Thank you EMPRESS for sponsoring this video Here's their WEBSITE www.empressgin.com/order-online/?TOTR+youtube+video&WGD_order_online&World+Gin+Day&TOTR
Super late to comment on this, but... One of the things that's confusing about super juice is that the peel adds a *lot* of vitamin C -- i.e. ascorbic acid. I don't think Kevin Kos's ratios are actually all that good. In fact Nickle Morris's ratios are much better, but I obviously have my own preferences. I break it apart differently. There are 2 things you want to concentrate on: the peel to water ratio and the acid percentage. I actually find that a 1:10 peel to water ratio is best -- which is *way* more than Kevin Kos uses (1:16). IIRC, Nickle uses 1:12, which is not quite as hard core as me, but I think *much* better than 1:16. Next, I use 5.2% acid with respect to the water. I honestly believe that Kevin Kos uses 1:16 and 6% because it means that the peel and the acid weight will be the same. It's easier for people to remember, but I don't think it makes fantastic juice. Because I use a higher peel ratio, I have to lower the acid content to make up for the extra vitamin C. The other nice thing about this is that the vitamin C offers great protection for oxidation. The juice lasts quite a bit longer -- Lime for at least 2 weeks, lemon practically forever. Lastly, I don't use any malic acid. Mostly it's because I have no access to it where I live. However, limes have *widely* different acid compositions. The vast majority of limes have less than 10% malic acid (quite a few have less than 1%). It's really only the Persian limes that have large amounts of malic acid. The malic acid in these recipes comes from Dave Arnold using it in his acid adjustment recipes. He happens to like that flavor in lime. It has *nothing* to do with limes that you tend to use. My personal opinion is that Kevin Kos's recipe has a more aggressive flavor. Although you are cutting back on the rind, I think you'll find that *upping* the rind and cutting back on the acid (especially cutting back on the malic acid) will create a more mellow and less aggressive juice. Sorry for the wall of text. It's midnight after a bunch of server problems and a subsequent cocktail. Nobody really cares that much about super juice any more I guess, but I think there is a lot more that can be done. I think it's a bit of a shame that it's been left in the state where it is now.
I moved to super juice for our bar as the price of limes here in New Zealand can go crazy. Currently we're paying just under $15 per kg which isn't too bad if you're using in this application. We have prices fluctuating from $3 - $50 per kg depending on the time of year. We use the blended peels in a couple of different ways also, cover in suger and use as toppings for desserts, with a bit of playing you can dehydrate to make a lime leather for garnish or as is in dressings, marinades or curing. If the price is good I will batch dehydrate lime wheels for garnish.
Using the acids to help pull the oils is like an oleo saccharum without the saccharum, though I wonder if you could add back in just a little bit of sugar that would naturally be in that much citrus and potentially get a little better extraction. It would only be about a gram per lime, or two per lemon, but I think the osmotic pull of the sugar could be helpful.
4:48 oof. With that much white on the peels, I am not surprised you aren't a massive fan of the flavour. Some peelers work better than others; our bar was sent a hendricks peeler and it works like magic! Basically no white with no effort. That means less bitterness, but also less weight so less acid in the calculation and leaves more room for the oil and natural juices. I'd suggest a new peeler..
Really interesting take on the super juice, was wondering when you would make a video addressing your take on the super juice! thanks for another reason to make 3 side by side daiquiris with all the different juices to compare! 😅
Hey there! SOrry for the late reply and also sorry for ruining your recipe with my error. I don't know how I missed it when I edited the video. It is indeed 2gr for 100ml Honestly, I apologies and will change that at least in the description. Cheers!
In trash tiki fashion, I’ve been playing around with substituting come of the water with grapefruit juice. It adds additional sugar and plant material, increasing the texture after shaking. I wouldn’t call the result a “lime substitute.” The grapefruit makes it taste more like Yuzu or Sudachi.
I absolutely love these tricks, especially when they are made as a tool to create drinks around it rather than using them as a sub. Thanks for sharing, it sounds great. Cheers!
A simple question: would you recommend using super juice for a home bar? I'm making about 1 or 2 cocktails per week, I was intrigued by the whole super juice idea but the cost of the acids dissuaded me a bit. What is your opinion? Thank you!
How much are you being asked to pay for the acids? I spent less than $20 on both acids combined and that got me more than I will ever use in a lifetime of home bartending. I would consider that negligible compared to the cost of the liquor you’re putting in your drinks.
You can get small pouches of the acids and it will never go bad if it sits in the cupboard. The real question is will you use up your super juice before the taste goes off? 2 limes will produce about a pint of super juice and it should definitely be consumed within 2 weeks for best flavor
I didn’t know you loved our Empress gin that much! Right now at our gov liquor stores in Vancouver, there are MASSIVE Empress gin displays, I think it’s going on sale soon! Also thank you so much for addressing super juice! I agree it can overpower some drinks, I still like it but I use a little less, and it’s hard to beat that increased fridge life.
Would you recommend any substitutions for the Arabic? I already own cornstarch, arrowroot, xanthan gum, and methylcellulose. Do I really need to purchase another thickener? 😅
My kitchen scales' smallest unit of measurement is a gram, would rounding the citric and malic acids to the nearest g be likely to make a perceptible difference?
The variation of acidity in actual fruit would be comparable to that. If in doubt, just round up to the higher number and dilute further after tasting if too acidic for your taste.
I like this Subtle Juice recipe as it let's you have an experience align to traditional recipes. And you can modify the recipe to punch it up to Super Juice levels while replacing a blender and cheese cloth with simple powder.
You killed it! Great video overall - you presented your arguments very well and I couldn't agree more. I also think your new idea is absolutely brilliant and will definitely try this over this weekend! Salute!
How much lime juice should one add? Is there a ratio? Since we are measuring the peels in grams, "the juice from the limes that we've peeled" doesn't seem that accurate, specially when batching. I'm currently working on some cocktails on tap e would deeply appreciate the help.
@@betogaletto Of course there could be, which isn’t a problem if youre just making super juice to have on hand. But if youre trying to batch prepare cocktails and need specific measurements, then I would add all the fresh squeezed juice to your measuring cup first, and then make up the difference with the olio citrate. You want the maximum amount of fresh stuff if available since it’s the flavor youre trying to replicate anyway
Are you sure about 20g of powder for 100ml of water? It looks like you are using in much less. I tried the recipe and put 36g in 185ml and it was a mess.
I'll have to give your version a shot. I like super juice as an option to have plenty of citrus juice on hand instead of traditional juicing as needed. Have you tried doing any clarified drinks using super... or not super juice? I tried your milk washing technique on an Aviation using super juice and did not have good results. As always, thanks for the content!
@@TrufflesOnTheRocks It's been a while since I tried it, so I can't recall the taste. But the clarification didn't really come in. My few attempts produced cloudy results. Super juice seemed like an attractive option to make batches to save for later.
As a casual observer, I've always thought it interesting that sugar is never added in any of these "super juice" variations. I understand that for the sake of sweetening cocktails, simple syrup or muddling with sugar is easy to do where as it's very difficult to remove sugar. However, if the goal is to replicate lime juice, surely adding some sugar would produce more consistent results when substituted for actual lime juice in recipes, right? Would love to hear your thoughts on this.
@Joel - Nickel explains that from a chemical standpoint, lime juice is water, acid, and lime flavor. The flavor comes from the oils in the peel. There isn’t actually any sugar in lime juice. Same for the other citrus fruits
Nice video as an alternative to blending the peels! Is Gum Arabic found in the supermarkets or more of a specialty store? Also, what is the fridge-life compared to super juice?
Hi Jean-Felix! Your version of the super juice makes complete sense to me! I am going to try making it this weekend. I never preferred the super lime juice over the lime juice I would individually squeeze for a cocktail. The taste seemed slightly odd to me with the super juice and I didn't like it in some cocktails. It wasn't the same for me as beautiful, delicious fresh squeezed lime juice. Chemically your style of a super juice sounds really balanced and I want to try it and test out the differences! I am excited. I think this version will work much better! That gorgeous Empress 1908 Gimlet that you prepared with the new formula of super juice looks amazing and I would love one right now! You know I am a huge Empress 1908 fan! Terrific video JF! Cheers!! 🙂
I agree with you. For me too fresh is best. In some cases, the super juice or my version of it can be very nice but hardly a sub for the real stuff. That said my version of the super juice really seems like a cordial without sugar so in a Gin Gimlet it shines like nothing else and it still works really nicely in a Daiquiri or other light flavour profil cocktails but if buying limes and juicing the "à la minute" is not a problem for you, stock with it when it calls for fresh, I think there's no better ways. Cheers and again, thanks for the support.
I made the super juice more than 15 times, the lemon super juice is a winner but the lime super juice always leaves a bitter flavour no matter how thin you cut the lime peel are. I like your idea of actually extracting the oil but without blending the peel. I will give it a try and try it in a margarita and a daiquiri and let you know the result. SANTÈ
Looking forward to hearing your feedback on it. It is still not a real juice but as I say, in light flavour profil cocktails, I think it works best. Hope you like it. Cheers!
It’s because y’all are blending pith. Use like essential oil in place of the zest and you’ll have no bitter flavor at all. Go half and half if you want a little bitter. Modernest cuisine has a good chapter on using oils
That drink has such a beautiful color. Interesting to hear some alternate takes on the super juice. Though It’s a bit too impractical for households vs just buying a few extra limes
TBH, same here, especially that I still prefer the real fresh juice over it but if your goal is to get the most for your buck without compromising on the quality then it's pretty cool. ;) Cheers
I thought it would be impractical also, but it’s actually really nice to have fridge stable, lime juice ready to pour for a quick drink after work, or if hosting guests etc.
HAHAHA!!! The same way Tonka beans smell like toilet pefrume and it still have it's ways to be used LOL But I agree for me fresh is best but this still has some scenarios where it shines but for me... not a perfect sub
Let me just add here that the popular claim that the super juice is better for the environment, because it is, supposedly, less wasteful, doesn't take into account the ecological effects of making the acids. And I would bet 100 to 1 that the purification and manufacturing processes used in making the malic and citric acids used in super juices are much more harmful for the environment than growing and disposing of the citrus. In short, the "sustainability" argument for super juice is a fallacy.
I've always viewed it as being more sustainable for your individual bar/business/household in that you yourself are using less fresh citrus that can spoil in your bar/kitchen/larder, thus throwing away less unused fruit. (Also the argument for making cocktail perfumes, with neutral grain alcohol and essential oils, to use instead of fresh zest from a lemon peel)
Not necessarily. Having a quick look around, limes have a carbon footprint of around 0.6kg of CO2 per kg of limes. Citric acid has around 21kg of CO2 and malic acid 4.6 kg of CO2 both for 1kg of product, but considering how little citric and malic acid you use for "8x the amount of juice from one lime", it's not quite the same comparison. There's also the plus of reducing the amount of biomass waste at bars that isn't really taken advantage off in landfills, and makes more CO2 as it rots. Still it would be interesting to check what other contaminants happen with both lime production and Super Juice to get a better verdict.
Thank you EMPRESS for sponsoring this video
Here's their WEBSITE
www.empressgin.com/order-online/?TOTR+youtube+video&WGD_order_online&World+Gin+Day&TOTR
Super late to comment on this, but... One of the things that's confusing about super juice is that the peel adds a *lot* of vitamin C -- i.e. ascorbic acid. I don't think Kevin Kos's ratios are actually all that good. In fact Nickle Morris's ratios are much better, but I obviously have my own preferences. I break it apart differently. There are 2 things you want to concentrate on: the peel to water ratio and the acid percentage. I actually find that a 1:10 peel to water ratio is best -- which is *way* more than Kevin Kos uses (1:16). IIRC, Nickle uses 1:12, which is not quite as hard core as me, but I think *much* better than 1:16. Next, I use 5.2% acid with respect to the water. I honestly believe that Kevin Kos uses 1:16 and 6% because it means that the peel and the acid weight will be the same. It's easier for people to remember, but I don't think it makes fantastic juice. Because I use a higher peel ratio, I have to lower the acid content to make up for the extra vitamin C. The other nice thing about this is that the vitamin C offers great protection for oxidation. The juice lasts quite a bit longer -- Lime for at least 2 weeks, lemon practically forever. Lastly, I don't use any malic acid. Mostly it's because I have no access to it where I live. However, limes have *widely* different acid compositions. The vast majority of limes have less than 10% malic acid (quite a few have less than 1%). It's really only the Persian limes that have large amounts of malic acid. The malic acid in these recipes comes from Dave Arnold using it in his acid adjustment recipes. He happens to like that flavor in lime. It has *nothing* to do with limes that you tend to use. My personal opinion is that Kevin Kos's recipe has a more aggressive flavor. Although you are cutting back on the rind, I think you'll find that *upping* the rind and cutting back on the acid (especially cutting back on the malic acid) will create a more mellow and less aggressive juice.
Sorry for the wall of text. It's midnight after a bunch of server problems and a subsequent cocktail. Nobody really cares that much about super juice any more I guess, but I think there is a lot more that can be done. I think it's a bit of a shame that it's been left in the state where it is now.
I moved to super juice for our bar as the price of limes here in New Zealand can go crazy. Currently we're paying just under $15 per kg which isn't too bad if you're using in this application. We have prices fluctuating from $3 - $50 per kg depending on the time of year.
We use the blended peels in a couple of different ways also, cover in suger and use as toppings for desserts, with a bit of playing you can dehydrate to make a lime leather for garnish or as is in dressings, marinades or curing. If the price is good I will batch dehydrate lime wheels for garnish.
I like your version. I feel each version has their place and everyone has a different taste preference. thanks for sharing your version. cheers
Thanks! I'm glad you like it. Let me know if you give it a try. Cheers!
Using the acids to help pull the oils is like an oleo saccharum without the saccharum, though I wonder if you could add back in just a little bit of sugar that would naturally be in that much citrus and potentially get a little better extraction. It would only be about a gram per lime, or two per lemon, but I think the osmotic pull of the sugar could be helpful.
The acid version of saccharum is oleo citrate! You don't need sugar as as the acids have pretty much 1:1 effect as sugar in this context
4:48 oof. With that much white on the peels, I am not surprised you aren't a massive fan of the flavour. Some peelers work better than others; our bar was sent a hendricks peeler and it works like magic! Basically no white with no effort. That means less bitterness, but also less weight so less acid in the calculation and leaves more room for the oil and natural juices.
I'd suggest a new peeler..
Really interesting take on the super juice, was wondering when you would make a video addressing your take on the super juice! thanks for another reason to make 3 side by side daiquiris with all the different juices to compare! 😅
HAHAHA!!! We're all waiting for your test results. Cheers!
Love this idea...OR find some other cocktail that requires a stronger lime profile, like a Trader Vic's margarita
Are you sure the gum Arabic ratio is 20 grams per 100ml? You seem to add a lot less on camera and it seems off when I’m making it.
Yeah... I'd say it's 2g per 100ml. 20% gum is usually used to make gum syrup.
+1. I'd have guessed the same myself, 2g instead of 20g. Also because the whole box is 20g :D
Hey there! SOrry for the late reply and also sorry for ruining your recipe with my error. I don't know how I missed it when I edited the video. It is indeed 2gr for 100ml
Honestly, I apologies and will change that at least in the description. Cheers!
In trash tiki fashion, I’ve been playing around with substituting come of the water with grapefruit juice. It adds additional sugar and plant material, increasing the texture after shaking. I wouldn’t call the result a “lime substitute.” The grapefruit makes it taste more like Yuzu or Sudachi.
I absolutely love these tricks, especially when they are made as a tool to create drinks around it rather than using them as a sub. Thanks for sharing, it sounds great. Cheers!
I wrote to Empress Gin it's available on Amazon but not in any actual shops. This availability goes for both the EU and UK.
Thanks for letting us know. Cheers!
A simple question: would you recommend using super juice for a home bar? I'm making about 1 or 2 cocktails per week, I was intrigued by the whole super juice idea but the cost of the acids dissuaded me a bit. What is your opinion? Thank you!
How much are you being asked to pay for the acids? I spent less than $20 on both acids combined and that got me more than I will ever use in a lifetime of home bartending. I would consider that negligible compared to the cost of the liquor you’re putting in your drinks.
You can get small pouches of the acids and it will never go bad if it sits in the cupboard. The real question is will you use up your super juice before the taste goes off? 2 limes will produce about a pint of super juice and it should definitely be consumed within 2 weeks for best flavor
@TrufflesOnTheRocks, can this be done with grapefruit juice?
to get a less flavored super juice, you could also simply dilute your standard recipe (blended) super juice with citric/malic acid dissolved in water.
I didn’t know you loved our Empress gin that much! Right now at our gov liquor stores in Vancouver, there are MASSIVE Empress gin displays, I think it’s going on sale soon! Also thank you so much for addressing super juice! I agree it can overpower some drinks, I still like it but I use a little less, and it’s hard to beat that increased fridge life.
I'd like to see that display :) If you agree it can overpower some drinks, I think you will appreciate that version in lughter cocktails. Cheers!
He's being paid to promote Empress, they sponsor the videos.
Would you recommend any substitutions for the Arabic? I already own cornstarch, arrowroot, xanthan gum, and methylcellulose. Do I really need to purchase another thickener? 😅
Unfortunately they all have different applications so I think you’ll have to add up to your emulsifier pantry 🤣
@@TrufflesOnTheRocks Oh well, it’s worth the journey to try out stuff like this!
My kitchen scales' smallest unit of measurement is a gram, would rounding the citric and malic acids to the nearest g be likely to make a perceptible difference?
The variation of acidity in actual fruit would be comparable to that. If in doubt, just round up to the higher number and dilute further after tasting if too acidic for your taste.
I like this Subtle Juice recipe as it let's you have an experience align to traditional recipes. And you can modify the recipe to punch it up to Super Juice levels while replacing a blender and cheese cloth with simple powder.
OK I would loooove to get one of these right now please!! Simple but so refreshing and delicious!! With Empress Gin on top of that!! Pure delight!!
If only I had ice LOL Tomorrow ;)
@@TrufflesOnTheRocks Sweet Mama 😮 What a bad news 😭 I forgot!!!
You killed it! Great video overall - you presented your arguments very well and I couldn't agree more. I also think your new idea is absolutely brilliant and will definitely try this over this weekend! Salute!
Thanks Joseph! I'm really happy you dig the idea. Cheers man and I'm looking forward to hearing your thoughts on it. Cheers!
If the problem is that original formulation is too lime forward, why not simply scale it down relative to every other ingredient?
How much lime juice should one add? Is there a ratio? Since we are measuring the peels in grams, "the juice from the limes that we've peeled" doesn't seem that accurate, specially when batching. I'm currently working on some cocktails on tap e would deeply appreciate the help.
You’ll want to add as much juice as you can get from the peeled fruit, since the real thing will always taste better than the super juice
@@benjaminbean9312 got it. but wouldn’t this method lead to some inconsistency from one batch to another?
@@betogaletto Of course there could be, which isn’t a problem if youre just making super juice to have on hand. But if youre trying to batch prepare cocktails and need specific measurements, then I would add all the fresh squeezed juice to your measuring cup first, and then make up the difference with the olio citrate. You want the maximum amount of fresh stuff if available since it’s the flavor youre trying to replicate anyway
I need you to try the Brita Water Filter vodka thing for a video next lol!
Def an interesting take. I’ll have to give it a try.
Are you sure about 20g of powder for 100ml of water? It looks like you are using in much less. I tried the recipe and put 36g in 185ml and it was a mess.
He added to the description that he meant to say 2 grams per 100ml, not 20
I'll have to give your version a shot. I like super juice as an option to have plenty of citrus juice on hand instead of traditional juicing as needed. Have you tried doing any clarified drinks using super... or not super juice? I tried your milk washing technique on an Aviation using super juice and did not have good results. As always, thanks for the content!
I have not actually. This is interesting. What is it you didn't like with the clarified cocktails using super? The clarification or the taste?
@@TrufflesOnTheRocks It's been a while since I tried it, so I can't recall the taste. But the clarification didn't really come in. My few attempts produced cloudy results. Super juice seemed like an attractive option to make batches to save for later.
As a casual observer, I've always thought it interesting that sugar is never added in any of these "super juice" variations. I understand that for the sake of sweetening cocktails, simple syrup or muddling with sugar is easy to do where as it's very difficult to remove sugar. However, if the goal is to replicate lime juice, surely adding some sugar would produce more consistent results when substituted for actual lime juice in recipes, right? Would love to hear your thoughts on this.
Wouldn't it spoil much faster with sugar added?
Morris explains it pretty well in his video actually. Look at it if you have the time, I linked it in the description. Cheers
@@TrufflesOnTheRocks Damn. Was hoping to be lazy. It does sound like it's worth watching though. Thanks for the reply and another fantastic video.
@Joel - Nickel explains that from a chemical standpoint, lime juice is water, acid, and lime flavor. The flavor comes from the oils in the peel. There isn’t actually any sugar in lime juice. Same for the other citrus fruits
Do you have a link to the glasses you used for this video? Those are pretty sweet!
Luigi Bormioli geni.us/QJQz Cheers!
Excellent vid JF! I'm keen as to do a side by side with SJ :)
That would be a good idea indeed
please do an overlay of the gum %.
Nice video as an alternative to blending the peels!
Is Gum Arabic found in the supermarkets or more of a specialty store?
Also, what is the fridge-life compared to super juice?
Hi Jean-Felix! Your version of the super juice makes complete sense to me! I am going to try making it this weekend. I never preferred the super lime juice over the lime juice I would individually squeeze for a cocktail. The taste seemed slightly odd to me with the super juice and I didn't like it in some cocktails. It wasn't the same for me as beautiful, delicious fresh squeezed lime juice. Chemically your style of a super juice sounds really balanced and I want to try it and test out the differences! I am excited. I think this version will work much better! That gorgeous Empress 1908 Gimlet that you prepared with the new formula of super juice looks amazing and I would love one right now! You know I am a huge Empress 1908 fan! Terrific video JF! Cheers!! 🙂
I agree with you. For me too fresh is best. In some cases, the super juice or my version of it can be very nice but hardly a sub for the real stuff. That said my version of the super juice really seems like a cordial without sugar so in a Gin Gimlet it shines like nothing else and it still works really nicely in a Daiquiri or other light flavour profil cocktails but if buying limes and juicing the "à la minute" is not a problem for you, stock with it when it calls for fresh, I think there's no better ways. Cheers and again, thanks for the support.
I made the super juice more than 15 times, the lemon super juice is a winner but the lime super juice always leaves a bitter flavour no matter how thin you cut the lime peel are. I like your idea of actually extracting the oil but without blending the peel. I will give it a try and try it in a margarita and a daiquiri and let you know the result. SANTÈ
Looking forward to hearing your feedback on it. It is still not a real juice but as I say, in light flavour profil cocktails, I think it works best. Hope you like it. Cheers!
I started using a micro plane on the limes instead of peeling them, big difference much better results for lime super juice. 👍
It’s because y’all are blending pith. Use like essential oil in place of the zest and you’ll have no bitter flavor at all. Go half and half if you want a little bitter. Modernest cuisine has a good chapter on using oils
That drink has such a beautiful color.
Interesting to hear some alternate takes on the super juice. Though It’s a bit too impractical for households vs just buying a few extra limes
TBH, same here, especially that I still prefer the real fresh juice over it but if your goal is to get the most for your buck without compromising on the quality then it's pretty cool. ;) Cheers
I thought it would be impractical also, but it’s actually really nice to have fridge stable, lime juice ready to pour for a quick drink after work, or if hosting guests etc.
Luthor juice? I am crying JF!
My only regret is I only thought about this after shooting the video LOL Cheers
Much easier process. I’ll have to pick up some gum arabic and give it a shot!
Hope you'll like it. Cheers
There's so much pesticide on cheap citrus I think I'll just stop ordering cocktails.
Super juice lite.
😂
Finalltyyy
why not just lime juice if people have a home bar? super juice is ridiculously tart tastes like floor detergent
HAHAHA!!! The same way Tonka beans smell like toilet pefrume and it still have it's ways to be used LOL But I agree for me fresh is best but this still has some scenarios where it shines but for me... not a perfect sub
As the great Jean-Felix said "That's freaking awesome!"
😜
Let me just add here that the popular claim that the super juice is better for the environment, because it is, supposedly, less wasteful, doesn't take into account the ecological effects of making the acids. And I would bet 100 to 1 that the purification and manufacturing processes used in making the malic and citric acids used in super juices are much more harmful for the environment than growing and disposing of the citrus.
In short, the "sustainability" argument for super juice is a fallacy.
I've always viewed it as being more sustainable for your individual bar/business/household in that you yourself are using less fresh citrus that can spoil in your bar/kitchen/larder, thus throwing away less unused fruit. (Also the argument for making cocktail perfumes, with neutral grain alcohol and essential oils, to use instead of fresh zest from a lemon peel)
and it tastes like floor cleaner
Not necessarily.
Having a quick look around, limes have a carbon footprint of around 0.6kg of CO2 per kg of limes. Citric acid has around 21kg of CO2 and malic acid 4.6 kg of CO2 both for 1kg of product, but considering how little citric and malic acid you use for "8x the amount of juice from one lime", it's not quite the same comparison.
There's also the plus of reducing the amount of biomass waste at bars that isn't really taken advantage off in landfills, and makes more CO2 as it rots. Still it would be interesting to check what other contaminants happen with both lime production and Super Juice to get a better verdict.
@@ellyam991 🥳👍👏