42438Re: Mandarins - anyone made a brew?
- Jun 27, 2012After due consideration, I quartered them and started to ferment them on pulp/pith and skin, will keep an eye on it for a week or 2 and follow it's progress. I haven't added sugar at this point.
My thoughts leaned toward it as a good red always spend time with the skin, so hopefully some of the essential oils will carry over as well.
Damn things are so cheap now @$1.79/kg I wonder why I planted it in the first place.
--- In firstname.lastname@example.org, "waljaco" <waljaco@...> wrote:
> I noticed there is an Italian orange aquavita, I guess from juiced unsaleable oranges.
> Look up tangerine wine - the tangerines/mandarins are just chopped up and fermented on the pulp.
> --- In email@example.com, "tgfoitwoods" <zymurgybob@> wrote:
> > I've never done a citrus wine, but I don't see how adding sugar is going
> > to change the pH in any easily predictable way or direction. Sugar
> > content and active acidity are pretty much independent of each other.
> > Zymurgy Bob, a simple potstiller Making Fine Spirits
> > <http://www.kelleybarts.com/zymurgy-bob-books/making-fine-spirits/>
> > --- In firstname.lastname@example.org, "MoSS" <mike@> wrote:
> > >
> > > I'm gazing out at my Mandarin Tree which is crop heavy, there is no
> > way we could eat our way through the crop, so the natural thing to is to
> > convert it into a brew of some thing and distil it.
> > >
> > > Has anyone done similar even with oranges?
> > >
> > > I'm guessing that I'll need to top up with sugar to get it to the
> > desired PH, apart from devising a method of juicing, the thought of
> > using my feet isn't really appealing in the middle of winter.
> > >
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