If I may ask a few questions:
- How much zest do you use?
- Does it matter if it is orange, lemon or lime?
- At what point in the brewing process do you introduce the zest, and for how long?
- This is probably a dumb question, but here goes anyway: Is there any way to use orange juice? I can produce gallons of the stuff in season. Can I ferment it directly? Can I make orange wine or some sort of
liquor? Can I add it to already-brewed beers to make some sort of shandy (and what’s the process for that)?
