I'm confused! All recipes that involve citrus stress that no "Pith" should be on the peel when you use it. I made some grapefruit wine and was not sure exactly what was the pith. Is it immediately below the very thin layer of color on the exterior of the peel, or is it the more thick outer coating of the fruit after peeling? I can't find this defined anywhere else, so I thought to ask the experts.
Thanks,
Tony
Thanks,
Tony