Someone said that orange doesn’t ferment well so naturally, I’m going full send. I bought a mandolin and chain mail glove as recommended by someone on a comment from the lemon wine post. That’ll be in tomorrow so today I’m making a yeast starter for the orange brandy.
A volumetric flask is for general mixing and titration. You wouldn’t apply heat to a volumetric flask. That’s what a boiling flask is for. Did you learn nothing from my chemistry class?
Eh if it works it works lol
I think they were referencing Breaking Bad
Shit that makes sense, been a hot minute since I watched the series lol
I’ll be curious as to how bitter it will be. A long time ago I did an infusion of orange slices and it was predominantly bitter bc of the pith. I was advised to use zest pulp and juice only.
this makes me want to try using grapefruit without doing anything about the pith
There’s a great way to get the juice of the grapefruit without getting any of the pith, try looking for the grapefruit technique on YouTube
One way to find out how it turns out! I’m usually big into trying terrible ideas (mmm flamin hot Cheeto fermentation) but sadly grapefruit is one of those flavors I can’t get behind no matter how many times I try lol
Yeah I’ve heard that too, tho frankly I’m too lazy to zest 50 oranges and peel them so once the mandolin comes in they’re getting sliced up and fermented lol
Lol I think that was me that said it! Best of luck and prove me wrong (or right lol, we’ll see!). It’s all good fun and I’m excited to see the process and result
I wonder if distilling will remove and clean up a lot of the nasty off flavors that typically get produced when oranges ferment.
We shall find out that’s for sure. The distillation I imagine will clean things up quite nicely if it doesn’t go well (basically making essential oils and liquor at once) I’ll definitely post the results of this in (hopefully) two weeks!
I would expect it to be too acidic.
Considering the lemon wine I started a few days ago is fermenting like crazy, probably not lol
@twinnie Not an expert, but sour beer wort is also pretty acidic yet still ferments well with off the shelf yeast as far as I know.
Or do you mean that it will taste too acidic?
So are you adding sugar this time or not?
Yep! 16 pounds of sugar plus 16 pounds of mandarins or so lol
Then it’ll totally ferment like crazy, I did this with honey and quartered oranges.
