Originally Posted by Bhunter87
I guess it will dry all the way out and I might have to backsweeten?
I'd say that's up to you. My recommendation would be to let it ferment out, rack it, and let it age. Possibly at this point add some potassium sorbate or something to inhibit the yeast. Give it some time with a few tastes occasionally to see what you think but I wouldn't do anything else for a couple of months. You may like the flavor. Then, if you want it sweeter, sweeten a little at a time.
I don't know a whole lot about blood oranges, besides they look cool, but it sounds pretty good. Let it do it's thing and then post up your thoughts.
Primary: Bucksnort Brown Ale, Black IPA, Chai Brown Ale, Chocolate Porter
Secondary: Winter Mead, Peach Ginger Mead
Tertiary: Caramel Apple Mead
Bottled: Honey Brown Ale, Cream Ale
On Deck: not sure