This is from the January 2007 Newsletter.

Makes 1 Gallon (3.8 L) of wine

Ingredients

• 1 pint of freshly squeezed Satsuma or Tangerine orange juice
• 2 1/2 lbs cane sugar
• 6 1/2 pints water
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 Campden Tablet (crushed and dissolved)
• Chablis wine yeast
• fining agent (per manufacturers instructions)
• Wine conditioner if needed to sweeten
  

Directions

1. You can juice the oranges with a juicer. Be sure not to get seeds or peel into the juice as this can make the wine bitter.
2. Add the orange juice to a primary fermenter.
3. Add water, nutrient and Campden tablet to the juice.
4. Stir in and completely disolve the sugar.
5. Cover the juice and let it set for a day.
6. After about 18-24 hours, dissolve the pectic enzyme per manufacturer's instructions and let set another 12 hours.
7. Add yeast and check your original gravity.
8. Allow to ferment in the primary fermenter until the specific gravity reaches SG 1.010 or below.
9. You may now add another Campden tablet if you wish.
10. Rack the wine to secondary fermenter and allow it to ferment until dry.
11. You will have to rack the wine once or twice during secondary fermentation.
12. You may add a little water to bring the level back to a gallon.
13. You may also want to add a stabilizer and a clarifier.
14. Allow to age 4-6 months before you bottle it.
15. You may want to sweeten it to taste by adding wine conditioner before bottling.
16. You may bottle and age for at least 6 months.
    

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