Anyway, safely back at home I started the orange wine. The first task was to thinly peel 12 of the 24 oranges, avoiding as much pith as possible. This was a tedious task and took a little less than an hour and a half.
|Oranges freshly shorn of their peel|
|The orange peel, before being covered with water|
I poured seven-and-a-half pints of cold water into the bucket together with five-and-a-half pounds of sugar, the yeast and a teaspoon each of nutrient and pectolase. This is half a pound of sugar less than used on previous occasions, entirely because the bottle of orange wine drunk on 3rd March was just a little bit too sweet.
|The orange juice, water and sugar in the bucket|
If you want to see how this batch tastes, you can click here
|The wine in its demijohns|