I seem to recall randy mosher recommending marmalade as the way of getting citrus into witbier, as the pectin helps to haze it up. I can't remember who I lent my copy of radical brewing to and I can't look it up - could anyone tell me the amount he advises? or if you have used marmalade in a wit what was it like?
I have some of my own homemade marmalade to use which is very bitter indeed, made from all seville and blood oranges.
I have some of my own homemade marmalade to use which is very bitter indeed, made from all seville and blood oranges.