Right now I'm thinkin' that I'll add two oranges to secondary, but I'll use a peeler so I don't get any white pith. I'll freeze the oranges and then thaw them before adding. I think that should be sufficient. I'm going to stick with the champagne yeast because I don't like sweet beverages very much. I just hope it leaves enough residual orange and honey flavor, rather than sweetness.
I just thought of a problem with that method: it doesn't take into account acid balance. I'm thinking I should add the juice from one lemon at the start of ferment. Hopefully that'll do it.
Keg 1: Dunkelweizen
Keg 2: Empty
Last edited by mew; 01-27-2007 at 04:31 PM.