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Vin d'Orange


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Does anyone have a recipe for orange wine please? Perhaps it is the wrong time of year to make it? A French friend was offering this at a pre Christmas drinks do, but it was 'professionally made' and she did not know how. Bother!

I have successfully made walnut wine, (lovely), so thought perhaps I would give orange wine a go. We have walnut and cherry trees in our garden, but sadly no orange trees!! Is this the time of year to make it when the shops have lots of oranges for Christmas? Or do I need 'special' oranges?

Also, to be really greedy, we don't like cherries much and wondered if they could be turned into wine?

Any ideas anyone please? Thank you in advance.

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Here are 3 recipes taken from my winemaking "Bible" CJJ Berry- First steps in winemaking.  I have only made the first one but it is very good though drier than it says in the book.

My main problem with country wines is finding a good source of winemaking yeast here in France.

 

ORANGE OR TANGERINE WINE (Medium)

 Sweet oranges 12 (I use 10 oranges and 2 lemons)

Sugar 1.5 kilos

Water 4.5 litres

Yeast and nutrient

Pectic enzyme


Peel six of the oranges thinly; avoiding the white pith like the plague (it imparts a most bitter taste to the wine). Pour a litre (quart)
of boiling water on to the rind and allow to stand for 24 hours, then strain off the water into a polythene bucket containing 3 litres of water and the sugar. Cut all the oranges in half and squeeze the juice into the bowl. Stir until the sugar is dissolved, and then add the yeast, nutrient and pectic enzyme. If you use a general purpose wine yeast, which is to be recommended, the liquor can safely be strained from the bucket into a fermenting jar, and fitted with air-lock, within two or three days. Siphon it off the lees for the first time when it clears, and re-bottle two or three months later.

SEVILLE ORANGE WINE (Sweet) I haven’t made this but it does make twice as much!

Thin-skinned Seville oranges 24

Lemons 4

Sugar 4 kilos

Water 9 litres

Yeast and nutrient

Pectic enzyme


Peel 12 of the oranges and throw away the peel. Cut up all the oranges and\lemons into slices and put in a fermenting bin with the sugar. Boil the water and pour on, boiling. Place in moderately warm corner and when tepid add nutrient, enzyme and wine yeast or a teaspoonful of granulated yeast; stir each day for a fortnight. Strain into a 2-gallon jar, filling up to top. Put surplus in dark bottles and use this for filling up large jar. Ferment to completion under airlock, rack when it clears, and bottle two months later.


CHERRY WINE (Sweet)

Black cherries:   2.75 kilos

Sugar:                 2 kilos

Citric acid:         1 teaspoon

Water:               4.5 litres

Yeast and nutrient


Crush the cherries (without breaking the stones) and then pour the boiling water over them. Leave to soak for 48 hours. Strain through a fine nylon sieve. Bring the juice just to boiling point and pour it over the sugar.  Stir until the sugar is dissolved. Allow to cool and then stir in the yeast nutrient. Cover closely and ferment in a warm place for 14 days, then put into fermenting bottle and fit air-lock. Siphon off when finished and clear into clean bottles.

Sorry about the wierd spacing issues - can't get them quite right no matter how hard I try

 

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for the cherries you could make a cherry brandy, vodka or cherry almond liquer just put cherries into wide necked jar add alcohol and sugar and shake for a few days until sugar has dissolved or for non alco things cherry jam or compote (or just send them to me I lOVE cherries!!
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