Using Lemon and Orange Peels for Dandelion Wine

[arh13p]

When using the peeling, am I suppose to peel the lemon and oranges a specific way or can I just peel them as if I were to eat and throw the peelings in the steeped flowers and boil? The recipe I am using only calls to boil them for an hour and then strain everything off. After that I add the juices from the lemon and oranges along with everything else to the tea and ferment. I was thinking about running them through a juicer and dump that juice in. Anyone see a problem with that. Thanks.

 

[rhythmsteve]

In my dandelion wines I grate the peel, try not to get any of the white pith in the mix. Dandelions are naturally bitter tasting, u don't want any of the pith because it would magnify the bitterness beyond drinkable levels

 

[arh13p]

so as thin as a layer as I can get right? just the yellow and orange material?

 

[Stressbaby]

Right.
I use a potato peeler on the citrus. Then I flip them over, and with a sharp knife, I remove any pith as I would if I were filleting a fish.

 

[Rocky]

If you want to save yourself some work and get a good lemon or orange background flavor, consider lemon and orange extracts. A couple of drops of these extracts makes a lot of difference. I make my own by adding shaved lemon or orange rind to Vodka and letting it sit for a month or so.

 

[rhythmsteve]

Yes only the orange and yellow material. I also like to throw in dried dates to the recipe to add some body to the brew