A zesty, fruity, citrus wine, with an orange colour. Really refreshing and made now will be ready to be served cold on a hot summers day in a sugar rimmed cocktail glass, with a slice of orange on the side.
This is a really quick wine to make, but it will need to sit for 6 months in the bottles to get to it's best.
4lb Oranges - Really Ripe
3lb sugar - 75% Supermarket (granulated) sugar and 25% Brewing Sugar
1 gallon (8 pints or 4.5 litres) boiling water
1 tsp All purpose white wine yeast
1 tsp Yeast Nutrient
1 tsp Pectic Enzyme
1 tsp Tannin (or 1 cup stewed tea)
1 tsp Rohapect Enzyme (helps the colour out of the oranges)
1 - Grate off the orange rind, leaving the white pith, now peel the oranges and discard the pith. Slice the oranges and add the slices and the grated rind to the brewing bucket.
2 - Sprinkle over the Rohapect Enzyme
3 - Pour over the 3lb of sugar & Stir.
4 - Leave for 24 hours this helps pull the juice, flavour and colour from the oranges.
5 - Pour over the gallon (8 pints) of boiling water & give them a good stir.
6 - Make sure all of the sugar is dissolved.
7 - Cover and leave to cool to 20°C.
8 - Add the tannin, pectolase & yeast nutrient and stir.
9 - Take a sample and a reading with your hydrometer and keep this safe
10 - Then sprinkle on the yeast.
11 - Loosely put the lid on and put it into a warm cupboard (20°C)
12 - Every day lift the lid and stir with a sterilised spoon to mix the orange bits back into the wine as they will float to the top.
13 - After 7 days, strain using the muslin into a sterilised Demi-John & pop in the airlock.
14 - Put this back into your warm place (20°C) until no more bubbles pass through the airlock. Approx 2 weeks.
15 - Once fermentation is complete, check with a hydrometer it should be below 1.000, ideally 0.995
16 - Rack off into a clean Demi-John.
17 - Add the fermentation stopper to the wine (as per the instructions on the packet) and replace the airlock.
18 - Swirl the wine around in the demi-john. You will notice lots of bubbles and gas being released. This is trapped CO2. This needs to be removed to aid the clearing process.
19 - Swirl the wine around in the demi-john 3 more times, swirling for 30 seconds and then leaving to settle for 10 minutes in between swirlings.
20 - Put the demi-john somewhere cool for 2 days (preferably below 18°C) to allow the Fermentation Stopper to kill any remaining yeast - swirling once daily.
21 - After 2 days, add the Finings (as per the instructions on the packet), then put the demi-john somewhere cool and where it won’t be disturbed for 2 weeks (preferably below 18°C) to allow the wine to clear.
22 - Once clear, take the final hydrometer reading. This will tell you the ABV % of your finished wine.
23 - Bottle and ideally leave for 6 months for its full flavour potential to be reached.