Crafts and Life

12 Sweet Oranges

1 Lemon

1.3 kg/3 lb Sugar

450 g/1 lb Large Raisins

Yeast

Nutrient

Water to 4.5 Litres/1 gallon

Method

Peel half the oranges and put the skins in the oven, baking them until they are browned; then pour over them 1 litre (2 pints) of water, boiling.  Peel the remaining oranges and then pulp all the oranges in a polythene bucket.  Add the chopped or minced raisins and the Campden tablet, and pour over the fruit 2 litres (3 pints 10 oz)  of water, cold, and the liquid from the orange peel infusion.  Stir well, cover closely, and leave for 24 hours.  Add the lemon juice, yeast, nutrient. and 450 g (1 lb) sugar, stirring well to dissolve.  Stir the must daily and keep in a warm place 20C (70F).  After 4 days strain on to remaining sugar, stirring well to dissolve, and pour into fermenting jar.  Fit trap, and ferment at roughly 18C (65F) until clear, then rack. Keep a further 2 months under air lock before bottling.

Taken from 130 New Winemaking Recipes by C J J Berry