The pith is all the white part. The outside of the peel (coloured part)
has a lot of flavour. I,m making citrus wine with the juice and a
little peel. (only the coloured part). I would multiply evertything by 5.

I made mandarin wine a few years back, and have tasted commercial lemon
and orange wine. They kept the taste of the fruit. At the moment I am
making NZ grapefruit (which owes a lot to bitter orange) and lemon wine.
I'm making them sweet and expect them to keep the taste of the fruit.

I am sweetening them, and including raisins, and will use bananas for
body and to help them clear. (My fruit is from my own trees)

santos wrote:

> I happen to have a friend that works for a fruit transporting company, and
> have 2 cases of grapefruits. I will keep some to eat, but the rest I
> figured I would make into wine, using one of the recipes on jack keller's
> site (http://winemaking.jackkeller.net/reques20.asp) I have several
> questions about the recipes and hope someone can clarify them.
>
> First, the recipe states "Peel one grapefruit thinly, making sure no white
> pith adheres to peel" I assume the pith is the white stuff that attaches
> mostly to the grapefruit when it is peeled, but the inside of the peel
> itself is a white texture too, how much do i have to scrape off? Do i keep
> scraping until it is only the yellowish skin, or simply until there is no
> more 'pith' attached to the skin?
>
> My second question is that since I have so many grapefruit to use, I am
> going to make a 5 gallon (23 liter) batch. Should I simply take the 1 gal
> recipes and multiply by 5? Or is there some other type of adjustment? Do I
> need to add more yeast, or should i just give it more time to ferment? Is
> one campden tablet enough for a 5 gallon batch?
>
> Lasty, has anyone on the group tried any of the grapefruit or orange
> recipes? Do they retain the taste of the original fruit? Are they very
> acidic (sharp citrus flavor)? is there a way to give them a bit more body
> without sweetening them? should i save some of the initial juice (before
> adding yeast) to use to top up?
>
> Sorry for the many questions, but I want to make sure I do everything right
> the first time since I wont be able to test out my creation until this time
> next year and to be suprised by a bad batch would be quite a dissapointment
> indeed! Thanks for bearing with me
>
>