wins it though-and I do find the flavour far better than the normal store-bought lemon juice.
Also as a random aside, I really appreciated you putting the recipe in the description of the last video, as sometimes it's annoying coming back to videos when making something and having to find where in the video it's said-though obviously that wasn't really needed here what with the website now existing.
I put recipes on every description. Now it's even better because it's on the website. Thank you! Cheers!
Que pena que não é traduzido em português 😔
The Superjuice made me subscribe :) And changed my home cocktail game completely. Thanks!
Awesome! Cheers!
What a great channel! Now I’m REALLY. Thirsty!
Thank you! Cheers!
I understand how this would work for lemons, limes and oranges as those flavours aren't super specific flavours and are more roundish but mostly are present to be vibrant and acidic which is the strength of super juice. However, with grapefruit where a large component of the flavour is bitterness, I'd see that it's not as effective of a substitute but more of a different product. I'd say you got it spot on with what to actually use it for. It's still a great improvement.
Check out the comment by Ron Labhart, he's working on a recipe as well. Cheers!
Great to see this, will definitely try it out! I was wondering though, have you tried the Paloma/Hemingway leaving the lime in, or maybe even using some lime cordial for the Hemingway? I definitely understand leaving it out with the acid-adjusted superjuice, but the lime flavor is such an important pairing with both rum and tequila that I wonder if just a little would go a long way for both drinks.
You are right, I should try with the lime juice/SJ as well. In this case there would be less bitterness from grapefruit, but it should be a nice cocktail. If you will try it let us know how it turned out.
Is there methods for pineapple juice and other fruit juices?
We just published a kumquat SJ, but I haven't tried pineapple SJ yet.