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Not enough pith in JAOM?

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S

ScotRob

NewBee
Registered Member
Aug 31, 2012
53
1
0
Perth, Scotland
I am making my third batch of JAOM, following the recipe to the letter, but with one substitution: I have not used an orange and have instead used two small tangerines cut into 1/4. I know that JAOM relies on some pithiness to balance out the sweetness, and I am worried that tangerines, having much thinner skins, will not provide enough pith flavour leaving me with a too-sweet mead. Has anyone used tangerines or other thinner skinned citrus in a JAOM-variant?

I could add some white orange pith to the ferment of course, but wanted to ask folk here for opinions first
 
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