INGREDIENTS:
- Oranges
- 1/2 Pt. White grape conc. or 1 lb. Lt. raisins
- 6 Pts Water
- 2 1/4 lb. Sugar
- 1 tsp. Nutrient
- 1 Campden, crush
- 1 pkg. Wine yeast
- 12 oz. Frozen Juice
- 1/2 Pt White grape conc. or 1 cup Lt. Dry MaIt
- 7 pts Water
- 2 1/2 lb. Sugar
- 2 tsp. Energizer
- 1 Campden, crush
- 1 pkg. Sherry yeast
- Juice oranges like Temples work the best. Scrape the rind of 2 oranges. Discard the bitter white pith and peels.
- Using nylon straining bag, separate orange segments, squeeze juice into, primary fermentor. Keeping pulp and rind in bag, put chopped raisins in bag, tie top and place in primary. If using frozen juice pour in primary.
- Add sugar, pour over water (warm) and stir in all other ingredients EXCEPT yeast. Cover primary.
- After 24 hrs. add yeast. Cover primary.
- Stir daily, check S. G., and with fresh orange recipe press pulp lightly to aid extraction.
- When ferment reaches S.G. 1.040 (3 5 days) lightly strain juice from bag. Syphon wine off sediment into glass secondary. Attach airlock.
- When ferment is complete (S.G. has dropped to l.000 - about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
- To aid clearing syphon again in 2 months and again if necessary before bottling.
- These wines may be sweetened at bottling by: Add 1 tsp. Stabilizer, then, add 1/4 - 1/2lb. dissolved sugar per gallon.
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