photo by: Free Wine
1 gallon water
24 Clementines
10 Valencia oranges
1 lb extra fine granulated sugar
1 teaspoon citric acid
1 teaspoon pectic enzyme
¼ teaspoon tannin
1 teaspoon yeast nutrient
1 package Champagne wine yeast
24 Clementines
10 Valencia oranges
1 lb extra fine granulated sugar
1 teaspoon citric acid
1 teaspoon pectic enzyme
¼ teaspoon tannin
1 teaspoon yeast nutrient
1 package Champagne wine yeast
Mix sugar and water in large pot. Bring to boil.
Peel all Clementines and Valencias and save the zest from 10 of the Clementines.
Section the fruit and remove any pith. Place zest and sections in a nylon mesh straining bag. Close bag with a tie and mash fruit in a primary fermentation container.
Pour boiling sugar water over fruit and stir. Let liquid cool until room temperature. Add citric acid, pectic enzyme, tannin, and yeast nutrient to container. Cover and let sit for 12 hours.
Remove cover, add activated Champagne wine yeast, and cover again. Stir daily for 10 days.
Remove bag from container and pour liquid into secondary fermentation container. Seal with airtight lock lid and ferment.
Skim froth, as necessary. When froth ceases to form, rack and place into bottles. Rack again every two months for one year.
