|Horse poo for the garden|
Back at home I thinly peeled twelve of the oranges, doing my best to avoid the pith, put the peel in our large stainless steel pan, and covered this with four pints of boiling water. Next I squeezed all the oranges, putting their juice and whatever fleshy parts that came loose into the bucket. I added seven pints of cold water, five and a half pounds of sugar, the yeast and a teaspoon each of nutrient and pectolase and gave it all a lengthy stir. This all sounds simple enough, but the whole process (including breaks to avoid stiff shoulders) took over three hours.
|Orange peel in the pan, awaiting water.|
|Orange wine, which could be yellower|
If you want to see how this wine turned out, click here