OK OK...I know I know...dont mess with the recipe...but from reading all of the posts on JAOM...it seems there is a large % of people who have finished with the "rind/harsh/pithy" taste. I am wondering...WHY the rind? Does it add something to the must/end result?
It just seems like all risk, for no gain? I read a lot about the quality of Oranges, and how the ripening/shipping can effect the taste. I am assuming this recipie works/worked great back in the day when you would just grab an orange fresh/ripe form the tree and ferment it..
and being from Canada...everything is shipped in with regards to fresh fruit....
SO could I not just simply add the orange? perhaps even zest it a bit?
Thanks so much for your comments!