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Old 01-15-2012, 03:43 PM   #1
daz57992
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Dec 2011
Cardiff, Glamorgan
Posts: 48


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?

 
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Old 01-15-2012, 04:16 PM   #2
nukinfuts29
 
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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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Old 01-15-2012, 05:36 PM   #3
daz57992
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Dec 2011
Cardiff, Glamorgan
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Thanks, Its now bubbling once every 60 seconds or so and its been about 3 hours. Is that about right please ?

 
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Old 01-15-2012, 05:42 PM   #4
nukinfuts29
 
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Thats a good start, no worries
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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 01-15-2012, 07:27 PM   #5
daz57992
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Dec 2011
Cardiff, Glamorgan
Posts: 48

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?

 
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Old 01-15-2012, 09:01 PM   #6
nwaite
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Sep 2011
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I would think its better to do that then have it come on up through that little sucka ....

 
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Old 01-15-2012, 09:37 PM   #7
nukinfuts29
 
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Replace with a sanitized blow off tube or leave it alone and see if it goes over. I'd go with option one.
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Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 01-15-2012, 11:22 PM   #8
Daedolon
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Apr 2010
Phoenix, AZ
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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.

 
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Old 01-16-2012, 04:24 AM   #9
Honda88
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Jan 2012
Pella, IA
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oranges are extremely acidic I dunno if it would make a good wine or not....

 
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Old 01-16-2012, 06:38 PM   #10
Tw0fish
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Oct 2011
Havertown, PA
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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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