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 👍
@tobibatiste78595 ай бұрын
Could you add this to the calculator please? Thanks for the recipe!
@user-ml5ng4ti5u4 ай бұрын
도움이 됩니다
@CloverClub232 ай бұрын
Please, please add it to the calculator 🙂
@cellsheetАй бұрын
I second the calculator requests Edit: looks like it's added 😄
@cellsheetАй бұрын
How much shelf life does this give the super juice by the way?
@CloverClub232 ай бұрын
Those are by far the best super juice balances out there! You deserve so much more views!
@VeryGoodDrinks2 ай бұрын
This makes my little limey heart soar 🦅 thanks for the comment ❤️ Tell your friends!
@Marucla6 ай бұрын
Would kill for a full length video on the probiotic fizzy soda! Keep it up, you guys are one of my fave TikTok accounts and now KZbin accounts.
@VeryGoodDrinks6 ай бұрын
Thanks so much for the comment and kind words! I’ll start working on the soda vid! 👍
@rorybyrne864 ай бұрын
Made the lemon version of this yesterday. Very pleased with the result.
@VeryGoodDrinks2 ай бұрын
sweeeet, glad to hear it!
@ASM-vo2nx2 ай бұрын
Great Video! Can't wait to try your recipe. Sounds like a lot of though, research and development went into this!
@VeryGoodDrinks2 ай бұрын
Thank you! I spent about a year working on it. I hope you find it suits your needs, let me know if you have any thoughts or gripes 👍
@brianjsaville8 ай бұрын
I am scheduled to make a batch this weekend for the holidays. Will try your version. Thanks!
@VeryGoodDrinks7 ай бұрын
Let me know how you like it!
@brianjsavilleАй бұрын
@@VeryGoodDrinks Made a second batch this weekend. Really love the simplicity of the recipe, and flavor is the same to my taste as the Kevin Kos version.
@brianstrayhan9137 ай бұрын
Hey thanks so much for this great step by step. I have been using the Cocktail Time method for a few years and am excited to see how this compares. Had a question....it was my understanding that once you add the acids to the peels they need to sit for a few hours to extract the oils from the peels. I notice that you don't include this step..... would be a huge time saver if you didn't need too!!! Just curious about the science! BTW I spent all summer making your tomato 50/50 margarita and created many true-believers! Happy New Year!!
@VeryGoodDrinks7 ай бұрын
Brain! So stoked to hear about the tomato margs 🍅 As far as the waiting step, no need! The blender does all the extraction needed to get all the flavor and texture out of the peels. Basically opting for emulsification instead of waiting for osmosis like in the cocktail time/ original method. You can learn more about this update from “Art of Drink” on KZbin. There’s a video called “improved super juice” where I got this idea from. Thanks for the comment and happy new year! 🥂
@liquidweird60556 ай бұрын
Oh, for sugar and salt, couldn't I just add those when I mix the cocktail instead of putting them in the super juice? Would it make a difference?
@VeryGoodDrinks6 ай бұрын
You could do that but this is meant to balance the juice on its own before it ever goes into a drink or food.
@liquidweird60556 ай бұрын
So I went ahead and put the pulp/meat of the fruit and blended that in too. What would be the impact of that? Besides more straining? Also, Pomelos: they have a LOT of peel vs juice compared to other citrus. What should be adjusted for them?
@VeryGoodDrinks4 ай бұрын
Probably more straining yes, but more particles too which could oxidize and cause faster degradation-most likely not enough to worry but not something I’d go out of my way to do. I’d just use the grapefruit recipe on our calculator for Pomelo. Try and get as little pith and possible and as much juice as possible. It’s not gonna taste like fresh pomelo juice so much as an acidified pomelo with tons of the aromatic peel. Hope this helps! Thanks for the comment xoxo
@johanmalmstrom87128 ай бұрын
Love it!
@stoner19166 ай бұрын
Interested in the Cheong method. I'd like to add it to sparking water
@VeryGoodDrinks6 ай бұрын
It’s perfect for that
@thehazelnutspread4 ай бұрын
Like, great like idea, like
@VeryGoodDrinks4 ай бұрын
Thank you very much
@henryticas6861Ай бұрын
Hey man love ur videos thank you for all your effort … this has been on my mind all week since I’m bartending this weekend making a lot of green tea cocktails.. my sour mix recipe asks for lemon juice, lime juice, and sugar. My question is can I use the lemon and lime super juice to make it? The recipe would mean combining super juices ? Is that possible ?
@VeryGoodDrinks27 күн бұрын
Yea of course! You can sub out super for fresh in any recipe and it should work out just fine👍
@allenmunson26772 ай бұрын
Would using something like pectin enzyme on cut up citrus work or affect the flavor at all? Seem like it would prevent any bitterness from the pith.
@VeryGoodDrinks2 ай бұрын
I haven’t tested this but I’d love to hear about any results you get from this. I think peeling carefully and leaving behind the pith is sufficient. I also find a small amount of bitterness adds to the overall authenticity of the lime flavor.
@kkobwatchin2 ай бұрын
Does have a reference for the nutrition facts of each juice, especially carbs, fiber, net carbs. Asking for Keto diet basis. TIA
@VeryGoodDrinks2 ай бұрын
Not sure exactly but it should be slightly less than actual lime juice. Especially if you omit the sugar. So less than 8g per 100ml
@hoagiesandwich6 ай бұрын
Hey! I used your super juice calculator for both lemon and lime super juice. Both ended up quite sour - ended up needing to add about twice as much water to get closer to normal juice. Is the recipe meant to be acid-adjusted in this way? Or do you have any idea why this might have happened? I believe the scale and ingredients that I used were all good.
@VeryGoodDrinks6 ай бұрын
Not sure, but there is a fairly substantial variance in sugar content fruit to fruit. (anywhere from 2-6% i believe) Could be the juice you’re accustomed to is a bit sweeter than mine? Our recipe is meant for cocktails which almost always have added sugar of some kind so we aired on the side of less sugar. Totally ok to add more if you like. The idea is to add just enough sugar and salt to round off the harshness / artificial acidity of the citric and malic. Thanks for the comment. Hope this helps!
@ryguytheman14 ай бұрын
Hey studs, I was wondering if you've played with clarifying super juice? If so, how?
@VeryGoodDrinks4 ай бұрын
Haven’t tested but if I were too I’d start with agar agar 🧫
@dangold24357 ай бұрын
Hi, thanks for the video! I tried this out with lemons, and it was VERY lemony…kind of overwhelmed the cocktails I used it in and I did follow your instructions to a T. I tried to remove as much pith as possible, used nice-looking organic lemons, and I’ll try it again…just wondering if well-made super juice is sometimes just overwhelmingly citrusy to the point where you might use less of the super juice as compared to the normal juice in a recipe - eg, 1/2 oz instead of 3/4? Or, is it more likely that I did something wrong? Thanks!
@VeryGoodDrinks7 ай бұрын
It sounds like you had some potent lemons! Try reducing the amount of peels and it will calm that intense essential oil flavor. We use 10% peel to water ratio. You could try something like 6% and it may be more to your liking. Thanks for the comment and let me know if that helps. 👍
@VeryGoodDrinks7 ай бұрын
PS I have a super juice deep dive vid that explains further the relationships / ratios of our recipe that could help you make adjustments to your personal preferences. Thanks again for the feedback
@neilstevens28153 ай бұрын
Hi, really appreciate the tutorial on Super Juice. I've made two 1 litre lime batches and one 1 litre lemon batch. The firts two batches were perfect and stored well in the freezer. The last batch keeps separating when i keep a bottle in the fridge and i have no idea why. I did exactly the same process but this time it clumps at the bottom and is almost water at the top. Any ideas why?? Thanks again...
@VeryGoodDrinks2 ай бұрын
over time the particulates will settle out. you can simply shake it up before use to reincorporate. Going forward you can strain a bit finer (nut milk bags work great) to keep from having quite as much sediment. 👍
@neilstevens28152 ай бұрын
@@VeryGoodDrinks Awesome, thanks for the advice. Just made a fresh batch recently adding 3% ascorbic acid this time round, so will be interesting to see how it goes 👍
@Alberto-ws5nj3 ай бұрын
Can someone tell me if the peels of lime must be edible or it doesn't matter? Thanks
@VeryGoodDrinks3 ай бұрын
I’m not sure what you mean by this but you want to wash the limes to be sure there isn’t any wax or pesticides on the peels 👍
@DKHD1765 ай бұрын
8:34 You forgot the bay leaf.
@VeryGoodDrinks5 ай бұрын
Hahaha not againnnn 😩
@UTeewb2 ай бұрын
Wow your recipe uses almost double the amount of peels per gram of water compared to Kevin K's. Am interested to see how much of a difference it makes.
@VeryGoodDrinks2 ай бұрын
Yup, I like mine a bit more punchy and aromatic
@noahyonts66702 ай бұрын
The segment at 6:30 really pithed me off.
@VeryGoodDrinksАй бұрын
haha nice
@noahyonts6670Ай бұрын
@@VeryGoodDrinks on a more sincere note, I really enjoyed the content and will try your method. I was not satisfied with the results of the Kos method, but this seems like an improvement.