The KING of Super Juice has been crowned! Long Live Super Juice

[@gamersruin]

Would strongly recommend adding the associated buffering salt for each acid -- sodium citrate and potassium malate. Adding both prevents the citric acid from tasting like sour patch kids and malic acid from tasting like vomit. I use about +/- 15% the weight of the acid in buffering salt.

[@jsteele07189]

great tip! I have sodium citrate at home for cooking (I use it to make cheese sauce for mac n cheese), but where do you get potassium malate?

[@raddestbaddestdude]

Brian Tasch here. I'll definitely look into the sodium citrate and potassium malate. One of the overlooked components of my recipes vs other Super Juices is the incorporation of tiny bit of sea salt so if I can better dial that in, I will!

[@Quiet1-y9x]

Thanks for th tip. I'm also interested in where to find Potassium malate. All I can find is Magnesium malate.

[@Metalwolf765]

@@raddestbaddestdudeI use kosher and it’s only a couple grams per liter.

[@geraldgelig2467]

@@raddestbaddestdude I love CorpseRevivied! Got me to pick up the Vegetarian Flavor Bible

[@sananapee]

Very interesting. I've been using the Kevin K method for a while and thought it was pretty good. I'll have to try a different method next time.

[@asherdupree5450]

Been using the Kevin Kos recipe for the bar I work at for about a year now and one thing I've learned is that Kevin doesn't let it sit for long enough. 2-3 hours at room temp with the occasional shake and agitation will yield a lot more oil before you have to blend.

[@tkengathegrateful4844]

Being a procrastinator, I can agree heartily that my experience is that 3 hours on the counter is the way to go. :)

[@asherdupree5450]

@@tkengathegrateful4844 I too learned it this way lol.

[@SirCoran]

When you blend you extract three oil, leave there for 1 minute or hours make basically no difference

[@tkengathegrateful4844]

@@SirCoran Blending won't make the oils in the peel water soluble - that's what the chemical reaction with the acid is for.

[@SirCoran]

@@tkengathegrateful4844 according with art of drink (he know a couple of stuff about) and other sources it work

[@idahodandoster]

I have used the Kevin Kos version and thought it was fine. Yesterday, I recreated your daiquari blind and my wife and I both picked the Brian Tasch version as the best. Thank you for the great content.

[@kwabrams]

I think that Kevin’s method does not measure the lime juice because the super juice is meant to mimic lime juice. So, in theory, the variation in juice amount per lime shouldn’t alter the final product. I don’t know if that’s true, but I think that’s the theory.

[@Lord_Szatan]

He measures total weight of the "mixtures" and add proportional amount of water, so in the end lime juice is being measured, or more precisely, it weight is being considered

[@SirCoran]

He doesn’t because it’s pointless, lime juice is already perfect lime juice. Even without juice added it’s supposed to taste like lime juice

[@isaactormey8462]

This is the right answer

[@bigpapr6262]

I’ve been using Kevin’s recipe now for a month, and what I have noticed is that his version is nearly indistinguishable from fresh squeezed lime juice (lemon as well). There are 2 things I can say that Leandro definitely did differently. First, he only allows an hour for his Oleo Citrate to breakdown. I go the full 2 hours (minimum) to make sure I get as much citrus oil out of the peels as possible because that is the main ingredient flavoring your Super-Juice. Second, and maybe this was done off camera or he just took the liberty of not mentioning it, you have to make sure you are sticking to your acid:peel:water ratios as tightly as possible. They have to be measured out to the nearest 1/100th of a gram to get a decent, balanced flavor. You can be off by +/-.03 grams and still have a good tasting juice, but the more you eyeball it or round up or down, the quality is going to diminish. When you are using citrus fruit that only weighs 50-75 grams and only produces 10-18 grams of peel, being off by .5 grams of citric acid can make your juice too bitter or acidic. But I digress; Leandro always puts out quality content and I love seeing his take on some of my favorite cocktails and ingredients. I’m definitely going to try the other two methods for Super Juice in the future after watching this 👍🏼

[@StevetheBartender_]

Loved this comparison 💪

[@TherapyBE]

Very surprised you said the Kevin Kos one was so much in the background of the daiquiri. It's the only one of the three I have made myself but I have made a bunch of times and it was always super limey. Maybe it was weak because you had to do it in batches? You should try it again with a smaller amount of peels so it fits in your blender. Really curious if it would change your opinion.

[@Zet1988]

I made this one as well and it’s always been super lime forwards so I think something went wrong here

[@mmeiselph7234]

@@Zet1988 Ditto.

[@justmaybe5643]

Piling on here to say the same. I actually disliked Kos' recipe because it was *too intense* and threw off the flavor of everything. So it's strange it lost here for being too weak

[@carlrankin2330]

I agree. My Kevin Kos is way darker and very limey. I think you messed up the recipe.

[@albertosour]

He definitely messed up the recipe by having to make it in batches lol

[@ShuWii]

We started with Kos, but moved to Very Good Drinks. Also, we just blend it up without waiting for the oleo citrate.

[@nickshull02]

Me too. Very Good Drinks nailed it. Although I'm not a huge fan of the non lime recipes.

[@jeffdonegan2062]

This is the way

[@TheEducatedBarfly]

According to Darby Oneil you don’t need to make an oleo citrate if you have a blender

[@devinphillips9704]

So one thing I've discovered, having recently made the Brian Tasch version of lemon super juice, vs. fresh lemon juice, is texture. Like the taste is practically identical, but the texture is different in certain drinks. Like I tried it in a Whiskey Sour, which is typically done with egg whites, and I noticed that you don't get the same frothy texture as you would with fresh juice.

[@NoahRmer]

I started out doing the Kevin Kos recipe. It was good, but these days I use the Brian Tasch Pseudo Citrus (his term for the recipe). I find the balance better than the others. Also, I do add the juice of the citrus into the final batch, as long as it has good flavor. As I recall, Brian's reason for not using the actual citrus juice was because there tends to be so much variability. That doesn't bother me, unless the citrus is starting to get old and the juice flavor is weird (I notice this more with limes than lemons).

[@falaflz]

I run a bar and have been using Kevin Kos recipe for over a year, the yield is great and the flavor won over fresh lime juice blind tasting so I was super surprised to hear you say it was the least limey. I think the extra acids account for the added water but mine is also much more lime green than yours was for some reason. I haven't tried the Tash recipe yet but I'm a bit confused what you do with all the limes after you only use the peels?? Surely this is counter intuitive to the reason we use SJ? Love the Very Good Drinks recipe also which should have been in the test for sure! Thanks for the content as always!

[@TheEducatedBarfly]

I mean honestly in my taste test I could still taste fresh lime and fresh won blind. The Tash recipe is better hands down but yeah you’ll definitely have to use the limes for something after only using the peel. It’s not counter intuitive though, the point of super juice is to increase yield. As for the Kevin Kos recipe, it’s not bad but it’s Lack of sugar makes it too acidic imho. This video wasn’t to say that Kevin’s recipe was a bad recipe, it just didn’t preform as well as the other juices. I made this video tho because part of the reason think Kevin Kos’ recipe was so widely adapted was because his video went more viral than others. Not his fault, that’s a trick of KZbin. I think you should make the three recipes and taste them blind, I’d be very interested to hear your results. I didn’t add very good drinks into the mix because I had no idea they had a recipe also Darby O’Neil has a recipe as well which is super complicated. I think I’ll redo the Kevin Kos tho, I made each one according to the recipe of the maker so I know I didn’t mess the recipe up, but I’ve heard from a few people that the color was off so I’ll try it again and film it again and see what the results are

[@kcjones3752]

Thanks!

[@jnsl1982]

Great video. I've been doing Kevin K but gonna try Tasch next time. What I prefer with Kevins is that the sweetness and mouthfeel can always be added to taste when needed. Without having tried I'd wager that the sugar in that one helped alot in the daquiris.

[@gregoriusporosius]

Such a useful video! One doesn't have time to try the different recipes themself, so thank you for this great summary!

[@ojkasper]

I do not quit recognice the results you get with the Kevin Kos recipy, and I think you might have made some measurement mistakes. When I make daquires with his lime juice, the lime is very much front and center. I noticed a few possible errors in your video, but I can't be sure since there is some parts we don't see. Kevin Kos' recipy is measured purely from the weight of the peel and I noticed that you went very deep in your peeling, almost into the flesh of the fruit. That means that you are gonna get a lot more weight than intented for the recipy. It also kinda shows in the enormes volumes the recipy ended up with. I don't know how many limes you used, but when I fx make a portion with two limes, I usually get close to 0,5 liters of super juice. Hope this helps and thanks for your videos, you are one of my fevorites!

[@TheEducatedBarfly]

Thanks for the support and taking the time to watch the video and reach out with your thoughts. I humbly disagree though and i made sure i didn’t make any mistakes in the recipe.

[@tracymellody614]

Been using super juice at my bar for a couple of years now. Was using the Morris recipe. Am going to def try the Tasch recipe tomorrow. Thank you for this great video!

[@atacimic]

I'd really like to see how the superjuice holds up over 5-10-15-20 days. I generally make Superjuice to have lime on hand for 1-2 weeks at a time.

[@TheEducatedBarfly]

We’re doing a follow up where we age these guys. I’m pretty sure tho that the Tasch recipe is going to win as it doesn’t contain any lime juice

[@patricklaarhoven143]

@@TheEducatedBarfly I always worried about the sugar content in that recipe. I have had issues with things starting to ferment with those kind of Brix levels.

[@none_remaining]

6 brix with 7% acid is going to have a tough time fermenting in clean and cold settings, especially in the span of a few weeks.

[@blindlemonlipschitz912]

I use the Kevin kos calculator so much, it's a widget on my home screen. But instead of peeling, I use the microplane. No pith, only zest. I measure out the water from the calculator, but I also add the juice from all the limes used. Huge pain in the rear, but tastes good and makes the house smell sooooo good! Don't forget to squeeze out in a nut milk bag do get every drop of that goodness!

[@blindlemonlipschitz912]

Seems like mine comes out much darker than yours. Having said that, 100% gonna take the Tasch method out for a spin the next time I make a batch.

[@NorthernWhisper]

@@blindlemonlipschitz912 He made it wrong and in many comments is mad at people telling him that he made it wrong :P Of course it lost when he can't peel limes.

[@ogreenius]

Very interesting and somewhat surprising results! I've been meaning to try the Brian Tasch recipe, and I have a few other experimental variations in mind too. The buffer salts roebucksruin refers to being one example. Hopefully you can also do some comparative aging tests now that you have all 3 of these recipes in big batches.

[@MrPhins]

Alton Brown would be so proud.

[@AlgyFonts]

Have been using the Kevin Kos recipe for 2 years and have been pretty happy with it. That being said I'm doing batches of 5-8 liters and using an immerison blender. Ill have to try the other and test them side by side!

[@letoatreides5553]

What you are missing in the Tasch Super Juice is probably the succinic Acid. Dave Arnold talk about how important it is for the taste in Liquid Intelligence. It is easy to find these days and just the tiniest amount would do the trick.

[@darrylchallenger7311]

I think you need to try the KK in a smaller batch - I was surprised how light it looks. I always have found it super-limey.

[@MarkRovelli]

just made some today (KK method) - i think it tastes pretty much like regular lime juice... however, i use 2 limes which lasts us a few weeks - no need for a liter of juice. will need to try the Tasch method the next time.

[@Michael_Courtney]

Great video. I would be very curious to see how the super juice compares after several days (being refrigerated) to fresh. I'd also be curious if freezing degrades it.

[@BetterAvecBourbon]

Yessss! Thank you for more amazing content

[@Echinokaktus]

It's hard to take you seriously seeing those limes peeled to the bare flesh while minute earlier you stress the importance of going for the thinnest peel possible xD

[@NorthernWhisper]

Thank you. I feel like I was taking crazy pills. Imagine including a ton of pith, then basing the acid and water amounts on the weight of those peels. The amounts are gonna be completely off. He did Kevin dirty with this video.

[@DavidPluimer]

With the KK recipe, 30g of peels yield 500ml +/- of product. Perfect for 500ml fliptops or in old liquor bottles (with some headroom). Also, CY-trate? Do you say CY-trus? Or EYE-talian?

[@altrdgenetics]

after doing several side by sides of super juice versions I also say let them sit out for 30min or more and try to taste again. I have noticed that regardless of the flavor the super juice will maintain a consistent drink. Pre juiced citrus that sits will end up tasting worse.

[@nilsroesel]

I also do super juice mixes for certain cocktail builds. i use 4 parts lime zest, 2 parts orange (prefered blood orange), 1 part limone (its like a lemon, but a different crossing...translate says its lime...but i dont mean the green limes), 1 part of graipfruit. (Depending on how ripe the fruits are, i double up the limone and graipfruit to get it really coming through a bit) Build with the acid mix of lime juice, but also adding the MSG part of the graipfruit super juice. This is suche a great base for an amazing mai tai

[@TheEducatedBarfly]

Sounds like a great citrus mix! Love the addition of MSG

[@nilsroesel]

@@TheEducatedBarfly Yeah i love it. MSG credit goes to Kevis Kos, thats where i picked it up. This mix also is dope for a hell of a daiquiri or any other sour template on lime forward sours

[@none_remaining]

Nickle Morris’s spec for grapefruit (which basically turns ruby red grapefruits into a white grapefruit juice, the basis of most classic grapefruit cocktail recipes) also calls for MSG. Recipe is in the highlights of his Bar Expo instagram.

[@nilsroesel]

@@none_remaining Ok, i just wanted to say where i picked that up. Idk from where this then emerged.

[@none_remaining]

@@nilsroesel no accusation of misattribution intended, just sharing that its use is corroborated in a different recipe, one with a different aim than Kos’s lime-acid grapefruit.

[@ExtraneousB]

A few things. I use a microplane to zest my citrus which means less pith and I don’t bother to blend it afterwards because I think the significantly increased surface area means a better extraction. Secondly, did you adjust the sugar level in the third one to account for the increased sweetness with adding the sugar to the juice? Thirdly, how long did you wait before mixing the drinks? I wonder if there would have been a difference after time with the different recipes, especially the one without any actual lime juice? Fourthly, what was the difference in volume of the final yield? I suspect you don’t know the answers to all of this but these were just some of my thoughts watching this.

[@arthurdonoyan5794]

Thanks for the video, super interesting ! I also came to the conclusion that Tasch's version is the best but it left me with an issue. What to do with the remaining limes ? In my case press them for fresh juice is not really an option so I wonder if there is recipe where I can use them differently.

[@TheEducatedBarfly]

Use them is a few cocktails

[@Quiet1-y9x]

Thank you. Love the "comparison" episodes. Did you say "30 gms of peel" for the Tasch recipe? At the start you noted each recipe "was based on 100 gms of lime peel". The Tasch recipe certainly looks like less than 100 gms, but when you got to making it you said the weight of peel used so quickly I couldn't catch it. Do you have a link to the Tasch recipe?

[@TheEducatedBarfly]

we scaled back the recipe because we realized we would need so many ingredients and we'd have so much super juice on our hands

[@GA-xc9ub]

Great video and excellent editing with all names

[@shadhunter]

Im probably wrong but didn't you add some water into the Kevin kos one after blending the peels, would that be why its less lime flavoured because all the water wasn't blended with the peels?

[@TheEducatedBarfly]

The juice was made to the exact specs as laid out by Kevin Kos

[@andrewkirby7379]

Fantastic as always 👏

[@devinphillips9704]

Do you use the same formula and ratios for lemon as well?

[@BetterAvecBourbon]

I’ll have to try the Tasch! Ive tried the other two and found Kos to be good not great, and Morris to be solid. Being able to keep the fresh juice on the side is a definite plus

[@tracymellody]

Been using the Morris version in my bar for the last two years. Made the Tasch today and MY GOD. No comparison. Our cocktails are much rounder, better balanced and just plain better tasting with the Tasch juice. You gotta make a batch asap.

[@BetterAvecBourbon]

@@tracymellody with that recommendation I’ll have to! Look forward to comparing it to fresh

[@tracymellody]

@@BetterAvecBourbon it def tastes different than fresh lime side by side with fresh lime (not in a bad way), but in a cocktail you the difference is not enough that your casual drinker would ever know.

[@Papageorgeo88]

@@tracymellodywhere is the Tasch recipe ?

[@kurtwinchell]

I like having the juice for flexibility, but I don't use it fast enough, so I often make cordials instead. Less flexible mixing, but longer lasting. I'll have to try the Tasch recipe, I've only done the Kos super juices so far.

[@tkengathegrateful4844]

I add a little potassium sorbate to mine (like 1/2 a 1/4 tsp to about 8 oz. liquid). Helps keep it a little longer. It's available at brewing shops. Also, it's oh-lee-oh-SIH-trate, not SIGH-trate. :) But thanks - I use the Kos method, but will give the others a try.

[@Arminian100]

I found that the Kevin Kos recipe just needs adjusted for ratio. At my bar we do: 100g Peels, 60g acids, 1000g Water and then add the juice back to the final product. It's the best I've tried and is nearly indistinguishable from fresh juice. Basically, just use less water than Kevin says and you'll make a far superior product.

[@NorthernWhisper]

If you are peeling and including a lot of the pith, this is the way to go. If you use a peeler that brings with it no pith at all, his measurements are correct. Acid weight should be based only on the green of the lime, not the pith.

[@dangersuede]

for the version i make, i cut down the water a bit and give the peel mixture alot longer. like instead of hours its days.

[@Tomigumibumi]

Since the Brian Tasch version has sugar do you adjust the amount of syrup in the daiquiri or it stays the same?

[@TheEducatedBarfly]

No the amount of sugar in the Brian tasch juice is the same ratio as what would naturally be found in a lime

[@jfrench1239]

@@TheEducatedBarfly 6%? FDA shows lime juice has 1.69% totals sugars.

[@cryp2kill]

The markings are a bit confusing: Brian Tasch starts at 6:53. and its for 30g of peel: 30g sugar, 24g cit acid, 12g malic acid. NO juice from the lime But where can i find the Citrus Superjuice from Brian tasch?

[@cryp2kill]

and 500g water!

[@cryp2kill]

ah damn, and 1g of sea salt! :D

[@patricklaarhoven143]

Great video. Love when you pros do tests like this. I do this on my home scale as well, but much smaller scale obviously I did end up in a bit of a rabbit hole on this one though. Sorry for the rant. Especially about the citric to malic acid ratio. I saw this KZbin video where Nickle Morris expressed surprise that people were adjusting his recipe to a 2:1 ratio of citric vs malic acid. I then also wondered why one would do that. This 2:1 ratio is probably copied from a Dave Arnold recipe. His book Liquid Intelligence is a treasure trove of KZbin video content subjects. In the book he uses a 4:2 citric to malic ratio in his recipe for “Lime Acid”. Which is supposedly like lime juice, but without any lime in it. He also “lime acid” corrects everything to the same 2:1 ratio. Averaging a bunch of scientific papers measuring acids in lime juice, I found it’s more like 62g/l of citric and 5.7g/l of malic acid (ie a 11:1 ratio). So even half as much malic as Nickle Morris uses. Since I only have to cater for my “home bar”, I personally like to zest the limes instead of slicing the peel. Zest gets me much less pith and allows for the extraction to be done without using a blender. I feel blendered peels results in a specific flavor, which is slightly different from actual lime juice. Also, I don’t weigh the peels, but go off the number of limes. When I see people slicing the peels, sometimes they get no pith on it and in other cases it’s cut all the way to the fruit (same in your video). With such a big inaccuracy, multiplying the peel weight does not look like it correctly relates to the actual amount of essential oils in the peel. Besides it makes no sense to start out with the weight of the peels. One normally aims for a certain volume of super juice. Starting with 100g of peels gives you this comic issue that you need to somehow blender almost 2 liters. I make 250ml of super juice and for that I need 2 limes (of about 75g each). ie one quarter of Nickle Morris recipe. Usually enough to get me through the week. Or a I make a bigger bottle if there is a party. I actually started out with Jeffry Morgenthaler‘s lime cordial recipe as sort of a super juice (before super juice was actually a thing). It’s a 1:1 simple lime syrup, so it’s even easier to create a quick Daiquiri or Margarita from that. It does taste somewhat different from actual lime juice though, but he never presented it as a lime juice replacement per se anyway. I never tried the recipe from Brian Tasch (Corpse Revived. I was worried that such a low percentage of sugar might cause the juice to ferment rather quickly. Same reason why people don’t add in 1 to 1.7g of sugar in the super juice. As is the percentage of sugar in lime juice. His recipe is also quite low on peel to liquid, but seeing how you say it’s enough lime forward, perhaps that is overcome by the extra extraction from the sugar (and relatively the most acids of the three). Really have to try that one out.

[@dizturb5062]

So basically we are doing a sour mix that every bartender bought and used in the 80'.

[@WinterAyars]

Supposedly, Nickle Morris used mass spectrometry to determine his acid ratios. Interesting that he didn't also include potassium and sugar and whatever else is found in citrus juice but maybe he just wanted it to be simple to make rather than trying to exactly, chemically reproduce lime juice. I have found that different peelers result in pretty different amounts of pith vs peel when peeling the citrus. I found that my OXO potato peeler does a lot better at this than the one intended for bar use, getting much thinner slices with less pith. Conversely, if i'm slicing a bit of lemon for garnish i want the deep cuts from the bar peeler. IN THEORY, adding the juice should be "neutral" to the overall flavor. The oxidation (or whatever breakdown) of the juice long term is the downside, but you shouldn't need to worry how much juice you're putting in vs other ingredients. Think of it this way: you're trying to replicate the citrus juice. If you do this correctly, there should be no difference between the squeezed juice and the "superjuice" you created so you can mix them in whatever ratio you like and it'll still be the same end product. It's just the shelf stability that matters.

[@Nyberabb]

Whats the estimated shelf life of each juice? How long will they last refrigerated

[@TheEducatedBarfly]

I’m testing it now but the Kevin Kos and Nicole Morris are definitely best in the first two weeks. The Brian Tasch I have high hopes for, there’s no juice in his recipe so it could last much longer

[@dylanhancock]

Can you link to the Brian Tasch recipe? The one I'm finding on his website uses a different ratio

[@TheEducatedBarfly]

we scaled down ours, but let's try and get it listed. what's different on his site?

[@dylanhancock]

@@TheEducatedBarflyNever mind, I got confused because of the video chapters. You’re missing a chapter for the Kevin Kos version

[@tn_onyoutube8436]

Looking on from the UK in utter jealousy at the size and colour of the lines used here! We just can’t get limes like that here (maybe from a specialist supplier but not in the mass market) - ours are tiny in comparison and much paler. Stunned at the result as everyone I try it on says the Kos recipe is too lime forward!

[@vdevov]

I’ve been making the super juice from your last video on this for quite some time (Morris), but there you said 8g manic acid. I love it but my wife can’t handle it (messes with her stomach). I really really gotta try the Brian Tasch version.

[@BrandonCerelius]

This is my favorite video in a bit. Love when you dive into the deep end! What do you do with all those peeled limes?

[@TheEducatedBarfly]

thanks. We juiced the limes for the other videos we needed to shoot

[@rohitchandra8785]

Still can’t see this Brian Tasch recipe anywhere.

[@dblomberg7457]

30 g peel 30 g sugar 24g citric 12 malic, create the oleo citrate add :500 ml water, blend

[@chrisbeattie259]

Was there not also salt in the recipe? 👍🏽

[@Hubajube]

Good to see the Brian Tasch one getting some love. It's the one I settled on.

[@raddestbaddestdude]

Thanks for the love! I'm always open to feedback as well-these recipes are always evolving based on community feedback!

[@OmG-cl9qv]

Should have included Art of Drink (Darcy) Super Juice.

[@TheEducatedBarfly]

I know and I will do maybe a separate video on it but Darby’s is so specialized with so many ingredients I didn’t think it was easily replicable enough for this video. I have no doubt considering the source that it’s Amazing

[@tularjaggs334]

Came looking for this comment.

[@Evangalex]

My obersvations about the Citric : Malic acid ratios: 1. I prefer the Nickle Morris ratio (about a 6:1 ratio) - tastes more real lime juice to me. 2. I have found scientific journal articles that support the Nickle Morris ratios. There are plenty of weblogs and forums that mention the 2:1 ratio, but I have not found any scientific journals. Has anyone else found scienfic journals that support the 2:1 ratio?

[@Bo_Lew]

Is there a recipe available for the Brian Tasch specs? Like (weight of zest) x (?) = weight of malic acid, etc. I have KK's but would love to try the Tasch recipe.

[@raddestbaddestdude]

Hey there-it's Brian Tasch. You can find the recipes on my blog Corpse Revived. I've tried posting the link in the comments here but it keeps mysteriously disappearing.

[@fxeditor1138]

@@raddestbaddestdude Thank you so much Brian! I can't wait to try your recipe out this weekend.

[@Bo_Lew]

@@raddestbaddestdude Thanks, Brian! Cheers!

[@TheEducatedBarfly]

I’ll post the link and pin it to the top

[@Pastroni89]

I tried the Kevin Kos recipe a few times and found it lacking in citrus flavor also. I made the Nickle Morris recipe the last time and I think it turned out much better. I might try Brian's recipe the next time I do such preparation.

[@rokiolo25]

When is the shelf life vid coming out? 👀

[@IVinniboyI]

Look at 10:17 The left one is very light in colour. Almost looks like you didn't use any or very little KK super juice. Especially when comparing the drinks' colour to the bottled juice colours.

[@TheEducatedBarfly]

I made all super juices to the exact specs of the creator

[@IVinniboyI]

@@TheEducatedBarfly I'm sure that you did. I meant the Daiquiri lineup. The one on the left with KK super juice in it looks strangely light in colour compared to how the super juice looked in the bottle. That and your comment about it not tasting very lime forward made me wonder cause when I made Daiquiris with the KK version they were very tart and lime forward

[@jwoah1835]

Thank you for this video. So, if your goal is to just get the best super juice and other benefits be damned like setup time, would it be worthwhile to microplane the limes rather than peel? I used to make limoncello and while it took longer on the front end to plane, I found it to make the best limoncello.

[@TheEducatedBarfly]

I think the act of microplaning really disburses a lot of the essential oil in the peel that should be going into the super juice

[@ogreenius]

@@TheEducatedBarfly Interesting point! Seems worth testing though since a lot of recipes also call out trying to minimize pith, etc. which I've found tremendously challenging for the limes we typically get around here.

[@cdogsixty-nine2674]

Also, and I too love your videos so this isn't a slam on your choice... but sustainability is the key, right? Longevity, getting the most out of the fruit to minimize waste. The Tasch recipe only yielded 500ml (approx) of juice for 8 limes. While the Kos recipe yields 2L of juice from those same 8 limes. As a lot of the comments below, I have only had the Kos recipe at home but I too find it very flavorful. Not lime cordial flavorful, but that is completely different. I'll sacrifice some taste for 4x the yield. But I will be making the other 2 just to test flavor. I'll probably only use 3 limes though since I can't drink through 3L of lime juice before it spoils. LOL

[@TheEducatedBarfly]

Honestly I’m testing them based on how indistinguishable it is from lime. Both yield an immense amount of juice and the Kos recipe to me is a bit watery (good juice) but not as good as the Tasch recipe. That said sustainability is a factor but also importantly it’s about minimizing waste and maximizing the profit of your bar. They both do a great job and they’re both good juices over all

[@tracymellody]

Made the Tasch today and OMGGGGG. No comparison. The Morris version that we’ve been using the last two years is so one dimensional and harsh compared the Tasch version. This is a game changer for me. I’m so grateful that you posted this content. I added liquor to the lineup at our brewpub 3 years ago. I brew good beer lol but I had never really gone down the mixology rabbit hole, mainly bc I thought I’d never be able to find my way back lol. It’s never ending and so many more layers deeper than formulating beer recipes. Anyhoo I have relied on your channel for so much information. Thank you so much. I owe you a big donation which I will go make now. Cheers! And thank you so much! ☺️

[@TheEducatedBarfly]

Glad I could be of help! Cheers!

[@that1crzywhtguy]

We need a grapefruit version and an orange version!!!

[@delsinrichardson9039]

What was the yield with Brian's recipe?

[@TheEducatedBarfly]

It was 1L

[@liamsheehy]

One timestamp is a mistype, should be 6:55 Brian Tasch Pt 1, not 5:30!

[@jonthomas3065]

When doing a comparison like the Brian Tasch vs the Fresh Juice, you gotta use a triangle test. It keeps your brain from deceiving you.

[@MrAsphyxious]

why not use a zester/microplane instead of a peeler?

[@ShuWii]

@@MrAsphyxious I tested this about a week ago with my 2nd to last batch. I'll take a little pith over the 3x time it takes to zest each lime. It just takes so much more time.

[@kylemauseth]

This is why I look at the comments!

[@eyespy3001]

@@ShuWii You're using the microplane wrong if it's taking you 3x as long to zest than peel. Are you grating the lime on top of the microplane in a quick back and forth motion? If so, that's the wrong way. If you hold the lime and microplane the same way you would using a Y peeler, grating from top to bottom and turning the lime as you go, you can zest the whole lime with zero pith in the same amount of time it would take to peel the lime; probably even quicker

[@aldierygonzalez7249]

Nichol Morris said it doesnt blend as well, which is a big thing for getting the rest of the flavor out. Im guessing that means you lose a lot of oils in zesting

[@ShuWii]

@@eyespy3001 check aldier's comment for another reason I forgot about while blending, but! I just saw a video what you're describing. I'll give that one last try, though hopefully it will give as much yield as the peels.

[@federicabianco2520]

No way, I make kevin kos’s version all the time because it’s sustainable and nearly indistinguishable from fresh squeezed citrus and it’s not watery and clear like that. I think something went wrong in the prep…

[@tracymellody614]

Zbiotics is the shizzzz. Stuff works!!!!

[@minhbuiquang3810]

So how long does Brian Tasch's super juice last in the fridge, I wonder?

[@TheEducatedBarfly]

it definitely lasts about three weeks but less than a month. I'll do a follow up where we let it sit and test it

[@minhbuiquang3810]

@@TheEducatedBarfly Let me try it to see it myself. Thanks for the vid, sir

[@oneR35]

isn't it because of the salt that Brian Tash's recipe tastes better ?

[@NorthernWhisper]

You peeled those limes and kept SO MUCH PITH. I have to imagine the reason you picked the winner that you did, is because you did a terrible job at making the others :P Get a hendricks metal peeler; it is magic and if peeling medium to large limes, leaves virtually all the pith behind without effort. Keeping all that pith and then weighing it means you are addiing too much acid and water and the relative amount of natural lime juice is smaller. In other words, no wonder it didn't taste like lime. You made it wrong.

[@fishingman648]

How long do you let the Olio Citrate sit before blending? I saw you did for 1 hour. @StevetheBartender did his for 4 and recommended 6. Does it matter?

[@DanteFiallo]

I had a bit of a hard time following this video, the mentioning back and forth between 3 recipes became quite confusing even with the "chapters". If anything the chapters confused me more, id see a title card, but then we start talking about another persons recipe? And I'm not seeing the recipes in the description? I'm a fan of your channel, but this video was difficult to follow. Maybe I'm just tired haha

[@dillonhaynes7463]

I’m trying to find the lemon super juice from Brian Tasch

[@TheEducatedBarfly]

It’s on his website recipes are in part four of his article on maximizing citrus here’s a link: www.corpserevived.com/post/maximizing-citrus-part-4-mastering-pseudo-citrus

[@caveinbrain]

I don't have usually malic acid at homa laying around so i experiment with various type of vinegars instead. And its pretty delicious and lime forward without taste of vinegar

[@TheEducatedBarfly]

Go to sponsr.is/zbiotics_educatedbarfly_0724 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code EDUCATEDBARFLY at checkout. Thanks to ZBiotics for sponsoring today’s video!

[@joker1531]

are those experation dates or dates made? what would you say is experation, 1 month?

[@ShuWii]

As a low volume bar manager, a month has seemed pretty good rule of thumb in the fridge, but a 750mL seems to get sold in about a week or two nowadays(because of increased volume).

[@ShuWii]

*Lime juice will tend to separate a little though

[@joker1531]

@@ShuWii sorry to be annoying and thank you for responding, so you think that little simple syrup bottle is considered low volume? I just don’t see myself going through that big bottle in a week or 2 lol

[@ShuWii]

Not annoying at all. I think my bar doing 750mL of lime juice per week or two is low volume for a bar(we run a simple 2:1:1 ratio on daqs, and not all cocktails have lime juice, but thats about 25-30 servings for us). Yeah a month is def good, but you can make as much or little as you want, too! I think each lime has been yielding us about 10g of peel, and then you're adding the 100mL H2O plus the 25mL lime juice (plus acids and pinch of salt), so per lime you get about 3-4oz of super juice.

[@eyespy3001]

@@joker1531I tried doing this at the bar that I worked at. We would make thousands of margaritas every week. We ran through a 750 ml bottle of lime super juice in about a day and a half. I never could figure out how long the super juice would last because we quickly ran through it. We ran through it so quickly that I had to stop making it. The amount of time and effort it took to make 750 ml of something that would be used so quickly just wasn't worth it for me. It took almost an hour to peel and juice 40 or so limes, and then having to constantly buy citric and malic acids... It was easier and more cost effective to just buy high quality lime juice. Since we ran through lime juice so quickly, there was no reason to make a lime product whose sole purpose is to last a long time.

[@BrendonMckenzie]

I can’t trust this comparison. Dude butchered the limes lol

[@TheMatthewcota]

Love the video, but no lab coat

[@yodux8315]

Too much pith in these peels 🤔😱😱

[@franzmuller3396]

Hello

[@that1crzywhtguy]

Those peels have WAY too much pith. Research a Japanese peeler. It's curved and let's you get peels with far less rind.

[@TheEducatedBarfly]

I don’t know what the obsession with pithless peels are. A little pith renders a much much better oleo because it adds a little bitterness to the final product. Try it, you’ll see

[@NorthernWhisper]

@@TheEducatedBarfly If you can't detect the bitterness of pith, you have fried your tastebuds. It also completely throws off the acid and water measurements, leaving you with far more acid and water compared to the fresh lime juice and green peel.

[@thomaswinans7096]

Yea, No

[@utopianverve]

"I did prefer the fresh" "The casual drinker won't notice" It's only a matter of time before a mass-produced super juice company exists, and we've just recreated the fake-juice industry where bar programs across the country are buying Super Juice that are "8-12% Real Juice + Additives and Preservatives" sold under the veil of waste reduction and cost savings. I've never been a Super Juice fan essentially for this reason. The "average casual drinker" can't even taste the difference if youre using Pericone or any similar pasteurized product. The average casual drinker cannot discern what exactly is a Skinny Margarita vs a Classic margarita. At the end of the day they're just going to ask for whatever drink "less sweet" anyway. Is it fresh juice? Well yeah, about 12% of it is...the rest is science of (natural) additives and preservatives.

[@TheEducatedBarfly]

I can’t agree with anything you’ve said here. You don’t think much of the casual drinker it seems

[@GlassFamilyPhotography]

@VeryGoodDrinks has the best recipe! They have a calculator that is easy to use!

[@VeryGoodDrinks]

Thanks so much 🙏

[@keithweiland]

I have used Kevin's recipe for some time now and always found it good but if Brian's is better I will try that next time. Saying that I have kept Kevin's recipe in the fridge for more than 3 weeks with little to no oxidation so I think I might use Brian's formula but also add the juice from the limes as well. I also add 0.2 grams of Sodium Metabisulphite per 1L of Super Juice just before bottling and leave it in an open container for a couple of hours to allow it to off gas the sulfur dioxide, this may be why my Super Juice lasts so long though I have never done any testing of this. Maybe something for you or Brian @raddestbaddestdudeto investigate.