accidental orange in cider
 

I was mid batch making cider from concentrate when I realized one of the cans was concentrated OJ. Has anyone else added a little orange juice to their cider and more importantly how did it turn out.

Wow, nice accident. I wonder if the acids in it will harm the yeast. What were the ingredients?

I have not, but depending on how large a batch you make it should ferment fine. (If it were all orange juice, itd be difficult. If its 10 cans apple, 1 orange, fine) dont know what the flavor might be like though.

I have heard that straight orange juice is rather unpleasant when fermented, but it'd be interesting to see how this mix comes out.

Recipe was 11 16oz. Cans of Apple juice, and 1 12oz. Can of cranberry juice for a little color and tartness, and then the sleeper OJ. So it shouldn't affect much, but I was curious if anyone had internationally tried it.

Here's a recipe that calls for a little bit of citrus for balance when the proper apples cannot be obtained.

I haven't tried this yet.

http://www.urbanpeasantsf.com/events/2009/04-fermentedbev/hard_cider.pdf

Update, this is the best cider I have made to date. It was good enough at bottling that I made another batch. The second batch I did use a 12 oz. can of pulp free OJ instead of a 16 oz. can of regular OJ to tone down the citrus abit. This was clean, crisp and had just enough residual sweetness and citrus tart, to make me want to pour a second (or third) glass.

Nice, you never know until you try.

I am going to try this!! So... You used a can of pulp free concentrate, mixed with water?

How much water went into the batch?