Orange wine at home: simple recipes

Content

1 Subtleties of cooking
2 Necessary equipment
3 Recipes for orange wine at home
4 Storage periods and rules
5 Conclusion

Orange wine is a low-alcohol, dry or semi-sweet drink. The preparation technology is absolutely no different from the production of other wines. The recipes do not require strict adherence to dosage. To increase the alcohol content, you can increase the amount of sugar. The drink is clear, dark yellow or orange in color, with a slight citrus aroma

Subtleties of cooking

Oranges of any size are suitable for wine.

To make the drink balanced in acidity, the variety is chosen with the maximum sugar content (at least 10-12%). Citrus fruits are processed only of good quality, fully ripened, with a pronounced aroma, without signs of rotting.

Advice! It is better not to add water to orange juice or use it in a minimal amount, no more than 10% of the total volume.

The technology of making wine from citrus fruits is no different from processing other fruits or berries. Sugar is used without fail, approximately 200-300 g per 1 liter of juice.It is introduced in three stages: at the beginning of fermentation, in the middle of the process, and for the third time the taste of the young wine is adjusted as desired. To make a dry low-alcohol drink, add 20 g per 1 liter. You will get a semi-sweet wine if you double this dosage.

Oranges do not contain natural yeast. Without adding a fermentation-stimulating base, the wine will not win. For these purposes, leaven (wort) is used, but its preparation will take some time. Wine yeast or raisins are often added.

During the fermentation process, foam will rise; it should not get into the water seal. Therefore, juice is poured into the container so that ¼ of the top is empty.

Necessary equipment

Oranges are processed into wine without peels and white fibers. Only juice is used for cooking. To obtain it, you need special equipment. The best option is a juicer.

In the process, you will need a fermentation container: a special one complete with a water seal or a regular 10-liter glass jar. You can use a homemade device to release carbon dioxide. A hole is made in the center of the nylon cover and a silicone hose is inserted into it. To ensure a tight fit, the gaps are closed with plasticine or mastic. The lid is placed on the neck of the jar, and the opposite end of the hose is lowered into a container of water. To make the task completely easier, a regular medical glove with a puncture on one of the fingers is put on the jar.

The finished wine is poured into sterilized containers, which must be hermetically sealed. Jars can be disinfected by steaming, and bottles can be processed in the oven.

Advice! Oranges contain a large amount of acid and ester compounds, which during the preparation of raw materials can cause irritation on the skin.Therefore, it is recommended to handle citrus fruits with gloves.

A standard container with a water seal is suitable for making homemade alcohol

Recipes for orange wine at home

There are quite a few ways to prepare the drink. You can choose any recipe. You can supplement the drink with banana or grapefruit juice, enhance the aroma with cinnamon, ginger, and improve the taste and color with tannin. By adjusting the amount of ingredients, you can make the alcohol dry or semi-sweet, or increase the strength by adding vodka or alcohol.

Classic cinnamon wine recipe

The recipe is for 10 liters of juice, it is obtained from approximately 50 kg of oranges. The liquid after processing citrus fruits will turn out cloudy, with particles of pulp, but this is the norm; during the fermentation process everything will settle to the bottom.

Additional Ingredients:

raisins – 1 kg;
cinnamon – 3 sticks (more if desired);
sugar – 2.5 kg.

Semi-sweet wine preparation technology:

The juice is combined with 1 kg of sugar and raisins (they are not washed) in a fermentation container.
Cover the top with gauze to prevent insects and dust from getting in. Place in a room with a temperature of +23-25⁰C.
Leave for 4-6 days. During this time, fermentation will activate, foam will appear on the surface, and a sour smell will come from the raw material.
Install a water seal and leave it for another week. The contents are mixed every day.
Watch the bubbles for the release of carbon dioxide. If the process is not active, there is no foam on the surface, and sediment is clearly visible at the bottom, then add another 1 kg of sugar and cinnamon.
Place the container in a dark place. The temperature is reduced to +20 ⁰C, the wine is left undisturbed until fermentation is complete within 1.5 months. The readiness of the drink is determined by the absence of bubbles and the pulp settling to the bottom.
The water seal is removed, the young wine is separated from the sediment, and the cinnamon is removed.
Add the remaining 500 g of sugar and stir well. Pour into three-liter jars and cover with lids.

Leave in a cool, dark place for another 10 days, during which time the wine will be completely cleared. It is repeatedly separated from the sediment using a silicone tube. Pour into bottles and seal tightly.

Cinnamon gives the drink a light spicy aroma

American wine recipe with tannin

It is recommended to use tannin with caution; it not only has tanning properties, which will affect the taste, but also acts as a vegetable dye. In case of overdose, it will not be possible to make a light yellow wine.

Ingredients:

oranges without peel – 2 kg;
sugar – 1 kg;
tannin – ¼ tsp;
wine yeast – 1 pack;
fertilizing (ammonium sulfate or superphosphate) – 3 g.

Wine recipe:

Oranges are taken that are overripe, soft, but without signs of rotting or loss of moisture, and the juice is squeezed out.
In a fermentation container, the raw materials are mixed with sugar, tannin and yeast feed.
Add 2 liters of boiling water. Mix thoroughly.
Bring the volume to 4 liters with tap water.
Leave until completely cool.
Prepare the yeast according to the instructions on the package and add it to the wort.
Install a water seal and place it in a dark place for 10 days.
During this time, active fermentation will stop. The juice is filtered, the container is washed, and the drink is poured back. They install a water seal.
Wine will be won for 90 days. Every 30 days the sediment is removed from it.
Then they are bottled, hermetically sealed and sent to ripen at a temperature not exceeding +8⁰C. The drink will be ready no earlier than in eight months.

The low-alcohol product has a slight tart aftertaste

Polish orange wine recipe

Components:

orange juice – 3 l;
wine yeast – 1 pack;
sugar – 2 kg;
water – 6 l.

Preparing wine:

Water is mixed with sugar. Boil syrup. At the end of the process, juice is introduced.
Allow the raw material to cool slightly and place it in any container with a narrow neck.
When the liquid reaches room temperature, add yeast diluted according to instructions. Cover the container with gauze.
Leave it for a week, then carefully filter it, put it in a fermentation bottle and install a water seal.
The drink is kept for two months. The resulting sediment is removed periodically.

The wine is bottled and sent to a dark place for two weeks to ripen.

Low-alcohol Polish drink has a strength of no higher than 12%

Orange banana wine

Components:

bananas – 4 kg;
oranges – 10 kg;
honey – 0.5 kg;
water – 4 l;
sugar – 2 kg;
yeast - 1 pack.

Recipe:

Juice is obtained from oranges, bananas are peeled and blanched until smooth in 1 liter of water.
Mix the preparation, add 1 kg of sugar and 3 liters of water, honey. Bring to a boil.
The mass is placed in a fermentation container. When it cools down, introduce yeast and install a device to release carbon dioxide.
Place the wort in a dark room with a temperature not lower than +22⁰C.
After a week, filter and add the remaining sugar.

Reduce temperature to +18⁰ C, left for 90 days. The sediment is separated and poured into storage containers. The low-alcohol drink matures in a cool place for at least three months.

Orange-banana wine has a citrus aroma and a banana aftertaste.

From oranges and grapefruit

Components:

grapefruit – 1.5 kg;
oranges – 5 kg;
vanillin - to taste;
water – 3 l;
sugar – 2 kg;
sourdough – 200 ml.

To obtain the base for fermentation, mix 100 g of sugar with 0.5 liters of water and boil the syrup. When it cools down, add 150 g of raisins. Cover the container with a napkin and leave at room temperature for three days.

Citrus fruits are peeled, divided into slices, and kneaded until smooth.
The workpiece is placed in an enamel basin or pan, the starter, 1.5 liters of water, 500 g of sugar are added, and mixed. Cover with a napkin and leave for a week in a warm room.
Then the wort is filtered, the pulp is thoroughly squeezed out, 750 g of sugar and 1.5 liters of water are added. Stir and place in a fermentation container with a water seal.
Place in a dark place. After 15 days, separate from the sediment, pour in the remaining 750 g of sugar and vanillin.

Leave the wine until the process is complete. Remove sediment. The drink matures in a cool, dark room for two months. The wine is packaged in storage containers.

Grapefruit adds an exotic bitterness

With added ginger

The aroma and taste of the prepared wine according to the recipe, which does not include spicy ingredients, can be enhanced with ginger. Approximately for 3 liters take ½ tbsp. l chopped root.

Important! Ginger is not used in the fermentation process, but only at the last stage, when the won orange wine is left to ripen.

Each recipe has its own timing. After their expiration, the drink is filtered so that there are no root residues. The longer it stays in the liquid, the stronger the aroma and taste will be. The end result will not be orange wine, but ginger wine.

The spice gives the drink a menthol aftertaste

Fortified orange wine

Ripened citrus alcohol contains 12-18% alcohol.To fully preserve the aroma of oranges and not use vodka or rum, you can fix the wine with double-distilled moonshine infused on the peels. For 3 liters of rectified product, the zest from two medium-sized fruits will be used. Leave for two weeks, then the crusts are removed.

You can get a distillate from citrus: put mash on the peel and distill it out. The moonshine will already have an orange aroma. It is ideal for fixing wine. Before use, it is diluted to 40-45%.

To calculate the proportion, for example, to increase the strength of 5 liters of wine by 10 units, you can use the formula: 5 (volume)*10 (degrees)*2 (moonshine) = 100 divided by 100 = 1 liter. It turns out that 5 liters of orange wine are diluted with 1 liter of distillate, the same calculation applies to vodka. If you use medical alcohol, then multiply it not by 2, but by 1. You will need 0.5 liters.

A strong alcoholic drink added to wine will make it clearer and double its shelf life.

Storage periods and rules

Like all home-made low-alcohol drinks, orange wine reacts poorly to exposure to ultraviolet radiation, so the bottles are placed in a dark pantry or basement. If this is not possible, use containers made of dark glass or opaque material for packaging. Do not keep orange wine in a warm place. It will lose its taste and become sour. A well-ripened drink has no sediment. If storage conditions are met (in a hermetically sealed container), it does not lose nutritional value for up to three years.

Conclusion

Wine made from oranges completely preserves the vitamin composition and all the chemical elements of fresh fruits. The preparation is standard. You can increase the percentage of alcohol by adding sugar or drinking a strong alcoholic drink.