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Orange Wine
Basic Equipment for 1 Gal. Batch: 2 - 1 gal.
glass juice jugs (#5506) and/or 2 gallon fermenter
(#5554) and
Barking™ Mini
Auto Syphon Kit-Plus (# 4725, pg.
21)
Ingredients: 12 oz. frozen conc. 100% orange
juice, 4oz. frozen conc. 100% white grape juice, 2 lbs
sugar, 1 tsp tartaric acid (6509), 1 tsp pectic enzyme
(6507), 1/4 tsp tannin (6504), 1/2 tsp yeast nutrient
(6511), filtered water & sachet wine yeast
(2201-2203).
Method:
1. Clean all equipment with One
Step Cleanser (# 7510) or similar product.
2. Add the orange juice & white
grape juice conc., sugar, tartaric acid, pectic
enzyme, tannin & yeast nutrient into a 1 gallon
(primary) jug (previously marked with a 7 pint marking
on the side of glass jug) & top it up with water to
the 7 pint mark. Stir to mix & dissolve sugar crystal
(the "1 pint head space left in the jug" is to allow
room for vigorous foaming during fermentation). Seal
the jug opening with an airlock (filled approx.1/3
full of water) & rubber stopper. Allow the juice/water
mixture (must) to reach approx. 70-75°F. (If
necessary, give it a warm water bath by placing the
jug in a tub of warm water.) When the temperature
reaches approximately 70-75°F pitch in the wine yeast
& reseal with the airlock & swirl the jug to mix.
Cover the glass part of the jug so that the jug will
not be exposed to any source of light. Allow the must
to ferment at a constant temperature of approximately
70-75°F. Fermentation will begin 24-48 hours & will
continue for approx. 7-10 days. (The higher the
temperature, the shorter the fermentation process and
vice versa. Too high a temperature may cause the wine
to be yeasty.) Fermentation is complete when the
bubbles stop rising through the airlock for 2-3
consecutive days or when apparent foaming recedes. (To
determine the potential alcohol or to decide if the
wine has fermented completely, a hydrometer (5808 or
5809) is useful.) Do not disturb the sediments.
3. When fermentation is
completed, rack or transfer (with #4741 Barking™ Mini Syphon
Kit-Plus) the clear wine into the secondary jug
leaving behind the sediment. Discard the yeast
sediment from the primary jug. Top up the secondary
jug of wine with filtered water to 1-2" below the
opening. Reseal with the airlock & leave the secondary
jug at a constant temp. of approx. 70°F (remember to
cover the jug) for an additional 10-12 days to finish
fermentation. At this stage you may drink the wine.
But, best of all is to allow the wine to clear & age
with the airlock on for at least 2-4 months until it
is brilliantly clear. Next, rack the clear wine
leaving the sediment behind) into bottles. This wine
is now ready for your enjoyment or further aging.
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