Originally Posted by mmadmikes1
I did lime this year and after putting it bak into fermentation twice and now it is awesome. Brother in law made orange that sucks 3 years ago. hell if it turns out make more. I would have used 71b 1122 it will take out some of acid when it ferments
mmadmikes: I too made a Lime Wine this year, and it is aging right now. It smelled God-awful during the first few weeks. I had never flown the "Infected Beer/Wine" flag, but I was really starting to think after about 2 weeks that it could have been (film on the top and the smell was putrid at best). Yet, after a few months it has really come into its own. The acidity is a little strong; however, it has only been sitting about 2-3 months (IIRC), and I still have a little tweaking to do
If you don't mind could you post, or PM your receipe to me; I would like to see what you used and did (if you still have it).
With that said, to keep on topic with the OP's post. Heck, give it a go and tell us how it turns out. I see no reason why you couldn't make orange wine, and if you don't believe me, maybe you'll believe Mr. Keller: http://winemaking.jackkeller.net/reques33.asp
If I had to take a guess, I would presume the reason so many people may
have it turn out crappy is because
Originally Posted by Jack Keller
peel the oranges and remove all the white pith (it is bitter and will ruin the wine)--emphasis added
Primary 1: Lime Wine
Primary 2: Strawberry Wine
Bottled 11/5/09: Wheat beer
Bottled 7/28/09: Palilalia IPA
Originally Posted by IrregularPulse
He simply can't handle our awesomeness.