Before starting to work with citrus fruit, be sure you have cleaned all fruits thoroughly. Also, because of the highly acidic nature of the fruit, you may want to wear gloves. All of these recipes are simple enough for anyone to try in the comfort of their own kitchen.
GENERAL METHOD: 1.You must crush the fruit in a polythene pail. Then add one quart of boiled water that has cooled. Mix it well. 2.Crush one Campden tablet and dissolve the powder in about half an egg cupful of warm water and then mix this with the fruit pulp. 3.Leave the mixture in a cool place for twenty-four hours. Stir it twice during that time. Then strain through fine muslin and press gently but not too hard. Discard the fresh fruit pulp. 4.Boil 1/3 of the sugar in half a gallon of water for one minute and allow to cool. Don't forget to mix this with the juice and return the lot to the polythene pail. 5.Add the yeast and ferment for ten days. After this, pour the top wine into a gallon jar leaving as much of the lees behind as you can. 6.Boil another 1/3 of the sugar in half a pint of H2O for 1 min and when it is cool, add it to the rest. 7.Plug the neck of the jar with cotton wool or fit in a fermentation lock and ferment in a warm place for 14 days. 8.After this, boil the remaining sugar in the remaining half pint of water for 1 min and when cool add it to the rest. 9.Refit fermentation lock with fresh cotton wool and leave in a warm place until all fermentation has ceased. Grapefruit wine is an acid wine, but many people like it, especially where a pound of raisins or dates are fermented with the grapefruits. Use eight large grapefruits following the above recipe for orange wine. However, if you wish to add a pound of raisins or dates do so as soon as you have cut-up the grapefruits and ferment them with the rest for the first few days until straining time. Note: If raisins or dates are used, use half a pound less of sugar, because dried fruits contain approximately fifty percent sugar.
Before you start, select the type of wine you are most likely to prefer and then use fruit and the method which will make this type of wine. In fact, the best method to use for each type of fruit is given with each recipe. However, it should be taken into account that varied amounts of fruit and sugar with the use of proper method produce distinctly different types of wine.
Other more acid wines such as Rhub
Before you start, select the type of wine you are most likely to prefer and then use fruit and the method which will make this type of wine. In fact, the best method to use for each type of fruit is given with each recipe. However, it should be taken into account that varied amounts of fruit and sugar with the use of proper method produce distinctly different types of wine.
Other more acid wines such as Rhub
Before you start, select the type of wine you are most likely to prefer and then use fruit and the method which will make this type of wine. In fact, the best method to use for each type of fruit is given with each recipe. However, it should be taken into account that varied amounts of fruit and sugar with the use of proper method produce distinctly different types of wine.
Other more acid wines such as Rhubarb. Orange Lemon Grapefruit Another recipe to try: GREEN CONVENT WINE 5 bottles of Green Convent extract, 3 lb. sugar (or 3 lb. invert), 1 gal. water, yeast and nutrient.
Another recipe: YELLOW CONVENT WINE 5 bottles of Yellow Convent extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast and nutrient. 1.Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. 2.Then pour in the extract, yeast and nutrient. Cover and ferment for ten days. 3.Then boil another one-third of the sugar and when cool add it to the rest. Cover again and continue to ferment in a warm place for another fourteen days. 4.Then boil the remaining sugar in the rest of the water as before and when cool add to the rest. 5.Cover again and ferment in a warm place until all fermentation has ceased.
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Other more acid wines such as Rhubarb. Orange Lemon Grapefruit Another recipe to try: GREEN CONVENT WINE 5 bottles of Green Convent extract, 3 lb. sugar (or 3 lb. invert), 1 gal. water, yeast and nutrient.
Another recipe: YELLOW CONVENT WINE 5 bottles of Yellow Convent extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast and nutrient. 1.Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. 2.Then pour in the extract, yeast and nutrient. Cover and ferment for ten days. 3.Then boil another one-third of the sugar and when cool add it to the rest. Cover again and continue to ferment in a warm place for another fourteen days. 4.Then boil the remaining sugar in the rest of the water as before and when cool add to the rest. 5.Cover again and ferment in a warm place until all fermentation has ceased.
About the Author:
Ever think about making your own Homemade Wine? Did you realize you can even use citrus fruits? Helen Wykes has been exploring different techniques in winemaking for years. Lemons, oranges and even grapefruits can be use to create into delicious wine, using recipes easy enough that they can be followed right in your kitchen. To learn more about making homemade wine, follow the link.