CCI - Mandarin Wine

  • 500ml Mandarin orange juice
  • 1kg finely granulated sugar
  • 3lts water
  • ½ tsp pectic enzyme
  • 1 tsp citric acid
  • 1 tsp yeast nutrient
  • 1 crushed Campden Tablet
  • 1 pkt Chablis or Hock wine yeast

Juice the oranges and add all ingredients except pectic enzyme and yeast to primary.
Combine sugar and water to make a sugar syrup, add to juice, cover primary and set aside for 12 hours.
Add pectic enzyme, stir, recover, and set aside additional 12 hours.
Add activated yeast and cover primary.
Stir daily until vigorous fermentation subsides, then ferment covered until s.g. drops to 1.010 or below.
Transfer to secondary and fit an airlock.
Ferment to dryness, racking once or twice, and then stabilize and bulk age 4-6 months (check the airlock from time to time to make sure it doesn't dry out).
You'll probably want to sweeten it a bit before bottling. Don't over-do the sweetening. 

Recipe sourced from