Soaked Oranges in Secondary? Anyone?

[JCD127]

So, I have a Belgian Blonde fermenting and wanted to know has anyone put orange peels soaked in liquor in during secondary fermentation? I was thinking about soaking some fresh, cut up oranges with peels in Gran Mariner and dropping them in but, obviously don’t want to infect my brew. Anybody have experience with this?

 

[Calder]

I take the zest (just the orange part without any of the white pith) and let it sit in cheap vodka until I am ready to use it.

I have no experience, but the white pith is supposed to impart very bitter flavor to the beer.

The vodka (high alcohol) extracts the oils from the zest better than if they are just put in beer. I keep some sitting in a little vodka all the time, ready for anytime I want to use it.

I think it would be a waste of Gran Marnier. The zest of couple of oranges in a few ozs of liquor will overwhelm any flavor from the Gran Marnier.

 

[triethylborane]

I think it would be a waste of Gran Marnier. The zest of couple of oranges in a few ozs of liquor will overwhelm any flavor from the Gran Marnier.

Agree on this and the just using the zest in some vodka. GM, thats for sippin straight

 

[RM-MN]

While the orange zest will give your beer some orange flavor you might want to add some crushed corriander seeds as you will get more orange flavor from that.

 

[Lefou]

I've used zest AND crushed fruit pulp for flavoring.
Zest in the boil will give you the citrus oil aroma you want and the fruit in the primary contributes potassium, a bit of acid, and fructose to the wort.

 

[JCD127]

I have read places that some brewers will take sweet orange peel, steep for 10 minutes and add it to secondary. Im definitely thinking of doing this but, steep in vodka. The coriander sounds like a good addition as well. [emoji848] decisions, decisions.

 

[mj1angier]

I take the zest (just the orange part without any of the white pith) and let it sit in cheap vodka until I am ready to use it.

I have no experience, but the white pith is supposed to impart very bitter flavor to the beer.

The vodka (high alcohol) extracts the oils from the zest better than if they are just put in beer. I keep some sitting in a little vodka all the time, ready for anytime I want to use it.

I think it would be a waste of Gran Marnier. The zest of couple of oranges in a few ozs of liquor will overwhelm any flavor from the Gran Marnier.

This pretty much what I do. I put zest and juice in a small jar with enough vodka to cover, let it set over night and pour in a bag and suspend it in the keg. Do it for my orange cream ale

 

[JCD127]

Cool, sounds like its good. I think I will go the zest route. Cheers!