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Potential Gravity for Orange Juice?

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SiameseMoose:
Does anyone have an estimate of the potential gravity contribution for orange juice? I'm making a strong Belgian specialty, using the zest from Curacao oranges (bitter) in the boil, and I plan to add the juice to the secondary. How much I use depends on how it tastes.

tschmidlin:
According to this article:
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1992.tb05499.x/abstract

"whereas the reduced acidity Sour orange juice  was 7.4 “Brix", that's about 1.030

But that's all google will show me.  I don't have access to the full article though, maybe someone else does.

I found another article that had an average over 10 years of 10.4 brix, so about 1.041 SG.
From "Evaluation of rootstocks for the Cyprus local lemon variety ‘Lapithkiotiki’ "

I think your best bet is to just measure it with a refractometer or hydrometer.  I'd be more worried about the bitterness than the sugar though, they are called bitter oranges too and I don't know how that will carry over into the finished beer :)  The bitterness might come from just the peel and the walls so maybe it won't be an issue depending on how you plan to juice them. 

a10t2:
Just polling the first few google results, it looks like OJ has about 21 g of sugars per 8 fl oz. That's 8.75 °Bx, or about 1.035 SG.

denny:
Or you could just measure the juice...

bonjour:

--- Quote from: denny on September 15, 2010, 10:48:59 AM ---Or you could just measure the juice...

--- End quote ---
I like Denny's response ;D
http://www.honeycreek.us/brix.php
6 to 20+ brix with an average of 11brix (US 11.8)(%sugar)
the potential in PPPG is 1.006,  that is add 1 pound of OJ to make 1 gal of fluid you get about 1.006

Fred

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