the Super Juice deep dive no one asked for

[@VeryGoodDrinks]

HEY Y’ALL Just wanted to add that I have been including 3% ascorbic acid (vitamin c) in the juices and results have been impressive. Seems like shelf life has increased significantly without any change in quality. Only downsides are hunting down yet another acid and the obvious expense of another ingredient. Maybe I will update with more details and cost breakdown soon 👍

[@FrancescoK]

Is that additional to the citric and malic or are you adjusting the amounts/ratios?

[@RedHotBagel]

I have a vacuum blender. Would you want me to test if blending under vacuum vs. not make a difference on how fast the super juice gets stale and report back?

[@cellsheet]

This would be great! I'm loving all the content and for anything that'll help further advancements in this area.

[@niekbartelse5846]

@@FrancescoK I am also curious about this answer

[@TehSpeedRunner]

Trade offer: You give us the best Super juice video, we never asked for. We give you a standing applause for your great effort, you never asked us for 😎

[@VeryGoodDrinks]

Thank you so much 🥲

[@TehSpeedRunner]

@@VeryGoodDrinks don't mention it!

[@JamesRyhl]

Weird how closely this video maps on to my own super juice deep dive. I love super juice, definitely here to stay. I think you came to a lot of the right conclusions

[@VeryGoodDrinks]

Where’s your deep dive?! I’d love to hear more about your findings

[@JamesRyhl]

@@VeryGoodDrinks Haha, there's no video or anything. I was just immensely interested in the subject and did a lot of research, and I found a lot of the same things that you did. My final recipe was very close to yours. Darcy O'Neils insight that the oleo citrate was unnecessary came around the same time and was a total game changer. I also ended up with a little sugar and salt in mine. My main deviation is that i split the difference between the Bar Expo recipe and the Kevin Koss one. I agree that Kevin Koss' recipe is too conservative with the peels but when you add too much peel it starts to taste more like lime than actual lime juice. Sometimes it's very nice like in a daiquiri, but overall my goal was to match real lime juice as closely as possible. I went with about 90-95g per liter of water, which also increases yield a little. For that same reason I think Darcy O'Neils idea to add essential oils is just too much - at least if you're subbing normal juice out for super juice 1:1. I loved the tip where you add two spent shells to get more juice. Never thought of it!

[@ASM-vo2nx]

@@JamesRyhl Are we not meant to sub normal juice out for super juice 1:1 ?

[@JamesRyhl]

@@ASM-vo2nx Yes. Darcy O'Neils super juice is just very intense, more than regular juice would be.

[@PitOfWretches]

Heyo, just wanted to say: as an aspiring mixologist and a person who has a deep love and passion for this industry and craft, thank you! Insane resources you provided!!

[@spencerlepage6305]

Awesome video! Love to see you guys branching out to an informational deep dive.

[@pipastunekito5308]

Thank you so much for this, recently i tried the dave Arnold recipe because kevin kos was the only one i knew. You saved us,super juice lovers,a lot of time. Greetings from Argentina 👍

[@VeryGoodDrinks]

thank you! Hello from Mexico!

[@keithmcbrayer9896]

This video rocks. Great resource. If the super juice market cap was bigger this would have 1M views

[@VeryGoodDrinks]

Thanks that means a lot 👍

[@FeraligatrCollectorTCG]

Love this video! So much great information and experimentation! Can’t wait to see more from you! Will be making this :)

[@VeryGoodDrinks]

Thanks! More to come!

[@therumrevival]

Loved this video! Everything I wanted to know about super juice!

[@VeryGoodDrinks]

Thanks bud!

[@CloverClub23]

Best super juice calculator out there!

[@VeryGoodDrinks]

You don’t know what that means to me 🥹🙏

[@cellsheet]

@@VeryGoodDrinks I'm definitely gonna go with your calculator. Thanks for making it free as well as this video!

[@arthurcurry4335]

outrageously good content

[@VeryGoodDrinks]

Thanks so much 🙏

[@Peltigro]

Thank you so much for all of this! I really appreciate it! Would also love a video on cheong and probiotic sodas!

[@VeryGoodDrinks]

Thanks! Will do! I love cheong sodas 🫶

[@procrasticator]

Yo this rules, what a gorgeous deep dive

[@VeryGoodDrinks]

Thanks so much

[@dogukandursun9197]

WTF why this video is so underrated !!!!!

[@VeryGoodDrinks]

Share w/ friends :)

[@MTTZ1337]

Love the new format!

[@VeryGoodDrinks]

ty :)

[@Cubin4ik]

Thanks for saving our time and making that great summary! Appreciate a lot!

[@VeryGoodDrinks]

Of course glad you found it helpful

[@natesviewfinder]

Subscribed! Thank you for putting in the work and breaking it all down between this video and your "Ultimate Guide" video. Excited to make my first batches of super juice using your calculator.

[@VeryGoodDrinks]

thanks so much! let us know what you think!

[@johanmalmstrom8712]

Amazing work. Thank you. This made me get back on the super juice horse again. Question: MSG? You mention MSG in the "Tools for Super Juice" but never add it?

[@VeryGoodDrinks]

MSG is useful for the grapefruit super juice to mimic the natural glutamic acid in grapefruit 👍

[@brianjsaville]

Great video!

[@moonom1]

Your poor teeth having to go through all the test tastings. Fantastic video with criminally low views. This was really fun and really informative! I always get the big bag of limes because it is way more cost effective but end up throwing half the bag away, I think I will start making super juice after this video. Great idea with the batch making and freezing! Please do Cheong video!

[@VeryGoodDrinks]

Thanks for the encouragement! Look out for the cheong vid sometime 🔜 🙏

[@juliabryant3946]

This is so awesome thank you

[@VeryGoodDrinks]

Ty!

[@1987thedrums]

Wow the intro has been my exact experience of super juice

[@maximkuleshov8852]

I'm really glad someone finally pointed out that the whole oleo citrate thing doesn't really do much. I've never used it myself and everything turned out great. There doesn't seem to be any solid chemical or physical reason behind it. Both citric and malic acids are pretty weak and don't dissolve stuff well, and since essential oils don't mix with water, they're not going to be pulled out into an acidic solution from the peel's moisture. It seems like the actual reason flavors get extracted is more about the peel getting physically broken down, releasing its goodies. This seems to hold true for oleo-saccharum as well, where sugar's role isn't really doing anything special. But hey, have you ever tried leaving out the original juice? My intuition is that this might affect the shelf life due to enzymatic activity, rather than any impact from succinic acid, which is less reactive than citric and malic acids. For instance, malic acid might interact with any alcohols in the essential oils to alter the flavor through esterification, though this is not a common occurrence.

[@VeryGoodDrinks]

The way I see it is you can accomplish the same result through osmosis OR emulsification; one is just a lot faster than the other. As far as the mix without the juice goes, I have tasted it and like it but never tested it extensively. I think I’ll do that and get back with results. So far I just haven’t had a reason not to add in the juice.

[@skrappi1]

Great video and testing! I tried Super Juice form Kevin's recipe many times already and couldn't force myself to use SJ over normal juice. I have tested many methods (with/without pith etc.) and my SJ was always too harsh, tart and have this "warhead" taste as You describe. Recipe I have develope latelty is weight your peel, divide by 1.3 and put this value in Kevin's calculator. Put all acids in jar with peel for 1-2h and later just fill it with water (amount from calculator), let all the acids dissolve by shaking jar, add juice from citrus and filter it with fine mesh. I got much cleaner taste, look and pretty close to pure juice. Didn't test the shelflife yet. If You didn't test this method I highly recommend. I'm curious about your opinion. And I definitely need to try SJ from your calculator. Maybe this will convince me to start blending the peel.

[@VeryGoodDrinks]

This sounds similar to the method developed by “truffles on the rocks”. His complaints were similar- finding super juice a bit too intense. We add sugar and salt to curb the harsh acids. The only “issue” I see with your method is possibly missing out on the texture the broken down peels provide as well as the ascorbic acid content from said peels which does add to the shelf life.

[@skrappi1]

@@VeryGoodDrinks You're right, I forgot to mension “truffles on the rocks”. The lack of ascrobic acid may be a problem, so it's probably worth considering adding a little during the process. Texture is not my concern because in my opinion, it is not the main component that creates texture in a cocktail. If someone notices a decrease in texture, I would first save it by pairing it with gum syrup (in the case of drinks with sugar syrup). On New Year's Eve I made about 10 liters of premade drinks with my juice and no one noticed the difference in taste even when I told them what I had used, so for now I'm happy with the results :D I'm waiting for your next videos and results of your work. You have gained a new subscriber. Cheers!

[@DiogenesTheCynic.]

Have you considered experimenting with making an alcohol infusion with the oleo citrate? Basically replace water with choice of alcohol and let it soak for a few days?

[@VeryGoodDrinks]

No but that sounds tasty 🤔💭

[@sinancothebest]

wow, would that make like a lemoncello?

[@anthonyh9506]

⁠@@sinancothebestSort of, after you add a lot of sugar…

[@dtaggartofRTD]

I might be odd. I found I rather liked a little extra pith in my lime super juice. The bitter note added a bit to the character of the resulting superjuice. Been working from the Kevin Kos recipe for the time being. might need to experiment with some of your findings as well.

[@VeryGoodDrinks]

hell yea i definitely agree, a little bitterness is nice but it can get overwhelming in some cases. Let me know if you try our recipe and what you think 👍

[@Arminian100]

I've been using super juice for 3 years now. Game changer

[@VeryGoodDrinks]

totally

[@UTeewb]

Curious instead of juicing the citrus, have you tested doing a second peel to the flesh (discarding the peeled whites) and blending whole? One less thing to take out and I feel like it may up the yield or flavor. Vitamix has a whole peeled citrus recipe for margaritas and it is fantastic. Even someone on reddit said their restaurant literally just blends the entire the entire unpeeled limes for SJ. I'm not brave enough to try that and I feel like that is bound to be bitter lol.

[@VeryGoodDrinks]

Yea i think peeling twice doesn’t sound like any fun and might be messy. Blending whole is bound to be more bitter which could be fine for some drinks but might not work in others. Maybe I’ll try it out someday soon. Thanks for sharing!

[@sinancothebest]

Hello, and wow, thank for all the time and effort you put for this deep dive. I'm just getting into the super juice phenomenon so I'll definitely give your formula a go after trying Kevin's one a few times. Did some research too and decided to add a bit of Ascorbic acid for nutritional and longevity benefits. Was just wondering though, your calculator online recommends 30 grams of Ascorbic acid for 100 grams of peels- this seems wayy excessive based on the little research I did with acids, AI had recommended me to add just a gram or two of Ascorbic acid to kevin's 0.33, 0.66 recipe. It also said the ascorbic acid is much more potent than both citric and malic; and as it is basically Vitamin C, the recommended maximum intake of it is 2 grams a day; your very good super juice, if made with 30% of the weight of the peels, seems like it could be dangerous for consumption if the calculator is right. Is your final recommendation still that much ascorbic acid or is there something wrong with the numbers displayed on your calculator?

[@VeryGoodDrinks]

Hey @sinancothebest Thank you so much for bringing this to my attention! It looks like i made some bad calculations and wayyy overshot the number for ascorbic. It should be 0.5% or about 5 grams per liter of water. We’re getting the calculator updated asap! Thank you again!!

[@fuegoultra2818]

very good video

[@lautarocosentino4305]

this video is great, can I ask you what you think about pseudo juice? This is super juice basically but without the juice, only peels, acids, sugar, salt and water. But I think that you already know that Another greetings from Argentina, kudos

[@keithdmyers]

Thank you for cutting the tape.

[@VeryGoodDrinks]

You're welcome ✂️

[@PatrickJaszewski]

I've loved the Kevin version and I like how this builds on it. I need to try the freezing squeeze bottles - that would be a easier way vs the glass bottles I've been using. Have you tried adding essential oil or terpenes like Art of Drink?

[@VeryGoodDrinks]

I haven’t really felt the need to add any terpenes / essential oils. The lowered amount of water in my spec kinda serves to boost the overall lime flavor without having to buy any extra fancy ingredients. Thanks for the comment!

[@ASM-vo2nx]

Thank you for this great video! I have only just started (three batches of both lemon and lime) Super Juice and from KK recipe and find it to be quite bitter (especially the lime) and lacking mouth feel (maybe its the extra water as you say). Great for yield but not as good for taste. I have been leaving a normal amount of white pith on the peels - should I cut this off? Great to know you can just blend it all together rather than leaving for 2h (maybe I've been leaving for too long?) Also do you grate you peels rather than peeling them? Sorry for all the questions! You said this is the deep dive no-one asked for but it's the one we all need!

[@VeryGoodDrinks]

Hey! Thanks for the comment! Removing as much pith as possible will reduce bitterness. You can use a peeler or a zester for this - whatever you find easiest. you might find this recipe walkthrough helpful kzbin.info/www/bejne/b6icZqd8ipufppYsi=EONpoCu8tyeYFSDt

[@sumeetsharma]

Is malic acid necessary?

[@angrymurloc7626]

Have you seen the corpserevived recipes? It seems the are adding a lot more sugar

[@VeryGoodDrinks]

No I haven’t, mind dropping a link?

[@zerreitugainigriv]

Much super love

[@1987thedrums]

How long does super juice stay good when mixed in with batched cocktails? I’m going to a festival and want to pre make margaritas - I won’t be able to keep it cold, just cool and in the shade.

[@VeryGoodDrinks]

If you add the optional ascorbic acid it should be fine for a good while. Maybe just need to shake to re-emulsify. This is about the closest thing to an all natural version of what the shelf stable canned and bottled cocktail people do anyway

[@1987thedrums]

Thanks for you reply dude. So the amount of absorbic acid in the lime skin alone won’t suffice?

[@oneR35]

Very funny title 😂

[@emhaweh]

Did you experiment with potassium or sodium citrate?

[@VeryGoodDrinks]

no just sea salt. it did all i wanted it to and is accessible so i figured I’d stop there.

[@drinks.thinks]

Dav sent me

[@VeryGoodDrinks]

🙏

[@johnolmos8670]

I wonder if super pineapple juice is possible

[@VeryGoodDrinks]

Pineapple doesn’t really have the same issues as citrus buuuut Acid adjusted pineapple juice is delicious and super fun to make cocktails with.

[@Villa_0l]

Just a side note maybe cryoconcentrating it(kevin kos has a video about it) and then acid adjusting it should give a richer pineapple flavor Lmk if you have tried the pineapple acid

[@Jebusjoose]

Ascorbic acid aka Vitamin C

[@furubicu]

I really want KZbin to release automatic dubbing into Portuguese, I really want to hear this video in my language

[@VeryGoodDrinks]

That would be awesome

[@furubicu]

@@VeryGoodDrinks I sell caipirinha in Rui de Janeiro, Brazil, I use a lot of lemon. I tried to make the super juice with the lemon zest, it didn't work out very well and I couldn't identify where I was going wrong, here in Brazil the lemon has a very thin skin and I can't remove the house in larger pieces without getting too much of it. white part together. It happened that when I used citric acid, the aroma of the lemon peel disappeared, so it was better to use fresh lemon zest.

[@marcondespaulo]

​@@furubicu o que chamamos de limão é 'lime' em inglês. 'Lemon' é o que chamamos de limão siciliano.

[@bottomshelfdav]

💕💕💕💕💕💕💕💕

[@AddieHilton]

Good for everyone except the citrus farmers.

[@VeryGoodDrinks]

Maybe, maybe not. Would be cool to see more diversity of citrus rather than large quantities of the same monocultures.

[@rykdheiner]

Claiming to have rights to a recipe you copied from nature using mass spectrometry, lol

[@VeryGoodDrinks]

🤷‍♂️