I've got a satsuma wine experiment going right now, you can check out the thread if you'd like here:Okie Dokie, now I am really confused.
Huge thanks for the info, but I am not sure I understand it
If I get it right the sugar in the OJ will get utilised to make the alcohol,
Leaving a dryer, acidic alcoholic drink
This fermentation may be a difficult one because of lack of nutrients and the base acidity
Have I got it right so far?
If so, how is this different from using Lemons?
Could I back sweeten and if needed lower the acidity with Bi carbonate (as in Grape Wines?)
I am looking for a strong orange taste that is mildly sweet and somewhat alcoholic