1800s Orange Wine Recipe.
This post is 9 months in the making! Just bottled my first orange wine.
To each gallon of water add:
- 2 Lbs. white sugar (4 cups)
- 1 Lb. raisins
- Juice and peel of 1 Seville orange
- 1 Package white wine yeast (Montrachet)
Re-hydrate the raisins by letting them soak in water over night. Then macerate them in a food processor, blender, pizza cutter, large knife – whatever works.
Add the raisins, orange peel and juice to the fermentation bag (fine mesh bag). Put this in the bottom of your primary fermenter.
Use the same water from hydrating the raisins and boil it with the sugar. Pour the boiling sugar water on top of the fruit.
Add yeast nutrient, Camden tablet, tannin.
Initial hydrometer specific gravity reading: 1.08
24 hours after the Camden tablet, add the yeast. Place in a warm spot (note: mine is sitting on top of a heater vent). Stir daily for 2 weeks. Rack into sterilized 1 gallon carboy when specific gravity is less than 1.0. Fit with airlock. Let sit for 6 months.
At 6 months it should be ready to bottle. Mine, however, went through malolactic fermentation which added another 3 months to the process – well worth it. I did back sweeten with 1/4 cup sugar dissolved in 1/4 cup water. Stabilized with 1/8 tsp. potassium sorbate. Bottled in month 9. Tastes like honey and orange blossoms.