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Soyala_Amaya
03-26-2011, 08:25 AM
I've read quite a few recipes at this point, and there seems to be an even run between orange juice and pounds of oranges for flavor. Up till now I thought you completely peeled the oranges (as in all the way down to a pile of little juice balls, no slices left) to completely get rid of the pith, but on another thread someone just said that they juice their oranges...and listed their recipe as pounds again.

So, basic question, two part. How, EXACTLY, do I handle fresh oranges in a melomel, and which is better, fresh, juice, or concentrate?

wayneb
03-26-2011, 09:53 AM
Personally speaking, I've been very satisfied with the juice that I've made from fresh oranges and tangerines. I find that the bitter phenolics that Medsen Fey talks about are less present in melomels that I make with fresh squeezed juice (although there is still some phenolic bitterness there), than with either commercially prepared juice or with frozen concentrates.

I use a powered citrus juicer, and I'm careful not to press hard on the juicing reamer with the fruit, so I minimize any liquid that could come out of the pith.

I also like to add a little zest from the fruit (again, none of the white pith layer) to enhance the citrus aromatics.

fatbloke
03-26-2011, 10:33 AM
Well, pretty much as Wayne says, unless it's a batch of JAO of course.

With the JAO, I'm guessing that the whole orange is used so that the bitterness element from the orange pith balances the residual sweetness that occurs with the use of bread yeast.

Whereas with a "normal" melomel, Wayne's suggested method sounds excellent.

Don't forget, it does seem that with fruit flavours, as well as the actual honey, you get what you pay for inasfaras the quality of the ingredients.

Just my tuppence worth.....

regards

fatbloke

wayneb
03-26-2011, 10:39 AM
And fatbloke's tuppence is worth far more than tuppence in this case! ;)

Always work with the freshest, most sound and ripe looking fruit that you can find for best results.

Soyala_Amaya
03-26-2011, 10:45 AM
So don't put the pulp in or do? If I don't, is the weight in the base recipe off of the unjuiced fruit or am I weighing the juice? (And why, if it is just juice, don't people just put 'cups of fresh squeezed juice' instead of lbs of fruit so it's not so damn confusing?)

For reference, recipe I'm working on:

15lbs clover honey
5 gallons water
10 grams Lalvin KIV-1116
10 ounces fine ground bee pollen (fresh with no preservatives so not to mess with my yeast)

OG 1.095, on third day of fermentation sg was 1.060. I'm backsweetening with two gallons of must I spooned off for secondary, and racking onto 4 seperate 2 gallon buckets. One will have
1 lb oranges (still looking at kinds)
1 vanilla bean
1 whole clove
1 cinnamon stick (real cinnamon, not the bark)

I don't want it to end too acidic since I'm racking onto the fruit in secondary, but I'm hoping the vanilla and clove will mellow it. First time with orange and the changes in terms in other recipes are throwing me! Thanks in advance.

wayneb
03-26-2011, 11:25 AM
So don't put the pulp in or do? If I don't, is the weight in the base recipe off of the unjuiced fruit or am I weighing the juice? (And why, if it is just juice, don't people just put 'cups of fresh squeezed juice' instead of lbs of fruit so it's not so damn confusing?)


Well that's a question best answered by the originator of the recipe - but I'd guess that it was easier for them to weigh the fresh, whole fruit than to measure the juice after squeezing. In a recipe such as this one, I'd think that the author meant weight of whole fruit, and just get whatever juice you can out of them. I would not put the pulp into the fermenter for this recipe.