satsuma tangerine wine - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > satsuma tangerine wine

Reply
 
Thread Tools
Old 12-13-2010, 05:29 AM   #1
bonsaimonkeymom21
Recipes 
 
Dec 2010
myrtle creek, oregon
Posts: 12



do i need to add anything extra to get my yeast going in a orange wine because of the citrus acid?

 
Reply With Quote
Old 12-13-2010, 01:50 PM   #2
HalfPint
Recipes 
 
Oct 2009
Houston
Posts: 1,771
Liked 13 Times on 12 Posts


HI!

I'm actually making some satsuma wine right now! This is the recipe I'm making (#2) http://winemaking.jackkeller.net/reques33.asp. I actually had a bunch of satsumas b/c a friend has a tree and gave me some. What I did to convert from orange to satsumas is I weighed a medium size orange and multiplied that weight X8 for how many lbs of satsumas I needed. I think it was like 7 lbs/gallon. I'm going to be making a 2 gallon batch and will be doubling all of the ingredients. Since I haven't gone to the LHBS lately, I don't have my yeast and other additives yet, but yesterday I peeled, seeded, and froze all of those dang satsumas (took like an hour and a half). Whenever I get my yeast and stuff, I'll be making it though.

 
Reply With Quote
Old 12-13-2010, 06:23 PM   #3
bonsaimonkeymom21
Recipes 
 
Dec 2010
myrtle creek, oregon
Posts: 12


ok thanks!

 
Reply With Quote
Old 12-14-2010, 01:24 AM   #4
Reaver
HBT_SUPPORTER.png
Recipes 
 
Nov 2010
Saratoga, NY
Posts: 431
Liked 17 Times on 13 Posts


I'm a Noob and no idea what Satsuma means... but I'm going to be working on a Tangerine wine myself later this week. I just picked up some Tannin as per the Jack Keller Recipe above and will be working on at least 1 gallon to start. This is going to be fun.
__________________
Women are like yeast... You gotta keep them at the right temperature if you want to get anything out of them!

 
Reply With Quote
Old 12-14-2010, 03:31 AM   #5
bonsaimonkeymom21
Recipes 
 
Dec 2010
myrtle creek, oregon
Posts: 12


its just the type of tangerine. this time of the year they are everywhere here and are really sweet and tangy. I think im going to try and use my blackberry wine recipe and just use my oranges instead of blackberries, i dunno how well its going to turn out but its only a one gallon batch. Im just playing around cause im new at this too. but i havent gotten to the tannin or all that stuff yet, im just using fruit, yeast, water, sugar. and some extra sweetening at the end when i bottle.

 
Reply With Quote
Old 02-12-2013, 09:56 PM   #6
cajun_wine07
Recipes 
 
Feb 2013
Posts: 12


@ halfpint
I robbed my neighbors satsuma tree and after i peeled em all i came out with a gallon and 1/2 ziploc bag of em. Did you ever get that batch made up? and if so how did it turn out?

 
Reply With Quote
Old 02-13-2013, 07:25 PM   #7
MzAnnie
Recipes 
 
Aug 2012
Columbia, Mississippi
Posts: 215
Liked 10 Times on 9 Posts


I found with any citrus wine, don't let it sit on the gross lees for more than 5 days. Just finished drinking a Rose Hip/Hibiscus/Satsuma wine. It was very good, but it probably would have been better if I had aged it longer.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Has anyone made wine from Midwest's frozen wine grape musts? gingerdawg Winemaking Forum 4 08-29-2011 01:03 AM
Tangerine frogguruami Winemaking Forum 6 04-05-2010 10:21 PM
Plum Wine: Ring of white growth in carboy above wine etisdale Winemaking Forum 6 10-03-2009 06:20 PM
kegged wine - what PSI should I set it for to replicate a sparkling wine? max4677 Winemaking Forum 0 05-17-2008 01:12 AM
Wine Maker Online - Manage Your Batches Of Wine! richardn Winemaking Forum 0 08-28-2005 01:16 AM


Forum Jump