horizontal divider



Requested Recipe:

SEVILLE ORANGE WINE


"In the section on orange-winemaking, you mention that you excluded
the Seville orange recipe (the third one). Could you please send it to me?
I grow Sevilles."

Vicki Ireland, Sugar Land, Texas




SEVILLE ORANGES


The Seville orange Citrus aurantium is a both bitter and sweet, which makes it particularly useful in making marmalade and for making glazes for cooking--especially for fowl. The pulp and juice is sweet, although not as sweet as many oranges, while the peel contains volatile oils, three glucosides, an amorphous bitter principle (Aurantiamarin), and aurantiamaric acid. The flowers of the Seville orange are more strongly scented than sweet oranges and can themselves be used in flavoring wines. To avoid too much bitterness that the peels contain, follow the directions below carefully.

SEVILLE ORANGE WINE
makes 2 gallons


Put water on to poil. Meanwhile, peel half the oranges and discard the peeling. Slice all the oranges and the lemons, capturing the juice, and put the slices and juice in a primary vessel with half the yeast nutrient. When water boils, pour over slices, cover and set aside until 75-80 F. Add activated yeast and stir daily for 14 days. Strain, pressing pulp moderately, and add sugar and remainder of yeast nutrient. Stir well to completely dissolve sugar. Recover and set aside 3 days. Pour into 2-gallon carboy and fit airlock. Retain any excess wine in dark wine bottles fitted with airlock in #2 bung (to be used for topping up). Rack, top up and refit airlock when fermentation ceases, then repeat racking when wine clears. Wait 60 days and rack into bottles. Set aside 6 months before tasting. [Adapted from C.J.J. Berry's First Steps in Winemaking]


My thanks to Vicki Ireland of Sugar Land, Texas for requesting this recipe.


This page was updated on December 6th, 2000

If our website has helped you in your wine or mead making endeavors
and you feel moved to contribute to help offset our expenses, you may...


Home Page Prelude My Approach Getting Started Glossary of Terms Search This Site
The Basic Steps Advanced Winemaking All About Yeast Using Your Hydrometer Winemaker's Library Winemaking Links
Winemaking Recipes Requested Recipes Winemaking in Texas Wines From Edible Plants Native North American Grapes Visitor-Submitted Recipes
Wine Labels Conversions and Equivalents Measuring Additives Winemaking Problems Jack's WineBlog The Author