The Universal Syrup Calculator and Pineapple Syrup
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- A while back I posted about my Universal Syrup Calculator (syrupmath.com/), that you can use to make a perfect 1:1 or 2:1 syrup out of anything. Making compound syrups out of fruit juices is an awesome bar technique, but the math can be difficult since juices come to the party with their own sugars.
In this video, I just kinda explain a bit more about how that free-to-use calculator works by demonstrating it with pineapple, and then we turn that perfect 2:1 pineapple syrup into a delicious nonalcoholic cocktail from our menu called the Tiger Balm! (www.sunset.com...)
Big thanks to Johnathon DeSoto at Roseto Films for shooting this and editing it so beautifully! www.rosetofilm...
Just for fun, assuming we don't have a refractometer... if we try to calculate the brix using the nutrition label on the pineapple juice and USDA tables [1] for Brix to pounds of solids per gallon (assuming all solids are sugar), 30 grams of sugar per cup gives about 1.06 pounds of sugar per gallon (multiply by 16 to go to gallons, divide by 454 to go to pounds) or about 12.1 brix. Not sure how consistent commercial juices are among brands/seasons (guessing fairly consistent), but doesn't seem too far off from the refractometer in this case. Using the value for total carbs (including fiber at 32 grams per cup, ignoring protein which is
I'm a 2:1 guy as well. Great video as ever Jeff!
Thank you!
Interesting and thanks. Whats the content of your homemade spirit pls !
Water, apple cider vinegar, black peppercorns, bay leaves, green tea, salt, lime peel.
You have to try the Trader Joe's half gallon carton of refrigerated (and pasteurized) pineapple juice. Tastes super fresh!
I’ll try that sometime! Thanks!
Are there any considerations that should be taken into account, when using the calculator, if you include things like fruit solids (flesh, skin... pineapple fronds, once, because I was curious) in a syrup mix, or are those factors pretty minor when it comes to sugar content, do you think? Love the video as always man, would love to come visit Pacific Standard sometime.
If there are solids in your syrup then it’s probably more of a jam or preserve that we’re talking about, and not a syrup. I recommend fine-straining liquids before turning them into a syrup.
Would be cool to see how you make that house non-alcoholic spirit. Provided it isn't a secret, of course! lol
I think he forgot to mention but the recipe is in the sunset homepage linked in the description
I have no secrets. But yeah it’s in the Subset article, with a post coming soon on my website as well.
Thank you for the reply! I did not read the description, silly me..@@jeffmorgen
On the homemade spirit recipe it says 2 oz white vinegar. Is it the USA 4% vinegar? Cause here they are 8% and I got burned a few times not taking that into account. :)
Oh I wasn’t aware of that but yes I’m using US vinegar. However I’m looking at the bottle as we speak and it says 5% on it.
@@jeffmorgen Great, I'll modify the recipe for mine then. Thanks!
This might be a dumb question but does this also work with almond milk to make orgeat?
Sure does! You're not going to get as much almond flavor as you want unless you add a little almon extract at the end, but for a 2:1 almond syrup this works just great.
Oh man we had one of those Old Fashioneds last night and my friends ripped on me for mine not being as good. Teaspoon in a half. Got it 😉
Teaspoon and a half is the magic number!