My brother and I have become brew-crazy as of late. We've made two decent IPA's, one of which I fortified by freezing and removing the ice (wow). Our new project is to make use of the abundance of grape fruit and orange trees which we have access to, and create a brew made primarily of oranges/grape fruits.
My main concern is the acidity of such a brew, due to the high concentration of citric acid. So allow me to pick your brains and experience. What problems will we encounter? Will the low pH stun the fermentation and if so, what alkaline solution shall I use? The project is not completely defined so any amount of input would be appreciated.