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Hi all,
I made a batch of the Joes Ancient Orange, including the bread yeast like the recipe said - and the whole orange pith peel and all. Trouble is all I had were big thick skinned navel oranges, and man does this stuff taste bitter now.
Is there any way to fine this away? Egg whites? Milk? Gelatin?
Or, will it eventually age away??
It finished really dry, not sweet to the taste just heavy duty bitter. I finally removed the fruit from it after waiting eons, and it did drop it's sediment and clear after about 6 months. This was not what I would call a quicky, but I do want it to turn out consumable.
If there's no recommended fining I'll bottle it and hide it way in the back of the magic pantry and hope that by the time my 6th grader graduates high school it will have mellowed! Any suggestions welcome, thanks in advance.
(Mrs.) Pelican
I made a batch of the Joes Ancient Orange, including the bread yeast like the recipe said - and the whole orange pith peel and all. Trouble is all I had were big thick skinned navel oranges, and man does this stuff taste bitter now.
Is there any way to fine this away? Egg whites? Milk? Gelatin?
Or, will it eventually age away??
It finished really dry, not sweet to the taste just heavy duty bitter. I finally removed the fruit from it after waiting eons, and it did drop it's sediment and clear after about 6 months. This was not what I would call a quicky, but I do want it to turn out consumable.
If there's no recommended fining I'll bottle it and hide it way in the back of the magic pantry and hope that by the time my 6th grader graduates high school it will have mellowed! Any suggestions welcome, thanks in advance.
(Mrs.) Pelican