Orange
10 Medium Sized Oranges
450g Sultanas
1kg Sugar
2 Tsp Pectin Enzyme
1 Tsp Yeast Nutrient
1 Vit B Tablet
4 litre Water
1 tsp Yeast
Sulphite Solution
- Squeeze the fruit from the oranges, strain and pour into bucket with 1 litre of water.
- Finely grate or thinly pare the peel from a few of the oranges, avoiding the white pith (about 50g is adequate) and pour 1 litre of boiling water over the peel. Leave to cool and add to the orange juice with the washed minced sultanas, pectin enzyme, yeast nutrient, Vit B Tablet and active yeast starter
- Ferment on the pulp for 2 days, keeping the fruit submerged and the bucket tightly covered.
- Strain, pressing the pulp and pour into a demijohn with the dissolved sugar
- When fermentation ceases syphon the clearing wine from the sediment into a clean demijohn and move to a cool place. After one or two days rack again, adding 2 tsp of sulphite solution, topping up with a little water. Store in a cool place. Rack again when a heavy deposit forms
- Siphon off after two months then again when clear.
- Mature in demijohn for 6 months before bottling.