CSACKS has the same recipe. I found the American version in my book of "The Art of Making Wine" by Stanley F. Anderson with Raymond Hull. Recipe is identical, with the exception that you can substitute 10 oz. of grape concentrate for the raisins if you want. (I’d go with the raisins personally for their natural sugar content). I have another book here (somewhere) from England, but the recipe is probably the same (less it’s in liters, grams and them other metric measurments).
And I apologize for spacing you… Been busy here the last few weeks traveling around and having relatives showing up (and not at the same time of course).. Back to reality now.
A lot of us have had orange wine and didn’t know it. I remember reading about a smart guy who makes wine from orange waste products that get piped to his plant from an orange juice factory, for free. The competition has complained, because they have higher feedstock costs, but his product is legally "wine". He sells his product to be blended into wine coolers and the like. Nobody would go on the record as a customer, but he sells millions of gallons via unmarked tanker trucks……..I thought it was interesting
I don’t believe that this is what you are looking for. However, you might find it interesting.
2 6-oz cans orange juice
1 gal water
1 orange sliced
1 lb chopped raisins
1/2 tsp pectic enzyme powder
1 campden tablet
2 lobs white sugar
1/2 tsp yeast nutrient
Mix all ingredients except wine yeast in primary fermentor. Cover with plastic sheet. Add yeast when must is cool. Stir once daily for 7 days. Siphon into gallon jug and attach fermentation loc. Rack in 3 weeks. Rack again in 3 monthes. When stable, bottle.
Some friends and myself have recently tried making some cherry wine. It is still early (the first rack), but I was surprised how good it is getting. CraiG
Uncle, Apparently it is a nice long trip you are on! I’m envious. I am still hoping to see a orange wine recipe when you get home. Incidentally, I’m pretty sure the version I saw did involve white wine. Maybe the pure version was thought to be too strong or something.
Your refering to a ‘country wine’ there. I have a recipe book for making wine from England. All the recipes are for country wines (wine made with fruit).. I’ll dig it out when I get back here and clip in the recipe.. Also, they’re made on their own, not added to a white wine or anything..
Years ago my local paper had a piece about mulled wines, spiced wines. The writer commented that many such recipes were relics from Victorian or earlier times when drafty residences and no central heat made some thing that would clear your sinuses welcome.
One of the recipes was for orange wine which combined spice, orange juice, probably zest, and which was aged in a dark place, perhaps fermented itself before adding to a white wine.
Does anyone have something like that to share?
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