I've tried a simple recipe off of the net for Orange wine. The first time I
tried it, the fermentation bubbled like boiling water for four days and
stopped almost cold. Since that was my first try ever I assumed I did
something wrong. So I tried the same recipe again and almost the exact thing
happened again - hard fermentation and then an almost complete stop.

When I measure the specific gravity it shows .99 or perhaps slightly below
that. When tasted it is completely tart without a trace of the copious
amounts of sugar added - 6 lbs to 2 gallons of water and 10 lbs of Oranges,
sans peels of course, ground up Oranges in a strainer sack.

When I read all the stuff about making wine they talk about it taking a week
in the initial fermentation and then perhaps a month in the first carboy
with additional fermentation the entire way.

Comment anyone?