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Old 03-23-2009, 10:00 PM   #1
Dan_of_Earth
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Default Orange Juice Wine

I couldn't find a recipe for orange wine made from concentrate, so I adapted a Jack Keller one from whole oranges. I started 2 gallons of this today, and this is the recipe I used...

Recipe Type: Extract Yeast: champagne Yeast Starter: NO Batch Size (Gallons): 1 Original Gravity: 1.110 Final Gravity: ??? (presume it will be below 1.000) Boiling Time (Minutes): 0 minutes Primary Fermentation (# of Days & Temp): ??? Secondary Fermentation (# of Days & Temp): Until done!

2.5 cans of orange juice concentrate
1 pound 4 oz granulated sugar
1 crushed campden tablet
1/4 tsp tannin
1 tsp yeast nutrient
wine yeast (champagne)

Thaw cans of orange juice, and poor directly into secondary will all ingredients except the yeast. Fill halfway with water and shake until the concentrate is well dissolved, then add enough water to reach 3 inches from the top and shake again. Wait 24 hours, then pitch the yeast. Secure a paper towel with a rubberband over the top of the secondary (I used empty water jugs).

Now I'll wait until most fermentation ends, then I'll attach an airlock and give it about a month and rack it.

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Old 03-23-2009, 10:15 PM   #2
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What the heck does this stuff taste like when its done???

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Old 03-23-2009, 10:18 PM   #3
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Only thing I see wrong is your use of the word secondary haha. Never made an orange juice wine, depending on what wine yeast you used, you probably will be seeing it go quite dry and at 14-15% You may want to look into backsweetening, not sure how acidic orange juice wine would be, if you'd prefer sweet or dry.

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Old 03-23-2009, 10:49 PM   #4
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Don't know what it will taste like, this is my first try! I've only just started making wine.

Quote:
Originally Posted by Tusch View Post
Only thing I see wrong is your use of the word secondary haha. Never made an orange juice wine, depending on what wine yeast you used, you probably will be seeing it go quite dry and at 14-15% You may want to look into backsweetening, not sure how acidic orange juice wine would be, if you'd prefer sweet or dry.
I'm new to this so I'm bound to mess up ;-)

I said "secondary" since I started it straight in a jug instead of a typical primary...is that wrong?

I used the Red Star cuvier? yeast that is supposed to be capable of handling 18% if I remember correctly. I love dry wines.
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Old 03-23-2009, 10:59 PM   #5
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Yeah this will be quite dry then, you may still look into backsweetening when this gets done, but that will depend entirely on what it tastes like. But if you like it dry, that's one less step!

Primary refers to the first fermentation vessel, and secondary to the 2nd, and tertiary to the 3rd etc etc. None of those terms are actually referencing kinds of containers. You could be thinking of carboy though, as many people use open top containers or buckets for primary fermentation and glass or plastic carboys for secondary, though many use both types for both fermentation processes.

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Old 03-26-2009, 02:27 PM   #6
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I started a similar batch, 1.5 gallons, of pinapple wine from juice concentrate. The OG was 1.1, and I used 2 cans of concentrate per gallon and added some acid blend. Based it on Jack Keller's recipe.

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Old 03-26-2009, 10:25 PM   #7
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Sounds like some pruno! Although it could turn out very nice, I've never had ANYTHING like this.

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Old 03-29-2009, 05:47 PM   #8
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I made orange wine last year and it was foul. Not my idea of a good time.

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Old 03-29-2009, 05:50 PM   #9
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I've heard that fermented orange juice has a vomit character to it, let us know if it turns out drinkable.

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Old 03-29-2009, 09:29 PM   #10
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Quote:
Originally Posted by BarleyWater View Post
I've heard that fermented orange juice has a vomit character to it, let us know if it turns out drinkable.
Damn! I hope I don't have 2 gallons of alcoholic vomit on my hands...but I'll let you know how it goes. Maybe, though I don't know for sure, that character might come up if you use rinds and let it sit too long? We'll see what happens with concentrated juice.
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