How to Make Orange Wine
If you have a large quantity of oranges and nothing you can do with them, a great choice is to use make some orange wine. Orange wine can be a nice alternative to a grape wine for a spring or summer meal Does this Spark an idea?
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Things You'll Need
- A Large Stock Pot 2 Gallons of Water 10 pounds of ripe oranges 6 pounds of granulated sugar 1/2 teaspoon of grape tannin 2 teaspoons of yeast nutrient 1 ounce wine yeast Blender Finely meshed bag Four-gallon food-grade plastic bucket with lid Food-grade plastic tubing (for siphoning and racking) Three or four gallon glass jugs Wine bottles with corks Bottle corker
Instructions
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In your stock pot, begin to boil 2 gallons of water. If your tap water is heavily chlorinated, consider using filtered or bottled water.
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Peel all of your oranges and carefully remove the white pith. Seperate the peeled oranges into sections and remove the seeds. Place the sections into a blender and liquify.
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3
Put the liquified oranges, sugar, tannins, and yeast nutrient into your plastic bucket, which is your primary fermentation container. Add the boiling water to the mixture and stir until all the sugar is dissolved. Once the sugar is dissolved, add the yeast and cover. Let it sit out for one week.
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4
After a week, strain the liquid in the container through very fine mesh cloth into a clean, sterilized stock pot or another bucket. Then fill your glass jugs. Once the wine is in your glass jugs, seal with an airtight lid.
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You have to rack the wine once a month for the next four months. Racking is a process by which you siphon the wine off from the sediments in the bottom of one container into another clean container. After you have done this the fourth time, wait a week or two for the wine to stabilize.
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Rack the wine one final time into bottles. Seal each with a cork. Age for up to one year before drinking.
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Tips & Warnings
You can purchase wine-making equipment, such as fermentation buckets, racking tubes, jugs, bottles and corks, from local homebrewing-supply shops or online.
It is vitally important that you separate the wine from sediments every month to improve fermentation and flavor. Try to make as tight of a seal as you can with the bottles when you cork them. Unsealed wine will sour into vinegar.
Resources
- Photo Credit www.detroitfashionpages.com/user_area/orange-valensia_large.jpg
