www.abarabove.c... I have been hearing a LOT about clarified juice recently, so I had to give it a try! Here's how to (and how NOT to) clarify Lime Juice.
The reason your yield was so low is because you added WAY too much agar...You only need 2g per LITER of total liquid (lime + water). Your gel is too thick so it can't weep enough of the clarified juice.
You could also add a bit of pectinase to the juice, let it break down the pectin in the solids in the juice and give it time to separate from the liquid a bit, then strain through a coffee filter. Then you aren't watering down the juice at all and you end up with a WAY better yield.
Great video. It's sort of a tricky technique. I too extruded agar through the cheesecloth the first couple times I tried. It's very easy to do! Out of curiosity, what was your yield %? Also, interesting idea with the baking sheet and weight solution. Please let us know how that works!
Hi Matt, I have a feeling you are going to love our next post :). I can't recall the yield, but I do remember that it was shockingly low. This was one of the main reasons I ran the experiment more than once. BTW there are a few tips in the next video that will help with your yield. Cheers, Chris
I don't have any experience clarifying Apple juice, but if I were to attempt it, I would just clarify it like normal and see if the agar solution clarifies out the browned apple juice. If that didn't work, I would look into abscorbic acid or other compounds that help to prevent oxidation. Let me know what you come up with
He mentions batch-making carbonated bottled cocktails. Suspended particles in the lime juice will act as millions of nucleation sites, and the final product will foam up when carbonated if the juice is not clarified.
The reason your yield was so low is because you added WAY too much agar...You only need 2g per LITER of total liquid (lime + water). Your gel is too thick so it can't weep enough of the clarified juice.
You could also add a bit of pectinase to the juice, let it break down the pectin in the solids in the juice and give it time to separate from the liquid a bit, then strain through a coffee filter. Then you aren't watering down the juice at all and you end up with a WAY better yield.
Definitely have to try this. Thanks for the advise
NP.
Great video. It's sort of a tricky technique. I too extruded agar through the cheesecloth the first couple times I tried. It's very easy to do! Out of curiosity, what was your yield %? Also, interesting idea with the baking sheet and weight solution. Please let us know how that works!
Hi Matt,
I have a feeling you are going to love our next post :). I can't recall the yield, but I do remember that it was shockingly low. This was one of the main reasons I ran the experiment more than once. BTW there are a few tips in the next video that will help with your yield.
Cheers,
Chris
you can also freeze Limejuice and just let it melt through a cloth. the liquid on the other side of the cloth is clarified.
much easier
Usually need to add a small amount of gelatin or agar to do it properly. But yeah, this will give the best result.
Can I clarify any juice like without losing the flavour of the product?
If we were tô Clarify Juices and bottle the cocktail what is the Life shelve?
how do i clarify fresh apple juice without it turning brown in the process?
I don't have any experience clarifying Apple juice, but if I were to attempt it, I would just clarify it like normal and see if the agar solution clarifies out the browned apple juice. If that didn't work, I would look into abscorbic acid or other compounds that help to prevent oxidation. Let me know what you come up with
what was the name of the place you took the classes, it was a little muffled when you said it
tales of the cocktail in new orleans
Why bother clarifying? The original color is much prettier.
He mentions batch-making carbonated bottled cocktails. Suspended particles in the lime juice will act as millions of nucleation sites, and the final product will foam up when carbonated if the juice is not clarified.