Orange Wine

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 12 sweet oranges
  • 8 oz/225 g sultanas
  • 4 oz/100 g dried bananas
  • 2½ lb/1.25 kg granulated sugar
  • ½ saltspoon grape tannin
  • 1 teaspoon pectic enzyme
  • 1 teaspoon nutrient salts
  • Yeast starter of Sauterne(s) or general purpose yeast


Peel 6 oranges very thinly, avoiding the white pith. Pour 2 pints/1 litre boiling water on to the rind, and allow it to stand for 24 hours. Strain off the water into a bucket containing 5 pints/2.5 litres water, sugar, chopped sultanas and chopped bananas. Cut all the oranges in half and squeeze the juice into the bucket. Add the grape tannin, and stir until the sugar is completely dissolved. Take out 1 pint/500ml liquor and warm it, afterwards returning it to the bucket. When the whole of the must is at about 75°F/24°C, add the pectic enzyme, nutrient salts and yeast starter. Cover and leave to ferment for 4 days, stirring daily, then transfer to a fermentation jar under airlock, making the liquid up to 1 gallon/4.5 litres. Ferment to a finish in a warm place. Carry out the first racking when the wine begins to clear.

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