daz57992

Recipes 

Hi All,
This is my first wine but i am also making my 1st mead at the moment as well.
Im making an Orange wine and this is what iv done.
I Put about 6 pints of pure orange juice in a demijon with about 3 pound of suger with a cup of lemon juice, a spoon of tea, top up with a little water and a pack of champeigne yeast.
Its bubbling away quite nicely after about an hour. Its just a hit or miss thing but what do you think of it please? Will it be ok please?

nukinfuts29

Recipes 

Not sure how that will be, but I'm curious to hear! Here are some from Jack Keller for comparison.

winemaking: requested recipe (Orange Wines)

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

daz57992

Recipes 

Thanks, Its now bubbling once every 60 seconds or so and its been about 3 hours. Is that about right please ?

nukinfuts29

Recipes 

Thats a good start, no worries

__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

daz57992

Recipes 

Its just starting to bubble up a little close to the neck of the demijon. Is it ok to remove the airlock and syophon of a little or is it best to leave it alone please?

nwaite

Recipes 

I would think its better to do that then have it come on up through that little sucka ....

nukinfuts29

Recipes 

Replace with a sanitized blow off tube or leave it alone and see if it goes over. I'd go with option one.

__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Daedolon

Recipes 

I had a similar idea. I didn't do my research, however, so I was unaware that fermenting orange juice is rather pungent. I found out about 2 or 3 days after it started that it had to sit outside. It smells distinctly like vomit. I wish there was a better way to put it, but ... it filled up the house while I was at work. I eventually had to put it outside - and by eventually, I mean right away. Wow. I can't even describe how bad it was.

Honda88

Recipes 

oranges are extremely acidic I dunno if it would make a good wine or not....

Tw0fish

Recipes 

The thing about oranges is that without the sweet, they're sour. Well, what do we have that'll eat up all the sugar?

I think you may have to backsweeten once you're finished fermenting (in fact you may have to do so quite a bit) but I'd bet that it'll be quite good In my head it comes out sort of like orange-ade.

I was going to say, do it something like a skeeter pee - little invert sugar, ferment, add OJ concentrate and nutrient stepwise. But hey, if the yeast are going like you did it, you're on the right track!

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-Jordan
Who will try to ferment just about anything
"You guys just wanna get bombed and run around yelling yarr we're vikings!"