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Tangerine Wine
soswinemaking
Member Posts: 16
Tangerine Wine
This is an adaptation from a recipe in ‘130 New Winemaking Recipes’ from C.J.J. Berry. I was intrigued by the idea of using tangerines and I wanted to have a go, so found this recipe which makes 1 gallon.
I have just started this today (steps 1 and 2) and will continue in the morning with steps 3, 4 and 5. I will keep you posted on how this wine developes.
Ingredients
15 Tangerines
1.25kg (2lb 11oz) Sugar
Yeast and Nutrient
Water to 4.6 litres (1 gallon)
Method
1 Peel the tangerines (discard the peel) and juice them using a juicer. Alternativly, crush the tangerines by hand. Place the juice and fruit matter into a large enough bowl/pan which can hold a further 3.5 litres (6 pints) of liquid.
2 Pour 3.5 litres (6 pints) of boiling water over the crushes fruit, cover and leave to to soak for 12 hours.
3 Strain and warm the juice to assist the sugar to dissolve.
4 Pour the juice over the sugar and stir until the sugar is dissolved. Cool to 70oC and add the yeast (a wine yeast or a level teaspoon of granulated yeast).
5 Pour into fermentation jar and fit trap.
6 When fermentation slows top up with cold water.
7 Ferment until finished and the wine is clear, then rack into clear bottles.
This is an adaptation from a recipe in ‘130 New Winemaking Recipes’ from C.J.J. Berry. I was intrigued by the idea of using tangerines and I wanted to have a go, so found this recipe which makes 1 gallon.
I have just started this today (steps 1 and 2) and will continue in the morning with steps 3, 4 and 5. I will keep you posted on how this wine developes.
Ingredients
15 Tangerines
1.25kg (2lb 11oz) Sugar
Yeast and Nutrient
Water to 4.6 litres (1 gallon)
Method
1 Peel the tangerines (discard the peel) and juice them using a juicer. Alternativly, crush the tangerines by hand. Place the juice and fruit matter into a large enough bowl/pan which can hold a further 3.5 litres (6 pints) of liquid.
2 Pour 3.5 litres (6 pints) of boiling water over the crushes fruit, cover and leave to to soak for 12 hours.
3 Strain and warm the juice to assist the sugar to dissolve.
4 Pour the juice over the sugar and stir until the sugar is dissolved. Cool to 70oC and add the yeast (a wine yeast or a level teaspoon of granulated yeast).
5 Pour into fermentation jar and fit trap.
6 When fermentation slows top up with cold water.
7 Ferment until finished and the wine is clear, then rack into clear bottles.
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Comments
Sunday 1st September, 2013 – Day Two (2)
Strained and added sugar/yeast/nutrient. Transferred to fermentation jar - however I found out that I filled up as much as I could but there was a fair bit left over, so I decided to get my other fermentation jar out and put an even amount of the liquid into each jar.
Emm, a tad nervous about this now!! Only time will tell.
I will be keeping this blog up to date as time goes on.
how much yeast do you use and what nutrients??
sounds like a tasty wine
Has turned out to be a white wine - thought initially that it would be a rose.