Orange Wine from The Complete Book of Home Preserving by Mary Norwak
Peel 6 oranges very thinly, avoiding the white pith. Pour 2 pints/1 litre boiling water on to the rind, and allow it to stand for 24 hours. Strain off the water into a bucket containing 5 pints/2.5...
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Ingredients
- Yeast starter of Sauterne(s) or general purpose yeast
- 1 teaspoon nutrient salts
- ½ saltspoon grape tannin
- 1 teaspoon pectic enzyme
- 4 oz/100 g dried bananas
- 2½ lb/1.25 kg granulated sugar
- 12 sweet oranges
- 8 oz/225 g sultanas
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