I've been making it based on Kevin's recipe. It works great, but it's wonderful and time saving to know I don't have to wait up to two hours for the oleo saccharum method any more. Just blend it for a minute and you're done! Hooray! As for the filtering, I've been using three kitchen wire mesh strainers. The first coarse strainer gets the big stuff, the second gets the middle, and the third fine mesh strainer gets the rest. I've been using it in my cola formulations and it's clear as a bell.
I've been making basic superjuices for quite a while now, and they consistently last longer than 2 weeks for me. I've had them last up to like 2 months without spoilage or even much degradation in flavor. And, of course, you can freeze excess if you make a large batch rather than trying to keep it all in the fridge.
@@robertpettigrew9042I don't know about the previous commenter, but I do use Kevin's recipe and I keep it until it's gone, sometimes months. It's really fine. That being said, I am going to try it with these additions now!
Fantastic video. I'm kicking myself for the fact I have watched all of your other videos, and didn't come to the conclusions here. Pump😉 up the flavor. This is exactly why I subscribe to your patreon.
I'm truly amazed by the evolution of science in mixology. From early attempts at replicating lime juice with oil and acid, to Dave Arnold's introduction of acid adjustment, and then Nick enhancing it with the 'Super Juice' concept. Kevin Kos further popularized it with his unique touch. Now, with your deep scientific insights, we have the 'Ultra Super Juice'. I've enjoyed experimenting with acid-adjusted juices, and I'm thrilled to hear that potassium citrate might resolve the harsh acidity issue. I am very excited to try this improved version! Thank you!
I personally think that super juice tastes brighter and more distinctly like lime or lemon than the freshly squeezed version in the cocktail. It is definitely more repeatable and consistent with the varied quality of produce available throughout the year.
@@grilljones I haven't run any tests personally, but I doubt it. My guess is a high concentration of Naringin, which is the major bittering agent in grapefruit and also found in Zanthoxylum bungeanum or szechuan peppercorns. There's a pretty cool study online about the positive neurological effects and potential neurological "antiaging" of Naringin online, if you're looking for a dope read.
@@kasheenchiu5057It's not really a recipe. Just use grapefruit peels in an oleo saccharum or oleo citrate. I do about 50-60g sugar per peel in my oleo.
what are the key improvements? feel free to add or do comment if there's any errors. 1) don't need to wait for the oleo citrate/saccharums. just put all in the blender. saves time. 2) use of potassium citrates. increases the acidity and flavour. 3) use of essential oils. increases the aroma. 4) use of terpenes. increases the aroma. 5) use of vacuum pump filter. saves time.
1. Correct, just get as much white pith off the peel as possible. 2. Citrate salts increase the pH slightly, taking the sharp edge off the acidity, giving a slightly smoother flavour. Sodium citrate does this better than potassium, but they both work. And both enhance flavour like salt, but not as intense. 3. Correct 4. Correct 5. Correct, use the 20-micron filters and pre-filter with a fine mesh strainer
@@Artofdrink by the way, I rewatched Kevin's grapefruit super juice. He mentioned someone tried both blending with oleo citrate and just blending everything. And if you skip r citrate step, the outcome would be one dimensional and flat. Perhaps just using theory of physics, why would the oleo citrate step be unnecessary and how would missing the oleo citrate step might cause it to be one dimensional and flat?
@@subzilow I can't think of a reason why making oleo citrate would add a dimension. Scientifically, the oleo citrate is just Le Chatelier's principle with the action of the dry acids on the extraction of the oil. And then mix the oil/acid mixture with water to create an emulsion. Scientifically, there isn't a reason for the oleo citrate. Sometimes we taste what we want to taste, and oleo citrate may look cool to people when reading a menu.
I cannot explain why it tastes better but it does... Unfortunately for me as we have to produce quite big amounts (around 40L + each week) Maybe I should conduct a blind tasting with our sommeliers and bartenders and see what comes out of there. My theory is that the "oleo" part of the process probably brings out a slightly more bitter taste (which is not always unpleasant) during the process as we can see the edges of the lime peel change colour and oxidize.... Anyways thanks for the tips on the upgrade, will try some of your ideas and come to a new version for ourselves! By the way here we clarify the superjuice with the spinzall, I was wondering do you know if the essential oils and turpenes could be just added at the end or you really need the emulsion part at the start in order for everything to merge together?@@Artofdrink
@@vincentthuaud8664 adding oils and terpenes directly to the super-juice will just result in them floating on top as oil and water do not mix. You really need to get them emulsified for them to show their flavour.
I usually make six limes worth of super juice. This gives me about 36-40oz. I bottle it in 4oz bottles and freeze them. Then take them out as I need them. This basically gives me enough lime juice for about 2-3 months. My palate isn't the best, but I notice no taste issue with the frozen bottles.
Thank you very much for all the information you are sharing ,it's really helped to improve the service ,quality etc. Please can you share the super juice calculator with all the ingredients that you use to improve it?
Hi Darcy, I really enjoy your videos. Concerning shelf-stable version ... would it last longer if I would add sodium benzoate and/or potassium sorbate ? And if doing so, would it change the taste profile ? Thanks in advance !
I picked up some potassium sorbate as a preservative for my syrups. Would I be able to substitute this for the potassium citrate? Great video! First time viewer and really enjoyed the content.
Thanks, glad you enjoyed the content. Potassium sorbate is not a good substitute for potassium citrate, you typically want the citrate salt for taste reasons and potassium sorbate has limits in food and beverages. Cheers
Is there a rule of thumb or a way to know the acidic content of any citrus (website ?) ? So far, I've noted the recipe from Kevin's channel so I can make lemon, lime, orange, grapefruit and kumquat super juices. But I was wondering if and how I could find out how much acid and what kind of acids I would need to make super juices from for example blood orange, yuzu, pomelo, tangerine,.. ?
If you check out this research paper, look at Table one and it will give you the acid levels of natural citrus fruits and many commercial products. www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791
Thanks for making this video, but it raises lots of questions. You give really quite specific dosages for the ingredients, but then eyeball your fresh lime juice and sugar, which can vary quite wildly, as you acknowledge, depending on country of origin etc. If the resultant flavour balance is so delicate that you can detect milligram - gram per-litre differences, surely this is the last thing you'd want to do? You seem to say precision is really important one moment and immediately become quite lenient on it the moment following. Next, I believed the saccharum step to be quite important in oil extraction, I think both Kos and Arnold are advocates of this if I'm not mistaken. Isn't simply blending the peels is likely to leave particulates still containing tasty oil in your filter, opposed to letting the sugar and acids 'eat' them first? If this is the case, and it's a time-effectiveness vs. miniscule flavour difference argument, why bother with terpenes, potassium, and extracts on top? I propose a compromise in which you blend the peels with sugar and acids and let them sit to extract, though for less time than a traditional saccharum, given you will have dramatically increased the surface area of the peels for extraction. Finally and in the same vein as the previous, when adding terpenes, essential oils etc. shouldn't this be done post-filtration, assuming your dosages for proper dissolution/emulsification are accurate? In fact, if you are opting to skip the saccharum/citrate step, why add anything to the peels except water prior to filtration?
Don't overthink it. You can only roughly estimate the acidity of fresh citrus juice unless to you test each fruit analytically. That's why you just eyeball it. We can't taste acid variations in milligrams; 1 gram equals 1000 milligrams, and a gram makes a difference, not a milligram. Acid and sugar are not a solvent, so it doesn't "extract" the same way water or alcohol would. What it does is pull liquid from the citrus peel cells (osmosis, equilibrium, etc.), but a blender obliterates the cells, negating the need for acid/sugar. As a chemist with 15 years of R&D experience, I stand by my methods.
Tks for the great content! I really love kevins recipe for lemon super juice. With lime, tho, I always thought that it was a little bit harsher than fresh lime juice, and I see that your recipe uses citric and malic acid in a 5:1 ratio, instead of the 2:1 found in kevins. That change alone should theoretically make the juice more rounded, right? On a side note, is there a chart table with acid contents for more citrus fruits? I would love to make a mandarin lime super juice, but havent found any source on the webz for its acids ratio.
I found a scientific paper that said that Satsuma mandarins contain from 8.53 to 13.18 grams per liter of citric acid and 447.76 to 902.48 milligrams per liter of malic acid.
hey, loved the video. Just a one thought - if you do a old school way and do oleo saccharum(or ahould I say citrate) and NOT blend it, in theory, there would be less bitter pith element in the final product which is desired. For me, the bitter pith element was always the biggest downside with blending method. What are your thoughts on this?
I take almost all of the pith off the peel before I blend it. But there is no mechanism that sugar and citrus peel is selective to non-bitter compounds, those compounds would be extracted into the sugar just like the oils.
If you can get access to Pectinex, you can chuck your lime/lemon swathes in a solution of 1% v/v pectinex and water for 15-30 mins, then just wipe off any of the pith, as it gets broken down by the pectinex. Assuming you don't have a massive amount of pith on the peels to start with of course!
I made super juice for quite a time, but i never was satisfied. There is always the feeling that there is something on my tongue, kind of a furry feeling on the tongue. Now I don’t blend the peels anymore , just let it sit in the acids for half an hour, muddle and put in water and juice for another half an hour. Strain and bottle, no more of this weird thing on the tongue feeling. Do you have the same experience or it’s just me? I would really like to know, so I appreciate your replies 😃.
Gamma-terpinene smells a lot like lemon. Thought it was super clever to use potassium citrate. Question about acid content of citrus, is there a good resource for this or do you scour Scholar? Great video!
Maybe a stupid question, but could we use a sous vide technique before blending?Like when we make an infusion?Would it improve the flavour of the citrus ? New to all of this.
Gentle suggestion, might be nice if somewhere in the video or description you show the actual recipe, I stopped taking transcription notes in college ;)
@@Artofdrink ok so jus to see if I got it right (sorry I need to understand the chemistry behind all this). If I put more acid, the system goes out of equilibrium, so to balance it out, oil is pushed out from the peel? Acid is the reagent and oil is the product? Because actually I don’t really get it. Or, is just the mechanic action of the blender that gets the oil out and the acid is there only to make it last longer? Thank you!
@@AdrenalineRProd, there isn't any chemistry to it. David Wondrich wrote about oleo saccharum in one of his books and bartenders ran with it, because it sounded good on a menu, but did add more flavour to drinks. Oleo saccharum is a really old method used by chemists/pharmacists in the 1700s to extract oils. But as I mentioned in the video, they would have used the blender if they had blenders. There is no real benefits to extracting oils using sugar or citric acid.
Hey, I'm using Lime Super Juice since Kevin's Video came out and sometimes use a single batch for like 4 weeks or in some occasions even 2 months and never had any problems with it. Altough it did not taste as intense as fresh super juice, always kept in fridge, it was fine to use in cocktails. At 8:25 you're referring to bacteria growth, is there a visible indicator to the bacteria in it or can I smell it? And what kind of bacteria are we taling about? I'm just curious, since my personal experience is that it lasts for months in the fridge, with a very little loss of taste.
I think many people confuse storage stability with shelf stability, the latter meaning storing the product at room temperature. Refrigerating your super juice is a preservation technique, and as you notice, it lasts longer, but if you left it out on the back bar or on table for a week, it would probably change, hence not shelf-stable.
Could you zest the fruit instead of peeling by the way? I feel like that would give the macic/citric acid more surface volume to extract from, not to mention the outer layer being broken down from the start for oil extraction perhaps
Zesting citrus sends oils flying into the sky, way more than you realise. You're better off with that in the final juice instead of your surrounds. The blending does more than enough extraction
After freezing buttermilk solid and liquid seperate. How can i prevent seperation and solid particles are larger in size. Please give me a suggestions I really need this
Yes you can and the acidity for some finger limes is higher (67 g/L)but other than that the process is the same. Acidity levels found in this research paper: artofdr.ink/finger-lime
2:08 Can we really hit the acid content of limes a bit louder? Seems like everybody thinks limes are 6% acid and so most superjuice recipes are just way more acidic than fresh juice. I think Dave Arnold said 6% and everybody on the internet just pretends like that isn't obviously way more tart than real juice.
This research paper pegs it around 4.5% to 5% (Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791) but you can always adjust the acid levels to your taste, and malic acid is more intense, hence why I use less of it.
Hai this santhosh i am from India Andra pradesh State Vijayawada City I am also Telugu Language youtuber May i know from your Contry Achully i am interest to Starting Soda point in my Vijayawada City I am following your Every Video I am learing little bit of how to make Soda Flevares May i know your contry please
Holy hell this guy's just going to talk and talk and talk and mention all kinds of different things . I've never seen somebody that needs to write and follow an outline more in my life
Better video production comes with a better budget, so feel free to support the channel over on Patreon: www.patreon.com/artofdrink and with your support I'll make sure I improve.
I usually find that a channel that throws out their points instead of having graphics and stuff tends to have a really great knowledge of the subject. Tech ingredients comes to mind also. Guess it's some odd correlation thing, but I don't really mind if they're giving such interesting knowledge to the internet for free!
I've been making it based on Kevin's recipe. It works great, but it's wonderful and time saving to know I don't have to wait up to two hours for the oleo saccharum method any more. Just blend it for a minute and you're done! Hooray! As for the filtering, I've been using three kitchen wire mesh strainers. The first coarse strainer gets the big stuff, the second gets the middle, and the third fine mesh strainer gets the rest. I've been using it in my cola formulations and it's clear as a bell.
I've been making basic superjuices for quite a while now, and they consistently last longer than 2 weeks for me. I've had them last up to like 2 months without spoilage or even much degradation in flavor. And, of course, you can freeze excess if you make a large batch rather than trying to keep it all in the fridge.
Do you use Kevin's recipe? I do and mine never lasts that long.
@@robertpettigrew9042 Yeah, I always use his calculators 'cause I can never remember the ratio.
@@robertpettigrew9042I don't know about the previous commenter, but I do use Kevin's recipe and I keep it until it's gone, sometimes months. It's really fine. That being said, I am going to try it with these additions now!
Mine last about 4 weeks I make about 1lires of each and use them in cocktails and salads and cooking
@@drsrwiseagreed! Mine lasts over a month or two with Kevin's recipe
I love when a new video drops right as I'm thinking about the same subject!
I can't wait to try this.
Been working on my own improved recipe for some time and this is pretty rad! A lot of the same improvements I’ve been working on and then some!
Fantastic video. I'm kicking myself for the fact I have watched all of your other videos, and didn't come to the conclusions here. Pump😉 up the flavor. This is exactly why I subscribe to your patreon.
Awesome, thank you!
Nice to see you again...
I'm truly amazed by the evolution of science in mixology. From early attempts at replicating lime juice with oil and acid, to Dave Arnold's introduction of acid adjustment, and then Nick enhancing it with the 'Super Juice' concept. Kevin Kos further popularized it with his unique touch. Now, with your deep scientific insights, we have the 'Ultra Super Juice'. I've enjoyed experimenting with acid-adjusted juices, and I'm thrilled to hear that potassium citrate might resolve the harsh acidity issue. I am very excited to try this improved version! Thank you!
Never been interested in cocktails whatsoever but this is very interesting and well explained
Thanks
I personally think that super juice tastes brighter and more distinctly like lime or lemon than the freshly squeezed version in the cocktail. It is definitely more repeatable and consistent with the varied quality of produce available throughout the year.
It's cool to see your take. We played around with a grapefruit lime super juice. The grapefruit added a Sichuan peppercorn-like numbing quality.
Thanks and an interesting observation about the grapefruit.
I have noticed this with candied grapefruit as well. I am curious why. Higher limonene concentration?
@@grilljones I haven't run any tests personally, but I doubt it. My guess is a high concentration of Naringin, which is the major bittering agent in grapefruit and also found in Zanthoxylum bungeanum or szechuan peppercorns. There's a pretty cool study online about the positive neurological effects and potential neurological "antiaging" of Naringin online, if you're looking for a dope read.
Hi, I'm from Sichuan, really like your idea, would you like to share your recipe？😀
@@kasheenchiu5057It's not really a recipe. Just use grapefruit peels in an oleo saccharum or oleo citrate. I do about 50-60g sugar per peel in my oleo.
Nice to see again❤
what are the key improvements? feel free to add or do comment if there's any errors.
1) don't need to wait for the oleo citrate/saccharums. just put all in the blender. saves time.
2) use of potassium citrates. increases the acidity and flavour.
3) use of essential oils. increases the aroma.
4) use of terpenes. increases the aroma.
5) use of vacuum pump filter. saves time.
1. Correct, just get as much white pith off the peel as possible.
2. Citrate salts increase the pH slightly, taking the sharp edge off the acidity, giving a slightly smoother flavour. Sodium citrate does this better than potassium, but they both work. And both enhance flavour like salt, but not as intense.
3. Correct
4. Correct
5. Correct, use the 20-micron filters and pre-filter with a fine mesh strainer
@@Artofdrink by the way, I rewatched Kevin's grapefruit super juice. He mentioned someone tried both blending with oleo citrate and just blending everything. And if you skip r citrate step, the outcome would be one dimensional and flat.
Perhaps just using theory of physics, why would the oleo citrate step be unnecessary and how would missing the oleo citrate step might cause it to be one dimensional and flat?
@@subzilow I can't think of a reason why making oleo citrate would add a dimension. Scientifically, the oleo citrate is just Le Chatelier's principle with the action of the dry acids on the extraction of the oil. And then mix the oil/acid mixture with water to create an emulsion. Scientifically, there isn't a reason for the oleo citrate. Sometimes we taste what we want to taste, and oleo citrate may look cool to people when reading a menu.
I cannot explain why it tastes better but it does... Unfortunately for me as we have to produce quite big amounts (around 40L + each week) Maybe I should conduct a blind tasting with our sommeliers and bartenders and see what comes out of there. My theory is that the "oleo" part of the process probably brings out a slightly more bitter taste (which is not always unpleasant) during the process as we can see the edges of the lime peel change colour and oxidize.... Anyways thanks for the tips on the upgrade, will try some of your ideas and come to a new version for ourselves! By the way here we clarify the superjuice with the spinzall, I was wondering do you know if the essential oils and turpenes could be just added at the end or you really need the emulsion part at the start in order for everything to merge together?@@Artofdrink
@@vincentthuaud8664 adding oils and terpenes directly to the super-juice will just result in them floating on top as oil and water do not mix. You really need to get them emulsified for them to show their flavour.
I usually make six limes worth of super juice. This gives me about 36-40oz. I bottle it in 4oz bottles and freeze them. Then take them out as I need them. This basically gives me enough lime juice for about 2-3 months. My palate isn't the best, but I notice no taste issue with the frozen bottles.
Freezing it is a basic preservation technique so the taste should be stable.
Thank you very much for all the information you are sharing ,it's really helped to improve the service ,quality etc.
Please can you share the super juice calculator with all the ingredients that you use to improve it?
Hi Darcy, I really enjoy your videos. Concerning shelf-stable version ... would it last longer if I would add sodium benzoate and/or potassium sorbate ? And if doing so, would it change the taste profile ? Thanks in advance !
I picked up some potassium sorbate as a preservative for my syrups. Would I be able to substitute this for the potassium citrate? Great video! First time viewer and really enjoyed the content.
Thanks, glad you enjoyed the content. Potassium sorbate is not a good substitute for potassium citrate, you typically want the citrate salt for taste reasons and potassium sorbate has limits in food and beverages. Cheers
How long is the shelf life of a syrup if you add potassium sorbate? Can I use it also in citrus to make it shelf stabled juice?
How much water did you add? Also, what kind of essential oil should I get? Is there a food grade? I know nothing about it. Thanks
Is there a rule of thumb or a way to know the acidic content of any citrus (website ?) ?
So far, I've noted the recipe from Kevin's channel so I can make lemon, lime, orange, grapefruit and kumquat super juices.
But I was wondering if and how I could find out how much acid and what kind of acids I would need to make super juices from for example blood orange, yuzu, pomelo, tangerine,.. ?
If you check out this research paper, look at Table one and it will give you the acid levels of natural citrus fruits and many commercial products. www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791
Wow can’t wait to try this! Would one be able to use Kevin’s specs and just use the additions of the oils and potassium citrate?
Yes you can, you can adjust the recipe any way you want and Kevin's recipe is solid, but add the extra ingredients to suit your tastes.
Thanks for making this video, but it raises lots of questions. You give really quite specific dosages for the ingredients, but then eyeball your fresh lime juice and sugar, which can vary quite wildly, as you acknowledge, depending on country of origin etc. If the resultant flavour balance is so delicate that you can detect milligram - gram per-litre differences, surely this is the last thing you'd want to do? You seem to say precision is really important one moment and immediately become quite lenient on it the moment following.
Next, I believed the saccharum step to be quite important in oil extraction, I think both Kos and Arnold are advocates of this if I'm not mistaken. Isn't simply blending the peels is likely to leave particulates still containing tasty oil in your filter, opposed to letting the sugar and acids 'eat' them first?
If this is the case, and it's a time-effectiveness vs. miniscule flavour difference argument, why bother with terpenes, potassium, and extracts on top?
I propose a compromise in which you blend the peels with sugar and acids and let them sit to extract, though for less time than a traditional saccharum, given you will have dramatically increased the surface area of the peels for extraction.
Finally and in the same vein as the previous, when adding terpenes, essential oils etc. shouldn't this be done post-filtration, assuming your dosages for proper dissolution/emulsification are accurate? In fact, if you are opting to skip the saccharum/citrate step, why add anything to the peels except water prior to filtration?
Don't overthink it. You can only roughly estimate the acidity of fresh citrus juice unless to you test each fruit analytically. That's why you just eyeball it. We can't taste acid variations in milligrams; 1 gram equals 1000 milligrams, and a gram makes a difference, not a milligram. Acid and sugar are not a solvent, so it doesn't "extract" the same way water or alcohol would. What it does is pull liquid from the citrus peel cells (osmosis, equilibrium, etc.), but a blender obliterates the cells, negating the need for acid/sugar.
As a chemist with 15 years of R&D experience, I stand by my methods.
@@Artofdrinklegendary answer Sir!
Tks for the great content! I really love kevins recipe for lemon super juice. With lime, tho, I always thought that it was a little bit harsher than fresh lime juice, and I see that your recipe uses citric and malic acid in a 5:1 ratio, instead of the 2:1 found in kevins. That change alone should theoretically make the juice more rounded, right?
On a side note, is there a chart table with acid contents for more citrus fruits? I would love to make a mandarin lime super juice, but havent found any source on the webz for its acids ratio.
I found a scientific paper that said that Satsuma mandarins contain from 8.53 to 13.18 grams per liter of citric acid and 447.76 to 902.48 milligrams per liter of malic acid.
hey, loved the video. Just a one thought - if you do a old school way and do oleo saccharum(or ahould I say citrate) and NOT blend it, in theory, there would be less bitter pith element in the final product which is desired. For me, the bitter pith element was always the biggest downside with blending method. What are your thoughts on this?
I take almost all of the pith off the peel before I blend it. But there is no mechanism that sugar and citrus peel is selective to non-bitter compounds, those compounds would be extracted into the sugar just like the oils.
If you can get access to Pectinex, you can chuck your lime/lemon swathes in a solution of 1% v/v pectinex and water for 15-30 mins, then just wipe off any of the pith, as it gets broken down by the pectinex. Assuming you don't have a massive amount of pith on the peels to start with of course!
@@ThatGuyMagnum that's an interesting thought, will try it, thank you
I made super juice for quite a time, but i never was satisfied. There is always the feeling that there is something on my tongue, kind of a furry feeling on the tongue. Now I don’t blend the peels anymore , just let it sit in the acids for half an hour, muddle and put in water and juice for another half an hour. Strain and bottle, no more of this weird thing on the tongue feeling.
Do you have the same experience or it’s just me? I would really like to know, so I appreciate your replies 😃.
Wealth of knowledge
Gamma-terpinene smells a lot like lemon. Thought it was super clever to use potassium citrate. Question about acid content of citrus, is there a good resource for this or do you scour Scholar? Great video!
Thanks. Google Scholar, ScienceDirect or PubMed are my go to sources.
Maybe a stupid question, but could we use a sous vide technique before blending?Like when we make an infusion?Would it improve the flavour of the citrus ? New to all of this.
No, sous vide is just an extraction method, the blender will do the same thing just quicker.
Gentle suggestion, might be nice if somewhere in the video or description you show the actual recipe, I stopped taking transcription notes in college ;)
I do all of that over on Patreon.
Sneaky sneaky @@Artofdrink
@@Artofdrink, and this is why I refuse to subscribe and will pass on future videos.
@@luusid thank you, if you can’t support creators you shouldn’t get the benefits
Hi there, one question: what is the science behind using citric acid to extract essential oils? How does it work?
Just Le Chatelier's Principle, the citric acid doesn't really extract and blender works just as well.
@@Artofdrink ok so jus to see if I got it right (sorry I need to understand the chemistry behind all this).
If I put more acid, the system goes out of equilibrium, so to balance it out, oil is pushed out from the peel? Acid is the reagent and oil is the product? Because actually I don’t really get it.
Or, is just the mechanic action of the blender that gets the oil out and the acid is there only to make it last longer?
Thank you!
@@AdrenalineRProd, there isn't any chemistry to it. David Wondrich wrote about oleo saccharum in one of his books and bartenders ran with it, because it sounded good on a menu, but did add more flavour to drinks. Oleo saccharum is a really old method used by chemists/pharmacists in the 1700s to extract oils. But as I mentioned in the video, they would have used the blender if they had blenders. There is no real benefits to extracting oils using sugar or citric acid.
Hey, I'm using Lime Super Juice since Kevin's Video came out and sometimes use a single batch for like 4 weeks or in some occasions even 2 months and never had any problems with it. Altough it did not taste as intense as fresh super juice, always kept in fridge, it was fine to use in cocktails. At 8:25 you're referring to bacteria growth, is there a visible indicator to the bacteria in it or can I smell it? And what kind of bacteria are we taling about? I'm just curious, since my personal experience is that it lasts for months in the fridge, with a very little loss of taste.
I think many people confuse storage stability with shelf stability, the latter meaning storing the product at room temperature. Refrigerating your super juice is a preservation technique, and as you notice, it lasts longer, but if you left it out on the back bar or on table for a week, it would probably change, hence not shelf-stable.
@@Artofdrink Thank you for the explanation!
Loved the video.Can I replace the Potassium Citrate with sea salt or table salt for buffering?
Thanks. Table salt won't work, it needs to be a citrate salt.
@@Artofdrinkhow about sodium citrate?
@@thomasprasloski6517 +1 to this question. I already have sodium citrate on hand for cheese sauce.
Excellent! Kevin's calculator is really handy. Do you have something equivalent?
thanks
Could you zest the fruit instead of peeling by the way? I feel like that would give the macic/citric acid more surface volume to extract from, not to mention the outer layer being broken down from the start for oil extraction perhaps
Zesting citrus sends oils flying into the sky, way more than you realise. You're better off with that in the final juice instead of your surrounds. The blending does more than enough extraction
Does using a masticating juicer change things for this process?
What size filter paper do you use?
Quick question, are super juices also good for just regular drinking? Like just on their own?
They are really sour, but add some sugar and water, and you'll basically get a lemonade.
How about freezing a superjuice? Does it stop oxidation? How much juice do you have after the filtration?
Freezing will slow down oxidation. After filtering, I collected about 95% of liquid.
If my plan is to freeze the super juice, any reason i couldn't make it twice as potent, and add the rest of the water when thawing?
Should not be an issue
Excellent!
Can you plz make some vedios on artificial commercial juices
how many water should I add
He said above that he just filled to 500ml
After freezing buttermilk solid and liquid seperate. How can i prevent seperation and solid particles are larger in size. Please give me a suggestions
I really need this
If I want to make a bigger batch, I adjust the recipe?
Yep, it scales just fine.
does anyone know which episode shows the filter funnel in action?
Could you use a similar method for lemoncello?
Probably
Hi, is it possible to make super juice from finger limes?
Yes you can and the acidity for some finger limes is higher (67 g/L)but other than that the process is the same. Acidity levels found in this research paper: artofdr.ink/finger-lime
How much water do you use for this recipe?
As much water as needed to get to the 500 ml mark
Is there a link for that filter funnel?
I've listed all the equipment on my Patreon page (this post is public) www.patreon.com/posts/87554113
Would something like gum arabic help emulsify the terpenes?
Not really, I've found the oils, acids, sugar and peels seem to hold together fairly well.
2:08 Can we really hit the acid content of limes a bit louder? Seems like everybody thinks limes are 6% acid and so most superjuice recipes are just way more acidic than fresh juice. I think Dave Arnold said 6% and everybody on the internet just pretends like that isn't obviously way more tart than real juice.
This research paper pegs it around 4.5% to 5% (Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791) but you can always adjust the acid levels to your taste, and malic acid is more intense, hence why I use less of it.
Super juice is a trash .try to make Margarita or daiquiri ...
Hai this santhosh i am from India
Andra pradesh State
Vijayawada City
I am also Telugu Language youtuber
May i know from your Contry
Achully i am interest to Starting
Soda point in my Vijayawada City
I am following your Every Video
I am learing little bit of how to make Soda Flevares
May i know your contry please
Holy hell this guy's just going to talk and talk and talk and mention all kinds of different things .
I've never seen somebody that needs to write and follow an outline more in my life
Better video production comes with a better budget, so feel free to support the channel over on Patreon: www.patreon.com/artofdrink and with your support I'll make sure I improve.
I usually find that a channel that throws out their points instead of having graphics and stuff tends to have a really great knowledge of the subject. Tech ingredients comes to mind also. Guess it's some odd correlation thing, but I don't really mind if they're giving such interesting knowledge to the internet for free!