Orange Pulp Mash?

[cid]

I am a new brewer and I'm doing it on a tight budget!

I've found a steady source of oranges that have been squeezed for juice but still contain a lot of flesh and juice. I've cooked them by adding water to the orange flesh and cooked for over an hour, breaking down the molecular structure of the oranges. I have added a small amount (<2g) of bakers yeast that i pre-hydrated before pitching.

The pulp has risen blocking the airlock and almost causing an explosion, I've removed some of the pulp and now its bubbling away nicely, after less than 8hrs since pitching the yeast. This seems to be a good sign?

My question to you all is, am i going to get a decent yield from oranges with the amount and type of yeast I've used. How long should i let it ferment for? and do i need to reduce the PH of the mash?

What can i add to the mash to make the yeast more happy with their environment without breaking the bank.

Thanks.