TommyBoy
Well-Known Member
I bet there is going to be a lot of swearing when it comes time to get those grapefruits out of the carboy.
I now just use the juice and the rinds, just takes to long and is a real pain using the entire fruit. Seems to condition quicker without the white pith(sp?).
I've found that using the white pith of citrus adds significant bitterness to mead. Try using the zest only, it'll add citrus flavor without adding the acid from the juice, nor the bitterness from the pith. I've cooked up a little syrup-like mix from lemons using about 3 parts water to 1 part juice & all the zest from 7 lemons, 1.5 cups (by volume) of honey & simmered for about 5 minutes. I've had luck with adding this concoction to mead for lemon flavor, and I can easily omit the juice to avoid adding acid. I've done this twice with an experimental batch of mead, and so far it's worked out well; takes a while to find out if you need to add more or not, but better to take your time & add incrementally than to get in a hurry & find out you've added too much later on. Hope you find this info useful. Regards, GF.
I bet there is going to be a lot of swearing when it comes time to get those grapefruits out of the carboy.
I bet there is going to be a lot of swearing when it comes time to get those grapefruits out of the carboy.
thats a damn good point. would it be better if you just put a bunch of grapefruits in a blender and poured it into your carboy instead of putting halved/quartered fruits in?
how do u get the fruit out when ur one
When you are One, you will no longer need to get the fruit out. Instead, you will come to realize that there is no fruit, and that it is yourself which is contained.
YUP....I saw the Mosquito Pass Pictures...I think that helped. I have a few bottles for you to take up there next summer :cross:
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