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
Slice the oranges in their peel. Chop the raisins
Place the oranges, raisins and orange juice in the primary fermenter. Add the hot water and sugar.
Stir until all the sugar is dissolved.
Add the next 5 ingredients. Mix well.
Use your hydrometer to check the specific gravity of the must. It should be 1.07
Allow to sit for 24 hours before pitching the yeast.
Pitch the yeast and cover the fermenter
Stir twice daily to keep the floating fruit moist.
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.
Rack into a clean and sanitized corboy, top up with cold tap water.
Attach bong and airlock.
Move to a cooler spot where the temperature will be around 65 degrees.
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.
After 3 weeks, rach into a clean and sanitized carboy.
Add bentonite finings and stir.
Top off with cold tap water if needed.
Let rest for 10 days
Rack into a clean and sanitized carboy
Reserve 1/4 cup wine.
Add 1/2 tsp potassium metabisulphite (dissolve first in 1/4 cup wine) and stir well.
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