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Discussion in 'Recipes' started by hitchiker, Aug 22, 2019.
anybody have good receipe
https://winemaking.jackkeller.net/index.asp has recipes for orange wine you could probably use.
I did a satsuma wine, nothing but pure satsuma, no water added, just adjusted BRIX and acid, mashed the fruit, and fermented it. It was ok, but think I made a tactical error by fermenting with the whole satsuma (not the peel). If I had it to do over, think that the better method would have been to peel the satsumas and then press the juice off and use just the juice. Don't know if it came from the skins or the seeds, but the wine had a bitter taste that never went away............
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