This is a recipe for a medium sweet wine, which if started now should be ready for the open show.
Sweet Orange Wine, Fred Barnfather
12 medium oranges
1 litre carton orange juice
3 lb / 1,400 grams sugar
1 Campden tablet
(Option to increase orange flavour: Thinly peel or grate the orange rind from 6 of the oranges but do not include any white pith.)
1) Prepare a syrup
by dissolving the sugar in 2 pints of boiling water. Allow this to cool.
2) Cut the oranges in half and extract the juice; put though a coarse sieve to remove any solids. Add the optional
orange skin pieces and the carton of juice and top up with water to about ½ gallon. Add the pectic enzyme, yeast nutrient and yeast. When the mixture starts to ferment add the cooled sugar solution in 2 or 3 doses over about 7 days stirring daily. Strain
through a fine sieve into a demijohn, add cold water to the shoulder and fit an airlock.
3) When fermentation has ceased, rack the wine, top up with water and keep at room temperature.
When the wine is clear and stable, siphon into a second demijohn, add the crushed Campden tablet, top up with water and keep in a cool place. If the wine is not completely clear after about two weeks add wine finings.
4) When the wine is clear and showing no sign of fermentation, siphon and bottle.