My Orange Wine

[geoffclifton]

I kill racked this brew yesterday after a 2 week ferment and a liitle taste was surprisingly nice. Great tang without all the residual sticky sugar I had in the rhubarb brew. I mix & matched the recipe taking into consideration fully dissolving the sugars and not boiling the fruit.

Geoff's Orange Wine.

5 litre (1gallon) demijohn, bung & air lock
3Kg Oranges ($3 in Woolies)
1Kg raw sugar
250g dextrose
200g ldme
2 teaspoons tartaric acid (?)
5g GP wine yeast ($1.95)

Wash and sanitise oranges and equipment in weak bleach or sod met @ half a teaspoon per litre in cold water.no rinse.

Peel zest from all the oranges with a sharp peeler and put in DJ
Boil sugars in 1.5 litres water until totally dissolved
Pour hot sugar solution through a funnel onto zest
Peel all pith from oranges and put the flesh through a juice extractor.
Discard the pulp and pour juice into DJ.
Top up with clean water if required
Cool below 30*C and sprinkle in wine yeast
Cap the DJ and invert it to drive the floating zest and yeast into the juice
Fermentation with foam should begin within 10 minutes
Invert DJ again at about 30 minutes. Bung and seal.

Fermentation was very active for more than a week and at 14 days slowed to a small bubble once a minute. The floating cap had gradually sunk to the surface of the juice.

At 14 days strain and kill fermentation
Put a quarter of a teaspoon of sod met into a clean DJ and strain the primary via a mesh on a stocking in a funnel. Leave for a day or two to settle then bottle (approx 10 X 375mm stubbies)

Due to the foam and zest I couldn't take an OG but the brewers calculator
(http://www.brewcraft.com.au/wa.asp?idWe ... etails=172)
shows SG 1180 for 1250g Glucose or Dextrose and 200g ldme.
FG is 1050 which is 130 points of fermentation /7.5 makes this 17%.
Please correct me if this is wrong.

Geoff