My first batch of super juice is now going on it's 7th day and it still tastes better than regular fresh squeezed lime and lemon juice. My only problem is that I miscalculated how much juice I'd have and have been drinking daiquiri's and sours every night this past week. Aw darn it.
Food chemistry side note: The slightly different flavors most likely stem from the additional oil that is incorporated into the super juice through blending the peels. Their oil contains limonene to a high degree (you will know the smell from common bathroom cleaning agents, its often added there). Also other oils like pinene give the lime and other citrus peels their distinctive flavor and smell. What this means for mixing: Be careful with peel extracts. As you already have the oils incorporated into your drink, you might not want additional oil in there. It could spoil the drink. Also be aware that you should shake up the juice before use to homogenize the whole deal. Lime to my knowledge does not contain a substantial amount of emulsifying agents. To avoid having the oil float on top, you need to shake it well. That way, one cocktails stay the same in terms of taste.
So if one was to add some mild or nearly tasteless emulsifier would that help with making it stable? And would adding spirit to ratio of the normal mixed drink in question help with making it last longer.
@@ValdVincent Regarding the first question: Yes. You could add soy lecithin for example, you only need a tiny amount for it as well as emulsifiers work pretty effectively in low amounts. I am however not sure if it is worth doing that since shaking before use basically has the same effect and is free. If I made a dozen gallons of juice that should last a lifetime, I would consider it. For any shakeable amount I would consider emulsifiers a waste of money. Regarding your second question: It's not that simple. While in general higher alcohol content does preserve things better, there is a tradeoff in flavor that you'd have to accept. This has aftereffects, for example you would need a larger volume of super juice to get the same acidity, which then could throw off the overall balance due to the extra alcohol added. While there might be some merit to limit testing ratios here, I would advise against that. Just make an amount you're sure to consume before it goes bad.
@@StarrshProductions The smallest batch size is still well outside of what anyone outside of an industrial or commercial setting would use within that 1 week time frame. Assuming you work during the week.
@@ValdVincent you can edit down by just weighing the peels of say 4 limes and adjust accordingly. wouldn't go without super juice for drinks at home ever again. Major time and money saver
The thing about storing things in mason jars I've learned over time is that adding a piece of kitchen parchment paper over the open mouth jar before putting the lid on it really helps to avoid any metallic taste accumulating over time. It might seem odd but without the barrier, the direct contact with the lid upon shaking and mixing and storing over time does bring some of the aluminium essence into the food or liquid
Made my first batch of this last night. Been watching lots of videos on this subject, and most focus on the yield (which is amazing) but gloss over the shelf stability. Really great to know what to expect from the shelf life.
Yeah, who cares about the yeild?! It's not like I'm the one paying for the limes, and squeazing them is not so hard... But not having to do it everyday, and never running the risk of running out in the middle of a shift, even a group of daiquiri and tequila lovers comes out of nowhere?! And to top it off it tastes better?!?! That is indeed a game changer! Now, I'll start researching that right away, but I hope the acids are not expensive...
Do you think freezing the freshly made super juice for home might be an idea? So you can never be too caught out? Crazy as it sounds I never have fresh lemons and limes when I have a spur of the moment hankering
@@davidchislett7235 What I've seen in another video is the juie being measured out into ice trains in 1/2 and 1/4 oz cubes, and you shake that with the ingredients first, then add ice. The juice cube will melt and away you go.
I noticed that when making Cold Brew Coffee (acidic), that storing in a mason jar with a metal lid would create metallic flavors seep into the coffee. Someone may have commented this already, but I found plastic wide-mouth mason jar lids and they obviously don't give off those metallic flavors. That's probably the route I'll go if I make this in the future. This is really interesting and I love the idea of using more of the fruit to get a higher yield in the end. I'd make a smaller batch for at-home use, but the test is really insightful
Dude, just a quick chemistry tip. Try not to store or cook acids in aluminium or iron stuff. Acids are really good at leeching metal off surfaces, so if you, say, roast tomatoes on an aluminium tray, the acids in the tomatoes will remove some aluminium, which you end up eating
we live in rural Eastern NC and are opening a Tiki Bar and will only be open for four days- this is a Perfect solution for us. Thanks NIckel Morris and to you guys for doing the hard work for me . haha!
Awesome job testing it beyond the first week. Good to know that 2 weeks is probably as long as you’d ever want to push it. Even for home purposes this is hugely beneficial. You’d only need 1-2 limes (yielding 4-8 oz of super juice) to easily get through a week. And that assumes you’re making a citrusy cocktail every night.
Fantastic idea, will definitely try. Reminds me of acid adjusted citrus juices Dave Arnold developed. Basically adjusted orange juice with citric and malic to bring it up to the tartness of lime juice. No water or peel though, but a good way of using the many discarded oranges from making orange peel garnishes. Also a whole lot cheaper than limes depending on location. I'd make margaritas with this acid adjusted orange juice and homemade orange liqueur (orange peel oleo saccharum and vodka) with great results. I also did notice that that juice would last a long time refrigerated as I'd invariably end up with way to much. Im super curious of adding in the peel to get the flavor boost and save up on limes. Could be great for my kegged cocktail project, although co2/nitrogen already does a good job slowing down oxidation. Quite a few ideas popping up, thanks for the info!
Hey man you mentioned kegged cocktails,do you recommend any videos or forums or books on doing these? Batching cocktails in kegs is something I’m really interested in
Great video, as usual. Oxo makes a serrated peeler that keeps most of the pith on the fruit. While it's not good for garnishes, it's perfect for these types of applications.
Thing is this works for at home bars. But most bars are busy enough that they just go through the fresh lime juice so they don’t really need to worry about flavor drop off. They squeeze as needed
Commercial bars can benefit from this technique by increasing their profit margin without sacrificing quality: 8 limes to make 1 litre of super juice really cuts down on how much citrus they need to buy overall.
I did my first batch of lime juice last night. I made a daiquiri. It was delicious. 8 limes yielded about 4 cups. That's incredible in my opinion. Thank you for doing this video...thank you for doing ALL your videos! Peace
This is fantastic! I can never use all my limes before they go bad. [I buy bags from Aldi.] I'll have to make this and see how it freezes. One added benefit ... superjuice has fewer carbs than regular juice. Not that limes have a lot of sugar, but when you're eating very low carb (but want a drink anyway), every gram helps! I can add stevia to taste.
Definitely keep in mind where you source your citrus if you are going to use the peels for consumption. Post-harvest pesticides are the norm and will be concentrated in this type of application.
One thing I want to try is using Morghenthaulers method of using a vacuum sealer to see if the extraction is more efficient. Mixing varietals of citrus is something else to explore
Hi Leandro thanks for this. Did two batches of it, one with lemons one with limes. Wanted to see if it tasted similar to normal juice and compared a whiskey sour -one with lemon juice one with Super juice- The one with lemon juice made a much better froth (double compared to super juice) and also a couple of friends who blind tasted then told me the normal juice tasted fresher not so candyish like the super juice version. Thanks for all your good content!
Did you time this video with Kevin Kos? I literally made my own lemon and lime super juices a day or two after his video. And a couple days ago I'm staring at it in the fridge thinking....how long should I reasonably keep this batch until I make more... And you answered my question with a month test. Outstanding timing if you guys collaborated. I'm not sure that my palette is sophisticated enough to taste that the super juice is BETTER (although I haven't done a test quite as good as yours), it's certainly indistinguishable, increases yield, reduces mess, and saves time. I won't be going back to fresh juice.
@@TheEducatedBarfly Super convenient timing, lol. I'll be throwing out my batch shortly thanks to this. I really think this is going to shake up one of the most base ingredients in cocktails. I'd love to see more about this: Grapefruit? Yuzu? Mixed citrus recipes or messing with the acid ratios to make new flavors?
From his taste tests, I'm gonna keep my house juice for up to a month (if I don't go trhough it much faster, which is likely), but my bar juice for a week.
This is fantastic, and it makes a ton of sense. I have been in love with the lemon sherbet and wine drink ever since you released a vid on that, and the power of that drink really comes from the oleo saccharum (once I tried without it due to time constraints--it wasn't bad, just vaguely disappointing).
This is fantastic! I'm bartending a wedding with 150 people and the drink is a margarita. Gonna need a lot of lime juice! This makes it so much easier.
That's what this is perfect for; events. I never want to see this be an entire bar program's way of doing things at a restaurant or bar. If Death & Co switches their entire program to 12% juice + natural flavors, aka "super juice" I'm done, lol.
This info is such a game changer! I live in HI and just tried this with Calamansi which is very difficult to use in a bar setting because of its low yield but this will allow me to add it to our cocktail menu. Thank you!!!
Great video. Thinking of using this super juice to make prebatched bottled cocktails, hopefully with enough alcohol content you could get it pushing past the 2 week mark
We are so addicted to making Super Juice! What an amazing process!! Our first time making it we actually used 4 limes / 1 lemon / 1 grapefruit and 1 orange! It made some much! We did a video about the final product! Crazy good! You need to try this!
Have made a small batch with lemon, and omitted malic acid for a small amount of tartaric acid. Left for 2 weeks and tasted identical to fresh lemon juice. Its a good idea for sure, will be making more
This is a true game changer, but for me it's the yield that does it. Once in a while, I prepare 1-2L of clarified whiskey sour, and before I had to juice multiple lemons. Now I start by using a single lemon to make a whole bottle of juice, and then I can make sooo much clarified cocktail with just one lemon. The shelf stability of clarified cocktails is already immense, so I don't have to worry about having shelf stable juice.
I learned to make it from Kevin Kos. Totally a super juice convert. I have the opposite problem of a bar - I'm just a single person so limes tend to go bad in my fridge if I don't consumer them fast enough. The super juice has solved this. I go through fewer limes. Even more importantly I waste fewer limes, and I have ready made lime juice for whenever I need. A couple weeks of life in the fridge is ample.
Definitely tastes better in the daiquiri I made the week before. I was warned on pro user community board that you cannot do a half batch of this stuff because the scale will not be able to accurately weigh less than 100grams. I used 44 grams citric acid and 4 grams of malic acid and 4 limes, seems to be just fine. Unless I have a party, I will try it with a full liter. Great job!
If you're serious about reducing how much you consume, then this sounds like a great way to do that. Another way to reduce your waste is to compost your spent citrus wheels. I have a bin of worms that live in my kitchen, and they have helped my family significantly reduce our food waste. Plus, I now have some nutrient dense fertilizer that I use in my garden.
OK. Update. The way to improve shelf stability while not affecting/slightly improving yield seems to be asfollows. Note that this was a relatively limited run so I might be deluding myself here. 1) Clarify your lemon juice in agar using whatever technique you find adequate. 2) Proceed as per recipe, with four main differences. -2A Scrape the whites off your peels 2B Blend your acids into a FINE powder 2C Cut your strips into squares 3D Mix without muddling (my theory is that off-flavors are likely released that way) and strain through nutmilk bag into clarified juice rather than blending once time is up The timelines on the agar clarification and the oleo citrate extraction roughly align (powdered acids and cubed strips speed it up) meaning assembly happens in a single step. This creates a highly refined clear base that I've come to use as a base for lemonades as well as cocktails.
As someone that has worked in food service, making that once or twice a week would be ideal. That is about as long as any prepared item is allowed to be used. I would make a batch, prep it into dispensing bottles, and toss them into a fridge until it is time to grab a new bottle to replace an empty. All appropriately dated, of course.
This seems like such a game changer, definitely gonna try it at the bar and see if people notice/it makes a difference :) Huge thanks for the video mate really enjoyed it
I make lemonade like this, but I use sugar instead of the acids. if you're making a big batch of margarita mix to add booze to for a party, the sugar method would work well to make an adjustable sweetened version of the super lime juice without hunting for weird acids you might not use for anything else
i am on my second batch now using lemons . i have been making lemonade and trying all sorts of additional ingrediants . i like adding mint and then strawberry , or going for an orange ade / lemonade cocktail . that one i use bold ginger ale fanta and real oj with sparkling water . i got an ice crusher and the rest of the stuff i use at resale stores . the super juice lemonade is very tasty . my second batch a went a little light on the acid , it turned out fine . i have malic acid coming . this is such a good way to make lemonade . the strawberry lemonade i have been making using a tiny amnt of mrs t's daqueri - i got a bottle that is made with cane sugar and real strawberrys - those strawberry lemonade drinks are pretty good ! its a lot of fun and it helped me to start drinking more , as i used to never really drink anything much . i cut the lemonade with a lot of sparkling water when i make a glass so its not so much sugar . i actually reduced my food portions quite a bit and i have lost significant weight which is amazing . i didnt have any issue with heartburn until i tried super juice but i think my second batch was less acidic . i used 12 grams for 22 grams of peel opposed to 16/16 on my first batch and i got HB from that a bit . if you are making lemonade you can get away with JUST using the citric acid . the malic acid wasnt so easy to find here . now i know the juice has a 2 week shelf life so thanks for that . i have limes , oranges and grapefruit so i hope i can sucessfully make some juice with those . i have done this with sugar before . its alot of fun . man its trasty too ! if you like mising drinks you should deffo try this , its easy . you can sub a lot of the tools , you dont need an imersion blender ... thanks for the video pal !
I tried all (lime, lemon, orange) and it works great. The question ist, do we want it to work? Citric acid is produced using Aspergillus Niger (black mold) and molasses. It is a product of the food industry and made in tons. Malic acid pretty much the same. We all don't want to get back to the pure synthetic "juices" of the 90's but in terms of sustainabillity, these we're far superior to fresh juice. With super juice we are somewhere in the middle, using fresh fruit and industrial products to get great taste and longer shelf life and better sustainabillity. We have to be careful not to go too far again. Taste should always be the main thing. For me, super juice is truly super.
Taste, shelf life, and waste reduction being the main goals though is how we ARE just getting back to 90's - just in a natural way instead of artificial way. The US food industry has done this since WWII. Many times artificial. But castoreum is also "natural" and regarded safe by the FDA and has done well as a "natural" flavoring like vanilla. But it's also beaver butt secretions. Point is. On a menu, is there transparency about what this actually is? Or are we going to copy the US food industry and still tout this as "lime juice" on a menu?
@@utopianverve I completely agree that you have to be honest about what you use. It is not lime juice so we shouldn´t call it lime juice. Even "super juice" is misleading since it is mostly superior because it is cheaper. Where we are also far from the 90´s, it is hand made. And I am not talking about mixing some magical powder with water, I am talking about all the way from making the oleum from fresh peels to the blending and the filtering to the final product.
If you are going to do more testing, I would like to see how compares to the bottled lime juice from the store. And if you were going to test a different drink, I would be curious if it over powers something like a Mai Tai
made some super lemon juice (2 lemons, same weight in citric acid, wait 2 hours, add 250 g water and the juice of those lemons) - made a Water Lily (last word style - lemon, gin, creme de violet,contreau) - wow! very lemony - great cocktail... got lots of juice left over for many more cocktails... need to do a compare and contrast between reg lemon and super lemon....
I've seen a couple of videos on the topic and was just waiting for your take on the super juice before trying it. Thanks for the video, definitely going to make some now :)
I tried this out last night with the limes, and even with peeling tons of pith into it by accident, it still tastes really good. I did notice it was much easier peeling the lemons without getting lots of pith.
heyyyy i was talking about sustainability back when alice waters was writing her second and third books, pretty cool to see people finally doing something about lime juice! i was saying that limes were gonna taste totally different by 2010
So…..I’ve tried several versions of this “super juice”, and I can taste the difference. Easily. Not saying that the taste is bad or even worse than the real thing but I prefer the taste of freshly juiced citrus. I did use it to make a few drinks and most folks thought the drinks were fine. The one person who noticed knew what superjuice was and asked if I was using it.
Great minds as they say. We started shooting this video 4 weeks ago :) It's like when Armageddon and Deep Impact or Antz and Bug's Life came out almost at the same time :)
I already tried it and was blown away. Plus using just the oleo citrate deoes carbonate after getting it through a coffee filter. But I noticed that the super juice doesn't froth up nicely as fresh juice since it has less pulp. So yes it is awesome but does have a small downside
@@TheEducatedBarfly Actually I just use some Soy lecithin solution as foaming agent and it works even better then fresh juice anyway. Not to mention that home carbonation with a drink mate and oleo citrate is so much fun. And the taste defiantly beats out agar agar claraification.
I've tried 2 batches of the Lime Super Juice at this time. Both batches were small batches...1/4 the recipe. My first batch I used 25 gms lime peel (this took 2 1/2 limes) and the juice from those 2 1/2 limes, with 11 gms Citric Acid and 2 gms Malic Acid, adding 250 ml water. Tried the immersion blender....not enough liquid for it to work optimally. Peel really didn't get chopped up. 2nd batch I upped the lime peel to 28 gms (3 limes) and gently muddled them before adding the acids. I used a regular blender to chop the peel to small bits (about 1/4 inch). When I tried the first batch in a Daiquiri and a Margarita I felt it lacked actual lime flavor. There was plenty of tartness but the fruity lime essence was weak. The second batch had more actual lime flavor to go with the tartness and was pretty darn good. I'll experiment with 32 gms of lime peel on the next batch. Interestingly both super juices accentuated the sweetness of the drinks a bit, most notably in the Daiquiris. I cut the sugar back a wee bit with the Daiquiri I made with the second batch which helped the overall balance.
This is indeed a total game changer!!! Thanks for sharing! The recipes for lemon and orange super juices are the same regarding the acids and quantities?
I have been making my own orange, lime and lemon juices since I watched your and Kevin Kos' videos (for almost a year now). The result?: Amazing, indeed. I usually mix lemons and limes, thus I have both flavours which is quite alright for me. In my experiences the fridge life is up to 2 months without the taste going bad. Thank you very much for this awesome recipe.
i used to do something kinda similar to stop wasting limes when i ran a bar, someone will cringe im sure but i used to fine strain all my lime juice, and add a small amount of lime husk oleo sacrum like a 15 ml to 500 ml of lime. to which i also added a pinch of salt, citric acid about 2-3g and 20 ml of vodka. i found it super stable and tasted good, not all that different at all only noticable thing was it was a tiny bit sweeter, i found it fridge stable for about 1 week (after the test that was 1 week i knew itd never last longer than a week so i didnt check longer
Thanks, I usually juice lemon and or lime juice and use it in my drinking water or cooking, this should save me some money. thanks for making the big batch and the measurement for the 8 Lemons most videos are doing less and it just gets too technical.
glad to have seen this video, have also been considering trying some for Mai Tai season Curious to see if you start to sub this in your cocktail videos.
I came across the whole Super Juice craze a few weeks ago, and it's very impressive. I tried it in two Daiquiris, with Havana Club and Plantation 5 Stars, and it was delicious. The formula I used and consumed was: 4 Limes, 22g Citric Acid, 5g Malic Acid, and 500ml Water. The only thing, and the reason I'm writing, is that I'm not sure the juice was as healthy for me as I thought. I only had those two drinks, nothing out of the ordinary of what I'm used to drinking. I felt a stomach ache and a strange mouth feeling afterward. My question is, what's the limit of citric and malic acid consumption? I've found different things on the web, and I'm not sure what proportion might not be healthy. Let me know if you've had any issues like this or heard of anyone else with side effects. Thanks for the help!
Been wondering if wine preservers would increase the shelf life even further. Haven't found any information on that though. If it's all down to oxidation those argon gas preservers may do for this what they do for vermouths.
A method (simpler, and I guess also cheaper?, than Argon) is Repour, which is amazing. I've used this for wine, vermouths, port, sherry etc. ruclips.net/video/YlcbT3YucDs/видео.html
It'd have been nice to see a side-by-side blind comparison between day one and day super juice. And for the heck of it, fresh squeeze lime juice. I always prefer to see results from blind taste tests to remove bias.
Nice Video Mr Barfly! Also Kevin Kos made a video which might be more suitable for home usage, since he makes the whole super juice process based of ONE citrius fruit!
@@TheEducatedBarfly ah... sorry I just realized I complete discredited your video! That was not my intension and I think this would be a worthy article on the website :-) I really like your entertaining aproach in this video and it was very cool to see how much is possible to pull out of just a few limes
I'm going to be honest. I like super juice for like the first half of a cocktail. Its true, it really explodes on your tongue and olfactory system. But after that I just start feeling like I ate as many lemonheads I could afford when I was 12. We made a very similar lemon and lime concoction at a bar I owned and it tuned about 2/3 of the clientele off. I actually feel like you should wait a few days before you use it. It still has value because it will last for about 5 days before it starts to get weird so that more than makes up for those first 5 days when it's just far too intense. Just my dissenting opinion haha.
I really appreciate you making this video! I haven’t seen anyone mention this, but I swear super juice tastes more tart to me than fresh juice. I don’t think I did anything wrong either. Any thoughts on why this could be? At face value, it makes sense to me that it would be more tart, as limes have some non-zero level of sugar content, and that is not reflected in the super juice recipe. I’d love to hear your thoughts!
From my own experiment with lemons the reason seems to be that the juice/peel oil is being used as a flavouring. The water and acid mimics the acid balance of the citrus fruit itself, but that's not the only part of the juice that makes up the fruit's flavour. Since more of the super juice is just the acid and water, that comes through more clearly than the juice itself which obviously makes up a much smaller amount of the final product.
Saw this on the “Cocktail Time with Kevin Kos” channel a couple of weeks ago, and was planning on trying it out, all that’s missing is manic acid. Edit: malic not manic (ugh autocorrect 🤦♂️)
I've used the specs from Kevin's video and I also think it's tarter than the regular juice. Kevin seems to use more acid per volume than the original specs from Nickle (see e.g. this video from a bartender who used to work with Nickle: ruclips.net/video/82DbmMgLUBE/видео.html). I'll try out these other specs, maybe you should too.
Regarding the question you've asked at the end: Personally I don't feel like you can substitute Superjuice for regular juice in every Cocktail as you can't reach the necessary acidity without adding a ton of citrus flavour. The citrus will dominate your cocktail and you really don't want that in any cocktail. For example on of my favourite cocktails is a Orange Basil twist on a Tom Collins, but when prepared with super juice, you neither taste basil nor Orange. Also more subtle notes of high quality liqueur or being lost this way. Just my personal opinion, but I will experiment with a lower amount of citrus peel.
We all read that same article on Punch about six weeks ago, didn't we? Kidding aside, this stuf is pretty good. Would any of the people here have a handle on the acid ratios needed to do for grapefruit? I'd really like to try a Black Magic with super juice
definitely interesting. the only thing i worry about is if i could even drink all that juice before it goes off. i'm just making cocktails for myself as a hobby. i'll make a lemon super juice first, since it doesn't need malic acid.
I feel like NOT pureeing the peels into the final product would alleviate a lot of the bitterness and off flavors you started picking up at the two week mark. It stands to reason that the bitterness and metallic flavor you're picking up is from the overextraction of the bitter compounds contained in the lime peel, just macerate the peels in the acids and when you get to the stage where you're adding the water just add boiling water, allow the peels to steep for about 10 minutes, strain them out, allow the water to cool, and add the juice from the limes. It'll also have the added benefit of being a much clearer, cleaner juice without all those tiny little particles of lime peel in it, meaning it will no longer separate in the fridge. Just a thought......
So I tried this last night, and I was a bit underwhelmed... given all the positive comments I feel like maybe I am doing something wrong. I ended up using Kevin Kos' ratios since I only wanted to test with a couple of limes to start (no way I will go through a liter fast enough). It all seemed fine... made a Gimlet and a daiquiri which were decent, but it seemed to just have the acid without the real fresh punch of lime flavor. Then I made a normal gimlet and the lime was WAY more pronounced. Finally tried a Last Word, figuring that maybe this was better suited for cocktails where the lime was not the predominant flavor... and again.... it was.... fine. But it lacked the crispness that fresh lime has. I feel like I have to be doing something wrong.... especially given Leandro's reaction to his experiments....
Kevin's recipe is slightly different. He tweaked to his own preference and it's a bit more tart. You can scale down this recipe, just keep the acid ratio the same.
@@TheEducatedBarfly Thanks! I think I may have figured it out.... I used Kevin's ratios with 2 limes and it yielded just under 16oz of juice. Your recipe calls for double the fresh lime juice... which could explain why my version lacked the lime flavor. Off to try it again with your ratios!
So the early results are promising. there is way more lime flavor in this batch. It ended up being 4.23oz of water per lime as opposed to 7.64oz with Kevin's. That is almost twice the volume of lime juice in the final product. Its too early to have a cocktail, but it tastes and smells MUCH more like lime already.
@@AndDiracisHisProphet It was definitely better. much more lime flavor, although I think I liked the more acid in Kevin's so my next test is to combine the two. Use Kevin's acid ratios but cut back on the water to the 4.23 oz per lime.
He does. And of course i watched the episode which cropped up while we were testing the juice for this one. He makes great videos and I’m happy for him that his Superjuice video took off
Hell with how much I enjoy Daiquiris and Gimlets I have to make this. So I had some that I forgot about stored in a swing top bottle for 3 months and I didnt notice a huge difference between it and normal lime juice except the color getting less vibrant.
I am so excited to try this. Keeping the right amount of citrus at home (enough to make cocktails but not too much that it goes bad before I use it) has been the biggest hurdle to making consistently great home cocktails. It's almost like the lime cordial without the sugar....
I like the super juice because you can prepare it before a shift in short notice to have juice, but I think it's inferior to making lemon and lime shrubs and balancing with acid solutions. The yield from a shrub is far greater.
I made lemon super juice the other day following the ratios i saw on another video, i used four lemons and ended up with just over 3 liters of super juice. Luckily the flavor offset the inconvenience of storing it all.
I have tried it yesterday and it change my thinking about diaquiri... from fresh lime for me it was to tart, but with "super juice" it was more smooth in taste. I will be using it from now, since I hated doing wastes in kitchen (and have higher costs of home-coctail-parties)... BTW, for lemons/oranges you also use malic acid in the same ratio as for limes? in other channels that spoke about this "super juice" said that they use (for lemons) only citric acid.
Awesome episode! Can't wait to give this a try. There is nothing that pains me more than throwing away extra lemon/lime juice after a party. I wonder if this would work for grapefruit juice or if the fruit makeup is too far off from lemons/limes.
Check out Kevin Kos's video on super juice. In the description there's a link to the recipe in his website and a calculator for orange, lemon, lime, and grapefruit super juices proportions. Note: Use Kevin Kos's proportions from the calculator but experiment with the different methodologies.
@@BigHenFor a note on Kevin's recipes, they’re for acid adjusted orange and grapefruit juice, so a lot more acidic. You will need to use less of them than normal orange or grapefruit juice. You could also try to reduce the amount of acids you add to make a super juice that matches real juice.
Do you know if the super juice can be frozen? Would be super cool for my home bar to make a batch in the beginning of the month and divide into small portions and pull one out per week.
My first batch of super juice is now going on it's 7th day and it still tastes better than regular fresh squeezed lime and lemon juice. My only problem is that I miscalculated how much juice I'd have and have been drinking daiquiri's and sours every night this past week. Aw darn it.
Sounds like a good problem to have
We all have to make sacrifices for our art...
They say Vic is still drinking daiquiris to this day.
Legends said he is still drinking his daiquiry and sour today
My great grandfather once spoke of a man named Nick who was still sipping on Daquiri's
Food chemistry side note: The slightly different flavors most likely stem from the additional oil that is incorporated into the super juice through blending the peels. Their oil contains limonene to a high degree (you will know the smell from common bathroom cleaning agents, its often added there). Also other oils like pinene give the lime and other citrus peels their distinctive flavor and smell.
What this means for mixing:
Be careful with peel extracts. As you already have the oils incorporated into your drink, you might not want additional oil in there. It could spoil the drink. Also be aware that you should shake up the juice before use to homogenize the whole deal. Lime to my knowledge does not contain a substantial amount of emulsifying agents. To avoid having the oil float on top, you need to shake it well. That way, one cocktails stay the same in terms of taste.
So if one was to add some mild or nearly tasteless emulsifier would that help with making it stable? And would adding spirit to ratio of the normal mixed drink in question help with making it last longer.
@@ValdVincent Regarding the first question: Yes. You could add soy lecithin for example, you only need a tiny amount for it as well as emulsifiers work pretty effectively in low amounts. I am however not sure if it is worth doing that since shaking before use basically has the same effect and is free. If I made a dozen gallons of juice that should last a lifetime, I would consider it. For any shakeable amount I would consider emulsifiers a waste of money.
Regarding your second question: It's not that simple. While in general higher alcohol content does preserve things better, there is a tradeoff in flavor that you'd have to accept. This has aftereffects, for example you would need a larger volume of super juice to get the same acidity, which then could throw off the overall balance due to the extra alcohol added. While there might be some merit to limit testing ratios here, I would advise against that. Just make an amount you're sure to consume before it goes bad.
@@StarrshProductions The smallest batch size is still well outside of what anyone outside of an industrial or commercial setting would use within that 1 week time frame. Assuming you work during the week.
@@ValdVincent another tradeoff to consider. Honestly, for most home bar purposes Id strongly suggest fresh lime juice anyways.
@@ValdVincent you can edit down by just weighing the peels of say 4 limes and adjust accordingly. wouldn't go without super juice for drinks at home ever again. Major time and money saver
The thing about storing things in mason jars I've learned over time is that adding a piece of kitchen parchment paper over the open mouth jar before putting the lid on it really helps to avoid any metallic taste accumulating over time. It might seem odd but without the barrier, the direct contact with the lid upon shaking and mixing and storing over time does bring some of the aluminium essence into the food or liquid
Made my first batch of this last night. Been watching lots of videos on this subject, and most focus on the yield (which is amazing) but gloss over the shelf stability. Really great to know what to expect from the shelf life.
Yeah, who cares about the yeild?! It's not like I'm the one paying for the limes, and squeazing them is not so hard... But not having to do it everyday, and never running the risk of running out in the middle of a shift, even a group of daiquiri and tequila lovers comes out of nowhere?! And to top it off it tastes better?!?! That is indeed a game changer!
Now, I'll start researching that right away, but I hope the acids are not expensive...
They're not. This is soooo much cheaper than using regular lime juice, even before taking the waste into consideration! My life is forever changed!
Do you think freezing the freshly made super juice for home might be an idea? So you can never be too caught out? Crazy as it sounds I never have fresh lemons and limes when I have a spur of the moment hankering
@@davidchislett7235 why not give it a shot, doesnt sound like a bad idea to me
@@davidchislett7235 What I've seen in another video is the juie being measured out into ice trains in 1/2 and 1/4 oz cubes, and you shake that with the ingredients first, then add ice. The juice cube will melt and away you go.
I noticed that when making Cold Brew Coffee (acidic), that storing in a mason jar with a metal lid would create metallic flavors seep into the coffee. Someone may have commented this already, but I found plastic wide-mouth mason jar lids and they obviously don't give off those metallic flavors. That's probably the route I'll go if I make this in the future.
This is really interesting and I love the idea of using more of the fruit to get a higher yield in the end. I'd make a smaller batch for at-home use, but the test is really insightful
Dude, just a quick chemistry tip. Try not to store or cook acids in aluminium or iron stuff. Acids are really good at leeching metal off surfaces, so if you, say, roast tomatoes on an aluminium tray, the acids in the tomatoes will remove some aluminium, which you end up eating
This is a good point. Anything stored in a madon jar with a metal lid doed get that taste
we live in rural Eastern NC and are opening a Tiki Bar and will only be open for four days- this is a Perfect solution for us. Thanks NIckel Morris and to you guys for doing the hard work for me . haha!
Awesome job testing it beyond the first week. Good to know that 2 weeks is probably as long as you’d ever want to push it.
Even for home purposes this is hugely beneficial. You’d only need 1-2 limes (yielding 4-8 oz of super juice) to easily get through a week. And that assumes you’re making a citrusy cocktail every night.
I wonder if storing it in the fridge would have any effect.
@@PlasmaOne He said in the video the super juice was stored in the fridge.
@@PlasmaOne You never have to ask that question again because I'm going to tell you:
Storing ANYTHING in the fridge will have an effect.
pushed mine to around 6 weeks and it still tasted fine
citrussy
Fantastic idea, will definitely try. Reminds me of acid adjusted citrus juices Dave Arnold developed. Basically adjusted orange juice with citric and malic to bring it up to the tartness of lime juice. No water or peel though, but a good way of using the many discarded oranges from making orange peel garnishes.
Also a whole lot cheaper than limes depending on location.
I'd make margaritas with this acid adjusted orange juice and homemade orange liqueur (orange peel oleo saccharum and vodka) with great results. I also did notice that that juice would last a long time refrigerated as I'd invariably end up with way to much.
Im super curious of adding in the peel to get the flavor boost and save up on limes.
Could be great for my kegged cocktail project, although co2/nitrogen already does a good job slowing down oxidation.
Quite a few ideas popping up, thanks for the info!
Hey man you mentioned kegged cocktails,do you recommend any videos or forums or books on doing these? Batching cocktails in kegs is something I’m really interested in
Great video, as usual. Oxo makes a serrated peeler that keeps most of the pith on the fruit. While it's not good for garnishes, it's perfect for these types of applications.
Actually tried this earlier in the week with three lemons. Got a full litre of juice. Pretty neat!
I don't drink alcohol, but I'm definitely going to make that for mocktails and also to splash some in my water.
Thing is this works for at home bars. But most bars are busy enough that they just go through the fresh lime juice so they don’t really need to worry about flavor drop off. They squeeze as needed
Yep. My point exactly. Game changer for bars
Commercial bars can benefit from this technique by increasing their profit margin without sacrificing quality: 8 limes to make 1 litre of super juice really cuts down on how much citrus they need to buy overall.
I did my first batch of lime juice last night. I made a daiquiri. It was delicious. 8 limes yielded about 4 cups. That's incredible in my opinion. Thank you for doing this video...thank you for doing ALL your videos! Peace
This is fantastic! I can never use all my limes before they go bad. [I buy bags from Aldi.] I'll have to make this and see how it freezes.
One added benefit ... superjuice has fewer carbs than regular juice. Not that limes have a lot of sugar, but when you're eating very low carb (but want a drink anyway), every gram helps! I can add stevia to taste.
Did you ever try freezing this? If so, how did it work?
Expo is absolutely worth a visit if you end up in Louisville. I’ve gotten something different every time I’ve been and been impressed with everything.
Definitely keep in mind where you source your citrus if you are going to use the peels for consumption. Post-harvest pesticides are the norm and will be concentrated in this type of application.
Be shure citruses used will be, must be ecologically grown/harvested (without chemicals)!!!😅
One thing I want to try is using Morghenthaulers method of using a vacuum sealer to see if the extraction is more efficient. Mixing varietals of citrus is something else to explore
I saw original blog and was blown away due the cost savings. And now I know this summer will be mojito frenzy
Hi Leandro thanks for this. Did two batches of it, one with lemons one with limes. Wanted to see if it tasted similar to normal juice and compared a whiskey sour -one with lemon juice one with Super juice- The one with lemon juice made a much better froth (double compared to super juice) and also a couple of friends who blind tasted then told me the normal juice tasted fresher not so candyish like the super juice version. Thanks for all your good content!
Did you time this video with Kevin Kos? I literally made my own lemon and lime super juices a day or two after his video. And a couple days ago I'm staring at it in the fridge thinking....how long should I reasonably keep this batch until I make more... And you answered my question with a month test. Outstanding timing if you guys collaborated.
I'm not sure that my palette is sophisticated enough to taste that the super juice is BETTER (although I haven't done a test quite as good as yours), it's certainly indistinguishable, increases yield, reduces mess, and saves time. I won't be going back to fresh juice.
No. We’ve been making this video for a month. Had no idea Kevin was doing it.
@@TheEducatedBarfly Super convenient timing, lol. I'll be throwing out my batch shortly thanks to this.
I really think this is going to shake up one of the most base ingredients in cocktails. I'd love to see more about this:
Grapefruit? Yuzu? Mixed citrus recipes or messing with the acid ratios to make new flavors?
From his taste tests, I'm gonna keep my house juice for up to a month (if I don't go trhough it much faster, which is likely), but my bar juice for a week.
I figured the cocktail RUclipsrs get the same newsletter or something.
@@TheEducatedBarfly his moustache is way better than yours 😉
This is fantastic, and it makes a ton of sense. I have been in love with the lemon sherbet and wine drink ever since you released a vid on that, and the power of that drink really comes from the oleo saccharum (once I tried without it due to time constraints--it wasn't bad, just vaguely disappointing).
This is fantastic! I'm bartending a wedding with 150 people and the drink is a margarita. Gonna need a lot of lime juice! This makes it so much easier.
That's what this is perfect for; events. I never want to see this be an entire bar program's way of doing things at a restaurant or bar. If Death & Co switches their entire program to 12% juice + natural flavors, aka "super juice" I'm done, lol.
This info is such a game changer! I live in HI and just tried this with Calamansi which is very difficult to use in a bar setting because of its low yield but this will allow me to add it to our cocktail menu. Thank you!!!
Great video. Thinking of using this super juice to make prebatched bottled cocktails, hopefully with enough alcohol content you could get it pushing past the 2 week mark
We are so addicted to making Super Juice! What an amazing process!! Our first time making it we actually used 4 limes / 1 lemon / 1 grapefruit and 1 orange! It made some much! We did a video about the final product! Crazy good! You need to try this!
Have made a small batch with lemon, and omitted malic acid for a small amount of tartaric acid. Left for 2 weeks and tasted identical to fresh lemon juice. Its a good idea for sure, will be making more
This is a true game changer, but for me it's the yield that does it. Once in a while, I prepare 1-2L of clarified whiskey sour, and before I had to juice multiple lemons. Now I start by using a single lemon to make a whole bottle of juice, and then I can make sooo much clarified cocktail with just one lemon. The shelf stability of clarified cocktails is already immense, so I don't have to worry about having shelf stable juice.
I learned to make it from Kevin Kos. Totally a super juice convert. I have the opposite problem of a bar - I'm just a single person so limes tend to go bad in my fridge if I don't consumer them fast enough. The super juice has solved this. I go through fewer limes. Even more importantly I waste fewer limes, and I have ready made lime juice for whenever I need. A couple weeks of life in the fridge is ample.
Really cool to see your experimenting with the super juice. This is definitely a game changer for the cocktail community!
I made some from lemons and with limes and WOW it’s is a amazing… been doing it for a few weeks now and it blows my mind how good it is
Definitely tastes better in the daiquiri I made the week before. I was warned on pro user community board that you cannot do a half batch of this stuff because the scale will not be able to accurately weigh less than 100grams. I used 44 grams citric acid and 4 grams of malic acid and 4 limes, seems to be just fine. Unless I have a party, I will try it with a full liter. Great job!
If you're serious about reducing how much you consume, then this sounds like a great way to do that. Another way to reduce your waste is to compost your spent citrus wheels. I have a bin of worms that live in my kitchen, and they have helped my family significantly reduce our food waste. Plus, I now have some nutrient dense fertilizer that I use in my garden.
OK. Update. The way to improve shelf stability while not affecting/slightly improving yield seems to be asfollows. Note that this was a relatively limited run so I might be deluding myself here.
1) Clarify your lemon juice in agar using whatever technique you find adequate.
2) Proceed as per recipe, with four main differences.
-2A Scrape the whites off your peels
2B Blend your acids into a FINE powder
2C Cut your strips into squares
3D Mix without muddling (my theory is that off-flavors are likely released that way) and strain through nutmilk bag into clarified juice rather than blending once time is up
The timelines on the agar clarification and the oleo citrate extraction roughly align (powdered acids and cubed strips speed it up) meaning assembly happens in a single step.
This creates a highly refined clear base that I've come to use as a base for lemonades as well as cocktails.
Thanks so much for the 1 week test, thats all I needed to be convinced!
Glad to see a bigger channel picking this up, it’s an incredible way to use citrus more fully
As someone that has worked in food service, making that once or twice a week would be ideal. That is about as long as any prepared item is allowed to be used.
I would make a batch, prep it into dispensing bottles, and toss them into a fridge until it is time to grab a new bottle to replace an empty. All appropriately dated, of course.
This seems like such a game changer, definitely gonna try it at the bar and see if people notice/it makes a difference :) Huge thanks for the video mate really enjoyed it
Hopefully you're transparent on your menu and not tricking guests into believing they're drinking 100% fresh lime juice
So glad Leandro did a video on this! Gonna try this as soon as my Amazon order gets here ☺️
I make lemonade like this, but I use sugar instead of the acids. if you're making a big batch of margarita mix to add booze to for a party, the sugar method would work well to make an adjustable sweetened version of the super lime juice without hunting for weird acids you might not use for anything else
i am on my second batch now using lemons . i have been making lemonade and trying all sorts of additional ingrediants . i like adding mint and then strawberry , or going for an orange ade / lemonade cocktail . that one i use bold ginger ale fanta and real oj with sparkling water . i got an ice crusher and the rest of the stuff i use at resale stores . the super juice lemonade is very tasty . my second batch a went a little light on the acid , it turned out fine . i have malic acid coming . this is such a good way to make lemonade . the strawberry lemonade i have been making using a tiny amnt of mrs t's daqueri - i got a bottle that is made with cane sugar and real strawberrys - those strawberry lemonade drinks are pretty good ! its a lot of fun and it helped me to start drinking more , as i used to never really drink anything much . i cut the lemonade with a lot of sparkling water when i make a glass so its not so much sugar . i actually reduced my food portions quite a bit and i have lost significant weight which is amazing . i didnt have any issue with heartburn until i tried super juice but i think my second batch was less acidic . i used 12 grams for 22 grams of peel opposed to 16/16 on my first batch and i got HB from that a bit . if you are making lemonade you can get away with JUST using the citric acid . the malic acid wasnt so easy to find here . now i know the juice has a 2 week shelf life so thanks for that . i have limes , oranges and grapefruit so i hope i can sucessfully make some juice with those . i have done this with sugar before . its alot of fun . man its trasty too ! if you like mising drinks you should deffo try this , its easy . you can sub a lot of the tools , you dont need an imersion blender ... thanks for the video pal !
I tried all (lime, lemon, orange) and it works great. The question ist, do we want it to work? Citric acid is produced using Aspergillus Niger (black mold) and molasses. It is a product of the food industry and made in tons. Malic acid pretty much the same. We all don't want to get back to the pure synthetic "juices" of the 90's but in terms of sustainabillity, these we're far superior to fresh juice. With super juice we are somewhere in the middle, using fresh fruit and industrial products to get great taste and longer shelf life and better sustainabillity. We have to be careful not to go too far again. Taste should always be the main thing. For me, super juice is truly super.
Taste, shelf life, and waste reduction being the main goals though is how we ARE just getting back to 90's - just in a natural way instead of artificial way. The US food industry has done this since WWII. Many times artificial. But castoreum is also "natural" and regarded safe by the FDA and has done well as a "natural" flavoring like vanilla. But it's also beaver butt secretions. Point is. On a menu, is there transparency about what this actually is? Or are we going to copy the US food industry and still tout this as "lime juice" on a menu?
@@utopianverve I completely agree that you have to be honest about what you use. It is not lime juice so we shouldn´t call it lime juice. Even "super juice" is misleading since it is mostly superior because it is cheaper.
Where we are also far from the 90´s, it is hand made. And I am not talking about mixing some magical powder with water, I am talking about all the way from making the oleum from fresh peels to the blending and the filtering to the final product.
If you are going to do more testing, I would like to see how compares to the bottled lime juice from the store. And if you were going to test a different drink, I would be curious if it over powers something like a Mai Tai
He says after tasting after 1 month that although it lost vibrancy, it still out performs any shelf stable, store bought, lime juice
made some super lemon juice (2 lemons, same weight in citric acid, wait 2 hours, add 250 g water and the juice of those lemons) - made a Water Lily (last word style - lemon, gin, creme de violet,contreau) - wow! very lemony - great cocktail... got lots of juice left over for many more cocktails... need to do a compare and contrast between reg lemon and super lemon....
Wow. Talk about a game changer! I can’t wait to make this
I generally freeze lime juice when I have some leftover from an evening with the guys.
I love this science-y stuff definitely gotta give this a try
I've seen a couple of videos on the topic and was just waiting for your take on the super juice before trying it. Thanks for the video, definitely going to make some now :)
I tried this out last night with the limes, and even with peeling tons of pith into it by accident, it still tastes really good. I did notice it was much easier peeling the lemons without getting lots of pith.
I'm glad you made this video, I've been looking into super juice a lot recently. Just bought some malic acid to test it out.
heyyyy i was talking about sustainability back when alice waters was writing her second and third books, pretty cool to see people finally doing something about lime juice! i was saying that limes were gonna taste totally different by 2010
So…..I’ve tried several versions of this “super juice”, and I can taste the difference. Easily. Not saying that the taste is bad or even worse than the real thing but I prefer the taste of freshly juiced citrus. I did use it to make a few drinks and most folks thought the drinks were fine. The one person who noticed knew what superjuice was and asked if I was using it.
This method also makes the best lemonade you'll ever taste!
Bartenders synchronizing, Kevin Kos of Cocktail Time has just made a video on the same topic recently.
Great minds as they say. We started shooting this video 4 weeks ago :) It's like when Armageddon and Deep Impact or Antz and Bug's Life came out almost at the same time :)
Looking forward to making and sharing with friends who have home bars.
I already tried it and was blown away. Plus using just the oleo citrate deoes carbonate after getting it through a coffee filter. But I noticed that the super juice doesn't froth up nicely as fresh juice since it has less pulp. So yes it is awesome but does have a small downside
Yeah not as much aeration. That’s a small thing though I think :)
@@TheEducatedBarfly Actually I just use some Soy lecithin solution as foaming agent and it works even better then fresh juice anyway. Not to mention that home carbonation with a drink mate and oleo citrate is so much fun. And the taste defiantly beats out agar agar claraification.
I’m sold! As my trees are losing their fruit, this should help me stretch it out.
I've tried 2 batches of the Lime Super Juice at this time. Both batches were small batches...1/4 the recipe.
My first batch I used 25 gms lime peel (this took 2 1/2 limes) and the juice from those 2 1/2 limes, with
11 gms Citric Acid and 2 gms Malic Acid, adding 250 ml water. Tried the immersion blender....not enough liquid for it to work optimally. Peel really didn't get chopped up.
2nd batch I upped the lime peel to 28 gms (3 limes) and gently muddled them before adding the acids. I used a regular blender to chop the peel to small bits (about 1/4 inch).
When I tried the first batch in a Daiquiri and a Margarita I felt it lacked actual lime flavor. There was plenty of tartness but the fruity lime essence was weak.
The second batch had more actual lime flavor to go with the tartness and was pretty darn good. I'll experiment with 32 gms of lime peel on the next batch.
Interestingly both super juices accentuated the sweetness of the drinks a bit, most notably in the Daiquiris. I cut the sugar back a wee bit with the Daiquiri I made with the second batch which helped the overall balance.
This is indeed a total game changer!!! Thanks for sharing!
The recipes for lemon and orange super juices are the same regarding the acids and quantities?
I have been making my own orange, lime and lemon juices since I watched your and Kevin Kos' videos (for almost a year now). The result?: Amazing, indeed. I usually mix lemons and limes, thus I have both flavours which is quite alright for me. In my experiences the fridge life is up to 2 months without the taste going bad. Thank you very much for this awesome recipe.
i used to do something kinda similar to stop wasting limes when i ran a bar, someone will cringe im sure but i used to fine strain all my lime juice, and add a small amount of lime husk oleo sacrum like a 15 ml to 500 ml of lime. to which i also added a pinch of salt, citric acid about 2-3g and 20 ml of vodka. i found it super stable and tasted good, not all that different at all only noticable thing was it was a tiny bit sweeter, i found it fridge stable for about 1 week (after the test that was 1 week i knew itd never last longer than a week so i didnt check longer
Thanks, I usually juice lemon and or lime juice and use it in my drinking water or cooking, this should save me some money. thanks for making the big batch and the measurement for the 8 Lemons most videos are doing less and it just gets too technical.
loved this video, simply and beautifully explained, to the point! thanks :)
Reminds me of that stuff called Supasawa with zest and lime juice added so it still tastes like lime and not just generic “sour”.
glad to have seen this video, have also been considering trying some for Mai Tai season Curious to see if you start to sub this in your cocktail videos.
I don’t even drink alcohol but this is going to make a lot of great.salad dressings!
I live in Northern Canada. In late February limes get to $1-$1.5 a piece… this process won’t save me much time… but a LOT of money!
I came across the whole Super Juice craze a few weeks ago, and it's very impressive. I tried it in two Daiquiris, with Havana Club and Plantation 5 Stars, and it was delicious. The formula I used and consumed was: 4 Limes, 22g Citric Acid, 5g Malic Acid, and 500ml Water.
The only thing, and the reason I'm writing, is that I'm not sure the juice was as healthy for me as I thought. I only had those two drinks, nothing out of the ordinary of what I'm used to drinking. I felt a stomach ache and a strange mouth feeling afterward.
My question is, what's the limit of citric and malic acid consumption? I've found different things on the web, and I'm not sure what proportion might not be healthy. Let me know if you've had any issues like this or heard of anyone else with side effects. Thanks for the help!
Wooow really appreciate the effort of the month take
Been wondering if wine preservers would increase the shelf life even further. Haven't found any information on that though. If it's all down to oxidation those argon gas preservers may do for this what they do for vermouths.
A method (simpler, and I guess also cheaper?, than Argon) is Repour, which is amazing. I've used this for wine, vermouths, port, sherry etc. ruclips.net/video/YlcbT3YucDs/видео.html
Tried this today it's 90 percent there. The taste is spot on but the nose lacks a certain melon like note.
Bro this is a game changer! Also I think you wanted to post this on the other channel
yes, we made it for freepour but thought it might be a better fit :)
It'd have been nice to see a side-by-side blind comparison between day one and day super juice. And for the heck of it, fresh squeeze lime juice. I always prefer to see results from blind taste tests to remove bias.
Nice Video Mr Barfly! Also Kevin Kos made a video which might be more suitable for home usage, since he makes the whole super juice process based of ONE citrius fruit!
We can post a recipe for the one fruit version. It's just scaling down and preserving the acid ratios.
@@TheEducatedBarfly ah... sorry I just realized I complete discredited your video! That was not my intension and I think this would be a worthy article on the website :-) I really like your entertaining aproach in this video and it was very cool to see how much is possible to pull out of just a few limes
I'm going to be honest. I like super juice for like the first half of a cocktail. Its true, it really explodes on your tongue and olfactory system. But after that I just start feeling like I ate as many lemonheads I could afford when I was 12. We made a very similar lemon and lime concoction at a bar I owned and it tuned about 2/3 of the clientele off. I actually feel like you should wait a few days before you use it. It still has value because it will last for about 5 days before it starts to get weird so that more than makes up for those first 5 days when it's just far too intense. Just my dissenting opinion haha.
Came here from Internet Shaq. Fascinating video!
I really appreciate you making this video! I haven’t seen anyone mention this, but I swear super juice tastes more tart to me than fresh juice. I don’t think I did anything wrong either. Any thoughts on why this could be? At face value, it makes sense to me that it would be more tart, as limes have some non-zero level of sugar content, and that is not reflected in the super juice recipe. I’d love to hear your thoughts!
From my own experiment with lemons the reason seems to be that the juice/peel oil is being used as a flavouring. The water and acid mimics the acid balance of the citrus fruit itself, but that's not the only part of the juice that makes up the fruit's flavour. Since more of the super juice is just the acid and water, that comes through more clearly than the juice itself which obviously makes up a much smaller amount of the final product.
Saw this on the “Cocktail Time with Kevin Kos” channel a couple of weeks ago, and was planning on trying it out, all that’s missing is manic acid.
Edit: malic not manic (ugh autocorrect 🤦♂️)
You can get Malic Acid on Amazon. We use Modernist Pantry a lot amzn.to/3syaZFy
@@TheEducatedBarfly fantastic! Thanks will order some. Cheers!
I've used the specs from Kevin's video and I also think it's tarter than the regular juice. Kevin seems to use more acid per volume than the original specs from Nickle (see e.g. this video from a bartender who used to work with Nickle: ruclips.net/video/82DbmMgLUBE/видео.html). I'll try out these other specs, maybe you should too.
Regarding the question you've asked at the end:
Personally I don't feel like you can substitute Superjuice for regular juice in every Cocktail as you can't reach the necessary acidity without adding a ton of citrus flavour. The citrus will dominate your cocktail and you really don't want that in any cocktail.
For example on of my favourite cocktails is a Orange Basil twist on a Tom Collins, but when prepared with super juice, you neither taste basil nor Orange. Also more subtle notes of high quality liqueur or being lost this way.
Just my personal opinion, but I will experiment with a lower amount of citrus peel.
You may not like it, but this is what peak science looks like
We all read that same article on Punch about six weeks ago, didn't we? Kidding aside, this stuf is pretty good. Would any of the people here have a handle on the acid ratios needed to do for grapefruit? I'd really like to try a Black Magic with super juice
Made my first batch idk if I got too much piff, over blended or what but it was too bitter gonna make another batch today
Hey, 2-3 weeks vs. 2 hours is still a huge improvement.
definitely interesting. the only thing i worry about is if i could even drink all that juice before it goes off. i'm just making cocktails for myself as a hobby. i'll make a lemon super juice first, since it doesn't need malic acid.
Yeah for small quantities it’s better to juice a la minute. This is more a good solution for bars making vast quantities of drinks every night
I feel like NOT pureeing the peels into the final product would alleviate a lot of the bitterness and off flavors you started picking up at the two week mark. It stands to reason that the bitterness and metallic flavor you're picking up is from the overextraction of the bitter compounds contained in the lime peel, just macerate the peels in the acids and when you get to the stage where you're adding the water just add boiling water, allow the peels to steep for about 10 minutes, strain them out, allow the water to cool, and add the juice from the limes. It'll also have the added benefit of being a much clearer, cleaner juice without all those tiny little particles of lime peel in it, meaning it will no longer separate in the fridge. Just a thought......
So I tried this last night, and I was a bit underwhelmed... given all the positive comments I feel like maybe I am doing something wrong. I ended up using Kevin Kos' ratios since I only wanted to test with a couple of limes to start (no way I will go through a liter fast enough). It all seemed fine... made a Gimlet and a daiquiri which were decent, but it seemed to just have the acid without the real fresh punch of lime flavor. Then I made a normal gimlet and the lime was WAY more pronounced. Finally tried a Last Word, figuring that maybe this was better suited for cocktails where the lime was not the predominant flavor... and again.... it was.... fine. But it lacked the crispness that fresh lime has. I feel like I have to be doing something wrong.... especially given Leandro's reaction to his experiments....
Kevin's recipe is slightly different. He tweaked to his own preference and it's a bit more tart.
You can scale down this recipe, just keep the acid ratio the same.
@@TheEducatedBarfly Thanks! I think I may have figured it out.... I used Kevin's ratios with 2 limes and it yielded just under 16oz of juice. Your recipe calls for double the fresh lime juice... which could explain why my version lacked the lime flavor. Off to try it again with your ratios!
So the early results are promising. there is way more lime flavor in this batch. It ended up being 4.23oz of water per lime as opposed to 7.64oz with Kevin's. That is almost twice the volume of lime juice in the final product. Its too early to have a cocktail, but it tastes and smells MUCH more like lime already.
@@gregorycapello221 and what do you say now?
@@AndDiracisHisProphet It was definitely better. much more lime flavor, although I think I liked the more acid in Kevin's so my next test is to combine the two. Use Kevin's acid ratios but cut back on the water to the 4.23 oz per lime.
Great Video! But I also recommend watching the video of Kevin Kos about superjuice too. He really deserves more attention for his work
Yes, that’s where I first heard of Super Juice as well.
He does. And of course i watched the episode which cropped up while we were testing the juice for this one. He makes great videos and I’m happy for him that his Superjuice video took off
Hell with how much I enjoy Daiquiris and Gimlets I have to make this.
So I had some that I forgot about stored in a swing top bottle for 3 months and I didnt notice a huge difference between it and normal lime juice except the color getting less vibrant.
Great videos! Make a party punch, not like everyone else just mixing everything they can find, but a complicated and delicious one.
I am so excited to try this. Keeping the right amount of citrus at home (enough to make cocktails but not too much that it goes bad before I use it) has been the biggest hurdle to making consistently great home cocktails. It's almost like the lime cordial without the sugar....
Super juice that isn't actually juice, so amazing.
I like the super juice because you can prepare it before a shift in short notice to have juice, but I think it's inferior to making lemon and lime shrubs and balancing with acid solutions. The yield from a shrub is far greater.
Hey Leandro,
If limes are typically 4% citric acid, and 2% malic acid, shouldn't the ratio of the citric to malic acid be 2:1 rather than 44:8?
Yeah in this video I was following the recipe as laid down by its creator. Still working this out for myself as well :)
@@TheEducatedBarfly Got it, thanks for the clarification. Great video as always!
Any update on the perfect ratio for this? Trying this out for my bar Saturday and want the first batch to be perfect. Thanks!
I made lemon super juice the other day following the ratios i saw on another video, i used four lemons and ended up with just over 3 liters of super juice. Luckily the flavor offset the inconvenience of storing it all.
I have tried it yesterday and it change my thinking about diaquiri... from fresh lime for me it was to tart, but with "super juice" it was more smooth in taste. I will be using it from now, since I hated doing wastes in kitchen (and have higher costs of home-coctail-parties)... BTW, for lemons/oranges you also use malic acid in the same ratio as for limes? in other channels that spoke about this "super juice" said that they use (for lemons) only citric acid.
Awesome episode! Can't wait to give this a try. There is nothing that pains me more than throwing away extra lemon/lime juice after a party. I wonder if this would work for grapefruit juice or if the fruit makeup is too far off from lemons/limes.
You'd need to look into the acid ratios of the actual fruit as they probably won't be the same as a lime's, but I don't see why it wouldn't work
Check out Kevin Kos's video on super juice. In the description there's a link to the recipe in his website and a calculator for orange, lemon, lime, and grapefruit super juices proportions. Note: Use Kevin Kos's proportions from the calculator but experiment with the different methodologies.
@@BigHenFor a note on Kevin's recipes, they’re for acid adjusted orange and grapefruit juice, so a lot more acidic. You will need to use less of them than normal orange or grapefruit juice. You could also try to reduce the amount of acids you add to make a super juice that matches real juice.
Just found your channel. Great stuff, sir. I've subscribed
Thank you, glad to have you on board
I would really like to see a couple of recipes based on this technique. Super juice cordial video, please!
Great stuff, even to keep citrus longer at home. Where do you guys buy the acids from ? Amazon is super expensive.
I'd have to experiment with it, but I would hedge a bet that adding a bit of sodium citrate would help to improve the shelf life
This is good for me at home for sure
Do you know if the super juice can be frozen? Would be super cool for my home bar to make a batch in the beginning of the month and divide into small portions and pull one out per week.