So I've done a couple 1-gallon batches of the Joe's Ancient Orange Mead recipe with decent results, but I used an infusion method rather than putting the oranges directly into the carboy, as I was using reusable glass 1-gallon jugs rather than a disposable plastic container.
Assuming one follows the recipe to the letter and scales up for a 5-gallon batch (ie: http://http://5galjaombatch.blogspot.ca/ ) how does one deal with the fruit pulp? Do you just cut it into smaller pieces so it can be poured out later, or do you puree it with a food processor into a mushy pulp, or does it rot to the point where it's literally breaking down and loses its solid structure? I've seen a few cases where people have done 5-gallon batches, and am curious as to how they get the remaining orange fruit and rinds out of the carboy afterwards.
Thank you!
Assuming one follows the recipe to the letter and scales up for a 5-gallon batch (ie: http://http://5galjaombatch.blogspot.ca/ ) how does one deal with the fruit pulp? Do you just cut it into smaller pieces so it can be poured out later, or do you puree it with a food processor into a mushy pulp, or does it rot to the point where it's literally breaking down and loses its solid structure? I've seen a few cases where people have done 5-gallon batches, and am curious as to how they get the remaining orange fruit and rinds out of the carboy afterwards.
Thank you!