"Do you have a recipe for Clementine wine?" Danny (not further identified)
The Clementine is a variety of tangerine (Citrus reticulata) and a close cousin of the orange (Citrus sinensis). They are more acidic than most tangerines and make an excellent wine.
Clementines are usually sold in small crates or boxes, the fruit weighing 5 pounds. One box of fruit is required for one gallon of wine. The juice of several Valencia oranges improves the body of the wine.
The must will suffer from high pH. If you have a pH meter, adjust with tartaric acid to bring the pH down to at least 3.6. If you do not have a pH meter, add 3/4 teaspoon of tartaric acid -- not acid blend or citric acid.
This wine is best if alcohol does not exceed 12%. Serve chilled. Note that the wine should age one year after bottling.
Bring 1/2 gallon of water to a boil and in it dissolve sugar. Save zest of 5-7 Clementines and peel and section all of them, being careful to remove all pith. In a large bowl, cut each section in half. Place zest and cut sections in nylon straining bag, tie closed and mash in primary. Add juice of oranges, tannin, tartaric acid, and yeast nutrient. Pour boiling water with dissolved sugar over fruit. Add remaining water, cover primary and set aside to cool. When must has cooled to room temperature add pectic enzyme, recover primary, and set aside 12 hours. Add activated yeast, cover the primary again and set aside. Stir daily several days (until specific gravity drops to 1.010). Drip drain bag (do not squeeze) and transfer liquid to secondary with finely crushed and dissolved Campden tablet. 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 one year before tasting. [Author's own recipe]
My thanks to Danny for requesting this recipe.