Citron Wine Recipe
Hey Guys and Gals!
Are you looking for an awesome Citron Wine Recipe light or full body flavor? Look no further you have found what you have been looking for! Below is the most awesome tasting Citron Wine Recipe’s in the world.
- 10 Citron
- 3 lb / 1,350 grams sugar
- 1 lb / 450 grams chopped sultanas
- Water up to 1 gallon
- Yeast nutrient
- 1 pack of wine yeast
- Primary fermenter (carboy)
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Rinse the citrons well under hot water to remove dirt and wax.
Peel the citrons, and then the peel the pith off, (the white stuff).
Chop the peeled fruits and place into a sterilized wine bucket with the zest.
Mash or crush, the and citrons a little as well, an old-fashioned potato masher is ideal.
You can put back in the peel if you want to strengthen the color however it will alter the taste.
Pour on 1 gallon of boiling water, stir well cover and let cool for 24 hours.
Wait 24 hours, then you will add your prepared yeast.
Adding in the sugar and yeast nutrients.
Yeast Hydration and primary fermentation: in a large bowl add 1/2 cup of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)
Although yeast activity will decrease as the fermentation process proceeds, there is fermentation going on as long as you see some foaming or bubbling so wait till its totally still.
When the wine is totally still rack into a clean carboy.
After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.
When the Orange wine has cleared and is inactive – taste and bottle.
Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking.
Other Great Things To Know
- Apple Wine Recipe D.I.Y.
- Pomegranate Wine Recipe D.I.Y.
- Mango Wine Recipe D.I.Y.
- What Yeast To Use For Fruit Wine
- Different Types Of Sugar You can Use In A Liqueur
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.