came across a product from our food distributor that seems to be a good substitute for orange zest. i've talked to a few homebrewers that have used it a little in their holiday ales or wits with no problems. it is a fresh product with an awesome aroma.
vanini orange rappe
after looking at the ingredients i see that it has citric acid and potassium sorbate in it.
do you think that this product might be dangerous to the fermentation?
i believe potassium sorbate is used to inhibit mold and yeast growth in food products.
sounds too risky to try. maybe the small quanity used in a homebrew was ok but multiplying that quanity for a large batch seems seedy.
vanini orange rappe
after looking at the ingredients i see that it has citric acid and potassium sorbate in it.
do you think that this product might be dangerous to the fermentation?
i believe potassium sorbate is used to inhibit mold and yeast growth in food products.
sounds too risky to try. maybe the small quanity used in a homebrew was ok but multiplying that quanity for a large batch seems seedy.
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