Citrus Wine, Day 6

The wine has fermented vigorously and got down to a PA of about .5% so I squeezed out the fruit and racked it to a secondary.

It's not just for breakfast anymore.

Meanwhile the pineapple wine is clearing up as the fermentation slows to a crawl and the blueberry continues bubbling merrily away with no sign of any clearing as yet.

Citrus Wine, Day 1

The primary was empty so . . . next batch.

Here is the recipe I slapped together:

4 lbs juice oranges

4 big tangerines

4 lemons (this might be too many lemons)

1 pkg Red Star Pasteur Champagne yeast

2 lbs sugar

1/4 tsp grape tannin

1 tsp yeast nutrient

1/2 tsp pectic enzyme

3 3/4 quarts of water

I put the zest of 2 oranges, 2 tangerines, and 1 lemon in a nylon bag. Then I peeled and sectioned all the fruit, removing as much of the white pith as possible. This is a big pain in the ass. Then with freshly scrubbed hands I squooshed all the fruit in the nylon bag in the primary fermenting bucket. Meanwhile I boiled the water and dissolved the sugar in it. Once the fruit was squooshed, I poured the boiling sugar water over it and then added the tannin and nutrient. When it is cool, I will add the pectic enzyme, and then tomorrow I will pitch the yeast.

All the fruit, pre-squoosh

Edit: Potential Alcohol before I pitched the yeast on 10/30 was about 12%