Orange Blossom Wine: Difference between revisions
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== Method == |
== Method == |
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Bring the water to the boil and pour over the blossom, then add the sugar. When cool (21C) add yeast, acid, tannin and nutrient, fit airlock and ferment out. Rack into a clean jar, add 1 Campden tablet and store in a cool place till clear. Mature for a few months in bulk, then bottle and keep a little longer. The wine should be served chilled as an aperitif. It is a dry wine with a delicious bouquet and flavour. |
Bring the [[water]] to the boil and pour over the blossom, then add the [[sugar]]. When cool (21C) add yeast, acid, tannin and nutrient, fit airlock and ferment out. Rack into a clean jar, add 1 Campden tablet and store in a cool place till clear. Mature for a few months in bulk, then bottle and keep a little longer. The [[wine]] should be served chilled as an aperitif. It is a dry [[wine]] with a delicious bouquet and flavour. |
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Revision as of 15:53, 21 May 2006
Ingredients
- 15G dried orange blossom
- 1.25K sugar
- 25G tartaric acid
- 1/2 teaspoon grape tannin
- 1 teaspoon tronozymol nutrient
- Water TO 4.5 Litres
- General purpose yeast
Method
Bring the water to the boil and pour over the blossom, then add the sugar. When cool (21C) add yeast, acid, tannin and nutrient, fit airlock and ferment out. Rack into a clean jar, add 1 Campden tablet and store in a cool place till clear. Mature for a few months in bulk, then bottle and keep a little longer. The wine should be served chilled as an aperitif. It is a dry wine with a delicious bouquet and flavour.
