This was a difficult ferment.
Whole tangerines were juiced in their skins, which resulted in a huge amount of loss from sediment. The fermentation environment was also too acidic, and I believe too much citrus oils made it in.
By luck, the end product was good. Heavy, fresh juicy oranges with fragrant bitter peel. The mouthfeel and thick and long, and a high amount of sugars remain from the stalled ferment despite it finishing at 12% abv.
This was a difficult ferment.
Whole tangerines were juiced in their skins, which resulted in a huge amount of loss from sediment. The fermentation environment was also too acidic, and I believe too much citrus oils made it in.
By luck, the end pro...
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