When life gives you lemons.. or clementines - Clementine wine
When life gives you lemons or should I say when Macro give you free Clementines – make clementine wine! !
The local wholesale we go to was giving away free boxes of clementines. Knowing I’m at my happiest when bulk preserving fruit, Richard snapped them up and brought them home for me.
The recipe I used
- 1 box (5 lbs) clementines
- Zest from 5-7 clementines
- 1 Litre pure orange juice
- 1lb8oz granulated sugar
- 3/4 tsp tartaric acid
- 1 crushed and finely ground Campden tablet
- 1 tea for tannin
- 4 Litres water
- 1 tsp yeast nutrient
- 1 pkt wine yeast ( I used a dessert wine yeast)
- Bring 1/2 gallon of water to a boil and in it dissolve sugar.
- Zest of 7 Clementines and peel and section these and the rest of the box, trying to remove the plith(this is impossible).
- In a large bowl, cut each section in half. Place zest and cut sections in straining bag, tie closed and mash in primary bucket.
- Add orange juice, tea bag, tartaric acid, and 1 crushed Camden tablet.
- Pour boiling water with dissolved sugar over fruit.
- Add remaining water, cover primary and set aside to cool.
- When must has cooled to room temperature add pectic enzyme, cover primary, and set aside 24 hours.
- Add activated yeast, cover the primary again and set aside. Stir daily seven days. Drip drain bag (do not squeeze) and transfer liquid to secondary dj.
- Rack as you do your usual wines and stop fermentation when desired dryness is achieved. Leave to clear for at least 6 months, racking off the lees every couple of months.