I have both an orange and a tanerene tree and am about to start a batch of
wine from the fruit. Are there any special precautions I should take. Will
probably use about 1 gallon of juice to a 1 gallon of water and add sugar
till I get a good SG. Will also add some rind. Any suggestions will be
appreciated.

Crhoff

Just keep the white pith out of it. That stuff ruins wine.

It would be a good idea to test the acidity. Just use a simple acid test
kit you can get for $10. 1 part juice to 1 part water sounds like it may be
a bit acid to me. I mad fresh orange wine at 1 juice to 2 water and it was
very acid.

Another suggestion would be to add some frozen white grape concentrate to
improve the vinuosity. Go ahead and determine the dilution you want for the
juice and then add an extra gallon of water and 2 cans of Welch's Niagara
frozen concentrate. The orange will still dominate. Another way would be
to make the orange and make a batch of Niagara separately and then try
blending them to taste. The Niagara is good by itself or makes an excellent
mixing wine for white fruit wines.

Just some suggestions but you are the one making it.

Ray

"Crhoff" wrote in message
...
I have both an orange and a tanerene tree and am about to start a batch of
wine from the fruit. Are there any special precautions I should take.
Will probably use about 1 gallon of juice to a 1 gallon of water and add
sugar till I get a good SG. Will also add some rind. Any suggestions will
be appreciated.

Crhoff

"Ray Calvert" wrote in message
. net...
It would be a good idea to test the acidity. Just use a simple acid test
kit you can get for $10. 1 part juice to 1 part water sounds like it may
be a bit acid to me. I mad fresh orange wine at 1 juice to 2 water and it
was very acid.

Another suggestion would be to add some frozen white grape concentrate to
improve the vinuosity. Go ahead and determine the dilution you want for
the juice and then add an extra gallon of water and 2 cans of Welch's
Niagara frozen concentrate. The orange will still dominate. Another way
would be to make the orange and make a batch of Niagara separately and
then try blending them to taste. The Niagara is good by itself or makes
an excellent mixing wine for white fruit wines.

Just some suggestions but you are the one making it.

Ray

"Crhoff" wrote in message
...
I have both an orange and a tanerene tree and am about to start a batch of
wine from the fruit. Are there any special precautions I should take.
Will probably use about 1 gallon of juice to a 1 gallon of water and add
sugar till I get a good SG. Will also add some rind. Any suggestions
will be appreciated.

Crhoff




I haven't made any citrus wine for a few years but I used to make it quite
often in the past. I have had some of it turn out to be fantastic and other
batches get poured down the drain. My best efforts are when I make it
simple and use 5 pounds of fruit per gallon that I expect to make - 25 lb.
for 5 gallons - and filling up the remainder with water and sugar syrup to
reach the specific gravity I want.

I never have added rind, mainly because I have never seen that in any of the
recipes that I have used. I don't really know why some of my batches have
been so bad, but I have experimented with attempting a high alcohol content
and I think this ruined my last batch. When I aim for about 10-11 percent,
the wine seems to turn out very good - dry with a slight citrus taste.

Don






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My old Folk Wine Book tends to keep it simple with just juice sugar and
water. Found a couple of more complecated ways on the net. One uses some
raisins and bananas. I understand the raisins, but why would one use
bananas? I like Rays idea below and think I use some grape concentrate.
When I said I'd add some rind, I really ment some zest. Have decided I'm
gonna use both tangerine and orange juice. Did the tangerine yesterday and
wil do oranges today.

Crhoff

"Pinehollow" wrote in message
...

"Ray Calvert" wrote in message
. net...
It would be a good idea to test the acidity. Just use a simple acid test
kit you can get for $10. 1 part juice to 1 part water sounds like it may
be a bit acid to me. I mad fresh orange wine at 1 juice to 2 water and
it was very acid.

Another suggestion would be to add some frozen white grape concentrate to
improve the vinuosity. Go ahead and determine the dilution you want for
the juice and then add an extra gallon of water and 2 cans of Welch's
Niagara frozen concentrate. The orange will still dominate. Another way
would be to make the orange and make a batch of Niagara separately and
then try blending them to taste. The Niagara is good by itself or makes
an excellent mixing wine for white fruit wines.

Just some suggestions but you are the one making it.

Ray

"Crhoff" wrote in message
...
I have both an orange and a tanerene tree and am about to start a batch
of wine from the fruit. Are there any special precautions I should take.
Will probably use about 1 gallon of juice to a 1 gallon of water and add
sugar till I get a good SG. Will also add some rind. Any suggestions
will be appreciated.

Crhoff




I haven't made any citrus wine for a few years but I used to make it quite
often in the past. I have had some of it turn out to be fantastic and
other batches get poured down the drain. My best efforts are when I make
it simple and use 5 pounds of fruit per gallon that I expect to make - 25
lb. for 5 gallons - and filling up the remainder with water and sugar
syrup to reach the specific gravity I want.

I never have added rind, mainly because I have never seen that in any of
the recipes that I have used. I don't really know why some of my batches
have been so bad, but I have experimented with attempting a high alcohol
content and I think this ruined my last batch. When I aim for about 10-11
percent, the wine seems to turn out very good - dry with a slight citrus
taste.

Don






Posted Via Usenet.com Premium Usenet Newsgroup Services
----------------------------------------------------------
** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
----------------------------------------------------------
http://www.usenet.com

Bananas add body and "smoothness"

The reason you may want to add zest is becasue proportionately that is
where most of the citrus flavor and aromatic components are.

According the Winemaker's Recipe Handbook Orange Wine Recipe for 1
gallon
8-9 oranges
1/2 pint white grape concentrate
6 pts of water
2.5 lbs of sugar
1 tsp nutrient
1 campden tablet
1 pkg wine yeast.

Their recipes are pretty basic and I've heard they are successful.