Just 4 u
Ingredients:
12 sweet oranges 1 gallon water
3 ½ lb. white sugar Yeast and nutrient
Method:
Peel six of the oranges thinly, avoiding the white pith like the plague (it imparts a
most bitter taste to the wine). Pour a quart of boiling water on to the rind and allow to
stand for 24 hours, then strain off the water into a bowl containing three quarts of water
and the sugar. Cut all the oranges in half and squeeze the juice into the bowl. Stir until the
sugar is dissolved, and then add the yeast. If you use a general purpose wine yeast, which
is to be recommended, the liquor can safely be strained from the crock into a fermenting
jar, and fitted with a trap, within two or three days. Siphon it off the lees for the first time
when it clears, and rebottle two or three months later.
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