is it possable to make a mash out of oranges

[kevnshel]

i have made mash out of corn and banana mash but i have a orange tree that has alot of fruits. so i made my mash the same but with the oranges. and it looks like it is not fermenting. i have no bubbles cumming out. has anyone tried this before? thanks!

[sambedded]

Yes it's possible to make a wash from orange. could you provide more details what exactly you did with your oranges?

[kevnshel]

thanks for the reply. i pealed the oranges and mixed it up in water and made my mash.

[kevnshel]

im sorry wash

[rad14701]

im sorry wash

Actually, with fruits, it's called "must"...

[kevnshel]

thanks! so have you ever made a must with oranges? the citrus fruit is what has me worried.

[rad14701]

Not me, personally, but I know we have members who have... Searching might lead you to topics or posts related to oranges...

[dakotasnake]

only thing i ever did with oranges was run some wine thru the still that the woman made and didnt like, well i didnt like it either, not really sure how she made it tho.

[Dnderhead]

came up with this.??

Orange Wine

10 lbs very ripe oranges
6 lbs granulated sugar
2 gallons water
½ teaspoon grape tannin
2 teaspoons yeast nutrient
1 ounce wine yeast

Boil the two gallons of water in a large stockpot. Peel the oranges, carefully removing all of the pith. Separate the oranges into sections and remove the seeds. Place orange sections into a blender and liquefy. Place liquefied oranges, sugar, tannin, and yeast nutrient into primary fermentation container. Add boiling water and stir until sugar is dissolved. Cover and cool until mixture is room temperature. Add yeast, cover, and ferment for one week. Strain liquid through a finely meshed bag, and transfer to a glass secondary fermentation container. Seal with airtight lid, and rack once a month for four months. Stabilize, wait one week and rack into bottles. Age at least one year before drinking.

[kevnshel]

thanks for the info! i have so many oranges that i can try alot of options. im gonna let my must sit about a week and then run it through my still and see what happens.

[Budz-n-Sudz]

aloha kevnshel, my name is kevin. im from honolulu. just started this great hobbie, and joined this awesome website about a month after you. i also have a mango tree and its in season. was wondering if you tried making a must and distilling. i would love to hook up with you to compare notes and maybe try each others products. so far i did ujssm, and rads all bran, using special k, kaschi autumn wheat, and cornflakes. would love to hear from you by pm or email. take care and aloha kev

[MoonshineJane73]

Hm...I have friends who've had success adding lemons but that's the first time I've heard of someone trying oranges. Google searches turned up this recipe for Blood Orange Hefeweizen from Popular Mechanics:

Ingredients
6.6 lbs. Light Liquid Wheat Malt Extract
4 medium size blood oranges
0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 60 minutes
1 oz. Saaz Hop Pellet (4.3% AA) boiled 20 minutes
0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 10 minutes
Yeast 3068 or 3638 or White Labs WLP 300 or 380

Directions
Boil and add hop additions according to the schedule above. Peel the blood oranges and separate sections of fruit. Discard half the peels. Cut the remainder of peels and fruit sections into small pieces. Use a grater as you only want part of the rind. The white will add extreme bitterness. Heat fruit and peels in a half gallon of water to 160F and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 70-75F and add to fermenter.

Fermentation
Pitch your yeast and fermet for about 10 days at 70-75F.

I hope that sounds something like you've been looking for.