Planning on doing the attached recipe (5 gal) when I can find the spare time - maybe tomorrow AM before work, but we'll see. I've got 6 blood oranges I'm going to use, I just can't decide how. I've done a wit before using 6 fresh oranges where I added the zest, juice, and fruit pulp to the boil. It turned out really well, but I'm thinking I'll want more of the flavor of the orange for this one. I've been debating doing everything in the boil again and picking up another round to add juice/zest (mixed with vodka) to secondary. Has anyone had a great success using blood oranges and want to share their methodology? 
