I'm helping some friends with a quince witbier. My friend tells me that quinces are normally pretty tart so I was thinking that adding the bitter orange peel would help cut that down? Yes? No? I've never used orange peel but from what I've read of both styles and applying it to the idea of hops bittering the sweet malt, bitter orange peel makes more sense to me.
Opinions? Statements? Facts? All appreciated.
Primary: Pomegranate Apfelwein, Brandon O's Graff (w/ some slight alterations)
Bottle Conditioning: Die Apple! Apfelwein, Pear Soda (w/ vanilla & cinnamon), Mango Soda, Orange-Cream Soda, Ginger Ale
Awesoming: Die Apple! Apfelwein
Up Next: Cherry Vanilla Cider