Date: 1992-06-17 15:21:44 GMT
>2) Oranges. I'd like to use orange zest in my secondary for some orange
>flavor and aroma (again, a Belgian-type brew). The question is, how
>much? The beer will be about 1.070, using a rather fruity yeast stolen
>from a Belgian bottle. Also, should I avoid dry-hopping with hops at the
well, considering that my latest mead was light, sparkling, and
had 5 lbs of oranges squeezed into it, yet one could barely discern
the orange flavor I'd say... a lot. Oranges (and strawberries, too)
don't seem to ferment a way and not leave much flavor in the final
product. Definitely avoid dry hopping it. maybe try adding orange
flavored extract - that way you could split the batch into 2 or 3 parts
with varying amount of orange, and pick the one you liked best.
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