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arcticsid · 02-05-2009, 08:15 AM

Now what? should I peel, freeze, squeeze, help me please. I was kinda wondering should I peel all of them , and then freeze them? Freeze em in the rinds, then squish? I also bought a couple containers of white grape juice, if I need it. I am ready to tanke the "plunge", I would appreciate your alls help. Please advise. I tried hard, and I can't think of anything that you can by here for 50 cents a pound, and mean even like pasta. So I was lucky to find these oranges, and they look good, the gal running the produce section said they have "tons", if you could help me out here I may be making something special. $19 for a case of oranges is almost unheard of here.
Thanks Gang
Troy

peagen · 02-05-2009, 12:24 PM

I posted a receipe on your other thread about your oranges yeaterday along with some results of the wine. you should be able to tweak that to get what you want.

arcticsid · 02-05-2009, 12:43 PM

Sorry Pae, didn't mean to double post. How should I prepare these oranges, peel em, than smash em, then, squeeze em and then?
Thanks for sending me the recipe over.
Troy

non-grapenut · 02-05-2009, 02:56 PM

Hey, Troy. I make wine mostly out of "fruit" and not grapes...my experience has been any of the citrus fruits solo can be a mistake...I followed some of the orange recipes posted on this forum and found that if I added squeezed fresh pineapple or some other kind of non-citrus in the must, the wine turned out primo. It's fun to drink the wine, but more fun playing with the chemistry of flavors.

doc294 · 02-05-2009, 03:00 PM

ok...I have a book with loads of recipes.

"Peels the oranges THINLY. Avoid the white pitch because it will make the wine bitter. Pour boiling water on the rind and allow to stand for 24 hours then strain the water into your primary bucket with the water and sugar (that your recipe calls for). Cut all the oranges in half and squeeze the juice into that bucket and stir until all the sugar is dissolved, then add yeast, nutrient, and PECTIC enzyme. If you're using general wine yeast, in 2-3 days, you can strain the mix from the bucket into a fermenting jar and fit with an airlock. Rack it when it clears, age 2-3 months, then can bottle."

That's the instructions with this recipe in my book. I've never done it, however.

doc294 · 02-05-2009, 03:00 PM

Quote:

Originally Posted by non-grapenut

Hey, Troy. I make wine mostly out of "fruit" and not grapes...my experience has been any of the citrus fruits solo can be a mistake...I followed some of the orange recipes posted on this forum and found that if I added squeezed fresh pineapple or some other kind of non-citrus in the must, the wine turned out primo. It's fun to drink the wine, but more fun playing with the chemistry of flavors.

That sounds awesome...that would really sweeten it.

non-grapenut · 02-05-2009, 03:22 PM

Boy! Peeling them sounds SO MUCH easier than what I did! I juiced them all...my hand cramped for days. Dam.

peagen · 02-05-2009, 05:41 PM

I put a sieve over a bowl and put cheese cloth in it. Then juiced the oranges over that. Then I wrapped up the cheese cloth and put it in the must. I left in the must for about a week.

Kivanc · 12-05-2010, 12:41 PM

I broke the oranges into sections and removed all the seeds. Then removed all white pith as I could. Droped them in a blender and liquefied with a cup of water.

I got approximately 18 litres of orange must. My wine yeast isn't in packet so how much table spoons of yeast should I put into the must.

Thank you

Runningwolf · 12-05-2010, 01:28 PM

Funny thing, I wonder why people keep pulling up old threads from Troy in the last few days instead of starting new a new thread. Being from Turkey what other kinds of wine do you make over there?