thenson801
Member
I have a Belgian that's been in secondary, and is ready to be bottled this weekend. I just got the thought of adding some oranges to it and was curious what everyone thinks would be the best method.
I've read that people have peeled oranges and put the fruit/zest in a mesh bag and steeped it in boiling water to sterilize, then added the liquid/bag to the carboy. It seems this would probably be the best method for oranges.
I guess my question is, with it being ready to bottle, can I take it to a 3rd fermentation and let it sit for a week to pick up the orange flavor? Or is it too late, and I should try this on my next batch?
Thanks in advance!
I've read that people have peeled oranges and put the fruit/zest in a mesh bag and steeped it in boiling water to sterilize, then added the liquid/bag to the carboy. It seems this would probably be the best method for oranges.
I guess my question is, with it being ready to bottle, can I take it to a 3rd fermentation and let it sit for a week to pick up the orange flavor? Or is it too late, and I should try this on my next batch?
Thanks in advance!