Yeah, sombody posted this thread about a prison hooch beverage made from oranges, called Pruno. Truly vile stuff, but a funny article to read:brutal said:Has anyone ever tried to ferment orange juice? Is it even possible? If so, how was it??
id think take out the oranges, maybe a bit of sugar and possibly the grape tannin and roll with it. to make it as good as it could be experiment by adjusting batch by batch or mini batches and backsweeten some. best bet would be to go with 100% orange juice and the one main thing to do...no potassium sorbate. oh yes and if you get an amazing batch post recipeHere's a recipe for orange wine. Not sure how you'd convert it to use orange juice
10 lbs very ripe oranges
6 lbs granulated sugar
2 gallons water
½ teaspoon grape tannin
2 teaspoons yeast nutrient
1 ounce wine yeast
Boil the two gallons of water in a large stockpot. Peel the oranges, carefully removing all of the pith. Separate the oranges into sections and remove the seeds. Place orange sections into a blender and liquefy. Place liquefied oranges, sugar, tannin, and yeast nutrient into primary fermentation container. Add boiling water and stir until sugar is dissolved. Cover and cool until mixture is room temperature. Add yeast, cover, and ferment for one week. Strain liquid through a finely meshed bag, and transfer to a glass secondary fermentation container. Seal with airtight lid, and rack once a month for four months. Stabilize, wait one week and rack into bottles. Age at least one year before drinking.
I'm new to this and this might be a dumb question, how would you go about stoping the wine during fermentation?abnoba12 said:I just tried to brew up some from concentrate and it didn't turn out too well. I Brewed up 1 gallon so in case this turned out as vomit it wouldn't be such a waste.
Here is what I did:
1 Gallon of Orange Juice from Concentrate
Added ~4 FL OZ of Pure Maple Syrup
Yeast: Lalvin 71B-1122
Pitched: 12/10/11 Secondary: 12/15/11
Room Temp: 64 degrees
I am not sure if it is the OJ or the small quantity, but this took off and fermented like crazy. It is totally still now and almost all the sugar is gone, only after 7 days. I ended up with some stuff that dose have that "vomit" taste to it. It isn't supper strong and it is still drinkable, but it really isn't overly pleasant to drink.
If I were to try this again I would try to decrease the temperature and brew this as slowly as possible. I also think I would start with a much higher gravity and try to stop it when it reaches around 5-6% Alcohol. That way it will hopefully retain more of it sweetness and orange flavor with less of that "Vomit" flavor.
I am going to leave this batch sit for a long while to see if it tastes any better over time. Good luck to others. Anyone else have any ideas on how to avoid that nasty vomit flavor?
Ya I know about using sorbate to "stop" yeast but I think I'm going to try using the cold to stop it instead. How long should the wine be in the 30F temp for? Week ish?abnoba12 said:seancroome I am fairly new to brewing and vinification also, but I have read that you can bring the temperature down very close to freezing to kill the yeast, I think I read that it should be about 30 degrees F for alcoholic beverages. I also read that there are some chemicals you can use to kill all the yeast. I haven't tried any of this yet.
My Father thinks that the high acid level is what is causing the vomit flavor. He suggested that I try what I said and start at a high gravity, but also add some antacid tablets to bring down the PH before brewing. Once about 7% Alcohol stop the brewing and use some more straight OJ concentrate to bring back that nice OJ taste.
These are all just theories from both of us. I/we would love to hear more about anyone else who has experimented with OJ.
sense I had a half gallon batch that I had added some sugar water to with only 1 qt of OJ I decided to add some real lemon and go for an OJ/skeeter pee hybrid. pitched the starter late last night and its a bubbling away now, can't weight so see how it comes out.I am giving it a go. I had a half box of oranges my wife and daughter were eating but didn't really like because they were to tart. I was afraid they were going to go bad before they got eaten (starting to get soft) so I cut them in half and hand squeezed out 1 quart of juice. I then dissolved 1 cup of sugar to 1 quart of water, and pored the juice in to the hot water. From there it wen to a 1/2 gallon jug and when it cools down a bit I will add some pectic enzyme. tomorrow I am going to pitch a culture of "domesticated" wild apple cider yeast. will be interesting to see how it comes out.
Did you have any further luck with this?Well I finished my second try and brewing up some OJ and this time I totally did away with the vomit flavor. For 1 gallon of OJ I added 3000mg of Calcium carbonate (Aka Antacid tablets). It still wasn't an amazing brew, but it was palatable. This brewed insanely fast with a gravity of 1.080 down to 1.000 in just two weeks. One step closer to making something really good.
SureCare to share the recipe?
Beautiful!!!I've made Orange juice wine and been very successful, those who talk about it as if its nasty or an abomination really don't know how to make it or have ever done it.. its really a soft wine with a pleasant citrus smell and medium sweet. Below I'm attaching a picture to show the outcome ..
View attachment 92638
Jody did they explain the racking task, how to get rid of the dry bitter taste and clearing ? My first wine was almost exactly what you wrote and it was bitterThanks for your recipe as well. I will try it out. The common thing that I am seeing is that a lot of the recipes that end up smelling like vomit have other attributing flavor additives; maple syrup and malt. I made a gallon of Orange "drink" two days ago, and it is rolling falling just fine so far with no vomit smell. I really like the taste of just straight orange juice, so I am going to play around it and see how it goes. I stopped by the LHBS, and the guy recommended the yeast due to the acidity of orange juice.
- 1/2 gallon pasteurized orange juice
- 1/4 gallon of water
- 2 lbs of pure cane sugar
- Lalvin 71B-1122 yeast
- 1/4 teaspoon yeast nutrient
Its really no that hard and this forum is wonderful ..just buy a gallon of 100% orange juice and make two half gallon batches...one with just the orange juice and the other blending it with a sweet fruit to counteract the bitterness ...add your sugars to get exact gravity reading on both and wait two weeks...rack, do your reading and wait an extra week...taste and see which you'll like to leave to clear...believe me its not hardBig_Cat, no they didn't. I started with the intent of making an orange cider, but it seems as though I have ventured into wine making. I think that I have more reading to do...