STOP USING FRESH JUICE | Super Juice and Oleo Citrate

[@NicholasFiennes]

I made oleo citrate the other day after seeing the PCW video and it’s as good as they say it is.

[@ZachZoschke]

THIS MAN IS NOT ON MY PAYROLL

[@NicholasFiennes]

I’m very grateful for your vid cos the PCW one was a little lacking in detail.

[@ZachZoschke]

Thanks bruv

[@87spoon]

This looks and sounds amazing. I wish I lived next door to this guy, or down the street. I would love to be able to directly sample this juice

[@FindlayMcLaughlin]

@@NicholasFiennes same!

[@Boolfrawg]

Came here because super juice is blowing up and you get referenced. Gonna' make it tonight, but aside from ALL of that, I have to tell you how appreciative I am of your delivery...rapid fire factual information, easy to follow, adorned with only a few useful tastings notes, no extraneous BS. Seriously, I'm picking up what you're laying down. Subscribed. I hope this channel makes you rich and famous.

[@ZachZoschke]

Thank you! You and me both.

[@Boolfrawg]

@@ZachZoschke Btw, made lime superjuice. The yield is startling. The flavor and shelf life are as advertised. I'm a changed man.

[@emikamada]

I use this at my restaurant and it changed my life!! It’s revolutionary and everyone in the world should know about this! It lasts longer, tastes better, makes a lot more from one fruit and it’s sustainable. Just win win.

[@ZachZoschke]

Awesome! So glad it's working for you!

[@nahumgonzalez5087]

Where did you find the citric and malic acid at? I can't seem to find it anywhere 😕

[@mikeandashley]

This is super interesting! A tequila bar I worked at used to juice cases of limes every shift for cocktails... it was insane. This would have been such a better way to go. I'm absolutely trying it when we get back home and crave a proper cocktail. Love these videos.

[@ZachZoschke]

Thanks so much! The guy who created this process was motivated in part by his time at Coachella, pouring X0,000s of margs (on draft thankfully) and thinking there had to be a better way. Changing the subject... My heart sank a little when I saw we were bracketed. Your stuff look so great! Alas. Hopefully we can meet in Vegas. Cheers!

[@Gradytrain]

Thanks for this video, it was very informative. Tried this out with limes and made a basic margarita (2 oz of Tequila, 1 oz of lime super juice, and 1/2 oz of Agave nectar) and it was probably the best margarita I had ever had. Very much would blow most restaurant house margarita's out of the water in my opinion. I have some oranges that I would like to try this with so looking forward to the recipe for oranges.

[@ZachZoschke]

Awesome! Thanks for giving it a shot.

[@isaacr.castros.368]

Nice video, straight to the point, plain and and simple, no bs, gotta appreciate that.. I came from other channels that explained the same, yours is the best. Congrats, you got a new subscriber. Greetings from the north of mexico.

[@ZachZoschke]

Thanks brother!

[@TheHomeBartenderwithAnn]

Ok, I don’t know how todays video has not blown up more! This is amazing and so easy! I’ll pass your video on for sure! Cheers and thanks for posting it!

[@ZachZoschke]

Thank you Ann!

[@jimpitt100]

Love the cat just walking by

[@ZachZoschke]

They need to remind everyone that it's their house

[@OrenNoah]

I've put the citric and malic acids on my shopping list and will try this out. Question: How do the oleo-citrate and "super juice" versions freeze? Could this be the answer to having homegrown Myer lemon juice for cocktails year-round? Thanks.

[@ZachZoschke]

You're the second person to ask about freezing so I'll have to do some experiments. Stay tuned.

[@mistamauro]

@@ZachZoschke hheheh leeesgoo

[@misterritter9854]

This looks awesome! Can't wait to try it. I love making citrus cocktails in the summer, but worrying about having enough limes on hand (lemons aren't much better), not to mention juicing them always ends up putting me off at times. Only downside might be how much faster I start going through rum 😉

[@ZachZoschke]

You're speaking my language! Daqs and margs all day 🤤 Let me know how it works out for you!

[@letoatreides5553]

Finally came around to make and try out super juice/oleo citrate. First of all the positive it does work and the taste of both the oleo citrate and super juice is amazing. Peeling the extra small limes I get around here was a bit awful but peeling lemons is a breeze. The next time I will increase the malic acid for the lime super juice since the limes I get around here a very tared and I am kinda used to that at this point. Less of a critic more a personal customization. Maybe the biggest upside is that the oleo citrate does carbonate in my Drink Mate without the hassle and taste loss of agar agar clarification. The one down side I found is that it does not froth up like fresh juice. Which makes sense since their is nearly no pulp even in the super juice. Not a problem if you have something else that foams up but still. Not stopping me from using it in the future but maybe something to adjust with some soy lecithin solution or methyl cellulose simple syrup. Anyway big thanks for the video and engaging in the comments.

[@ZachZoschke]

THE DUKE SPEAKS! Deeply appreciate the feedback, this is new to me so getting as many data points as possible has been quite the education. Thanks!

[@kaiderhaiii]

I like your way of putting this in a 6 minute video instead of a 20 minute one and your humor. Also big plus for including a bee's knees. Subscribed, for what it's worth

[@ZachZoschke]

It's worth quite a lot actually, your time is valuable. Thank you for the kind words!

[@jakemelvin1947]

Very cool man, trying this soon.

[@AdamTillotson]

Great googly moogly that is good! Just made a batch and it is absolutely a difference maker. It’s like the difference between you making a dish at home and having a professional cook make it for you. So much more depth in the flavor!

[@ZachZoschke]

Totally agree!

[@jerryoakes3364]

Exactly what I need to make it easier to drink. Thank you very much

[@ZachZoschke]

You are most welcome!

[@gentslounge]

Need to try this.

[@ZachZoschke]

What’s up George! This is might be the ultimate drink hack but some advice from experience-start small, like a 1/4 batch. I’m pretty sure I put the fractional recipes in the description, but 2-3 limes yields about 12oz of product, which is plenty for a week. Take care-

[@markellis4862]

Your channel was what introduced to me to oleo citrate, and I basically use it exclusively now. Have you (or to your knowledge has your old boss Nickle Morris) experimented with using cold-pressed lime oil as the base for the oleo citrate, rather than extracting the oil from the citrus peels with the acids? At least in theory it seems possible to basically make a "lime juice concentrate" by dropping a few milliliters of lime oil into a mixture of citric and malic acids, that one could then hydrate with the appropriate amount of water. This concentrate would be shelf stable (again in theory) for much longer, and would take next to no prep work. Just curious if you've ever heard of a technique like this, and what the potential downsides might be.

[@danrichards6913]

This looks great!!! Couple of questions. Is there a max time the peel should sit with the acid? Can the juice from the limes be added then the whole contents strained or should the juice be strained first?

[@ZachZoschke]

I wouldn't let it sit for more than an hour; once the peels start to brown you're reintroducing oxidization back into the equation. And I usually add the juice between blending and straining.

[@mannye]

Love the no-nonsense style. VERY informative and entertaining. Thank you! This is great for the home user (me) when they are having a party! I can't tell you how many times I've run out of limes or lemons because suddenly everyone wants sidecars or daiquiris...

[@ZachZoschke]

Thanks so much! Yeah, it's definitely clutch if your alternative is a citrus reamer or hand press. Cheers!

[@trevorrose1]

Thanks for making this Zach! I've actually done a little research on it, I will 100% try this now, live that for home bars, just start with a couple limes/Lemons until you see how much you need/use for the week. It isn't hard to make more!

[@ZachZoschke]

Trev! Thanks for watching, and please let me know what you think.

[@trevorrose1]

Just made this! And man, is it good, I cut the recipe in half for home use, got almost 700 ml of juice from 4 limes, and its spectacular, will only use this juice going forward!

[@Piers78]

Just wanted to say that I really enjoy your videos, and this one was no exception. So informative. Thank you!

[@ZachZoschke]

Thanks so much for saying so. Cheers!

[@lincolnfitzgerald1338]

I saw this and I was like huh neat video and then at the end he was like oh I just hit a thousand subs, and I was like how does this man not have well over 50K?!?! good content and pacing keep it up!

[@ZachZoschke]

I've been saying the same thing since my first upload 😎 Seriously though, thank you so much for the kind words, and welcome to the party!

[@AdamTillotson]

Zach, you’ve done it again. Entertaining, concise and wildly practical and immediately tangible. Looking forward to trying this out. Do you have a ratio for acid to peels if I wanted to do less quantity than 8 limes so we can scale it down for home use?

[@ZachZoschke]

Halving or even quartering the recipe makes for easy math. Let me know what you think!

[@Billmaster115]

I love seeing an innovation unfold, I see this becoming very popular and profitable for the drink industries.

[@ZachZoschke]

Agreed.

[@cfunch]

cant wait to try this

[@ZachZoschke]

Absolutely worth the investment in materials. Let me know what you think when you get to it.

[@michaeltyers7336]

How are those acids produced? You're talking about reducing waste, but are you just shifting the problem?

[@ZachZoschke]

This is a great question, but one I don't have a solid answer for. Shifting energy consumption affects all aspects of sustainability (lots of the electricity powering Teslas is still made by coal), and I can't say for sure the environmental impact of the labs where these types of acids are grown. 'Waste mitigated' would probably be a more accurate description than sustainable, but for anyone running a bar the positive impact is immediate--lower cost, increased revenue, freed up storage and less trash for the landfill or compost heap. This is an interesting and important point though; if you learn anything more specific kindly share it here.

[@chrislonie4838]

For those of us who are not drug dealers, is there a volumetric (teaspoons) conversion for malic and citric acid?

[@inkunzipaw6905]

When dealing with acidic solutions, you really do want the precision of weight

[@ZachZoschke]

Nope, the scale is a must 😎 [Breaking Bad theme plays]

[@paulcallahan3897]

Very well done video, no bullshit, thank you.

[@ZachZoschke]

I got you 👊

[@craigfreeburg5910]

Anyone that has tried this, do you feel it requires changing any recipes or do you use it exactly as you would fresh juice? I’m assuming it’s a 1:1 ratio but just want to make sure before I try it. Thanks and great video!

[@ZachZoschke]

You're welcome, and thank you! I've always used it 1:1 in place of fresh juice and haven't had an unbalanced drink yet. Cheers!

[@mhkins]

Absolute game-changer.

[@ZachZoschke]

100%. Follow @bar_expo on IG and thank him directly. I'm just the messenger.

[@zzotto21]

Thanks for posting this. I will be trying as soon as I find the acids.

[@ZachZoschke]

Modernist Pantry is always an option. Reasonable shipping and they sell in bulk.

[@riccardogrechi2734]

Hi! Maybe someone have already ask the same question but: what about the albedo of the peel? Doesn't it affect to much the biterness of the final product? Would be beter to take it off in all the peels? Thank you ;)

[@ZachZoschke]

The instructional videos and photos from the process's creator show he isn't too fussy when it comes to peeling. Having made this a handful of times I find it doesn't make much difference.

[@ThroughTheMixingGlass]

Zach, this is incredible. I love doing lime cordial at home, which is delicious but not quite the same as this super juice. Absolutely need to give this a try. "I have a slight preference for this, but I have no idea why." Says it all right there. Great video!

[@ZachZoschke]

Thank you Joel!

[@SonGoku-vy4ii]

I have some citrus plants in the backyard but I can only have so many of each to make into wine since they family loves the fresh fruit sooo much. Could I still ferment the super juice of orange tangerines and grapefruits?

[@ZachZoschke]

Very interesting question. If you left it long enough, maybe. I'd try a batch, but my gut says no. If you do end up trying it let me know how it goes. This is still new territory for me, and we're all learning the boundaries of the process.

[@kerryhite197]

Love the Blue Velvet intro!! I gotta rewatch that movie. You’re educational and entertaining per usual. 😊😊😊

[@jstra5995]

Can I add simple syrup or honey syrup to this? Will it keep that way? Always looking to speed up the process of making cocktails with less steps... Thanks for the vid!

[@ZachZoschke]

Yes but it might actually shorten the life of the syrup. Many people add a bit of vodka to syrups to increases the shelf life; adding citrus could cut that shelf life down. I say do it, but only if you know you'll be drinking it within a week, but even then, you may get different results.

[@Chandra_Yudhangkara]

Thanks for the recipe. I've already tried it. But, is it normal when it comes a bit salty when I taste it?

[@ZachZoschke]

Salty is not how I would characterize the flavor (not that salt is bad, I add it to drinks sometimes). The most important test is how it holds up in cocktails though.

[@Timan123]

Does this stuff freeze and thaw well?

[@ZachZoschke]

Going to be experimenting with this. Stay tuned.

[@CocktailsUnderQuarantine]

Super Juice!!! Great video! I need to order some malic acid so I can try this. I love using lemon zest to make my own lemoncello.

[@ZachZoschke]

Love it! Let me know what you think.

[@darinball5703]

Zack, I have made the "superjuice" 3-4 times and it was great. 3 of the last 4 times I made it, it was bitter. What am I doing wrong? Does the malic acid get old, are the lemons old, am I getting to much pith when I peel it? Please help.

[@ZachZoschke]

I too have had a batch turn out unpleasantly bitter (lime). This process is still relatively new and may be further refined in the future, but my best guess is too much pith. Malic acid should be good at least a year and after that I'm told it just loses some of it's pizazz.

[@darinball5703]

Thanks for the help. I will keep trying. I love the time savings when it works and the yield from the limes

[@letoatreides5553]

This is so awesome. I read a punch article about the super juice and here you are making an easy fast video with proof to boot. Is the super lemon juice the same recipe or just all citric acid? P.S. best I hit a milestone subcount reaction ever!

[@ZachZoschke]

Lol thanks! Lemon is the same everything. In his presentation Nik says he originally had slightly different weights for lemon but doesn’t think anyone would be able to tell the difference, so why not keep it simple.

[@pixpusher]

Just made a quarter batch with limes. Drinking it now in a bitter Mai Tai (No juice added just oleo citrate) This is far superior to plain old lime juice. I also made a popsicle with the stuff that was strained out. Zero waste. Thank you. Gonna add the juice now to the "Oleo" and make another of the same drink later to test.

[@ZachZoschke]

Yes! I'll have to try the popsicle thing; did you add anything else to make them? And please let me know your thoughts on the oleo with the juice added back in. Cheers!

[@lrom5445]

I don't do a lot of cocktail mixing, but this has me interested in using it for culinary applications. I think the first thing would be to test it in a lemon gelato. If the superjuice tastes better than the standard juice, it should produce better gelato. And of course, lots of good recipes call for lemon and it's hard to keep on hand always. And the stuff in the bottle is garbage, so I wouldn't mind having long lasting lemon juice for lemon piccata, lemon bars, etc.

[@ZachZoschke]

If you get around to trying any of these, please comment here how it goes. I'm very curious as to the limits of this, and I'm sure many others are as well.

[@bosschoruspedalunboxing6679]

Did you ever try it?

[@utopianverve]

Miss you Zach!! I wanna be a bit of a critic here about Super juice. I've watched a few videos on this and the consensus seems to be there's a bit more acidity to super juice than fresh lemon or lime. And I'm in your camp of a 2/.75/.75 ratio for all of those cocktails. But the flavor punch basically keeps your ratios but essentially bumps up the acidity equal basically 1oz instead of .75 so for those citrus lovers out there this works but IMHO unbalances it. It's why I hate 2/1/.75 or 2/1/.5 ratios. Too acidic. That's just opinion.

[@ZachZoschke]

This is a good point, and truth be told, while I think 2/.75/.75 is the way to go for lemon sours, I prefer 2/1/.75 for lime sours. I considered using this spec for the daiquiri tasting but decided to use 2/.75/.75 for the exact reason you cite (too acidic), and for a short time while planning this video I threw myself down a rabbit hole about the possibility and overall "well SHOULD I??" of using separate specs for SJ, but decided that that would make this a totally different product, and too much time and effort for anyone to consider as an alternative to fresh juice. I had to use the same specs or no deal. And most of the people I've tasted this on prefer SJ. After all, we are not making drinks for ourselves, we are making drinks for our guests, and if you look at @bar_expo's IG stories, it won't take long to see their guests love it.

[@stefanherzog]

@@ZachZoschke I was also wondering how to equate the acidity of super juice with that of the original juices. Maybe reducing the acids by, say, 20% while keep the proportion of citric vs. malic acid the same? I would love to be able to use the same specs for super vs. regular juice (assuming that the added oils do not imply other changes to keep the same balance). Your thoughts? Thanks so much for this video!

[@leecourtney1225]

Generally would bother with this as pretty much usually only mix a cocktail for myself and generally an Old Fashioned anyway. However having a get together in a week with Whiskey Sours for the boys and Daquiri's for the girls being the cocktails of choice ,and as we are British, I can tell you that was going to be a lot of Lemons and Limes as the drinks will inevitably flow. This could be the game changer I need to avoid be buying kilo's of citrus ;)

[@ZachZoschke]

Yes! This will 100% make your prep easier than juicing that many cocktail's worth. Let me know how it turns out. Cheers!

[@ZaneKyber]

If the citrus has a food wax coating do you think it's important, essential, or necessary to remove it? Because balancing the fruits in hot water and scrubbing the surface would remove the wax, but I'd like your opinion on this matter. I'm looking to make large batches of lemonade for my local church to sell every week

[@ZachZoschke]

Food wax is supposed to be safe, but I'm kind of uptight about these things so I'd take the extra step to remove it. You're getting so much more juice per lemon it's worth the time it takes.

[@azndoodle1]

what's your opinion on lemon superjuice to exclude malic acid?

[@carl_busch]

What a great idea. 100% will be trying this.

[@ZachZoschke]

Total game changer. Let me know what you think.

[@azndoodle1]

In the description, you listed 1L of water for (full) batch. For half batch use 1/2 L water and for or quarter batch use 1/4 L of water?

[@kasufert]

I tried it and it made the best tommy's margarita ever. So much more flavor and way more yield

[@Mysoline1111]

Great stuff

[@thespiritguides6522]

That sounds amazing! And Congrats on the 1K!!!🎉

[@ZachZoschke]

Thanks brother!

[@rokhpaperscissors1349]

Can the oleo citrate be frozen? Considering making a larger batch, freezing it in smaller portions, and mixing it with juice to make super juice as needed.

[@ZachZoschke]

This isn't the first time I've been asked about this and need to do some experiments. I don't know how soon I'll be able to circle back but I will.

[@482aaa]

Great video!

[@ZachZoschke]

Thank you!

[@whitsundaydreaming]

Looks and sounds great! I’d love to taste test it.

[@ZachZoschke]

You should! Definitely worth the , uh, *ahem* squeeze.

[@MixingUpTiki]

What was the formula for the lemon super juice you used? Also any updates on the orange and grapefruit recipes?

[@ZachZoschke]

Recipe for lemons is the same as limes, and no update on oj and gf. Looking forward to those as well; they perform very differently in cocktails so I expect the prescribed ingredients and weights to be different.

[@ZachZoschke]

Looking over some of these comments and realized I did cover super OJ in a later video. Enjoy! kzbin.info/www/bejne/iHWbamaCYppqn6M

[@Nevyn515]

Personally I juice the limes for cocktails, but only after I peel them to make candied peel, dry them to add to mine mixed granola, or zest them if I need the zest for a recipe or to garnish a dessert etc. I guess I’d probably make more citrus waste if I worked in a bar instead of an office though.

[@simfish607]

Giving a like purely for that jump cut after "Lets approach this from a different angle".

[@ZachZoschke]

It's the little things 😉

[@avaviel]

That's amazing! I've quit drinking alcohol, but I still love lemons and limes. I always find that I cut one open, and then don't use it and it ends up going bad. If I made this, I can keep it in the fridge and it would last a long time. Can you do the same thing, but with lemons?

[@ZachZoschke]

Yes, and all measurements stay the same. I didn't mention it in the vid but this would make for killer lemonade or other non-alcoholic drinks as well. Cheers!

[@masrichia4612]

Can Super Juice be freeze and how long can it be kept for?

[@ZachZoschke]

Gonna be experimenting with this soon.

[@RobsHomeBar]

Super interesting!! Thanks!

[@ZachZoschke]

Thanks Rob!

[@theflyingsolo]

I tried this with both. The Lime Juice turned out like your blind tests but I think I got bitterness with my lemon super juice. I left it in the fridge to macerate overnight. Too long?

[@ZachZoschke]

I shouldn't think so; I leave oleo saccharums overnight all the time and never get bitterness. Maybe the lemons? I'd try again leaving the peels on the acids for an hour or two and see if you get the same results.

[@JohnnyLobes]

I played a game to drink anytime you blinked.... I'm still sober

[@ZachZoschke]

This comment got me. I literally LOLed out loud.

[@UnclePete]

This looks amazing! Going to have to give it a try.

[@ZachZoschke]

Yes! Interested to know what you do with it as well.

[@cg1906]

-A genuinely innovative and potentially disruptive recipe with a focus on minimizing cost and maximizing quality -No nonsense delivery that lays the groundwork of concepts needed to follow along and then gets straight to the useful information -Instructions on how to easily avoid needless online shopping from amazon -easy to follow instructions and explanations for steps that viewers might not be used to (y-peeler vs zesting) This is the first video I've seen from this channel, yet you've already warranted a subscription and a catch-up binge. I fully plan on testing this recipe, but the presentation alone is fantastic, considerate, entertaining, and efficient. I hope these habits and considerations spread throughout cooking youtube, well goddamn done

[@cfunch]

big same

[@ZachZoschke]

MOM FOR THE LAST TIME STOP SETTING UP DUMMY ACCOUNTS AND COMMENTING ON MY CHANNEL Seriously, thank you. KZbin favors content in the 12-15 minute zone to maximize ads, but I find content that artificially pads for length agonizing. Your time is valuable and I respect it, and it warms the cockles to see that recognized. This comment made my day!

[@STUDIOROLY]

Question. Could I not just use the spent husks if I’m going to introduce the juice anyway

[@ZachZoschke]

I don't think I understand the question. Use the spent husks for what? Do you mean blending them with the peels, acids and water? I feel like I'm missing something.

[@rasmusforstberg]

I've made this twice according to the recipe of Cocktail Time with Kevin Kos. It's absolutely brillant and it keeps flavour much longer than 5 days.

[@ZachZoschke]

You should check out Nik's presentation detailing this process's inception if you haven't already; his aim was to accurately recreate what's in citrus based on spectrometry, and his results are backed by the NIH. I don't know if the added shelf life was a bonus or part of the plan, but if you reach out to him on IG @bar_expo I'm sure he'll answer any questions you have. Of course, if you like your drink that's all that matters. Cheers!

[@DovahTank]

Dude, Amazing video and changed my world, but what's wrong with amazon?

[@ZachZoschke]

Thank you for the kind words! As far as Amazon, I'm told they don't treat their workers well, plus, we're making the second richest man on the planet richer. I say this as a prime customer by the way. I just don't want to wake up to a future with no independent retailers because Amazon has eliminated the competition by being convenient. Lots of good companies out there to support. Like Modernist Pantry.

[@DovahTank]

@@ZachZoschke That's a cool website that you recommend!

[@johnmclaughlin2392]

I followed the recipe and got approximately 45 oz with 8 limes which makes 60 margaritas at the bar I work at. We hand press about 3/4’s of a line per margarita. That’s 45 limes compared to 8. I made a ton of margaritas and they taste just about the same. It’s definitely a game changer. I want to bring it up with my boss but I’m nervous to mention the acids even though our frozen mix probably has a ton of additives also.

[@ZachZoschke]

Acids from Modernist Pantry are lab grown and organic. If I were selling this to a bar manager I'd start with the savings benefit and go from there. Hope it works out.

[@kinserskeep3508]

SUPER LIME. Life changing. Thanks for the life hack.

[@ZachZoschke]

You got it 👊

[@cynful19]

Thank you so much for this valuable information. I’m getting my malic acid from my local health food store ! Love the tip and concise info ! 💣💣💣

[@ZachZoschke]

Thank you!

[@jasonlynch8604]

Made some super juice today. Could not tell the difference but the yields were insane. Don't need that much for personal use 7 limes 6 oz juice 24 plus oz super juice. Bought the acid from Bezos before I saw your video. 32 total for 1.8 lbs of Citric and 1.5 lbs of Malic. Now I can buy some none costco limes. Next up your Margarita Thank You because juicing limes sucks

[@ZachZoschke]

Lol yes, juicing limes does suck. When making drink at home I do a quarter batch which yields about 12oz of sj, which is plenty for one week. Glad it's working out for you!

[@jasonlynch8604]

@@ZachZoschke Yeah will definitely adjust in the future. Cinco DE Mayo Your Margarita pretty darn good

[@zlambert0]

Im doing some large scale prebatch of a few drinks and cocktails for this summer and putting it in kegs. How long shelflife do you think it would have if the keg is sealed and no air will come in?

[@ZachZoschke]

I'm not an expert on kegging cocktails but if there's no air it should last quite a while, at least as long as super juice would on it's own. The real question is how long do you expect the kegs to last. My best guess is you'd be good up to two weeks, but that's only my gut. I have old super juice in my fridge and taste it every so often, and have found it still useable after a few weeks, but I'm also a savage with a wrecked palate. Let me know how it turns out.

[@david82633]

Now I just need a bar

[@ZachZoschke]

You and me both

[@Animenji]

can this stuff be frozen or will that alter the taste?

[@ZachZoschke]

Lots of people have been asking this; I need to play around with it and report back. Stay tuned.

[@colincolejd]

So just to recap, a bar can prep Super Juice once a week and it will be good the week of service?

[@NicholasFiennes]

Yep

[@ZachZoschke]

Your mileage may vary, but I found five day old super lime to be quite satisfactory in cocktails. That said, it’s so little effort that if I ran a bar, I’d do it daily, burning through yesterday’s unused yield first. That way you’re guaranteed not to waste any. Also, sup Colin!

[@agemanzi7792]

I have made my first batch, but it turned out a little too sour, Ill try most definitely again with a little less citric acid. But I the difference is all but lost in a drink. The cost per oz of lime juice is just too much of a win. Plus Its fun to do

[@ZachZoschke]

Awesome! Glad it's working out for you.

[@RedR4bbit1963]

Could you extend the shelf life by freezing it?

[@ZachZoschke]

I need to do some experiments and report back. If you quarter the recipe the yield is about 12 ounces, which is a much more manageable amount to deal with over a week.

[@johnolmos8670]

If you add vodka into super juice will it preserve it for even longer? I’m starting to apply super juice into my bar but I’m getting lost on how much water to add. Kevin Kos did a video where he says to add a multiple of 16.66 water to your product

[@ZachZoschke]

Kevin plays around with the recipe a bit, incorporating Dave Arnold's specs for acid adjustment, whereas I follow Nik's recipe more or less to the letter. If you're using SJ in a bar program my best advice would be not to over complicate things. The question is how busy is your bar? Does your bar go through a liter of citrus a night? Because the shelf life is already extended, adding vodka shouldn't be necessary once you have your pars dialed in. At Nik's bar they make SJ every day as part of their normal prep. Any unused product is still good the next day, so it's easy to plan for zero waste. I've worked at bars that dumped unused citrus the next day, and this can eliminate that entirely once the pars are in place.

[@ericliddle7556]

Seeing a lot of videos about this super juice, but aside from the originator of it I think yours is the first. Have yet to try myself, but will definitely be doing so next time I have friends over. Congrats on on doubling subscribers in almost a month! You have a new one in me. Cheers

[@ZachZoschke]

Thank you so much!

[@Cheskaz]

This video is fantastic and really important for sustainability! That said... I have to be honest, my main shout out is to the cats we see in the background at various points who instantly cemented this as my favourite cocktail channel. But I'm sure Zach and the team all help the aforementioned cat to make this channel the important well of information that it is! (Please what is the cats name?)

[@ZachZoschke]

Thanks for all your kind words! The white patchy one is Lulu and the grey camera shy one is Cap'n Paws. Cheers!

[@MrFennmeista]

Forget even the cocktails, I just want to use it in a soda, lemonade 🍋 or iced tea

[@g0mikese]

cool idea, my only issue is that as a home bar for myself and my wife we do maybe 2-3 drinks a week. With such a low through put of drinks doing this seams like a waste.... unless... can I freeze it?

[@ZachZoschke]

Quarter the recipe, freeze what you don’t use, then let me know what the thawed product is like. I would think it wouldn’t be good, but we’re in unknown territory as it is, so who knows.

[@NicholasFiennes]

Yeah, the full recipe was too much for me so I halved it which still made heaps. Next time I might quarter it

[@g0mikese]

@@ZachZoschke I'm thinking I'll 1/4 it make a daiquiri to try it out and compare to juice, freeze it as pre-measured amounts for the daiquiri as cubes and then try making a new daiquiri directly with the cube shaking until it's gone before I add regular ice and shake for my dilution.

[@David-si5fu]

Has anyone got an update on how well it freezes?

[@g0mikese]

@@David-si5fu I haven't had a chance to make it yet, I'm hoping to soon though. Especially considering the growing situation with Mexican Lime farmers and the cartels.

[@codyyonis2421]

So I tried this for a commercial bar application. The Lemon came out perfectly but the lime had a very intense bitter finish. Followed the instructions to the t. Could it be my limes? Do you have any suggestions for mellowing it out?

[@ZachZoschke]

It was bitter on its own or in a drink? Lime SJ is bitter but so is regular lime. Were you using common grocery store limes?

[@codyyonis2421]

@@ZachZoschke it was bitter both in the drink and stand alone. I assumed the simple used in the drinks would help cut through but it changed the flavor of the gimlet, mule, and marg that we tested it with. We are using limes that we purchase from a grocery distributor. I realize that line is naturally bitter, hence why we use it in cocktails, but this was a different bitter. Stayed on the tongue for much longer. We added another liter of water to try and dilute it and it still finishes in a way that is too intense.

[@codyyonis2421]

@@ZachZoschke I think I may have figured it out. After watching a few more videos, I may have been a little too heavy handed with me peeler and got a lot of pith with my peels which I guess adds a lot of bitter flavor.

[@hughanderson7827]

Awesome video. I got this tip from Andrew Willett which may make super lime juice even more super - dope it up with a little bottled Key lime juice. It gets the ineffable Key lime aroma not present in Persian limes and probably makes it taste more historically accurate. Key limes used to be commonly known as bartender's limes dontcha know. Maybe start at 10% - it's powerful stuff. Higher percentages in tiki drinks help them sing. Give what I'm talking about a try in a Pina Verde.

[@ZachZoschke]

One thing I'm enjoying as this topic plays out is how people are riffing on it. I know someone who is making SJ with multiple kinds of citrus and swears by it. I'll have to try this out!

[@DerDrako]

Can I freeze this stuff?

[@ZachZoschke]

Testing this out soon, stay tuned.

[@mikeb1039]

Would this work for lemonaid?

[@ZachZoschke]

Absolutely!

[@TheBonchampion]

Worth it for home use?

[@ZachZoschke]

100%. Depending on how many cocktails you drink in a given week you may want to start with a quarter batch: 25g-30g peel 11g citric 2g malic 250g water Let me know what you think!

[@kalethsrealm9513]

hi Zach, is the grapefruit and orange recipe coming out?

[@ZachZoschke]

Supposedly yes, and believe me I'm looking forward to it as much as you are

[@kalethsrealm9513]

@@ZachZoschke we introduced both lime and lemon citrate in our bar. I think is revolutionary. We were using funkin until now. The difference is night and day.

[@ZachZoschke]

Looking over some of these comments and I did talk about super OJ in a video. Check it out-- kzbin.info/www/bejne/iHWbamaCYppqn6M

[@G.T.01]

Great video, explanation and demonstration Zach! Appreciate it. Looking forward to your grapefruit one soon too so I can superjuice my way to too many Palomas 😎

[@ZachZoschke]

Love it!

[@mikeliberto5697]

@@ZachZoschke any updates on grapefruit?

[@ZachZoschke]

@@mikeliberto5697 I have the recipe, I just need to clear my plate and make that video. Stay tuned, and thanks for your patience!

[@mikeliberto5697]

@@ZachZoschke thanks brother

[@jimivaughnking]

IS it possible to do something similar with pineapple?

[@ZachZoschke]

The creator of this technique says he's been working on pineapple and that the going is tough. I hope so, juicing and straining pineapple is a pain.

[@williamfreitag9232]

This is legit. I made the lemon super juice and it is really mind boggling your yield. I do not recommend doing a juice tasting as I performed.

[@mattviolet]

Zach, I made this but the lime oleo citrate tastes mad bitter. Any idea why? Was yours bitter at all?

[@ZachZoschke]

Definitely tart but not bitter. Assuming the citrus was fresh and the peels didn't rest much longer than an hour, I don't really know. Did you try it in a drink?

[@Ghorda9]

don't go so heavy on the peeler, the pith makes it extra bitter.

[@greenpea9412]

OK so that was very interesting. I absolutely can see where having a bar and going through those like crazy would suck. I bought a bag and they were gone in two days with me playing around with mixes. If I can get juice like that with 8 I'll certainly try it. I am going to look for those acids and find my way back here to leave an update....

[@ZachZoschke]

Yes! Modernist Pantry has the acids and reasonable shipping to boot, and halving or even quartering the recipe is the way to go if you’re making drinks at home. Cheers!

[@greenpea9412]

@@ZachZoschke Thank you Sir!!!! I am absolutely trying this. Even today, I bought 8 limes and now have two. Time to study and understand exactlty what to buy and get busy. Tonight I made Raspberry syrup and I am loving this mixing thing. So much fun to create stuff. I will check the Modernist Pantry right now. Thank you for the lead fine Sir.

[@bsousa3837]

Strange days but I’d be lying if I didn’t just add citric and malic acid to the grocery list

[@nahumgonzalez5087]

I dont under this video? So I can use this stuff in place of squeezing lime juice into my drinks?

[@ZachZoschke]

Correct, and if you don't expect to make that many drinks just make one quarter batch, which yields 10-12 ounces of product.

[@chrislonie4838]

Finally tried it. Got the ingredients from Bezos… sorry. I’m sold. Taste checks out. Shelf life really sold me. Looking forward to big batch drinks without the carpal tunnel issues from squeezing.

[@ZachZoschke]

Buying from Bezos is inevitable, it's just too convenient and nothing to harp on. But yeah, so glad this is taking care of you! It's been a game changer for me as well. Cheers!

[@whiskeychicken]

I don't think there were any blinks the entire video. But definitely adding this to me to-try list!

[@ZachZoschke]

Blinking is optional for me. I also sleep with my eyes open.

[@ScottLyman]

I'm going to incorporate this into my next batch of limoncello; thanks!

[@ZachZoschke]

A brilliant idea! Kindly let me know how it turns out. Cheers!

[@ScottLyman]

@@ZachZoschke ; I will-I have a batch on now (I use the method where you suspend whole lemons over your clear liquor for 6-8 weeks), and I’ll finish it with ‘juice’ from this method.

[@andresenra5983]

Thank you for this video, man! Goes the same "recipe" for lemons?

[@ZachZoschke]

Yes sir!

[@andresenra5983]

Looking forward for the "orange recipe"!