Today the fermentation of my orange wine finished at 1030. I started to ferment a 2.11 gallons of ripe orange must:
20 oranges
Sugar to 1.091 s.g. (Just after the first fermentation I put an additional sugar which raise the s.g to 1.040)
1 cup of raisins
2 tps of yeast nutrient
15% tolerant Bioferm Yeast
I peeled the oranges and removed the white pith as much as I can and dropped them in a blender. Then I mixed the liquefied oranges with the sugar, raisins and yeast nutrient in primary. I added additional 1.32 gallons of water. I added the yeast when it reached twice the growth in the starter. The must is fermented for 10 days; When it dropped to 990, I added sugar to 1.040 and transferred it to secondary putting the raisins aside. 13,53% alc. vol.
20 oranges
Sugar to 1.091 s.g. (Just after the first fermentation I put an additional sugar which raise the s.g to 1.040)
1 cup of raisins
2 tps of yeast nutrient
15% tolerant Bioferm Yeast
I peeled the oranges and removed the white pith as much as I can and dropped them in a blender. Then I mixed the liquefied oranges with the sugar, raisins and yeast nutrient in primary. I added additional 1.32 gallons of water. I added the yeast when it reached twice the growth in the starter. The must is fermented for 10 days; When it dropped to 990, I added sugar to 1.040 and transferred it to secondary putting the raisins aside. 13,53% alc. vol.
Attachments
Last edited:
