Excellent Orange Wine

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for the wine
Instructions (13)
  1. Pare off the rinds of the Seville oranges as thin as possible.
  2. Put two-thirds of the pared rinds into six gallons of water and let them remain for twenty-four hours.
  3. Squeeze the oranges (which ought to yield seven or eight quarts of juice) through a sieve into a pan.
  4. As the oranges are squeezed, throw them into six gallons more of water.
  5. Wash the oranges well in this water with your hands.
  6. Put the washed oranges into another six gallons of water and leave until the following day.
  7. For each gallon of wine, put into the cask three pounds and a quarter of loaf sugar, and the liquor strained clear from the rinds and pulp.
  8. Wash the rinds and pulp again and again, should more liquor be required to fill the cask; but do not at any time add raw water.
  9. Stir the wine daily until the sugar is perfectly dissolved.
  10. Let the wine ferment from four to five weeks.
  11. Add two bottles of brandy.
  12. Stop the cask down.
  13. Let the wine mature for twelve months before bottling.
Original Text
EXCELLENT ORANGE WINE. Take half a chest of Seville oranges, pare off the rinds as thin as possible, put two-thirds of them into six gallons of water, and let them remain for twenty-four hours. Squeeze the oranges (which ought to yield seven or eight quarts of juice) through a sieve into a pan, and as they are done throw them into six gallons more of water; let them be washed well in it with the hands, and then put into another six gallons of water and left until the following day. For each gallon of wine, put into the cask three pounds and a quarter of loaf sugar, and the liquor strained clear from the rinds and pulp. Wash these again and again, should more liquor be required to fill the cask; but do not at any time add raw water. Stir the wine daily until the sugar is perfectly dissolved, and let it ferment from four to five weeks; add to it two bottles of brandy, stop it down, and in twelve months it will be fit to bottle. Obs.—The excellence of all wine depends so much upon the fermentation being properly conducted, that unless the mode of regulating this be understood by the maker, there will always be great danger of failure in the operation. There is, we believe, an excellent work upon the subject by Mr. McCulloch, which the reader who needs information upon it will do well to consult: our own experience is too slight to enable us to multiply our receipts.
Notes
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