fermented orange juice?

[Barley-and-Hops]

I just created this account for the sole purpose of thanking B&H for his response. I'm not a home brewer. I just found myself googling random questions like "what do you get when you ferment orange juice" and stumbled across this thread.

After reading this ENTIRE thread which is full of conjecture, speculation, best guessing and "I found this under a bed once" responses, I was quite pleased to read B&H's response which was extraordinarily fact based and informative, addressing all the issues on the subject rather succinctly. And sans headache.

And yet his is the only response that got bashed by not one but two other forum goers.

Diaperload: Ironically, your response was not 'Back on topic' as the original topic was "are there legit beverages made from oranges/grapefruits" thus making your response identical to your username.

Snakeridge: .....so do full sentences.

Barley-and-Hops: Please keep up the good work and don't let these guys keep you down.

Thanks man, Good to know I was able to help somebody out.

 

[rrenaud]

I've got some mildly fermented orange juice in my fridge now, by accident, and it's pretty f'ing delicious. It's still sweet.

Maybe I'll try to measure the ABV with the refractometer + hydrometer trick.

Leave some OJ in your fridge in a plastic container for way too long and catch it at the right moment, and you'll be in for a treat.

 

[Ian_Mac]

Although this is an ancient thread, I see it has been resurrected recently. I just wonder what happened to phishfood's orange wine experiment?

 

[CindyTroll]

Thank you, Barley-and-Hops.
I have 5 gallons of cider going with orange and pineapple concentrates.
It's been 3 days and there was an awful sulfur smell and no more fermentation.
I think the acidity (or maybe high ABV) killed the cider yeast. I added yeast energizer in hopes to get it going again.
80% sure he's dead, Jim.

 

[S-Met]

My myers/eureka lemon experiment was awesome! My orange fell flat. Same yeast, 1118, approx same winter garage temp 50 +/- 5.
Bottle conditioned in champagne bottles.

Main difference was that I zested about 1/2 the lemons and let primary run on zest for 2 weeks. Did take a long time until it was good. But good wine is aged years - I need more patience. More than 2/3rds was consumed before the "bite" mellowed.

Orange flavor was just flat, no dimensions. If I were to try again, zesting for sure.

 

[rustylwagoner]

From jail house experience use sugar and sweetened koolaid I use cherry it tastes much better

 

[FrozenWinter]

I've never done straight orange juice but my last pilsner had the juice and meat of 18 oranges and their zest thrown in at the end of the boil.
Turned out pretty well.


somewhere in Germany someone is screaming in reinheitsgebot

 

[ocasionalbrewer2020]

Created this account just to share my experience. Sorry for the wall of text.

I've fermented orange juice before many times and it always turned out delicious since the very first time. Here is what I've done. Keep in mind it is a very simple method and maybe I'm committing several sins in the eyes of the more experienced because I'm not really into brewing, I wouldn't even call myself an amateur, just maybe a curious person who likes alcohol and likes making their own.

I juice 40 oranges, add 500g of sugar, about 3lts filtered water and about 5g of saracydes cerevisiae, a bakers instant dry yeast intended for bread but often used for beer too (as far as I know).

Fermentation occurs in a big dark wine glass bottle with an airlocked lid, left undisturbed under the sink until fermentation stops in about 6 days, I guess due to the alcohol concentration killing the yeast. It still tastes sweet so it's definitely not because of lack of sugar. Also where I live it's pretty hot all the time, some 85F all year long so it's not due to excessively cold weather either. It comes out cloudy so I use gelatin to clarify it. Then I just put 0it in the fridge and when it's cold enough I drink it. Smells and tastes delicious. I've never tried aging it because it's already good this way and I dont have the patience.

I made a lot of people drink it saying it's some fancy foreign wine I got as a gift from someone and when they're shitfaced I tell the truth. They usually think I'm lying when I say its homemade, Hahah.

I saw many people in this thread saying how terrible fermented oj tastes but at the same time these same people admit that they actually drank some juice that theyve forgotten in the back of the fridge for a year or that their kid hid it under a bed or something. Of course that's gonna taste terrible. I'd be surprised if it didnt.

 

[AngryCøckDblBock]

I know I know. Upsetting the home hooch overloards by reserecting a dead thread. But I arrived here with the same question.
I was almost going to scrap the idea, but then I read @Barley-and-Hops comment.

I am surprised nobody has mentioned citric acid yet. In college I have tried to make wine and mead out of many different types of fruits because I was so curious since there are very little fruit wines on the market. I started to realize that although there are many other factors at play, the main thing that separates fruits that generally handle fermentation well than those that don't is the principle type of acid in the fruit. This is one of the reasons why fermented fruits like grapes(wine) and apples(cider) hold a much higher place on commercial markets where other fruits like strawberry, kiwi, blueberry etc. is often an added flavor and never the star of the booze. The main acid in grapes is tartaric acid which contributes a lot to color, flavor, balance and stability and is generally considered the most palatable and preferred acid. Malic acid is the main acid in apples (especially green apples) and is also very present in grapes. Malic is very tart but handles fermentation/age well and can be turned into a softer lactic acid via malolactic fermentation. Citric on the other hand is the main acid in oranges, kiwi, strawberries, raspberries etc. and is often considered the least preferable acid in fermented products. Yeast has a nasty habit of converting citric acid into acetic acid during fermentation which is the main acid/flavor in vinegar and is a serious problem. If winemakers ever add citric acid (which is rare and only to reduce excess iron and copper) they never add it before/during primary for this reason. Citric is also considered "flat" in flavor and isn't nearly as nice on the palette as tartaric or malic. It also doesn't have the same stabilizing properties. Orange peels actually have a higher amount of malic than citric and also have a different flavor profile that tends to age much better. This is why most recipes (including marmalade) that involve imparting orange flavor more often call for orange zest rather than orange juice.
Oranges in particular have a hard time holding their flavor and a good orange is always best when its fresh (the same is not true for a good wine grape) Ever notice that fresh squeezed orange juice is always far superior in flavor than frozen concentrate? I suspect that this is because the compounds that flavor orange juice may have a very short shelf life and will degrade rather quickly. I also suspect that when the compounds degrade they turn into much more vile flavors such as the vomit flavor. Anybody with an orange tree might know this but sometimes an orange that is overripe will get stuck in a branch and will continue to age with the peel intact. Fruit that falls on the ground and breaks open is exposed to water, air, soil and microorganisms develop into nasty little white and green mold balls. Fruit that stays in the tree continues to age and will develop a very vile overripe classic vomit flavor that makes you want to puke. I often reach for these to eat as when you catch them early enough they are perfectly ripe, full of sugar and amazing. But when I hit a bad one its terrible. Keep in mind that when the peel is intact the inside of an orange is relatively sterile so this transformation is not the result of microorganism activity but is the result of the natural breakdown of the compounds in the orange. Kind of like how a green banana will change into a brown one. I have found a few commercial sparkling wines that try to mix champagne grapes and orange juice and then ferment it as a sort of "all in one mimosa" they are terrible...give me fresh juice in cheap champagne any day over that.

I have no desire to bash fruit wines here, I have heard a lot of people have been successful making more unusual fruit wines/beers/mead etc. so by no means is it impossible. My own experience has been very disappointing with anything that isn't grapes, apples or barley so I caution any beginners. If I find myself pouring out of the ears with excess oranges I will probably still try to give it a go, but I would never spend a large sum of money/time trying to make it. It is my opinion that if you are neck deep in oranges you are better off inviting your friends over for a mimosa/screwdriver party.

Which has me wonndering... what if one were to use whole oranges including the peels and rings? Just throw them in the blender, blend, add some sugar and water and ferment on the rind and then use a "brew in a bag" ($3 pillow case vs that expensive specialty ahit) and pour the while lot into the pillowcase and wring out the juice for a secondary to let it sit and age and clear till it let's your know it is ready by clearing completely?

Or what about adding tannic acids through throwing in some fresh Grape leaves, blackberry leaves, oak leaves, maple leaves etc in the primary at the start of brewing.
If using store bought oranges you would want to mix 1/2 cup/gal baking soda to water for soaking them 20 minutes to reduce as many of the pesticides and chemicals on the shins.

But I feel I must try this now. The question is... blackberry, oak, maple or muskidine leaves for tannins and flavors? I have all those growing about in the yard.