orange wine

orange wine

Post by joe » Fri, 02 Jan 1998 04:00:00



does anyone have a good recipe for orange wine, made with
fresh oranges?

 
 
 

orange wine

Post by Don Buch » Sat, 03 Jan 1998 04:00:00


Quote:
>does anyone have a good recipe for orange wine, made with
>fresh oranges?

ftp://ftp.cam.org/users/malak/wine/citrus.zip

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Winemaking linx & FTP, rec.crafts.winemaking FAQ, Missing Link Rovers
(Mtl Que Can), firstarter FAQ, Scouting FTP & Super Scout(er), Star Trek
linx & FTP, Help Stop Spam, Zee Svedish Cheff, Summer Camp selection

 
 
 

orange wine

Post by Nick Trum » Sun, 04 Jan 1998 04:00:00


Try the Wine makers guide on my homepage at:
http://www.btinternet.com/~nick/wine/
Cheers

 
 
 

orange wine

Post by Bryan Caspe » Sun, 04 Jan 1998 04:00:00


Quote:

> Try the Wine makers guide on my homepage at:
> http://www.btinternet.com/~nick/wine/
> Cheers

Nick, I checked out your page. Very impressive. Keep up the good work. Your page is a good
example of just how much wine info is actually on the net....if you just look.

Bryan Casper

 
 
 

orange wine

Post by Neil Hur » Mon, 05 Jan 1998 04:00:00


Quote:

>does anyone have a good recipe for orange wine, made with
>fresh oranges?

Ingredients:
Sweet oranges                   10      
Canned Peaches          440g/15 and a half oz
Concentrated grape juice                250g/9oz
Sugar                           800g/1 and three quarter lb
Pectic Enzime and Camden Tablets
Sauternes wine yeast and nutrient

Method:
Wash and thinly pare six oranges, chop them up and place them in a
bin.  Strain the syrup from the peaches and store it in the
refrigerator.
Crush or liquidize the peaches,and add them to the bin.  Pour
approximately 2.5 litres/ 4 and a half pints of boiling water over
them, cover and leave to cool.
Express and strain the juice from the balance of the oranges and add
to the bin with the pectic enzyme and one crushed Campden tablet.
Cover and leave for 24 hours.
Dissolve the sugar in a litre/1 and three quarter pints of hot water,
leave to cool then bottle,seal and store in the refrigerator.
Mix into the must the concentrated grape juice (sweet white wine style
for preferance) and the activated yeast and  nutrient.  Cover and
ferment on the pulp for two days.
Strain out and lightly press the pulp, then discard it.  Pour the must
into a demi-john, add the peach syrup and the sugar syrup, top up, fit
an air lock and ferment to a finish.
Rack into a storage jar, add two Campden tablets, seal and store until
the wine is bright, then rack again.
Mature this wine for a year, then bottle and serve it cold with the
dessert course of a meal as you would a Sauternes or Barsac.
If needs be sweeten it still further to your taste. Makes six bottles.

Regards
Neil Hurst