For future blind taste tests it’d be fun to see you do a triangle test. 3 drinks. 2 are the same, 1 is different. You have to identify the odd man out AND guess which is which. You could make 2 of each drink and have your wife select 3 for you. Much more challenging because you have a 1/6 chance of guessing correctly vs 1/2.
Hey Steve, I saw a video from Darcy at the ArtOfDrink channel a while back and he had mentioned how the wait for the Oleo Citrate is unnecessary. That as long as you have the ingredients in the blender long enough that the blender does all the work of extracting the oils for us. I was convinced when I did it side by side and I highly recommend you try it too. It's saved me so much time and cleanup by just tossing everything into the blender instead of waiting.
I did this, I just blended the peels down quite small but not obliterated. My 2 take aways were that this was a little more bitter than squeezed juice - like if you don't have enough juice in your limes so you stack the peels in the squeezer to get that last few mil and it is clearly mostly peel oil. I also felt that this juice left a film on my tongue - could be tantamount to the same thing. I want to experiment with leaving it mescerate to see if this provides better ballance 🤷♂️
Interesting, I'll have to try this! I've been making superjuice at home for a couple years now! ..I'll great for shelf life and not buying/wasting so many lemons and limes! Cheers!
Wow. This makes me so glad I have a lemon and lime tree in my backyard. My neighbor has an orange tree that’s always loaded. I need to find a grapefruit tree, then I’ll be good for my tiki drinks.
As an Aussie yeah the lime prices and even just availability has been crazy. Woolworths stocks a 100% frozen lime juice in 1/2 ounce cubes which is often much cheaper than limes. I’ve been using it a lot lately and can’t say I’ve noticed any huge taste differences. Has saved my cocktail weekends a few times recently!
Well I'm going to have to give this a try. I don't usually use vast amounts of juice at home any more, so I had sort of given up on super juice, but now I'm curious. Nice vid
Very professional shout out to Kevin Kos, the chemical scientist of the bartending community - he has beakers and stuff in his studio bar! Additionally, he has a patented smile as well. Nonetheless, we love our Steve because he is brave enough to live in the land of AUD29.95/kilo limes! Which is equivalent to, as Americans do math: subtract 32 then divide by - no, wait...that temperatures. You divide by 102 and add 4 to get the equivalent price of: it's time to move to America, mate! Thanks for all that you do, with such style and flair, for the community. And for including the whole family in the production - brings a wholesome vibe to the video, which is a most welcome aspect to RUclips videos these days. Cheers! Oh, and mind the Fiat-sized spiders as you go - I know I've seen a documentary when spiders are eating kangaroos. However, the Cane Toads were eating the spiders, so all works out in the end...
Buy limes when they are cheap. Juice them and freeze the juice in ice cube trays. Keep the cubes in a plastic container in the freezer. Each cube is about 20mL of limey goodness.
Curious about fridge life too - theoretically should be longer than the ~1 week of super juice at least since it doesn't have the juice in there to oxidize, but on the other hand could be more prone to mold since you're putting a bit of sugar in, especially the case if you didn't carefully wash the fruit first. For freezing it seems like the best approach would be to get some 1/2oz / 15ml ice cube trays and freeze it that way, then you can just pull out what you need and thaw it. It's mainly water so it should freeze pretty well, probably want to freeze and then transfer to a ziploc or something (or cube trays with lids) to keep any off flavors from the freezer getting into the cubes.
Thanks so much for posting up this video Steve, I actually made the lime version of this a few weeks ago after doing a bit of a superjuice deep dive however I opted to sacrifice the shelf life and added the juice but only because I was doing it with 1 lime as an experiment. The flavours really are close as you say. I'm so glad that there's a video now for the lemon and lime together which I can refer to over and again! I however followed advice about not bothering to let the peels rest as the blender would extract the oils 🤷♂️
I thought you were gonna get it when you said "fakeness"!!! About 7-8 yers ago our lime costs were through the roof in the states. I ran a craft cocktail bar known for its fresh ingredients, so it was a nightmare. - even dropping garnishes. I'll (most likely) never work behind a bar again, but if I were to open a place, I'd so USE this recipe. Thanks Steve
I wasn't convinced by the Super Juice, but now you've got my attention. I'm looking forward to trying the Pseudo Citrus, and I think it will make its way to the bar I manage so we can stop buying tons of juices. Now I know what I am doing next week.
I use a tweaked version of this recipe that come out great for my taste preferences. I multiply the peels by 18-20 to get my water, as I have found that to taste more natural and less "candy like." I also cut the sugar in half and add 1% ascorbic acid (as a baker's percentage of the water). When prepping, I add the peels, all dry ingredients, and 10% of the water to a blender and let sit for 30 min. After that, I add the rest of water, blend, and fine strain with cheesecloth.
Thanks Steve. Will have to try this. Yes the prices of limes is a killer at the moment so have been having lots of cocktails with Lemon. As they say if you have to buy Lemons you don't have any friends 😃
Great video! You may have mentioned this as you did mention that by adding the Juice from the Citrus, the shelf like is about 1 week. Without it, what is the shelf life of this Pseudo Juice? I assume you still refrigerate.
If it's anything like super juice, you can go several weeks before it starts to go off. Or at least I do. This is why I don't add the fresh juice to my batches since I'm just a home gamer and will never use all that juice in a week unless I'm having a party.
Haven't found any acceptable super juice recipe yet. They all taste watery, this one doesn't seem to change very much in that regard, but I'll try it. I'm gathering the ingredients for Art of Drink version, still hopeful.
This is really interesting. I often keep a bottle of Kevin Kos spec lime super juice on hand just for the convenience of it. I can tell you it lasts longer than a week, but I have had batches that I felt came out more bright, punchy and acidic than I would have preferred. When this happens, I’ve “solved” it by just adding additional water. In tiki it doesn’t make a noticeable difference, but in more delicate cocktails it can sometimes require adjusting ratios to compensate for it. I’m excited to give this method a try and see how it compares.
Love this , we usually buy cases of limes for when we do the big events, sometimes i have quite a few limes left and a lot of them go to waste . This could be a game changer as we obviously use a lot of lime juice as well in our summer cocktails. 100% will be trying this and i will probably film the results too!
You don't get limes over the summer period. I was just gifted a bunch from my friend's trees, but that will be the last of them until at least March or April.
The crazy thing about this is that most limes sold in Australia are produced domestically - Queensland has a great climate for growing limes. Whereas the overwhelming majority of limes sold in the US are grown in Mexico. So the high price of limes in Australia isn't because of importation costs or anything.
@@NegativeZero56 The lime season is over in the Southern Hemisphere. So, over the summer, at least here in New Zealand, all limes are imported, usually from the US, because Mexican lime producers can't meet the biosecurity standards we set. You get limes from Vanuatu near the start of the year before domestic production takes over in around March. It makes having mojitos or daiquiris in the summer sun a luxury without tricks like super juice.
I used the calculator by Very Good Drinks recently and it worked pretty well. I'd like to see it compared to the Tasch recipe. It's inspired by the other recipes and the calculator to plug and play my peel weight to get my sugar, citrate, and water quantities, plus it includes optional measurments for salt and ascorbic acid.
Here’s a calculator for you: stevethebartender.com.au/pseudo-juice-calculator/ I did consider adding ascorbic acid but I think up to 3 weeks is plenty of shelf life for me.
This is interesting! I've avoided super juice because I just don't go through enough juice at home before the it would oxidize. Is there an estimate given for the shelf life of this? I was surprised that the addition of sugar doesn't require rebalancing simple syrup ratios, but with a little search around I found there are some natural sugars in lemons/limes, at about these same volume.
Educated Barfly did a blind taste test between the original Super Juice, Kevin's, and Brian's. I made the Lime Support to add to a batched Mojito. It's fantastic!
I make so few cocktails now (Scotch neat!!) and I just order to squeeze limes right before the cocktail is made but this is interesting! Cheers Steve!!
I did not know this was a thing, but I always used Sugar in my Super Juice before anyways, though for limes I only use like 15 grams, since they are less sweet. One Pro Tipip I have is using Amalfi Lemons, their peel is really aromatic and for 30 grams of Peel, one lemon is usually enough. For Lime Juice I add ~5 grams of Kaffir Lime Leafs, because Lime Peel contains less essential Oil than Lemon Peel.
Yes, Kaffir Lime Leaves have a more intense lime aroma than lime peel, I always have a plant of them anyways for Thai cuisine and as a natural air freshener
Let's see if I can find the malic acid around my place and I will be doing this. Even if limes are really not that expensive around Brazil... the 'sicilian lemon' otherwise, yep, it's kind of expensive.
Have been using Kevins super juice since he dropped that video. I will try this to compare as I'm always looking to improve my home cocktails. Much thanks 🍻
Have you done any experiments with doing recipes like this without the resting time? I frequently make Jeffrey Morgenthaler's lime cordial, which blends peel, sugar, and acid with water immediately and comes out plenty lime-forward. I'd be interested to know if there's an appreciable difference, since I presume that the blending process should extract a good amount of the oils from the peel just on its own.
I already know I don’t like it though.. Leandro did a side by side comparison on his channel (fresh vs super vs pseudo): ruclips.net/video/VrKJRCe-bp4/видео.html
I'm a little dubious about the inclusion of sugar being the key difference here... 60g of sugar per liter is pretty inconsequential to a sour, especially since one of the ingredients is a 50 brix syrup. Maybe it would matter in a Ranch Water, but that's nothing a barspoon of simple wouldn't solve. Instead, I'd imagine this is better because of the lower yield. This triples the yield instead of octupling, making it more aromatic due to the higher amount of oil by volume. Not that anyone asked, but I similarly aim for tripling or quadrupling my yield of super juice, but instead of table salt, I add buffering salts to round out the Sour Patch Kids quality of citric acid or the bilious quality of malic acid. 10-15% the weight of the acid in sodium citrate / magnesium malate does wonders to soften corners.
I kinda don't like the idea of making fake juice much but since I only have access to sweet lemons here in Peru I will try it. here in Peru limes cost around 2 AUD the kg
Hey Steve, I use this method but I add the Lime/Lemon Juice into the Psuedo Juice and add 0.2g/litre of Sodium Metabisulphite to the final volume so if I wind up with 600ml after adding in the juice from the limes/lemons I would add 0.12g of Sodium Metabisulphite. My juice has lasted more than a month in the fridge with no discernible difference.
Would love to see a video on orange pseudojuice! Edit: Also interesting you couldn't taste the difference in the cocktails. Did you add the same amount of sugar or did you use less for the pseudojuice?
I could taste a very subtle difference. I said that multiple times in the video. The pseudo lime recipe has 6g of sugar per 100ml which is 4.3g per 100ml more sugar when compared to fresh juice. But the (lime) recipe also has 20% more acid which balances it out.
Hey Steve! Love your channel. Just wanted to ask, I’m in Aus (NSW) and wondering how and where you get some of your alcohols, bitters etc!?! I watch all of your videos and always look up some of the alcohols or bitters (eg. Ms betters bitters foamer in this case) and always struggle to get it in aus like from Dan Murphy’s or something. I’ve wanted to try the Rittenhouse Rye for so long after watching some of your whiskey videos and Dan Murphy’s never seem to have stock. Any places you recommend to order alcohols and stuff like that from?? Thanks so much mate, good to see you healthy and always happy! Keep it up ! 😊
I try to stock up on limes during on season when there's lime trays for sale at greengrocers and freeze super juice for off season. I never seem to freeze enough. The $2-$3AUD per lime price is insane
Both Citric and Malic acids are powerful antioxidants, so they really should keep the actual juices from going bad, if you decide to add those into the mix. But what would happen if you grate the zest instead of slicing the peels off? And what if you add more zest/peel to the mix? Surely that would make for a better result?
Nup, this has 6g of sugar per 100ml so only 1.35g of sugar per 3/4 oz measure. Lemons and limes do have a little bit of sugar (but only 1/4 of this recipe).. it does help round the juice out though. I recommend trying it.
"The Juice is loose" a sentence from the "Beetlejuice Beetlejuice" movie with Michael Keaton, Monica Bellucci and Jenna Ortega it can also be a subliminal satanic reference to the sexual act of releasing "semen" Peace Next
Is this a direct replacement for fresh juice in recipes? I noticed the inclusion of sugar in the pseudo juice specs which super juice doesn’t have. Does the pseudo juice add any noticeable extra sweetness to drinks? Thanks!
What's the shelf life for this? I know you mentioned that the fresh fruit juice is what oxidizes, so without the juice does this last for weeks? Months?
Very interesting. From what I gather, the cost of living in Australia seems to be comparatively high as it is, and the "transformation" agendas being pushed by the usual crooks surely don't help. Anyway, just out of curiosity, have you considered planting a few lime/lemon trees yourself? Would the climate at your place support that? Or are you too busy as it is? Just wondering because I recently happened across a Tiki RUclipsr who does just that in his back yard. Cheers! 🥂
Should you not be adding a lot more sugar? Lemon juice is actually quite sweet if you disregard the acidity, as in there is quite a bit of sugar in it.
@@StevetheBartender_ Hm... You were wrong the first time i did the math.... Anyhow... 30 g / 500 g of water is roughly 6 g / 100 g, which is how this is usually indicated on labels. My quick visit to Google university indicates that the USDA says 7 g / 100 g for lemon juice. So the recipe seems kind of spot on. Which might be why it works. The Superjuice would be much lower in sugar, since it is diluted with water, but only acids (and aromas from the peels) are added. Coca Cola is around 10 g / 100 g for comparison.
Any opinion on using a microplane to zest the citrus? Doing it that way I can get practically zero pith, but I wonder if I’m leaving too much behind when I do that.
@@StevetheBartender_ That doesn’t stop you from blending the pith in though, which is going to tend to make it bitter-or am I misunderstanding something?
I don't get it. This is essentially the same spec I've been using for years and calling it "super juice". This is just an ever so slight variant. Also - If you want to elevate the super juice a bit more, you can use a GRAS essential oil to amp up the aromatics. I've been doing that and it makes a big impact.
I have been using this recipe, but for lemon the recipe I found was using 15g of sugar instead of 30g. It seems indistinguishable from fresh lemon juice. I haven't made it with 30g of sugar to compare, but maybe that will make the lemon as close as the lime is?
super juice just takes like 2h to make and it tastes great. this takes 4-6h and yes i'd imagine it tastes more rounded, but you can add sugar and salt to super juice too. and super juice lasts up to a month in the fridge without really changing the flavour too. i don't see how this is a super juice killer. it's just another way to get more out of the citrus
The original recipe calls for 2-6h of resting... but you don't have to actively do anything so it's not as if you have to do 6 hrs of work. It just sits there. If you are happy to keep your super juice for a month then you'd probably be happy keeping this for 3 months (because you don't add the juice). Try it and compare to see what you think before knocking it.
Also worth noting that plenty of people were commenting about it on Reddit stating that they opted not to rest.... just blended it immediately and they could barely tell the difference.
I would try the following to create acidified pseudo orange juice (tastes like orange but is acidic like lime juice). 30g orange juice peel 30g sugar 30g acid (16g citric + 10g malic) 1g sea salt 500ml water
It might be, but it also spoils a lot faster with real juice added back. When I make "juice" I don't use any real juice in the final product and it keeps for several weeks vs. one week. I just squeeze the real citrus juice into a couple of cocktails like in the olden days.
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For future blind taste tests it’d be fun to see you do a triangle test. 3 drinks. 2 are the same, 1 is different. You have to identify the odd man out AND guess which is which.
You could make 2 of each drink and have your wife select 3 for you.
Much more challenging because you have a 1/6 chance of guessing correctly vs 1/2.
Great idea.. will do this in future 👍🙏
made this comment then immediately deleted it.
Yes! This is the correct way to test stuff like this! Thank you! Still a good comparison though.
Hey Steve, I saw a video from Darcy at the ArtOfDrink channel a while back and he had mentioned how the wait for the Oleo Citrate is unnecessary. That as long as you have the ingredients in the blender long enough that the blender does all the work of extracting the oils for us. I was convinced when I did it side by side and I highly recommend you try it too. It's saved me so much time and cleanup by just tossing everything into the blender instead of waiting.
I second this!
so no need to wait at all? or more like 30mins instead of couple of hours?
Ok, but how long in the blender is "long enough"?
I did this, I just blended the peels down quite small but not obliterated. My 2 take aways were that this was a little more bitter than squeezed juice - like if you don't have enough juice in your limes so you stack the peels in the squeezer to get that last few mil and it is clearly mostly peel oil. I also felt that this juice left a film on my tongue - could be tantamount to the same thing. I want to experiment with leaving it mescerate to see if this provides better ballance 🤷♂️
@@Patronux long enough to blend
Interesting, I'll have to try this! I've been making superjuice at home for a couple years now! ..I'll great for shelf life and not buying/wasting so many lemons and limes! Cheers!
Keen to hear your thoughts Rob!
I have a deep scar on my left index finger that I wouldn't have if someone had given me Steve's peeler advice 4 years ago.
Yikes! I have seen a couple people slice their finger tips in the process.
Wow this is incredible! Will definitely need to give this a shot Steve. Excellent work my friend !
Wow. This makes me so glad I have a lemon and lime tree in my backyard. My neighbor has an orange tree that’s always loaded. I need to find a grapefruit tree, then I’ll be good for my tiki drinks.
Lucky the enviroment you live in allows that 🤔
@@mikesweeney1827 You can even grow Lemons and Kumquats here in Germany. Limes, Oranges and Grapefruit are a different story
@@Varraz Do you live in the south?
The best time to plant a tree is 20 years ago, the second best time is now!
@@Varrazwiz a wintergarten yu kän indeed gro ze Zitrone and se traubenfrucht!
As an Aussie yeah the lime prices and even just availability has been crazy. Woolworths stocks a 100% frozen lime juice in 1/2 ounce cubes which is often much cheaper than limes. I’ve been using it a lot lately and can’t say I’ve noticed any huge taste differences. Has saved my cocktail weekends a few times recently!
Well I'm going to have to give this a try. I don't usually use vast amounts of juice at home any more, so I had sort of given up on super juice, but now I'm curious. Nice vid
It also freezes perfectly so I just batch it and then I don't have to go through the process for weeks to months.
Thanks Pete! It’s worth trying 👍
Very professional shout out to Kevin Kos, the chemical scientist of the bartending community - he has beakers and stuff in his studio bar! Additionally, he has a patented smile as well. Nonetheless, we love our Steve because he is brave enough to live in the land of AUD29.95/kilo limes! Which is equivalent to, as Americans do math: subtract 32 then divide by - no, wait...that temperatures. You divide by 102 and add 4 to get the equivalent price of: it's time to move to America, mate! Thanks for all that you do, with such style and flair, for the community. And for including the whole family in the production - brings a wholesome vibe to the video, which is a most welcome aspect to RUclips videos these days. Cheers! Oh, and mind the Fiat-sized spiders as you go - I know I've seen a documentary when spiders are eating kangaroos. However, the Cane Toads were eating the spiders, so all works out in the end...
Dear lord im glad im in the US for this, a single lime is like 0.30 cents, a lemon is like 0.38 cents
yea thats insane to hear
Buy limes when they are cheap.
Juice them and freeze the juice in ice cube trays.
Keep the cubes in a plastic container in the freezer.
Each cube is about 20mL of limey goodness.
never cheap in europe
How long do you expect this to keep in fridge?
Can it be frozen to extend life or does the impact the flavor a lot?
Freezes great, I usually do a big batch and use it over the course of months.
Curious about fridge life too - theoretically should be longer than the ~1 week of super juice at least since it doesn't have the juice in there to oxidize, but on the other hand could be more prone to mold since you're putting a bit of sugar in, especially the case if you didn't carefully wash the fruit first.
For freezing it seems like the best approach would be to get some 1/2oz / 15ml ice cube trays and freeze it that way, then you can just pull out what you need and thaw it. It's mainly water so it should freeze pretty well, probably want to freeze and then transfer to a ziploc or something (or cube trays with lids) to keep any off flavors from the freezer getting into the cubes.
I guess you could try a sweetener instead of sugar@@NegativeZero56
I will be trying this for sure 👍
Thanks so much for posting up this video Steve, I actually made the lime version of this a few weeks ago after doing a bit of a superjuice deep dive however I opted to sacrifice the shelf life and added the juice but only because I was doing it with 1 lime as an experiment. The flavours really are close as you say. I'm so glad that there's a video now for the lemon and lime together which I can refer to over and again! I however followed advice about not bothering to let the peels rest as the blender would extract the oils 🤷♂️
They’re 24p each in the UK! Very interesting video, thanks for uploading.
I thought you were gonna get it when you said "fakeness"!!! About 7-8 yers ago our lime costs were through the roof in the states. I ran a craft cocktail bar known for its fresh ingredients, so it was a nightmare. - even dropping garnishes. I'll (most likely) never work behind a bar again, but if I were to open a place, I'd so USE this recipe. Thanks Steve
Haha I know right… how did I still manage to get it wrong! 😑
I wasn't convinced by the Super Juice, but now you've got my attention. I'm looking forward to trying the Pseudo Citrus, and I think it will make its way to the bar I manage so we can stop buying tons of juices. Now I know what I am doing next week.
Please report back and let me know what you think… 👍
Very excited for this!
It’s a game changer!!
Nice one mate!
I use a tweaked version of this recipe that come out great for my taste preferences.
I multiply the peels by 18-20 to get my water, as I have found that to taste more natural and less "candy like." I also cut the sugar in half and add 1% ascorbic acid (as a baker's percentage of the water). When prepping, I add the peels, all dry ingredients, and 10% of the water to a blender and let sit for 30 min. After that, I add the rest of water, blend, and fine strain with cheesecloth.
Thanks Steve. Will have to try this. Yes the prices of limes is a killer at the moment so have been having lots of cocktails with Lemon. As they say if you have to buy Lemons you don't have any friends 😃
Great video! You may have mentioned this as you did mention that by adding the Juice from the Citrus, the shelf like is about 1 week. Without it, what is the shelf life of this Pseudo Juice? I assume you still refrigerate.
If it's anything like super juice, you can go several weeks before it starts to go off. Or at least I do. This is why I don't add the fresh juice to my batches since I'm just a home gamer and will never use all that juice in a week unless I'm having a party.
Still refrigerate and you can get up to 3 weeks from it.
Haven't found any acceptable super juice recipe yet. They all taste watery, this one doesn't seem to change very much in that regard, but I'll try it. I'm gathering the ingredients for Art of Drink version, still hopeful.
Maybe try a little gum arabic?
This is really interesting. I often keep a bottle of Kevin Kos spec lime super juice on hand just for the convenience of it. I can tell you it lasts longer than a week, but I have had batches that I felt came out more bright, punchy and acidic than I would have preferred. When this happens, I’ve “solved” it by just adding additional water. In tiki it doesn’t make a noticeable difference, but in more delicate cocktails it can sometimes require adjusting ratios to compensate for it.
I’m excited to give this method a try and see how it compares.
That’s the issue of adding fresh juice - it can be inconsistent. I’d love to hear your thoughts if you compare.
Love this , we usually buy cases of limes for when we do the big events, sometimes i have quite a few limes left and a lot of them go to waste . This could be a game changer as we obviously use a lot of lime juice as well in our summer cocktails. 100% will be trying this and i will probably film the results too!
This is so fitting for what you do. You’ll save plenty of cash and waste 👍
@@StevetheBartender_ yup looking forward to trying this out.
Even after 4 years of constant inflation, a bag of limes is still only a couple dollars in the midwest US.
At those prices for citrus, you might want to get a few trees for your garden.
You don't get limes over the summer period. I was just gifted a bunch from my friend's trees, but that will be the last of them until at least March or April.
[Laughing in Norwegian]
Just had a look here in the USA 9/16. Limes approx $8.13AUD/kg. Lemons $6.13AUD/kg.
The crazy thing about this is that most limes sold in Australia are produced domestically - Queensland has a great climate for growing limes. Whereas the overwhelming majority of limes sold in the US are grown in Mexico. So the high price of limes in Australia isn't because of importation costs or anything.
@@NegativeZero56 The lime season is over in the Southern Hemisphere. So, over the summer, at least here in New Zealand, all limes are imported, usually from the US, because Mexican lime producers can't meet the biosecurity standards we set. You get limes from Vanuatu near the start of the year before domestic production takes over in around March. It makes having mojitos or daiquiris in the summer sun a luxury without tricks like super juice.
My only concern with using the peels is the potential for a high concentrations of pesticides on the peel.
Buy organic and wash them.
I used the calculator by Very Good Drinks recently and it worked pretty well. I'd like to see it compared to the Tasch recipe. It's inspired by the other recipes and the calculator to plug and play my peel weight to get my sugar, citrate, and water quantities, plus it includes optional measurments for salt and ascorbic acid.
Here’s a calculator for you: stevethebartender.com.au/pseudo-juice-calculator/
I did consider adding ascorbic acid but I think up to 3 weeks is plenty of shelf life for me.
Thanks! Can't wait to try it. I didn't mind superjuice, but my wife really didn't like it. Will slip these in and see if they work for her (and me).
Can’t wait to try this against the real stuff and other alternatives.
Very keen to hear your thoughts Vino!
Can't wait to try this!
Highly recommend!
This is interesting! I've avoided super juice because I just don't go through enough juice at home before the it would oxidize. Is there an estimate given for the shelf life of this? I was surprised that the addition of sugar doesn't require rebalancing simple syrup ratios, but with a little search around I found there are some natural sugars in lemons/limes, at about these same volume.
I’d say up to 3 weeks in the fridge 👍 the sugar per 100ml is relatively low..
Educated Barfly did a blind taste test between the original Super Juice, Kevin's, and Brian's. I made the Lime Support to add to a batched Mojito. It's fantastic!
And nice to see the version Steve just made was the winner.
It was Leandro’s video that inspired me to make this one :-)
I make so few cocktails now (Scotch neat!!) and I just order to squeeze limes right before the cocktail is made but this is interesting! Cheers Steve!!
I did not know this was a thing, but I always used Sugar in my Super Juice before anyways, though for limes I only use like 15 grams, since they are less sweet.
One Pro Tipip I have is using Amalfi Lemons, their peel is really aromatic and for 30 grams of Peel, one lemon is usually enough.
For Lime Juice I add ~5 grams of Kaffir Lime Leafs, because Lime Peel contains less essential Oil than Lemon Peel.
Wait you use the leaves? That's interesting!
Yes, Kaffir Lime Leaves have a more intense lime aroma than lime peel, I always have a plant of them anyways for Thai cuisine and as a natural air freshener
Your awesome. Thanks so much for sharing you knowledge. Much appreciated.
Most welcome! Credit goes to Brian Tasch for creating it 👍
it wasn't mentioned, but there is an appearance difference, the pseudo is slightly cloudier, and slightly more yellow.
Let's see if I can find the malic acid around my place and I will be doing this. Even if limes are really not that expensive around Brazil... the 'sicilian lemon' otherwise, yep, it's kind of expensive.
Do you have a local brew shop? They would sell malic acid. Or a wine supplies store.
Have been using Kevins super juice since he dropped that video. I will try this to compare as I'm always looking to improve my home cocktails. Much thanks 🍻
I'd love to hear your thoughts if you try them side by side.
Have you done any experiments with doing recipes like this without the resting time? I frequently make Jeffrey Morgenthaler's lime cordial, which blends peel, sugar, and acid with water immediately and comes out plenty lime-forward. I'd be interested to know if there's an appreciable difference, since I presume that the blending process should extract a good amount of the oils from the peel just on its own.
You tested fresh citrus versus pseudo citrus, now you have to test pseudo citrus versus super juice.
I already know I don’t like it though.. Leandro did a side by side comparison on his channel (fresh vs super vs pseudo): ruclips.net/video/VrKJRCe-bp4/видео.html
Very interesting. I'll check this out! I'm surprised how much sugar is in this!
It works though 👍
I'm a little dubious about the inclusion of sugar being the key difference here... 60g of sugar per liter is pretty inconsequential to a sour, especially since one of the ingredients is a 50 brix syrup. Maybe it would matter in a Ranch Water, but that's nothing a barspoon of simple wouldn't solve. Instead, I'd imagine this is better because of the lower yield. This triples the yield instead of octupling, making it more aromatic due to the higher amount of oil by volume.
Not that anyone asked, but I similarly aim for tripling or quadrupling my yield of super juice, but instead of table salt, I add buffering salts to round out the Sour Patch Kids quality of citric acid or the bilious quality of malic acid. 10-15% the weight of the acid in sodium citrate / magnesium malate does wonders to soften corners.
I love Kevin's channel but I am not a huge fan of his super juice. Will definitely try this one to see if it's better for me.
Likewise, I love Kevin’s work! Let me know how it goes!
great video, thanks
Looks like larger foams from the fruits' minimal proteins/fiber give it away.
The visual difference was soooo minimal.
I kinda don't like the idea of making fake juice much but since I only have access to sweet lemons here in Peru I will try it.
here in Peru limes cost around 2 AUD the kg
Hey Steve, I use this method but I add the Lime/Lemon Juice into the Psuedo Juice and add 0.2g/litre of Sodium Metabisulphite to the final volume so if I wind up with 600ml after adding in the juice from the limes/lemons I would add 0.12g of Sodium Metabisulphite. My juice has lasted more than a month in the fridge with no discernible difference.
How long will the pseudocitrus last if you don’t add the juice back in?
Up to 3 weeks in the fridge.
Would love to see a video on orange pseudojuice!
Edit: Also interesting you couldn't taste the difference in the cocktails. Did you add the same amount of sugar or did you use less for the pseudojuice?
I could taste a very subtle difference. I said that multiple times in the video.
The pseudo lime recipe has 6g of sugar per 100ml which is 4.3g per 100ml more sugar when compared to fresh juice.
But the (lime) recipe also has 20% more acid which balances it out.
So glad I committed from the open to not actually see either juice compared like for like
Sorry, I don’t understand your comment…
I may not use that much in two weeks. Can it be frozen?
Yes, you can also scale down the recipe for your needs
Hey Steve! Love your channel. Just wanted to ask, I’m in Aus (NSW) and wondering how and where you get some of your alcohols, bitters etc!?! I watch all of your videos and always look up some of the alcohols or bitters (eg. Ms betters bitters foamer in this case) and always struggle to get it in aus like from Dan Murphy’s or something. I’ve wanted to try the Rittenhouse Rye for so long after watching some of your whiskey videos and Dan Murphy’s never seem to have stock. Any places you recommend to order alcohols and stuff like that from?? Thanks so much mate, good to see you healthy and always happy! Keep it up ! 😊
Two good places are nicks.com.au and onlybitters.com 👍
I try to stock up on limes during on season when there's lime trays for sale at greengrocers and freeze super juice for off season. I never seem to freeze enough. The $2-$3AUD per lime price is insane
Yeah, pricey!!
I'm currently in Califonia, and I pay .25 cents a lime, Itakes between 15 to 20 limes to make a liter.
You could make 3.5-5 litres of pseudo juice with those limes! Or just buy 4 to make 1 litre.
Both Citric and Malic acids are powerful antioxidants, so they really should keep the actual juices from going bad, if you decide to add those into the mix.
But what would happen if you grate the zest instead of slicing the peels off? And what if you add more zest/peel to the mix? Surely that would make for a better result?
Grating the zest makes it more challenging to strain… adding more zest will extract more essential oils perhaps making it too potent? 🤷♂️
Do you think this could be frozen into cubes for longer storage and ease of use? Or would that impact the taste in some way?
I’m sure you could freeze it. It might affect the taste. Just make smaller batches and you shouldn’t have the need.
If you don't blend the fresh juice into the mix, how long would the mix last on the refrigerator? A week? Month? Thanks!
I think a week with juice and up to 3 weeks without.
Drop a like for baby noises :3
I’m confused, isn’t this just lime/lemon cordial?
Cordial has far more sugar.. this is acidic like citrus juice.
Thanks for the info! Do you change the ratio or amount of simple you use now due to the increase in sugar vs fresh or Super Juice?
Follow up question... Where's that calculator? Pretty easy on excel but it wouldn't be pretty.
Nup, this has 6g of sugar per 100ml so only 1.35g of sugar per 3/4 oz measure. Lemons and limes do have a little bit of sugar (but only 1/4 of this recipe).. it does help round the juice out though. I recommend trying it.
Coming soon (before I publish the video).
I wonder if you can make it without any fresh citrus at all, making an essence with high proof (>70% ABV) liquor and essential oil.
Perhaps... but then it becomes less accessible.
"The Juice is loose" a sentence from the "Beetlejuice Beetlejuice" movie with Michael Keaton, Monica Bellucci and Jenna Ortega
it can also be a subliminal satanic reference to the sexual act of releasing "semen"
Peace Next
Hey Steve, it's Brian Tasch. Thanks for spreading the word!
Most welcome - I think it’s great! Nice work :)
no, I live in colombia
i hope the limes there are cheap.
So basically a home made juice cordial. Which is fine , home made cordial are great.
A cordial has more sugar.. this is acidic like lime / lemon juice.
@@StevetheBartender_ got it. Cool. Thanks
This is just acid adjusted citrus juice, right?
@@DRo1D It would be if you were starting with juice, but if you're just using peels, you're not adjusting anything; you're starting from zero.
@@mdbbox5660 thank you! i am new to alchemy
Is this a direct replacement for fresh juice in recipes? I noticed the inclusion of sugar in the pseudo juice specs which super juice doesn’t have. Does the pseudo juice add any noticeable extra sweetness to drinks? Thanks!
Ye, this is a 1:1 replacement for fresh citrus in a cocktail
Straight swap for fresh citrus 👍 the sugar content is very low.
Thanks, Steve!! What's the shelf life of each? Thanks!
Up to 3 weeks 👍
@@StevetheBartender_ gracias!
the baby is Eevee!!
Noah and Evie :)
@@StevetheBartender_ Oo strong name and cute name!
What's the shelf life for this? I know you mentioned that the fresh fruit juice is what oxidizes, so without the juice does this last for weeks? Months?
Up to 3 weeks. I’m sure ascorbic acid would extend it even further.
You really need a neutral in between tastes. Water probably best. Tasting 2 different drinks back-to-back leave taste after effects.
Very interesting. From what I gather, the cost of living in Australia seems to be comparatively high as it is, and the "transformation" agendas being pushed by the usual crooks surely don't help. Anyway, just out of curiosity, have you considered planting a few lime/lemon trees yourself? Would the climate at your place support that? Or are you too busy as it is? Just wondering because I recently happened across a Tiki RUclipsr who does just that in his back yard. Cheers! 🥂
Is malic acid necessary in lemon aid? Cause in my country malic acid isn't available.
If it isn’t available then skip it 👍
oh! i should try one
btw, how long does it last?
Up to 3 weeks 👍
Any thoughts on an allulose version in lieu of sugar?
I've never used it.
What brand are those bottles?! They’re pretty sick.
The ones with the blue lids? Not sure of brand. I bought them from a chemistry supplies place.
Should you not be adding a lot more sugar? Lemon juice is actually quite sweet if you disregard the acidity, as in there is quite a bit of sugar in it.
I believe the amount of added sugar is still more than fresh juice.. correct me if I’m wrong tho.
@@StevetheBartender_ Hm... You were wrong the first time i did the math.... Anyhow... 30 g / 500 g of water is roughly 6 g / 100 g, which is how this is usually indicated on labels. My quick visit to Google university indicates that the USDA says 7 g / 100 g for lemon juice. So the recipe seems kind of spot on. Which might be why it works. The Superjuice would be much lower in sugar, since it is diluted with water, but only acids (and aromas from the peels) are added. Coca Cola is around 10 g / 100 g for comparison.
Hmmm.. I thought lemon juice had 2.5g or less (per 100g).
What's the shelf life of the Pseudo Juice? Need to be refrigerated?
Up to 3 weeks in the fridge 👍
Any opinion on using a microplane to zest the citrus? Doing it that way I can get practically zero pith, but I wonder if I’m leaving too much behind when I do that.
No need as it’s going to be blended.
@@StevetheBartender_ That doesn’t stop you from blending the pith in though, which is going to tend to make it bitter-or am I misunderstanding something?
How long does it last? I must have missed that in the video.
Up to 3 weeks.
I don't get it. This is essentially the same spec I've been using for years and calling it "super juice". This is just an ever so slight variant.
Also - If you want to elevate the super juice a bit more, you can use a GRAS essential oil to amp up the aromatics. I've been doing that and it makes a big impact.
There are quite a few changes.. added sugar, added salt, no fresh juice. But yes, the peel to the blender was inspired by super juice.
I have been using this recipe, but for lemon the recipe I found was using 15g of sugar instead of 30g. It seems indistinguishable from fresh lemon juice.
I haven't made it with 30g of sugar to compare, but maybe that will make the lemon as close as the lime is?
super juice just takes like 2h to make and it tastes great. this takes 4-6h and yes i'd imagine it tastes more rounded, but you can add sugar and salt to super juice too. and super juice lasts up to a month in the fridge without really changing the flavour too. i don't see how this is a super juice killer. it's just another way to get more out of the citrus
The original recipe calls for 2-6h of resting... but you don't have to actively do anything so it's not as if you have to do 6 hrs of work. It just sits there. If you are happy to keep your super juice for a month then you'd probably be happy keeping this for 3 months (because you don't add the juice). Try it and compare to see what you think before knocking it.
@@StevetheBartender_ i will try it, and i'm not knocking it, more so just thinking out loud lol. great video as always though
Also worth noting that plenty of people were commenting about it on Reddit stating that they opted not to rest.... just blended it immediately and they could barely tell the difference.
Can I leave it longer than 4-6 hours? More like overnight? Baby sleeps and my blender is loud af.
Nah, especially with the lime as it goes brown.. if anything, cut the time shorter.
@@StevetheBartender_ ah ok thanks!
Anyone know where to get malic acid in Canada?
Home brew store or Amazon 👍
Hmmm, what is rich sryup?
Rich syrup is a sugar syrup either a 2:1 ratio (2 parts sugar to 1 part water, by weight).
Instead of 1:1 sugar to water in simple syrup, it's 2:1 sugar to water
What is different from the Super Juice is that you don't add the citrus juice as well?
It has sugar, sea salt and doesn’t require the juice.. the ratios are also different.
Thank you Steve! I rewatched it to clarify everything. Will definitely make this tomorrow!
Beans
🫘
What about pseudo orange juice?
I would try the following to create acidified pseudo orange juice (tastes like orange but is acidic like lime juice).
30g orange juice peel
30g sugar
30g acid (16g citric + 10g malic)
1g sea salt
500ml water
@@StevetheBartender_ Ok, thank you. ♥
what about mandarin or orange
Do you want to make acid adjusted juice ie. so you can use it in place of lemons / limes and have the same acid profile?
Limes were $0.25 each at the grocery in USA yesterday.
Hang on, you don't add the actual juice to your juice? Huh. You'd think it'd be better with the juice
It might be, but it also spoils a lot faster with real juice added back. When I make "juice" I don't use any real juice in the final product and it keeps for several weeks vs. one week. I just squeeze the real citrus juice into a couple of cocktails like in the olden days.
WHAT THE FUCK IS 2 DOLLARS FOR LIME?!?!?!?!?!?!?!?!/