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.
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.
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
this makes me want to try using grapefruit without doing anything about the pith
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
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