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January 2007 Newsletter Posted PDF Print E-mail
Written by Justin West   
Monday, 29 January 2007
The January 2007 MVWS Newsletter has been posted. Once you have registered and logged in, you can download the newsletter (along with all past newsletters) by clicking on the link on the left side of the page for 'Downloads'.
Last Updated ( Thursday, 12 February 2009 )
 
Orange Wine PDF Print E-mail
Written by Justin West   
Sunday, 28 January 2007

Editor's Note: I am not sure if the category for this wine is correct, but this is the Orange Wine recipe that was in the December 2006 newsletter and I believe it came from Bob T.†

Ingredients -
2 quarts frozen orange juice concentrate
5 fresh oranges (sliced with peel)
4.8 pounds golden raisins (chopped)
7 3/4 pounds sugar
7 1/2 quarts hot water
2 1/2 tsp yeast nutrient
2 1/2 tsp pectic enzyme
3 1/2 tsp liquid tannin
1/4 tsp potassium metabisulphite
10 quarts cold water
1 pkg Lalvin Champagne yeast
3 tsp Bentonite finings
1/2 tsp potassium metabisulphite
1 oz wine conditioner

Directions

  1. Slice the oranges in their peel. Chop the raisins
  2. Place the oranges, raisins and orange juice in the primary fermenter. Add the hot water and sugar.
  3. Stir until all the sugar is dissolved.
  4. Add the next 5 ingredients. Mix well.
  5. Use your hydrometer to check the specific gravity of the must. It should be 1.07
  6. Allow to sit for 24 hours before pitching the yeast.
  7. Pitch the yeast and cover the fermenter
  8. Stir twice daily to keep the floating fruit moist.
  9. When the specific gravity reaches 1.02, scoop the oranges and raisins into a straining bag and squeeze as dry as† possible into the fermenter. Discard the pulp.
  10. Rack into a clean and sanitized corboy, top up with cold tap water.
  11. Attach bong and airlock.
  12. Move to a cooler spot where the temperature will be around 65 degrees.
  13. After 10 days or when the specific gravity reaches 1.00, whichever comes first, rack into a clean and sanitized carboy. Top off with cold tap water if needed.
  14. After 3 weeks, rach into a clean and sanitized carboy.
  15. Add bentonite finings and stir.
  16. Top off with cold tap water if needed.
  17. Let rest for 10 days
  18. Rack into a clean and sanitized carboy
  19. Reserve 1/4 cup wine.
  20. Add 1/2 tsp potassium metabisulphite (dissolve first in 1/4 cup wine) and stir well.
  21. Age in carboy for 3 months.
  22. Add wine conditioner and bottle
  23. Age in bottles for 4 months.
Last Updated ( Monday, 19 December 2011 )
 
MVWS.org is open! PDF Print E-mail
Written by Justin West   
Sunday, 28 January 2007

While you still may see some visual changes to the site in the next few days, the functionality of the site is pretty much finished. We invite everyone to please register in order to gain access to all available features on this site. I also invite everyone to start participating in the forums by clicking on the link under 'Main Menu'. There you will find many topics available to start posting under.

If you have any questions, feel free to contact me at the next meeting on February 8th, or you can post in the 'Help' section of the forum. Enjoy! 

Last Updated ( Thursday, 12 February 2009 )
 
Welcome to MVWS.org PDF Print E-mail
Written by Administrator   
Tuesday, 23 January 2007

While the site is still trying to find its final form, we hope you enjoy your visit!

Last Updated ( Thursday, 12 February 2009 )
 
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