Hi guys. My uncle in law makes maple syrup and dabbles in wine/mead. I am more of a beer guy myself, but have made a few wines. He found this recipe for maple wine and he and I are both making some. My question is about the orange addition. I assume this is for acid balance. We are using recipe 3, which calls for 1 gallon of reduced sap (not quite to syrup levels), and either 2 oranges or 1 lemon.
1-Do you use the entire orange, or do you discard the peel?
2- Any good methods to sanitize them?
http://scorpius.spaceports.com/~goodwine/maplewine.htm
1-Do you use the entire orange, or do you discard the peel?
2- Any good methods to sanitize them?
http://scorpius.spaceports.com/~goodwine/maplewine.htm
