Thanks for this good recipe. I already soaked my lime skins in the citric acid. I don't have malic acid, so I will try with citric acid only, and I will also add (total 3 limes) a whole lime with cleaned skin. I will also add 400 ml water because I am using only 3 limes in total. I am going to write the result in less than 2 hours. Thanks for this information and sharing.
Alright, just finished my lime juice. Result? Absolutely splendid! I was able to make 520 ml juice by using 400 ml water. I used 4 large teaspoon of citric acid. The little labour was worth it, indeed. I used my regular (jug) blender, then strained the product, and bottled and refrigeratored the bottles. I will do this again in the near future. No more running out of lemon or lime. Thank you very much again for this awesome recipe!
Very similar, the water doesn't weaken the juice because what we are essentially doing in the first few steps is making a lime concentrate, then rehydrating it with the same amount of water that's in a regular lime. Hope that helps!
This seems to me like you are just cutting real lime juice with artificial lime juice (citric acid + malic acid + water). Cutting real lime juice with artificial lime juice doesn’t really seem like something I want to do. Not really improving your environmental impact by getting the same yield from a normal lime and then simply adding other acids in to increase volume. Why not just make entirely synthetic lime juice to further improve impact?
I don't think you understood the process. It improves the environmental process because A) you get 8x the amount of juice from 1 lime and B) it vastly improves shelf life. If you were to not use limes and just recreate the acidity level with water then all you would have is an acid solution of the same Ph. It wouldn't taste like limes. The whole reason we use the peels and draw out the oils is because that recreates the flavour of limes, not just the acidity.
Thanks for this good recipe. I already soaked my lime skins in the citric acid. I don't have malic acid, so I will try with citric acid only, and I will also add (total 3 limes) a whole lime with cleaned skin. I will also add 400 ml water because I am using only 3 limes in total. I am going to write the result in less than 2 hours. Thanks for this information and sharing.
Alright, just finished my lime juice. Result? Absolutely splendid! I was able to make 520 ml juice by using 400 ml water. I used 4 large teaspoon of citric acid. The little labour was worth it, indeed. I used my regular (jug) blender, then strained the product, and bottled and refrigeratored the bottles. I will do this again in the near future. No more running out of lemon or lime. Thank you very much again for this awesome recipe!
I’ve just made this and it’s really good. I’m going to repeat the process with lemons. I got malic acid from a health food shop.
what can be substituted for malic acid
In this video I originally watched, he says more of Citric acid may be used if there is no Malic: th-cam.com/video/2RA3AaCO7A8/w-d-xo.html
Percentage acids to peel weight?
x0.66 citric, x0.33 malic and just a gram or two ascorbic is how I do it
Can we do the same for oranges.
How similar is the taste compared to freshly squeezed lime juice? Does the water weaken the flavour or does it still tastes pretty much the same?
Very similar, the water doesn't weaken the juice because what we are essentially doing in the first few steps is making a lime concentrate, then rehydrating it with the same amount of water that's in a regular lime. Hope that helps!
How long it will last if you store it?
I tried it but came out a little bit bitter. Is there any way to make it less bitter ?
that could be due to a number of reasons, the first one that pops to mind is the pith. Are you making sure you're removing all the pith?
Is it okay to buy any citric acid or does it need to be food grade?
I personally would assume “food grade” would be the way to go. I’ve seen other videos of similar recipes and they mentioned food grade.
food grade naturally as using non-food grade may pose risks to your health if there are residual chemicals and metals in there
Do we need malic acid cause i only have citric acid
I found the chicken above your head at the 03:21 mark. Please pin so that others can find it.
Why lime juice in botlle have gas when i open it???Safe for consume or not???,..,
Your juice has been compromised. It's started to ferment, im afraid you need to throw that juice away.
I like how he talks. Sounds like a black British with swag lol.. love it!
Or white... which he is
wtf he sounds nothing like british black community.. hes has a northern english accent.!!
@@Samthelegend"Community" 😂😂😂
This seems to me like you are just cutting real lime juice with artificial lime juice (citric acid + malic acid + water). Cutting real lime juice with artificial lime juice doesn’t really seem like something I want to do. Not really improving your environmental impact by getting the same yield from a normal lime and then simply adding other acids in to increase volume. Why not just make entirely synthetic lime juice to further improve impact?
I don't think you understood the process. It improves the environmental process because A) you get 8x the amount of juice from 1 lime and B) it vastly improves shelf life. If you were to not use limes and just recreate the acidity level with water then all you would have is an acid solution of the same Ph. It wouldn't taste like limes. The whole reason we use the peels and draw out the oils is because that recreates the flavour of limes, not just the acidity.