Hi all. I am about to start my first one gallon batch of wine and after reviewing a million different recipes that I want to try I have finally decided on onlyone.
I found it in Jack Keller’s web blog and have a couple questions that I am hoping someone here can help with. Below is the recipe and my questions below that.<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
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Orange Wine
This wine took a first place in the Fruit Wines (Dry) category at the San Antonio Regional Wine Guild's 2005 Spring Competition, so it is pretty decent.
<UL =disc>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">6 lbs. very ripe or over-ripe oranges </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1 11-oz can Welch's 100% White Grape Juice frozen concentrate </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1-1/2 lb Turbinado Sugar (do not substitute brown sugar) </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">water to make up a gallon </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1/8 tsp grape tannin </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1 tsp yeast nutrient </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">wine yeast </LI>[/list]
Put two quarts of water on to boil. Meanwhile, peel the oranges and remove any brown spots and all the white pith (it is bitter and will ruin the wine). Break the oranges into sections and remove all seeds (very important). Drop them in a juicer or a blender and liquefy (you may have to add a cup of water to the blender). Mix the juice or liquefied oranges with the sugar, tannin and yeast nutrient in primary. Add boiling water and stir well to dissolve the sugar. Add grape concentrate and additional water to make one gallon total must. Cover and set aside to cool. When cooled to room temperature, add yeast. Ferment 7-10 days and strain through a fine-meshed nylon straining bag, squeezing to extract juice from pulp. Transfer to secondary, top up if required and fit airlock. Rack every 30 days until not even a light dusting of lees settles on the bottom between rackings (3-4 times). Stabilize and sweeten to a specific gravity of 1.006. Wait 3 weeks to ensure fermentation does not restart and rack into bottles. Age (very important) 6 months to a year before tasting. We drank a 2-year old bottle recently that was to die for.
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Two things I notice that aren’t included in the recipe are Pectic Enzyme and Campden Tablets. I am assuming that since he calls for either juicing or to liquefy the fruit you don’t need the Pectic Enzyme to help extract any further juice? On to the Campden, I was under the impression that you always used either Campden or potassium metabisulfite. Another assumption here, since he says to add yeast after the mixture cools, I would guess that this is deliberate since your supposed to wait 12 hours after the addition of the Campden to pitch the yeast?? What about Campden during racking? Also, he doesn’t mention which type of yeast he used. After researching a bit I am thinking of using either the Latvin K1V-1116 or 1CV-D47. I may have answered some of my questions above with my assumptions but you know what they say about people who assume…………I just want this first batch to be at the very least drinkable, and for me that doesn’t take much.
Thanks in advance for any and all input.
____________________________________________________________ __________________________________________________
Orange Wine
This wine took a first place in the Fruit Wines (Dry) category at the San Antonio Regional Wine Guild's 2005 Spring Competition, so it is pretty decent.
<UL =disc>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">6 lbs. very ripe or over-ripe oranges </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1 11-oz can Welch's 100% White Grape Juice frozen concentrate </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1-1/2 lb Turbinado Sugar (do not substitute brown sugar) </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">water to make up a gallon </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1/8 tsp grape tannin </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">1 tsp yeast nutrient </LI>
<LI =Msonormal style="MARGIN: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in">wine yeast </LI>[/list]
Put two quarts of water on to boil. Meanwhile, peel the oranges and remove any brown spots and all the white pith (it is bitter and will ruin the wine). Break the oranges into sections and remove all seeds (very important). Drop them in a juicer or a blender and liquefy (you may have to add a cup of water to the blender). Mix the juice or liquefied oranges with the sugar, tannin and yeast nutrient in primary. Add boiling water and stir well to dissolve the sugar. Add grape concentrate and additional water to make one gallon total must. Cover and set aside to cool. When cooled to room temperature, add yeast. Ferment 7-10 days and strain through a fine-meshed nylon straining bag, squeezing to extract juice from pulp. Transfer to secondary, top up if required and fit airlock. Rack every 30 days until not even a light dusting of lees settles on the bottom between rackings (3-4 times). Stabilize and sweeten to a specific gravity of 1.006. Wait 3 weeks to ensure fermentation does not restart and rack into bottles. Age (very important) 6 months to a year before tasting. We drank a 2-year old bottle recently that was to die for.
____________________________________________________________ __________________________________________________ __
Two things I notice that aren’t included in the recipe are Pectic Enzyme and Campden Tablets. I am assuming that since he calls for either juicing or to liquefy the fruit you don’t need the Pectic Enzyme to help extract any further juice? On to the Campden, I was under the impression that you always used either Campden or potassium metabisulfite. Another assumption here, since he says to add yeast after the mixture cools, I would guess that this is deliberate since your supposed to wait 12 hours after the addition of the Campden to pitch the yeast?? What about Campden during racking? Also, he doesn’t mention which type of yeast he used. After researching a bit I am thinking of using either the Latvin K1V-1116 or 1CV-D47. I may have answered some of my questions above with my assumptions but you know what they say about people who assume…………I just want this first batch to be at the very least drinkable, and for me that doesn’t take much.
Thanks in advance for any and all input.