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Old 06-16-2008, 06:12 PM   #21
Jun 2008
Austin, TX
Posts: 1,168
Liked 64 Times on 32 Posts

Originally Posted by DubbelDach View Post
Used a potato peeler and took off just the orange outer peel (not the bitter white pith).

FYI, it is called "zest". Just an FYI.

You can get a tool which is much better suited for zesting here. I use it for dressings and hummus, and recently for the Wit.

Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
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Reason: Never used the link thing before :)

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Old 06-16-2008, 07:48 PM   #22
DubbelDach's Avatar
Apr 2008
Lancaster, PA
Posts: 1,276
Liked 50 Times on 36 Posts

Originally Posted by Taipans View Post
Thats awesome to, you are a good designer. I never considered using aluminum bottles though, its an interesting idea with the pool / park issue. Hmm...
Thanks! I got a case of the bottles free... They're stubbier than longnecks, so I have to borrow a bench capper when I use them (the fatter neck interferes with the butterfly cappers)

Originally Posted by EricCSU View Post
FYI, it is called "zest". Just an FYI.
Yeahhh..... I know.

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Old 12-11-2009, 10:24 AM   #23
Nov 2009
Posts: 169

Gonna brew this hopefully this weekend

I'm going on vacation for 2 1/2 weeks on the 17th, would there be any problem with leaving the orange zest in vodka for longer than two weeks?

Let's see if I understand this:
When bottling, put the zest in the bottom of a bucket and rack on top of it. I'll then use my autosiphon to fill the bottles from that bucket.
Would adding the zest into the secondary be better? Give it more time to absorb the orange flavors?

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