Now then, if anyone on this planet knows me, they'll know that my favourite cider was the Bulmers Zesty Blood Orange one. Unfortunately for me, it was discontinued many years ago. I would love to have a go at making something along the same lines (not a direct clone but maybe as close as I can get), but I have seen a lot of people talking about how fermenting oranges is bad.
I found a recipe online for a Blood Orange beer, where you had to zest some of the blood oranges as well as cut some of the segments into pieces and boil them and let them steep. You would then pour the entire contents into the fermentation bucket along with the apples and go from there.
Could this same process be applied to a cider or would taste go bad because of the citrus? Any help would be very grateful.
I found a recipe online for a Blood Orange beer, where you had to zest some of the blood oranges as well as cut some of the segments into pieces and boil them and let them steep. You would then pour the entire contents into the fermentation bucket along with the apples and go from there.
Could this same process be applied to a cider or would taste go bad because of the citrus? Any help would be very grateful.
