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Old 07-23-2009, 04:42 PM   #11
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I currently have a gal of an epemere take I did sitting in the secondary with zest from one lemon. Probably gonna bottle it today even though it was only on the zest for three or four days, but since I used so much, the flavor is already pretty lemony. I agree with those above that it is a good technique, but be sure to taste regularly (tough work I know...)

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Old 08-04-2009, 02:57 AM   #12
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I've got two kegs of this stuff-- So I'm going to do it tomorrow. I'm hesitant to put orange vodka in there cause I don't really care for the taste of orange vodka.

My plan as of now is to boil a very small amount of water, drop in the zest and quickly drop it in the fermenter. I don't want any soaking -- I just want a quick sanitation of the orange peel and maybe a little aroma extraction.

Right now the Wit I have has a very lemony-citrus overtone. I like it, but a little bit of orange aroma would go a very long way.


In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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