Excellent Orange Wine

Ingredients

• half a chest of Seville oranges
• six gallons of water
• three pounds and a quarter of loaf sugar
• two bottles of brandy

Method

1. 1

   Pare the rinds of the oranges and put two-thirds into six gallons of water for 24 hours.

2. 2

   Squeeze the oranges for juice and wash the rinds in more water.

3. 3

   For each gallon of wine, add sugar and strained liquor.

4. 4

   Stir daily until sugar dissolves and let ferment for 4-5 weeks.

5. 5

   Add brandy and stop down; it will be fit to bottle in twelve months.

Nutrition per serving

Estimated from matched ingredients across 36 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 506. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.