HOW TO MAKE PERFECT WINES & SPIRITS Commercial Flavour FROM HOME
WINES FROM CITRUS FRUITS
(MAKE THESE WINES WITH BAKERS’ YEAST-FRESH)
ORANGE WINE
This is a delightful wine that develops a flavor that can readily be likened to an orange-flavored whisky. 12 large oranges, or their equivalent, 4 lb. sugar, ½ oz. yeast, 1 gal. water, nutrient. Drop the whole oranges into boiling water, and push each one under the surface. Then take them out and throw the water away. Cut the oranges into small pieces and pour over them half a gallon of boiled water that has cooled. Cover well, and leave to soak for forty-eight hours, crushing and pressing the peel between the fingers to extract the oil
which gives a very special flavour. Then boil half the sugar in a quart of water for two minutes and when cooled add this to the orange pulp. Then add the yeast and nutrient. Ferment this in a warm place for five days.
Then crush, strain through fine muslin or other suitable material and wring out dry. Discard the pulp and return the fermenting liquor to the fermenting vessel, and allow to ferment for a further ten days. Carefully pour off into a gallon jar, leaving as much of the deposit behind as you can. Then boil the rest of the water and sugar together and when cool add to the rest. Then fit fermentation lock or cover as directed and continue to ferment in a warm place until all fermentation has ceased.
LEMON WINE
This wine is not ordinarily mad to drink as a wine. It is often made by experienced wine makers for blending with dried fruit wines which sometimes fall short of acid requirement. But more often it is made as a novelty. It is particularly suitable for making into lemon gin wine. Use the above directions for making orange wine-using eight lemons instead of using oranges.
GRAPEFRUIT WINE
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