If your previous attempts at wine making haven't been up to your expectations, then there is a reason for that. You haven't tried making citrus wines. Citrus wine is refreshing and unique and guaranteed to be a crowd pleaser during those warm summer months. It's also a bonus if you are able to buy fruits which are in season and able to cut costs in production.
Grapefruit wine is an acid wine, but many people like it, especially where a pound of raisins or dates are fermented in with the grapefruits. This gives it a sweeter more complex flavor to enhance the refreshing taste of the grapefruit. If raisins or dates are used, use half a pound less of sugar, because dried fruits contain approximately fifty percent sugar.
Loading your fermenting bucket with fresh tangerines makes for an excellent homemade wine, however quite a few tangerines are required. The suggested amount is at least fifteen, but less than thirty for a single batch. Cutting and peeling all of the fruit takes quite awhile, but the result of this wine will be well worth the effort. The fresh fruit leaves the finish of the wine with an added fresh and crisp flavor.
Another great citrus wine is lemon wine. Lemon wine is a bit more unique because you rarely see lemon wine served independently but more often as an additive to punches or other drinks. One delicious use for lemon wine is as an additive to a pitcher of sangria. The sourness of the lemons cuts the sweetness of the sangria and gives it a refreshing aftertaste.
Before starting to work with citrus fruit, be sure you have cleaned all fruits thoroughly. Also, because of the highly acidic nature of the fruit, you may want to wear gloves. All of these recipes are simple enough for anyone to try in the comfort of their own kitchen. Also, don't be afraid to get creative as in the addition of dried fruit. Experimentation is half the fun.
Delicious Citrus Wine Recipe
1. Put 24 halves of your citrus fruit of choice into boiling water. Push each half under the water a few times. Remove all of the halves to a large clean bowl.
2. Cut the boiled halves into small pieces and pour over half a gallon of boiled water that has cooled slightly. Cover well, and leave to soak for forty-eight hours, crushing and pressing the fruit between the fingers to extract the juice which gives a very special flavor.
3. Boil a quart of water and add two pounds of sugar. After it has cooled, add it to the pulp mixture, slowly. Add half an ounce of yeast and allow this to ferment this in a warm spot. It should ferment for five days.
4. The last step is to strain the mix through cheese cloth or another fine muslin cloth. Get rid of the remaining pulp and return the liquid to the fermenting vessel. Ferment for another ten more days. Pour the wine off the top leaving as much residue behind. Do this twice if necessary.
Grapefruit wine is an acid wine, but many people like it, especially where a pound of raisins or dates are fermented in with the grapefruits. This gives it a sweeter more complex flavor to enhance the refreshing taste of the grapefruit. If raisins or dates are used, use half a pound less of sugar, because dried fruits contain approximately fifty percent sugar.
Loading your fermenting bucket with fresh tangerines makes for an excellent homemade wine, however quite a few tangerines are required. The suggested amount is at least fifteen, but less than thirty for a single batch. Cutting and peeling all of the fruit takes quite awhile, but the result of this wine will be well worth the effort. The fresh fruit leaves the finish of the wine with an added fresh and crisp flavor.
Another great citrus wine is lemon wine. Lemon wine is a bit more unique because you rarely see lemon wine served independently but more often as an additive to punches or other drinks. One delicious use for lemon wine is as an additive to a pitcher of sangria. The sourness of the lemons cuts the sweetness of the sangria and gives it a refreshing aftertaste.
Before starting to work with citrus fruit, be sure you have cleaned all fruits thoroughly. Also, because of the highly acidic nature of the fruit, you may want to wear gloves. All of these recipes are simple enough for anyone to try in the comfort of their own kitchen. Also, don't be afraid to get creative as in the addition of dried fruit. Experimentation is half the fun.
Delicious Citrus Wine Recipe
1. Put 24 halves of your citrus fruit of choice into boiling water. Push each half under the water a few times. Remove all of the halves to a large clean bowl.
2. Cut the boiled halves into small pieces and pour over half a gallon of boiled water that has cooled slightly. Cover well, and leave to soak for forty-eight hours, crushing and pressing the fruit between the fingers to extract the juice which gives a very special flavor.
3. Boil a quart of water and add two pounds of sugar. After it has cooled, add it to the pulp mixture, slowly. Add half an ounce of yeast and allow this to ferment this in a warm spot. It should ferment for five days.
4. The last step is to strain the mix through cheese cloth or another fine muslin cloth. Get rid of the remaining pulp and return the liquid to the fermenting vessel. Ferment for another ten more days. Pour the wine off the top leaving as much residue behind. Do this twice if necessary.
