If your previous attempts at wine making haven't been up to your expectations, then there is a reason for that. You haven't tried making citrus wines. Citrus wines are refreshing and unique and guaranteed to be a crowd pleaser during those warm summer months. It's also a bonus if you are able to buy fruits which are in season and able to cut costs in production.
Fruits are certainly the most suitable ingredients in making wines. However, it is somewhat hopeless to try making wines from rhubarb as it would be to try to grow potatoes on a peer tree and it is in this respect that many people would go astray; they make wines from the cheapest and most readily available fruits but the fact remains that they do not give the slightest thought to what the result will be or whether they will like it or not.
In the branch of winemaking, there is nothing you can do when natural enemies like acetic bacteria and wild yeasts occurred, however they must be prevented from happening. Clearly, you must destroy these enemies of winemaking before beginning and the best method to use is sulphiting. Obviously, sulphiting is what you need because this method is known to destroy the wild yeast and bacteria on the fruits without actually boiling and without heating the fruits at all; it needs very little heat to bring out the pectin.
ORANGE WINE. This is a delightful wine that develops a flavor that can readily be likened to an orange-flavored whisky. 12 large oranges, or their equivalent, 4 lb. sugar, oz. yeast, 1 gal. water, nutrient. 1. Drop the whole oranges into boiling water, and push each one under the surface. Then take them out and throw the water away. 2. Cut the oranges into small pieces and pour over them half a gallon of boiled water that has cooled. Cover well, and leave to soak for forty-eight hours, crushing and pressing the peel between the fingers to extract the oil which gives a very special flavour. 3. Boil half the sugar in a quart of water for two minutes and when cooled add this to the orange pulp. Then add the yeast and nutrient. Ferment this in a warm place for five days. 4. Crush, strain through fine muslin or other suitable material and wring out dry. Discard the pulp and return the fermenting liquor to the fermenting vessel, and allow to ferment for a further ten days. Carefully pour off into a gallon jar, leaving as much of the deposit behind as you can. Then boil the rest of the water and sugar together and when cool add to the rest. Then fit fermentation lock or cover as
Another recipe: YELLOW CONVENT WINE 5 bottles of Yellow Convent extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast and nutrient. 1.Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. 2.Then pour in the extract, yeast and nutrient. Cover and ferment for ten days. 3.Then boil another one-third of the sugar and when cool add it to the rest. Cover again and continue to ferment in a warm place for another fourteen days. 4.Then boil the remaining sugar in the rest of the water as before and when cool add to the rest. 5.Cover again and ferment in a warm place until all fermentation has ceased.
Fruits are certainly the most suitable ingredients in making wines. However, it is somewhat hopeless to try making wines from rhubarb as it would be to try to grow potatoes on a peer tree and it is in this respect that many people would go astray; they make wines from the cheapest and most readily available fruits but the fact remains that they do not give the slightest thought to what the result will be or whether they will like it or not.
In the branch of winemaking, there is nothing you can do when natural enemies like acetic bacteria and wild yeasts occurred, however they must be prevented from happening. Clearly, you must destroy these enemies of winemaking before beginning and the best method to use is sulphiting. Obviously, sulphiting is what you need because this method is known to destroy the wild yeast and bacteria on the fruits without actually boiling and without heating the fruits at all; it needs very little heat to bring out the pectin.
ORANGE WINE. This is a delightful wine that develops a flavor that can readily be likened to an orange-flavored whisky. 12 large oranges, or their equivalent, 4 lb. sugar, oz. yeast, 1 gal. water, nutrient. 1. Drop the whole oranges into boiling water, and push each one under the surface. Then take them out and throw the water away. 2. Cut the oranges into small pieces and pour over them half a gallon of boiled water that has cooled. Cover well, and leave to soak for forty-eight hours, crushing and pressing the peel between the fingers to extract the oil which gives a very special flavour. 3. Boil half the sugar in a quart of water for two minutes and when cooled add this to the orange pulp. Then add the yeast and nutrient. Ferment this in a warm place for five days. 4. Crush, strain through fine muslin or other suitable material and wring out dry. Discard the pulp and return the fermenting liquor to the fermenting vessel, and allow to ferment for a further ten days. Carefully pour off into a gallon jar, leaving as much of the deposit behind as you can. Then boil the rest of the water and sugar together and when cool add to the rest. Then fit fermentation lock or cover as
Another recipe: YELLOW CONVENT WINE 5 bottles of Yellow Convent extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast and nutrient. 1.Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. 2.Then pour in the extract, yeast and nutrient. Cover and ferment for ten days. 3.Then boil another one-third of the sugar and when cool add it to the rest. Cover again and continue to ferment in a warm place for another fourteen days. 4.Then boil the remaining sugar in the rest of the water as before and when cool add to the rest. 5.Cover again and ferment in a warm place until all fermentation has ceased.
About the Author:
Ever think about making your own Homemade Wine? Did you realize you can even use citrus fruits? Helen Wykes has been exploring different techniques in winemaking for years. Lemons, oranges and even grapefruits can be transformed into delicious wine, using recipes easy enough that they can be followed right in your kitchen. To learn more about making homemade wine, follow the link.
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