Orange Wine Recipe

An orange or tangerine wine recipe that make 1 gallon.

This recipe produces a light wine that is great chilled in the summer or heated up with spices in the winter.


This orange wine recipe is designed to be used with the equipment in our Country Wine Starter Kit.

The ingredients are available in the Orange Wine Recipe Pack.

You will need to bottle the finished wine, using either Glass BottlesCorks and Corker or using Plastic Bottles.


Ingredients

12 Oranges

1.5 Kgs Sugar

4.5 L Water

1 tsp Pectolase

½ tsp Fermentation Stopper

2 Campden tablets

1 tsp Yeast Nutrient

1 sachet All Purpose White Wine Yeast

Method

Ensure you sterilise all equipment before you start.

Peel six oranges thinly, trying to remove all the white pith, as this will create an unpleasant bitter flavour in the finished wine. Add to a bowl and cover with 1 Litre of boiling water, cover with a teatowl or plate and leave for 24hrs.

After 24hrs strain the orange peel water into your fermentaion bucket and squeeze in the juice from all 12 oranges. Add a further 3 Litres of luke warm water and mix in the sugar until completely dissolved.

 Add 1 crushed Campden Tablet. Cover loosely with the lid and leave for 24 hours.

After 24 hrs add the Pectolase,  Yeast and Yeast Nutrient to the Fermentation Bucket and stir well.

Leave to ferment for 3 days then strain the juice and add to the demi-john, fit the airlock and bung and leave to finish fermenting at a temperature of 20 -25ºC.

When the airlock stops bubbling or you get a hydrometer reading of about 1.000 you will know fermentation has stopped. After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.

When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas, the wine should clear on its won but if not add a packet of Wine Finings.

Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.

This wine is best after 6 months of maturing in the bottle, but will get better if left longer.