Easily Acid Adjust Your Cocktails
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- čas přidán 13. 06. 2024
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Acid adjusting a large batch of juice is not difficult, but it does require some planning and tools to make a batch of juice. It can also be wasteful, where you are left with several ounces of a highly acidic juice no one will drink. Instead, if you make this "1% Acid Adjuster" you'll have an acidic solution you can keep on the bar and use "in real time" whenever you need it. You can make yourself a Daiquiri with pineapple juice and quickly and easily dose in 5mL of this solution to have a Daiquiri that resembles a lime Daiquiri.
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✅ How it works:
Take 1 mL of the acidic solution and add to 1 oz of juice. Your juice has now increased its acidity by 1%
✅ In 1 oz of Juice/Liquid
1 mL solution = +1% acidity
2 mL solution = +2% acidity
3 mL solution = +3% acidity
4 mL solution = +4% acidity
5 mL solution = +5% acidity
6 mL solution = +6% acidity
🍋 Fruit Juice Acidity Levels 🍋
These are estimates sourced from a wide range of sources
Lime: 6%
Grapefruit: 3%
Pineapple: 1%
Oranges: 1%
While many acid-adjusted recipes and super juices call for 4% citric to 2 % malic acid, I use 4.5% citric and 1.5% malic,
📝 Recipe 📝
To make the "1% Acid Adjuster"
200 mL water
67 citric acid
23 malic acid
Supplies
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Malic Acid: amzn.to/3o3ecxl
Episode Chapters:
00:00 Introduction
00:45 What is acid adjusting?
03:06 Fruit Juice Acidity Levels
05:07 What and how to Batch Adjust
06:34 1% Acid Adjuster
08:55 The problem with Batch Adjusting
10:06 1% Acid Adjuster 200 mL Recipe
13:20 Acid Adjusted Pineapple Daiquiri
Recipes at the bottom of this description
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#CocktailScience #Cocktails #Cocktail
The geekiness of this topic turned me off it is just a cocktail you are not curing a deadly disease.
Ok, but the premise of this video, it’s title and it’s thumbnail pretty clearly lay out it’s not just a cocktail recipe video. Not for everyone, I guess.
you're making your cocktails wrong then because the ones i make cured my epilepsy
You are missing the main point though. This technique allows us to massively reduce cost and waste in a bar. Imagine instead of limes, that we could use acid adjusted apple juice. You save a ton of money every month while also introducing a different flavour profile. It's a win-win situation
Think about all the amazing foods you've had thanks to people nerding out. Not just in cooking techniques, but even the crossbreeding/selective breeding of fruits. I'm glad people go into the nitty gritty details of food and drinks, because it makes the culinary world all the more interesting.
I am impressed with you Sir that you have commented on my comment from 6 months ago ! Happy New Year to you.@@ThatGuyMagnum
Once I learned about acid adjusting, my life was changed. I’m the guy that now carries around bags of citric and malic acid.
Likewise
I fly with powdered super juice mix (usually 5 to 1)
This episode was a lightbulb moment for me in regards to why you would bother acid adjusting a cocktail. I never really got it from watching other videos. Great job on this one!!!
A NOTE on the high concentration of acid: no bacterium will grow in it at room temperature; however, some molds are fairly tolerant of low pH, so store your 1% acid adjuster in the fridge, just to be safe!
Great another weird experimental thing in the fridge that my wife will be like “wtf is this now?!”
@@dtpugliese318 yeah the ball jars full of weird experiments do tend to make a wife go "wuuuuutttt"
I didn’t even realize this video was 17 minutes long, super interesting and I appreciate the attention to detail with all the breakdowns.
“In the weeds nerdy deep end stuff?” You have my attention 😊
So when I clicked on this I assumed it was just going to be a carbon copy of the video from 'cocktail time with Kevin Kos' as his video was by far the best of them. That said, I appreciate your concise and high science approach! Really good video, I will be using this.
Tried it,didn't personally see any improvement. I like the recipes the old way. You aren't wrong. You should always make cocktails the way you like. With that said, it's still a great video with much to ponder and try. Keep it up. Yours are the best videos out there today!
Drink what you like
Like what you drink
Cheers
"Respect the chemistry!" Derek Heisenberg. Your acid serum's greatest ingenuity is its simplicity and a la minute application. Well done sir. I was going to play around with acid adjusting one day but with your technique ... why wait.
I've always found the whole acid adjusting thing to be really interesting but ultimately too much work for this lazy home bartender. But your method seems to be quite reasonable and now I have to think about try it out. Thank you so much.
All that work but I still prefer the taste of lime. However, we definitely need to try the “Ultimate Adjusted Royal Hawaiian Mai Tai” with your blend.
Thank you sir for the excellent video and fantastic contribution to the cocktail community! This is the kind of nerdery we absolutely need.
Fantastic video making acid adjusting really convenient. Cheers! For some reason, the weights fell off the recipe in the description - 📝 To make the "1% Acid Adjuster":
200 mL water
67 citric acid
23 malic acid
I love how intricate and researched this video is!
I'm fairly new to home bartending but already I can see how acid-adjusting is key to reaching the next level of one's cocktails' quality. So this is immensely helpful, plus your vids strike the sweet spot between production value, quality of content, and quality of presentation. You've got the perfect balance between casual and serious, entertaining without bending yourself out of shape to please, light-hearted and no-nonsense. 👍
While I can fully understand clinging to the imperial system for cultural reasons, it's oddly heart-warming to see you using the metric system for precision's sake. BTW not only does one gram of water equal one milliliter but both also happen to equal one cubic centimeter. One cubic decimeter equals one liter **and** one kilogram, and one cubic meter of water equals a metric ton or 1000 kilograms. As a German, I grew up with the metric system and while I find the imperial system fascinating, I'm quite relieved I don't have to wrap my head around calculating with feet, yards, and inches, let alone gallons, pounds, and ounces. And don't get me started on stones... That being said, 1 ounce is approx. 30ml but since I can't be bothered to measure out 22.5ml (3/4 of an ounce 🤣) I'm still using the Difford's jigger which is scaled both in metric and imperial. cheers! 🥂
Thank you! Much appreciated.
The metric system is superior to imperial in *almost* every way. As an American that grew up on imperial it makes some sense to me, but I still have to check conversion from tbsp, cups, pints, oz, etc.
I say almost because Ounces (not necessarily imperial-system) is superior in making cocktails. Oz are easily interchanagale with parts and since most cocktails follow a 2:1:1 measurements it just works better for cocktail making.
Thanks for the shout-out! Awesome concept and really well made video. It will be sitting right next to my salt solution dropper bottle.
This is a game changer!
I made your acid adjuster solution and made a pineapple margarita.
2 0z. Blanco tequila
1 Oz pineapple juice
5 ml acid adjuster
1/2 oz light agave syrup
5 drops saline solution
Very nice well balanced drink!
Now my life would change after watching this. Thank you
i thought of this idea like a month ago but had zero idea how to execute it so THANK YOU
As another Dave Arnold/Liquid Intelligence fanboy, really digging the channel man!
Thank you 🙏
Thanks again, just found another use for the ACID Booster. If you make 1L Solution (e.g. sugerfree syrup) and want the make it shelfstable, you need to bring down the PH of the solution to under 4 so one can add a conservation solution (benzoate). If you use 1ml of the ACID Booster it will bring down PH to 3.8. pefect :o)
I want to hate this for the mix of metric and standard measure, but it totally makes sense for this use.
I just made a batch. I am looking forward to geeking out with my cocktails. In fact, I think I might just make that Pineapple Daiquiri right now. For science! 😀
Thank you for listing fruit acid levels in the description! Looking forward to trying this out with pineapple juice!
Dude sick video exactly what I was looking for and answered every question in order damn definitely got a follow
You had me at “this is in the weeds nerdy stuff.” 😂
I had thought about this before but would not have been clever enough to implement it in as intuitive a manner. Such a great implementation. I’ll never have to make acid adjusted pineapple again. Already shared this with my cocktail nerd pals. You’ve earned my subscription and fandom. Thanks!
It had been on my mind for about a year, but I just couldn't figure out the best way. A Micro Pippet is the real deal in this case but feels a little overboard to suggest a $30-100 tool to do this.
Somewhere in the Tropical Standard book they mention a preservative, I think it might be Potassium Sorbate, which I would add in to help reduce chances of mold. Also just in general looking at some type of food preservatives for all syrups.
@@makeanddrink Yeah I've caught flak for having micropipettes but besides being a cocktail enthusiast I'm also a chemist so it would feel weird for me to not use the correct tool. Your tool looked great. There are also several inexpensive options like the 3ml disposables with built-in bulb, and reusable graduated glass pipettes with separate bulbs. A quick search on Amazon suggests those options are between $4-$15. I had tried to put a link to an example here but YT rejected my post.
I made a 50ml quantity in a rum sample bottle which is small enough to slip between my larger mixing bottles in the fridge. Hopefully I'll get away without needing preservative. If not, I'll report back.
My book was just delivered while I was typing this!
Holy shit you are a fucking nerd and I love all of it so damn much. I have been acid adjusting batches of various juices for home-bar-consumption but this seems like a better way of doing things by a mile. Also, I’ve only recently discovered your channel but you are already one of my favorite channels, regardless of content category. Keep up the amazing work!
Thanks so much! I'm a lazy nerd... I'll only go so far
Excellent video. Thank you!
This is such a great idea, I'm definitely going to try it!
Awesome. Totally doing this.
I LOVE this nerdy video. Been exploring more about acid adjusting.
Well hopefully this makes it a little bit easier!
Such a clear explanation. Thank you!
this is dope im gonna have to try this out
This is awesome. I would imagine the solution would be very shelf stable, since the acids would work as natural preservatives. Might also consider using ascorbic acid in conjunction with malic and citric acid, since it reduces oxidation and helps extend the shelf life of many food items ---- though no idea if it would throw off the taste of the acid adjustor. The guys at the youtube channel 'genus brewing' go over the science in much greater detail, though content is much more focused at the homebrewing level. Anyway, keep up the good work - this content rocks!
Youre the best, man. Ive been wanting to acid adjust for a year now, and im finally gonna do it!!!
Fantastic! I’ve been batch adjusting for tiki cocktails and I always have to toss the juice before I’m close to using it all. (Even after trying to use it for everything: pineapple daiquiri, pineapple last word, pineapple margarita …) Thank you!
Great job
Great video, will definitely be adding this to my repertoire
I was trying my hand at acidulating peach juice last night, and while it turned out great, I thought it would be too cumbersome and impractical for casual cocktail making but this is great! It's exactly what I need for my bar. A go to acidification. Thanks!
Acid adjusted peach juice sounds great!
Acid adjusted peach sounds like the best whiskey sour ever
Brilliant video. Using this for a drink at my bar soon.
Thanks 4 all the hard work.
I love this kind of thing, brilliant video.
IVE BEEN NEEDING THIS VIDEO. other guides don’t understand grams to ml
Really great video. And the little fruit pics were well drawn. A Reference Classic
Great explainer, subscription earned!
Awesome, thank you!
That was great! E.B. was one of the first channels I found when I started so I remember that episode, but yours made this make more sense. Thanks for taking the time to do this one (twice)!
I heard an interview with Garret Richard and Ben Schaffer and it was almost as if they were saying they did that episode as a little pre-cursor or a little tease for the book. It worked because people seem to be all about acid adjusting. Excited to dive into that tomorrow.
this weekend, i was desiring to acid adjust some blood orange juice. i'll keep this in mind for the future! thank you
Derek, just found your channel. Love the way you don't say um or uh, except for the section on the tasting of the Daq. Really enjoy the videos.
Ummmmm, thank you!
This video is amazing, I’ve adjusted a bunch of blood orange before by adding in citric and malic until it was just right - makes for a beautiful bourbon sour, but is finicky - this seems like a way better way to do it!
Your content is incredible and your passion for this stuff makes me want to try it! Super researched and detailed. Thanks for all the work you put into your videos.
Thank you!
Wow!! This is an awesome solution (literally)! Thank you, this is such rad info!!
I’ve been intimidated about the Tropical Standard recipes so this is a great fix! Thank you!
If you sold a poster or chart with the necessary acid adjustments for different fuits, I'd definitely take one!
This is the vid that got me to subscribe--you've really created something unique with this solution and it actually makes me want to do acid adjusting. I haven't been able to bring myself to mess with it despite Tropical Standard's insistence on it's utility--but I'm gonna make this up this weekend and play with it. Thanks for making this, and looking forward to more "in the weeds nerdy stuff" :)
I might suggest making a “lime” version and a “lemon” version. I’ll be doing more Tropical Standard in the future and will be following their recipes as close as possible, including h”their acid adjustments… but if I was at home… not making a video for CZcams… I’d use the solution instead.
And thank you!
@@makeanddrink Looking forward to that TS content! They've really put some thought into some neat ideas for cocktails.
Re: "lemon" version: would that just be 200ml water to 90g citric?
Following cuz I'm curious about the lemon one too
@@makeanddrink any chance you have a recipe for that “lemon” version?
This is AMAZING
Thanks ❤
Brilliant
Oh yea I do those measurement things all the freaking time! hahaha. Good old sick ass kids!
You beautiful man. To be honest, I'm not going to be using this for drinks, but for some lovely, lovely possets. You've saved me a lot of work and made my life much more convenient. Thank you very much.
You are welcome
Love the video, thank you! So how's that solution doing four months later? Still good?
hey thank you so much for the acid solution ideas! May I kindly ask how long can those cuties' last for their shelf time?
Great video as always. This solves a lot of the waste issues with acid adjusting, since you can probably make an easy 1:1 or 2:1 syrup with the leftover unadjusted fruit juice once you're done with the fresh acid adjusted cocktails.
Thanks, your video helped me a lot. I can ask you about how to calculate the amount of acid in cordial
I don’t have a good answer for that. Cordial recipes are not all the same and depends on citrus you’re using, how much fresh juice is used and overall volume.
Note on the maths.
100g of water plus 6g of acid is not 6% acidity; it’s 5.6603% because you’ve added 6g so you have a total of 106g of mass.
Okay. I’m a dumbass. I watched five minutes more of the video and you tackled this.
So sorry. Great video.
😂 🤦🏻♂️
All good. I try not to think about this video too much because the more I do the more it doesn't make sense!
@@makeanddrink
No no. It all makes perfect sense and you got incredibly granular with it toward the end.
I’m looking forward to making this formula.
Mate, whilst I’ve got your your attention: your channel is fucking excellent. I don’t know if it’s just the perfect storm of Tropical Standard coming out and me just wanting to get back into tiki, but your videos are brilliant.
Hi there, very helpful! Does anyone know the acid % of cranberry juice?
First of all, thank you for the video. I love sour and fruity cocktails and I would like to experiment and this is exactly what I needed. But I have one question - what is the way to see different fruits' acidity levels? I tried googling but the only thing I found is pH levels which are not the same thing. And I was even thinking of going beyond fruits and acid adjusting some sodas, is it possible to find out their acidity levels as well? Thank you!
I must admit that the names "Tangy Twist" or "Zesty Zing" sounds interesting.
I wonder if there's a similar formula with baking soda for an inverse effect. It'd be great to have a drop-by-drop predictable neutralizer for vinegars, over-sour limes, or even a corrective if we mess up our acid adjustment.
I kind of imagine a bar where I've got saline, simple, acid, and base all balanced around a 3oz drinks to tinker in standard incremental ways until I can formulate and combine exact adjuster for each of the various thinks I expect to make.
I’m sure you could use baking soda to neutralize an acid, only problem is you’d have that baking soda flavor.
Thanks for the video.
What about the fact that pineapples have more sugar than limes? Would you suggest reducing other sweeteners to compensate?
Depending on the recipe you could reduce the sugar but overall that would be a preference. I haven't subbed in the acid-adjusted pineapple juice in enough recipes to give a solid answer but I'd estimate 1 oz of pineapple juice has a similar sugar content to 1/4 oz of a 1:1 simple.
@@makeanddrink thank you for the response. I will be sure to test it out
Thanks for the idea. Now, where can we find out which fruit juices have what kind of acid percentage, so we know how much to adjust?
There’s estimates in the episode description. If you’re looking for other fruits you’d need to search online and hope there’s academic research or a food industry study out there.
This is fantastic. How long does an acid adjusted juice, (pineapple) keep?
I’m not sure. Never tested it.
Setting aside the many many other appreciable elements of this video, what are the details on that 250ml graduated measuring cup at 10:13?!
This is brilliant. Do need a container with a pipette included, for my sanity, but I'm sure there's options about. Quick question: what's the difference in percentage of acid between pink and white grapefruit? Can't seem to find it.
Edit: found measured droppers with a 1ml pipette with 0.25 increments. Yes, you need to fill it five times for 1oz of pineapple juice, but the cap IS the doser and it offers ¼ increments if the juice isn't a full ounce.
Not really sure. I think acidity may be the same but pink or ruby red are sweet.
@@makeanddrink yeah, I'm finding out something similar. Might have to use bitters instead, in this scenario. Anyway, thanks for the idea!
It's almost been a year. How's the shelf stability going on this?
I seem to have run into an odd problem... I didn't have access to regular bagged malic acid so I bought malic acid supplement capsules from natural grocers (I've been opening the pill and dumping the powder (malic acid) into a clean vessel and using that powder, disposing the vegetarian capsule)... and my solution produced a waxy film at the top when I made it today. I'm guessing it's from the capsule??😂
That doesn’t sound good. Probably more in those capsules than just acid.
Since other fruit juices have a (much) higher ratio of citric to malic acid, shouldn’t the solution actually lean toward more malic acid to make the combination closer to the citric/malic ratio of a lime?
There’s an argument to be made for that, but that gets tricky. Because if you leaned into more malic acid that would help out Grapefruit juice but then orange and pineapple that need +5% might have too much malic. End of the day it’s not perfect and I personally can deal with too much citric but not too much malic.
I think a more refined solution would be 2 separate solutions but the more work involved the more I think people would tune out and not make it at all.
Called it 'zip drip'
It has been a year! Were you able to determine a shelf life for the acid solution?
Mine seems good
I showed this episode to Michio Kaku & he got confused.
To those who use canned pineapple juice and wanna adjust it the common acid level of canned pineapple juice is 3-3.5% acidic.
Do you know if that's the canned juices acidity in g/L or pH level? I know the pH level is in the 3s, but that doesn't equal the acidity. Hard part about all of this is there is very little information available and I've not come across any test done on the canned varieties
Helpful tip, thanks.
How much citric acid do I need for a 330ml cocktail? It already has 10ml of lemon juice.
Also, if I'm using 3.3 grams of citric acid per 330ml bottle (I read 1000mg of citric acid for every 100ml of liquid..?), how much water am I diluting it by? And how much of that solution am I adding to the drink itself?
Every drink will be different. It depends on what you are trying to do with the cocktail. The premise of this is 1ml of the solution in 1 oz of liquid increases acidity of that 1 oz by 1%. If you look at most sour cocktails calling for 1 oz of lemon or lime and that would be 6%, that would be what you are trying to replicate through replacement using the solution.
Sorry there's no simple answer, btu every cocktails is different and depends on what you're trying to accomplish.
@@makeanddrink thank you.
Hey Derek, Im trying to find the acidity level of apple juice so i can adjust that, do you know that info or where i could find it? Thanks!
It will depend on variety but I believe somewhere between 0.5-1% acidic
@@makeanddrink Thank you!
Im a NEW bartender that works a craft cocktail bar. Why cant i just use the standard (3/4 0z lime) is this New acidic acid that you're talking about in the video going to change the way it tastes to my customers or what are we really talking about here? I dont understand 😕
First of all, I am not the one to offer any advice to any bartender. But to answer your questions, the idea behind this and the overall premise of any "Acid Adjusting" is we looking to get a great cocktail that is balanced between spirit, sweet and acid. The perfect level of acidity to me is lime juice. But, what do you do when you want something to have the balance of lime juice cocktail but the taste of grapefruit, orange, or pineapple? If you just add in lime juice it now tastes like lime juice. If you want to preserve the flavor you're going after, let's say pineapple, then you would not want to add lime juice. You'd want to acid-adjust pineapple which preserves the flavor and makes it more acidic.
If your base cocktail calls for lime juice or even lemon, then there's no need to acid adjust. Keep it as is.
If you're interested in these techniques and on an even deeper level then the book Liquid Intelligence by Dave Arnold is the best place to start.
OK, that makes a lot of sense. Thank you for explaining that, and thank you for that book several times. I might have to pick it up! I'm currently reading smugglers gove but I'll definitely give liquid intelligence a try, especially if it talks about acid adjusting.
Would you get the same result by weighing the water? i.e. 100g of solution = 35g acid + 65g water. Personally, I'd be prefer getting a small precise scale and weighing everything rather than using volume measurements. At the ml scale, I don't trust my eyes.
% Acidity is (frustratingly, imo) defined as "grams acid per mL solution". The density of this acid mixture is about 1.63 g/mL, so 35 g acid = 21 mL, so 35 g acid + 65 g water = roughly 86 mL (but not exactly since volume isn't a conserved quantity). In any case, this could yield an acid solution that is roughly (35 g acid)/(86 mL solution) = 40.5% acid. You can fix this to get the desired 35% solution though, by mixing in roughly 76 g water instead of 65. To know exactly you'd have to measure the volume of your solution, though.
All of this is well beyond my limited understanding, but what I do know and @SuperFluid is correct here, is that when we are defining % acidity as "grams acid per mL solution" that is not some perfect measurement. In fact, I have no idea if that's how we should even be looking at this. Probably not. Is my solution actually 35% acidic if it was tested? I honestly don't know.
HOWEVER, The assumptions I'm using here are based on what others are doing in the cocktail world. How Dave Arnold, Nickel Morris, and Garred Richard make a simple acidic solution, batch acid-adjusted juices, or make a super juice.
As for the scale, you could instead take what I figured out which was *90 grams in 200 mL = 35% acidic solution* and calculate that for other volumes and weigh the water instead. I didn't do this because I was using 200 mL which was large enough for me not to care about being off slightly. But the accuracy issue arises because the volume the acid takes up in the water is not the same as the grams put it. I calculated this by eyeball 2 times and determined *grams of acid in x .0 72* = volume increase. Even that I would not say is 100% accurate.
The biggest problem with all of this is the acidity level of fruit juices. I'm convinced no one actually knows this and we're all guessing to some degree.
@@Super_Fluid thanks for your response! So if there isn’t a way to get around a volume measure, would I able to achieve the same result by putting my cylinder on a scale, zeroing the scale, weighting out 35 g of acid, then filling the cylinder with water such that it reads 100 mL?
Our resident chemist should weight in here, but I would think that would work and probably better. Would also work if you wanted those batch adjusted juices to be a little more accurate.
If you try this, i’d be interested to see how many grams of water you needed to reach 100 mL. Hopefully, it ends up being right around 75.5 grams.
@@makeanddrink thank you so much for your replies and the amazing content! I tried it out using 26 g of citric acid and 9 g of malic acid, keeping in roughly with your ratio. With the acid I used, it took just over 76 g of water to reach 100 mL, which is just about what you and @SuperFluid said, so it looks like it worked! I think I’ll keep doing it this way, it feels a bit more reproducible.
Also, the name should be: The 1% Solution
Yeah that’s kind of perfect. Damn it.
why not just figure out the percentage you want by weight instead of volume and then substract the weight of the acid from the water
I’m guessing you could do that but you’d still need to start with % acidity by volume and then convert it to weight. This entire process is not the scientific way you would measure acidity, as that should be measured in titratable acidity. However in cocktail talk when people talk about acid adjusting it’s generally in a % acidity by volume. Overall the point here is ease of use and to most people don’t need or care to see the math behind it, just the end result needs to make sense and be easy to use.
@@makeanddrinkthe density of water can be assumed to be 1g/mL and this is why when combining liquids you measure using milliliters and combining a liquid to solid you use grams-milligrams for accuracy. What did you say this guys PhD was in?
I think I misinterpreted what your comment and the previous comment was saying… The way I formulated this in the video was just the way I figured it out. No one helped me or offered an alternative, better, more accurate or easier different way. I had someone check my math to make sure it checked out, but that was the extent of it and that was after I had shot almost all of the video.
But sure, you could do it by % weight. It was not intentional or an oversight to to it differently, just the way I figured it out and I don’t have a background in Chemistry.
I’m such an idiot. I made this then made a drink but dumped an ounce of rum into the mix. I wonder if it’s still usable.
Not if you want accuracy
100 ml water + 6 g acid doesn't make 6% acid solution. 94 + 6 does
Both are incorrect. It’s explained in the video.
I’ve gotta disagree- lemons are best 😊
NOOOOOOOOOOO
Bro, just tell me... Is this likeness AI, is it just a green screen or are you making sure every take is oddly perfect. I feel like the clarity of ur body doesn't match the background, but in such a way that it makes the background more real than you. Maybe the green screen, if it even is a green screen, is to hi res an image. Please, tell me ...😂😂
The world is but an illusion.