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Requested Recipe:

TANGERINE WINE

"Do you have a recipe for Tangerine wine?"
Aubrey Saunders, location unknown




TANGERINES


The tangerine (Citrus reticulata) is a close cousin of the orange (Citrus sinensis). More than 37 cultivated varieties are grown, but the best known are the Changsha (Mandarine), Clementine (Algerian -- acidic), Dancy (Mandarine), Fairchild (Clementine), Fortune, Honey (sweet), Murcott (sweet), Nasnaran (acidic), Nova (Clementine), Page (sweet), and Satsuma (7 varieties plus hybrids--more weakly flavored than other varieties). The Kinnow and Wilking are also highly prized for winemaking, each possessing a rich, aromatic flavor.

The recipe below makes one gallon of delicately flavored wine, but it is important that the oranges used be Valencia and the tangerines be an equal mix of acidic and sweet varieties. If Kinnow or Wilking varieties can be obtained, the wine will be improved.

Calamondins, Citranges or Minneola Tangeloes--none of which are true tangerines--can be substituted for acidic tangerine varieties, If using Calamondins, which are very small, use 2-1/2 times as many as the number of sweet tangerines you use. Eight cans of Mandarine orange segments can be substituted for sweet tangerine varieties.


TANGERINE WINE



Bring water to a boil and in it dissolve sugar. Save zest of 5 oranges and peel and section all citrus, being careful to remove all pith. Place zest and sections in nylon straining bag, tie closed and mash in primary. Pour boiling water with dissolved sugar over fruit, cover primary, and set aside to cool. When must has cooled to room temperature add acid, tannin, yeast nutrient, and pectic enzyme, recover primary, and set aside 12 hours. Add activated yeast, cover the primary again and set aside. Stir daily for 7-10 days (until specific gravity drops to 1.010). Drip drain bag (do not squeeze) and transfer liquid to secondary. Top up if required, attach airlock and ferment to dryness. Rack when fermentation ceases, top up and reattach airlock, Rack again, top up and refit airlock every 60 days for 6 months. Taste. If too tart, stabilize, sweeten to taste, wait additional 3 weeks and rack into bottles. Age another 6-12 months before tasting. [Author's own recipe]


My thanks to Aubrey Saunders for this request.


This page was updated November 26th 2002

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