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.
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.
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.
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.
I added the concentrate and then refilled the cans with water twice, which almost got me to 5 gal. I then pitched yeast and filled to top off the carboy. Original Gravity roughly 1.065-1.070.
update: I have decided that this is still a bit sour/acidic. I brewed another batch and left out the cranberry cocktail concentrate and substituted another 12 oz. can of apple concentrate. Currently bubbling away at about one bubble/ second. Second batch is in secondary with a SG of 1.00. should be ready to bottle soon.