Posted 24 July 2011 - 12:03 AM
It would seem, that the point of adding the orange whole, is to use the "pithy bitterness" to balance the high level of sweetness that comes from using bread yeast.
All of the modified batches I've tried, except one, have turned out hideous/horrible tasting (any changes, after all, "void the warranty").
Just orange juice will, quite likely, leave it even sweeter. Which isn't too a lot of peoples taste.
That said, I've read a number of threads, where people seem to have "zested" or skinned the orange carefully, to avoid the pith part of the skin. Then they've carefully "segmented" the flesh from the inner skin and just added the flesh and the zest/rind part.
It also seems, very much the case, that while it's possible to get a batch that tastes good, immediately after it's cleared/bottled, it's often the case that it needs to be aged for it to be at it's best - which can be anything from 6 months plus........
fatbloke (newbie here - don't post much, but with over 60 (mainly 1 gallon) batches "under my belt")
What the large print giveth, the small print taketh away.Tom Waits