DetailsGrapefruit peel is a great way to add a refreshing and slightly tart citrus tang to your favorite fermented creation. Add it to the end of the boil in a white ale, or add it to secondary fermentation to impart a grapefruit flavor and aroma in a pale ale or IPA. Suggested usage rate: 1-2 oz per 5 gallons.
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Gravity Level Medium
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Browse 2 questions Browse 2 questions and 8 answersI don't want to flavor the whole batch, is there a way I could use this to make my own extract to add to half the batch prior to bottling, or should I use fresh grapefruit juice, or is there a different method you would recommend?BEST ANSWER: I normally just soak them in a shot of vodka for day and then add them to my secondary. Flavor will depend on the number of ounces you add. I usually like 2 ounces and put in cold storage for at least one week or longer. If you want to make a shandy, it is entirely different process. You would most likely used juice in a case of that nature. These GF peals give the better a suttle after tasted of GF but still mostly beer flavor.Are the peels sterilized?BEST ANSWER: They are probably fine to use as they are, but we'll usually toss them in at the end of a boil, or a brewer could soak them in vodka for a day or two and add them into the secondary vessel. This is always a safe way to sterilize a fruit-peel or spice addition, to be certain it's not going to add anything unwanted to a beer. When this is done, some of the flavor will be in the vodka, so add in the peels and the small amount of vodka when you make the addition to the carboy. -Mike W, Midwest Supplies