yeast: WL300, WL380, Wyeast 3068, or Wyeast 3638

Peel the blood oranges and separate the sections of fruit. Discard half of the peels. Cut the remainder of peel and fruit into small sections. (I used a zester on two of the oranges before peeling them) . You only want the ornage part of the rind as the white part will add extreme bitterness. The pieces should be small enough to easily enter the carboy or bucket. In a bucket the fruit can be placed in a bag for easy removal.

Heat peels and fruit 1/2 gallon of water at 160F and then turn off heat. Let it steep as it cools. Do not over heat!!!

Add the fruit and peels to the fermenter after the beer is in the fermenter.