Frankie1048576
Junior
Hi all,
I am just getting into winemaking (after 35yr hiatus) so basically I know nothing John Snow! When travelling in Spain a few years ago, (pre zombie virus lockdown), I came across a nice sweet orange wine in Seville (which my son loves). So when I said I was starting winemaking again he asked me to try and make some for him.
So I am thinking of the following as a basis for a gallon of orange wine:
880g tin of Homecook medium cut marmalade
Zest of 6 oranges
3lbs sugar
EC 1118 yeast
pectic enzyme
yeast nutrient
Has anyone ever used these tins for winemaking or does anyone have an appropriate recipe?
Or am I leaving something out?
Any advice would be gratefully appreciated. Thank you in advance!
I am just getting into winemaking (after 35yr hiatus) so basically I know nothing John Snow! When travelling in Spain a few years ago, (pre zombie virus lockdown), I came across a nice sweet orange wine in Seville (which my son loves). So when I said I was starting winemaking again he asked me to try and make some for him.
So I am thinking of the following as a basis for a gallon of orange wine:
880g tin of Homecook medium cut marmalade
Zest of 6 oranges
3lbs sugar
EC 1118 yeast
pectic enzyme
yeast nutrient
Has anyone ever used these tins for winemaking or does anyone have an appropriate recipe?
Or am I leaving something out?
Any advice would be gratefully appreciated. Thank you in advance!