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Old 05-11-2009, 04:14 AM   #1
Brewster2256
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May 2009
Vista, California
Posts: 122


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.

 
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Old 05-11-2009, 01:35 PM   #2
jjp36
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Aug 2008
Philadelphia
Posts: 388
Liked 8 Times on 7 Posts


From what I've gathered, fermented citrus juices taste pretty disgusting.

I think you would be better off using the fresh zest from the fruits in a recipe. Maybe some type of witbier with fresh grapefruit and orange zest?

 
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Old 05-11-2009, 01:42 PM   #3
BeernuT100
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Oct 2008
Conway, AR
Posts: 217
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Quote:
Originally Posted by jjp36 View Post
From what I've gathered, fermented citrus juices taste pretty disgusting.

I think you would be better off using the fresh zest from the fruits in a recipe. Maybe some type of witbier with fresh grapefruit and orange zest?

+2


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Old 05-11-2009, 04:06 PM   #4
ericm
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Dec 2008
Posts: 210

Quote:
Originally Posted by jjp36 View Post
From what I've gathered, fermented citrus juices taste pretty disgusting.

I think you would be better off using the fresh zest from the fruits in a recipe. Maybe some type of witbier with fresh grapefruit and orange zest?
yep. fermented citrus juice smells/tastes a bit like vomit

 
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