How much orange peel for a good flavor - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > How much orange peel for a good flavor

Reply
 
Thread Tools
Old 02-17-2012, 02:04 AM   #1
bodhi86
Recipes 
 
Jan 2012
el paso, tx
Posts: 98
Liked 1 Times on 1 Posts



M using a sweet orange peel that's dried and made for beer use, I'm just curious how much of it I should use. It doesn't smell particularly strong and it's only about a cup of them, I plan on 3 pounds honey, 2 pounds brown sugar, half gallon apple juice, and about a quarter cup pepper corns, I'm trying for an autumn spice mead. Just looking for your thoughts....
__________________
If you want to drink the best booze, your gonna have to make it yourself.
Punk Ass Mead, "Rebellious by Nature"

 
Reply With Quote
Old 02-17-2012, 10:24 AM   #2
biochemedic
HBT_LIFETIMESUPPORTER.png
 
biochemedic's Avatar
Recipes 
 
Jun 2010
Carnegie, PA
Posts: 2,181
Liked 228 Times on 170 Posts


I've never used the sweet orange peel, but I use bitter orange peel in my saison recipe and also my Belgian-inspired metheglin -- I only use one ounce of it. In the case of the metheglin, I did keep the orange peel in the fermenter throughout primary (about 3 months, and bottled right from primary). The orange is definitely present with just an ounce addition (and this is a 6 gallon batch)...

Unless you can get more first-hand advice indicating that the sweet orange is less strong, the best thing to do might be to start off smaller, and add more later on if you feel like you need more after you sample it.
__________________
Packaged: Fruitcake Old Ale
Primary: Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: So many ideas, not enough time to brew them....

 
Reply With Quote
Old 02-17-2012, 07:31 PM   #3
bodhi86
Recipes 
 
Jan 2012
el paso, tx
Posts: 98
Liked 1 Times on 1 Posts


Quote:
Originally Posted by biochemedic
I've never used the sweet orange peel, but I use bitter orange peel in my saison recipe and also my Belgian-inspired metheglin -- I only use one ounce of it. In the case of the metheglin, I did keep the orange peel in the fermenter throughout primary (about 3 months, and bottled right from primary). The orange is definitely present with just an ounce addition (and this is a 6 gallon batch)...

Unless you can get more first-hand advice indicating that the sweet orange is less strong, the best thing to do might be to start off smaller, and add more later on if you feel like you need more after you sample it.
Thanks for the advice, I need to pick up a scale so I can measure weights, every one seems to use that instead of volume, honey and suger are easy that's how they come measured but things like pepper corn and orange peel are different. Btw is the bitter orange peel actually bitter or is it more orange flavor lacking sweetness than actively bittering?
__________________
If you want to drink the best booze, your gonna have to make it yourself.
Punk Ass Mead, "Rebellious by Nature"

 
Reply With Quote
Old 02-17-2012, 08:32 PM   #4
biochemedic
HBT_LIFETIMESUPPORTER.png
 
biochemedic's Avatar
Recipes 
 
Jun 2010
Carnegie, PA
Posts: 2,181
Liked 228 Times on 170 Posts


It does have a bitterness to it, but also a very recognizable orange aroma. What I've read is that the sweet orange peel will add primarily orange aroma, but as I mentioned, I can't give you any first hand data on the sweet.
__________________
Packaged: Fruitcake Old Ale
Primary: Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: So many ideas, not enough time to brew them....

 
Reply With Quote
Reply
Thread Tools



Forum Jump