re: Homebrewing Thread: Volume II

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Just thinking its going to be tough getting 4lbs of orange flesh and juice through the neck and into a mesh bag without spilling over or infecting,

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4 lbs. isn't that much really (for example, i'm adding 15 lbs of strawberries to a kettle sour). Luckily, the meat of the orange is very soft. You can either freeze the meat of the orange then push it through the funnel into your fermenter or chop up the oranges to smaller pieces and do the same. I do this with my sours. Often times the fruit starts to plug up the funnel. When this happens i take the other end of a spatula and just smash it through the opening. Remember, if you're using a muslin bag, you'll have to be able to get the oranges out. So keep that in mind so you can untie the bag when you are done.