Choose what you're building, enter your figures, and calculate. This is a working guideline built from published bartending technique — always taste and adjust from there, since real fruit varies with ripeness and variety.
Enter your figures to see the result.
Field notes
Why lemon and lime aren't interchangeable
Both run about 6% total acidity, but lemon is essentially all citric acid while lime splits roughly 4% citric and 2% malic. Citric hits fast and fades; malic lingers longer and reads softer — which is why a straight citric-acid swap for lime juice tastes close, but not quite right, until a little malic acid is added back in.
What "10% solution" means here
Bartending convention builds an acid solution as grams of acid per 100ml of water, not per 100ml of finished solution — a "10% solution" is 10g of acid stirred into 100ml water, not 10g dissolved into a 100ml final volume. This tool follows that same convention so the numbers match what you'd see in a bar's prep sheet.
Super Juice isn't a flavor match, it's an acid + oil match
Super Juice stretches real citrus roughly six-fold by extracting peel oil and matching the fruit's acid content with citric and malic acid — it's genuinely close to fresh juice, but consistency depends on ripeness and how long the peels steep. Refrigerate and use within 1–2 weeks before oxidation starts to show as a metallic off-flavor.
The juice figures are titratable acidity
Lemon at ~6% citric, lime at ~6% total split roughly 4% citric and 2% malic, and the milder juices at ~0.8–1.2% are published titratable-acidity values, not guesses. They are typical figures — a specific lime in a specific season will vary — but they are a defensible baseline rather than an invented one.
Acid-only is a real limitation
Acid-adjusted juice matches the acidity of citrus. It does not replicate body, pulp, peel oil, or aroma — the things that make fresh citrus taste like citrus. It is an excellent way to stretch scarce fruit and a poor way to replace it entirely.
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