Kasrkin
Well-Known Member
Hello!
I'm planning on brewing up Bray's One-month mead, and i was hoping to give it an orange flavor to it, I'm going to be doing a 5 gallon batch, and I had a couple of questions.
I was planning on adding the fruit to secondary for a relatively short amount of time (depending on what my time frame is, there's a reason i'm doing the one-month recipe after all
1. do you guys have any recommendation on the amount and form of the oranges? should i just do zest and squeeze the juice? or slice and then freeze the orange and add that into secondary?
2. If i'm not freezing whatever i'm adding, what sanitation concerns or practices should i have with the fruit?
3. is there anything wrong with using a flavor extract? and if not what amount should I use for a 5 gallon batch?
Thank you very much for you help, I appreciate it!
-k
I'm planning on brewing up Bray's One-month mead, and i was hoping to give it an orange flavor to it, I'm going to be doing a 5 gallon batch, and I had a couple of questions.
I was planning on adding the fruit to secondary for a relatively short amount of time (depending on what my time frame is, there's a reason i'm doing the one-month recipe after all
1. do you guys have any recommendation on the amount and form of the oranges? should i just do zest and squeeze the juice? or slice and then freeze the orange and add that into secondary?
2. If i'm not freezing whatever i'm adding, what sanitation concerns or practices should i have with the fruit?
3. is there anything wrong with using a flavor extract? and if not what amount should I use for a 5 gallon batch?
Thank you very much for you help, I appreciate it!
-k