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Old 11-12-2006, 03:29 PM   #11
Carne de Perro
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Quote:
Originally Posted by the_bird
Would the rind of the grapefruit give you the flavor you are looking for? With oranges, there's a lot more flavor in the rind (just the outer, colored layer of the peel) than in the juice; wondering if the same holds true with grapefruit.
Yes it would, all citrus fruits have oil glands in their skin that hold the flavor. As you mentioned though stay away from the white pith.

I also read in Dave Miller's Homebrewing Guide that the pH in wort can be low enough to convert table sugar to invert sugar if added early enough to the boil.
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Old 11-12-2006, 05:10 PM   #12
SkaBoneBenny
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Well I was really looking forward to adding a pound of so of crushed grapefruit flesh to my secondary fermentor. However, now I'm thinking of just using cleaned rines. Is there really any danger in adding grapefruit flesh? It's so tasty!
-Ben

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Old 11-12-2006, 05:15 PM   #13
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Concidering how acid the flesh is I doubt it. You might want to rethink using the flesh though, unless you want a really acidic beer. Citrus flavors are mostly in the skin (they're soaked in alcohol to make extract), the flesh has a much lower concentration.

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