How to Make Strong Orange Wine - Super Charged Orange Wine - 18% ABV
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- Опубліковано 12 лис 2016
- Hi and welcome to the monumentous 500th episode with Whats4Chow.com
To celebrate today, we're going to make a batch of really good orange wine. The process is very simple, however you will be looking at at a good few weeks of patience before you can enjoy the fruits of your labor.
You can find the full printable recipe on our website whats4chow.com/2016/11/13/how-...
This is episode #500 with Whats4Chow.com - please subscribe for notifications and updates.
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Congrats on your 500th episode. Well done. I only started watching since Ep.371 - KFC Zinger Burger, although the others are on your website. Months back you mentioned that you were working on some sort of industrial machine. How's it going with that? Regards.
Hi Wayne -- thanks for the congrats! That machine project is nearing completion -- the 2 major components are complete, with one minor component outstanding. Hopefully the prototype guys will get it done before Christmas --- I will keep you posted!
Congratulations on your 500th episode!!! Couple of ?'s.
Was that fresh squeezed orange juice? Where can I find that "turbo" yeast? I'm in the U.S.
Oh..and..is it necessary to refrigerate the final product?
Thank you for your videos!
Hi -- thanks for the congrats! --- yes it is fresh squeezed juice - 4lt from 9kg of oranges. You can use juice from the store, provided they have added no preservatives. As far as the yeast goes, there are loads of suppliers in the USA -- here is one on eBay --- www.ebay.com/itm/Still-Spirits-TURBO-YEAST-CLASSIC-8-Distilling-Alcohol-48-hour-Moonshine-5-PACK-/311730821165?hash=item48949ad82d:g:spMAAOSwstxU7SJq --- and here is their main US website --- stillspirits.com/products/classic-turbo-yeast
Thanks for your interest, and thanks for the support!!!
Hi again --- I forgot to answer the last part of your question --- no, the final product does not have to be refrigerated. The refrigeration during the clearing phase simply speeds up the precipitation of the haze. Once you are happy with the clarity, you can store the wine as you would any other wine -- optimum for this is a cool shady place -- preferably between 12-15c.... with no direct sunlight.
Is gelatins like jello gelatin or something else
Hi Jeff --- gelatin is used in jello, but it is the pure product --- it can be found in most stores. It is a flavorless, odorless, colorless powder that is used to set aspic, cheese cakes etc. It normally comes in a pack of 5 x 10g sachets, or in bulk packs up to 500g in weight.
Thanks for watching!!!
Whats4Chow thanks for the response! Very helpful
Whats4Chow one more question. Does the gelatin stop fermentation so it's safe to back sweeten?
Hi --- no, the gelatin will only remove cloud, most of which is pectin, along with any solid particulate that is suspended in the wine. This will include a large portion of the yeast, but not all of it. If you want to kill all of the yeast, the best way is with Campden tablets -- this kills the yeast while being harmless and tasteless to humans. Otherwise, go ahead with the back sweetening, then store the wine in your refrigerator. The yeast will go dormant at this temperature and have no effect on the product.