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Old 04-01-2009, 07:21 PM   #101
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Default Why the rind?


Hello!

OK OK...I know I know...dont mess with the recipe...but from reading all of the posts on JAOM...it seems there is a large % of people who have finished with the "rind/harsh/pithy" taste. I am wondering...WHY the rind? Does it add something to the must/end result?

It just seems like all risk, for no gain? I read a lot about the quality of Oranges, and how the ripening/shipping can effect the taste. I am assuming this recipie works/worked great back in the day when you would just grab an orange fresh/ripe form the tree and ferment it..

and being from Canada...everything is shipped in with regards to fresh fruit....

SO could I not just simply add the orange? perhaps even zest it a bit?

Thanks so much for your comments!

Joel.
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Old 04-01-2009, 07:27 PM   #102
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The ancients didn't have an orange peeler so they had to use the rind.
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Old 04-02-2009, 07:24 PM   #103
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Any OTHER thoughts on rind/no rind....why rind?

thanks..

J
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Old 04-18-2009, 07:43 AM   #104
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Got my batch going tonight. It looks good to me. I've only had mead once, and I can't really remember what it tasted like. I'm looking forward to this one. It's got some of my favorite things in it.
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Old 04-30-2009, 04:09 AM   #105
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I started a gallon of this tonight. I had everything on hand except raisins, so I substituted a handful of craisins. We'll see how it goes!
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Old 04-30-2009, 12:20 PM   #106
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Quote:
Originally Posted by Dan_of_Earth View Post
I started a gallon of this tonight. I had everything on hand except raisins, so I substituted a handful of craisins. We'll see how it goes!
Craisins are good but the reason for the raisins are the tannins.
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Old 05-15-2009, 02:11 AM   #107
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I started mine on 4/18/09. It already starting to clear. I'm getting excited to try this.
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Old 05-15-2009, 04:27 AM   #108
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Quote:
Originally Posted by Nomadic_Joel View Post
Hello!

OK OK...I know I know...dont mess with the recipe...but from reading all of the posts on JAOM...it seems there is a large % of people who have finished with the "rind/harsh/pithy" taste. I am wondering...WHY the rind? Does it add something to the must/end result?

It just seems like all risk, for no gain? I read a lot about the quality of Oranges, and how the ripening/shipping can effect the taste. I am assuming this recipie works/worked great back in the day when you would just grab an orange fresh/ripe form the tree and ferment it..

and being from Canada...everything is shipped in with regards to fresh fruit....

SO could I not just simply add the orange? perhaps even zest it a bit?

Thanks so much for your comments!

Joel.
Why do you say don't mess with the recipe? That's what home brewing is all about!!! Don't take a recipe as the gospel truth, try new things, just zest the ****ing orange and juice it if you really want.
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Old 06-02-2009, 04:11 PM   #109
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I'm considering racking, I know it says not to, but the fruit is starting to look really putrid after nearly a month

I also used champagne yeast, anyone else use it? It's all I had

Last edited by Pronay; 06-02-2009 at 04:25 PM.
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Old 06-02-2009, 04:23 PM   #110
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I did a champagne yeast mead. It finished at 17% abv but was like turpentine for the first two years. It has been around four years now and is reasonably good. I expect in another 5 years, it will be great.
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