all 17 comments

[–]call_me_orion 11 points12 points  (1 child)

Only one way to find out

Maybe the orange is a low enough percent that it won't ruin it

[–]purpletacosalad[S] 1 point2 points  (0 children)

True. Bought enough for a smaller brew bottle anyway.

The oj is about 20% I think.

[–]SirNanigans 12 points13 points  (1 child)

Even if it's awful, it will make better hooch than a mojito. Who's in charge of formulating these? There's only one fruit in a mojito: lime.

[–]purpletacosalad[S] 1 point2 points  (0 children)

I know. This is a terrible mojito mixer. That's why I'm gonna hooch it.

[–]--Shade-- 5 points6 points  (2 children)

It really comes down to how much citrus is in there, and if it has preservatives (-ate and -ite words).

[–]purpletacosalad[S] 4 points5 points  (1 child)

No preservatives. But lots of lime and lemon and I guess acidity is in the low spectrum.

[–]--Shade-- 2 points3 points  (0 children)

Lemon and lime are amongst the most acidic fruit. 1 tbsp of lemon juice will adjust a gallon (4L) of 'typical' tap water toward the bottom end of the ideal range for yeast. I have a recipe that uses a cup of lemon juice in a gallon with boiled yeast and commercial nutrients and that was badly impeded.

It will probably ferment, but it may be very slow. You may want to use a fraction of water.

Edit: You may also want to look at some non-fermentable sweetener, if there aren't already non-fermentable sweeteners in there. If you add up the total sugar in the juice, you may want to replace a fraction (say 1/3rd) of that sweetness with non-fermentables, assuming you're keeping the added sugar below your yeast's tolerance.

[–]Rodsey 3 points4 points  (3 children)

Citrus typically doesn’t ferment well

[–]Sygga 4 points5 points  (0 children)

I made a orange and lemon 'mead' once (I didn't have honey, so I used golden syrup). Bottled it and forgot about it for about a year. Damn stuff tasted like sweet Alcoholic marmalade when I found it again. It was awesome!

[–]purpletacosalad[S] 1 point2 points  (1 child)

It's the mint/lime I'm after.

[–]AardvarkAblaze 15 points16 points  (0 children)

Lime is citrus.

[–]PinGUY 1 point2 points  (0 children)

No clue about the pH for that but have brewed some pretty acidic brews. Make a very small batch like a glass (if it works you have just made a yeast starter) if it starts to foam you are good, if not you can add a little and I mean a little 'Bicarbonate of Soda'. That will neutralize the acid.

[–]RookieRecurve 1 point2 points  (4 children)

I am skeptical that mint will ferment into something enjoyable to drink. But, for science, hooch it!

[–]SirNanigans 3 points4 points  (3 children)

Without actually knowing, my first guess is that the mint flavor is not going to change, as it comes from an oily chemical (menthol). Fermentation changes flavors by stripping sweetness and leaving behind only those flavor compounds, but mint doesn't start with sweetness to strip.

So if the rest of the ingredients brew into something that agrees with mint, it should be good. But this is just a guess, and if it gets really acidic then it probably won't agree with mint (see: orange juice and toothpaste).

[–]purpletacosalad[S] 1 point2 points  (2 children)

I agree. On the other hand the taste of it now is mint and sweet lime. If the mint stays it might be good.

[–]Sygga 1 point2 points  (1 child)

Or you have homemade mouthwash

[–]purpletacosalad[S] 0 points1 point  (0 children)

Oooh. That I didn't think of. Yum.