Calamondin Wine Recipe D.I.Y.

Calamondin Wine Recipe D.I.Y.

Calamondin Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Calamondin Wine Recipe. you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Calamondin Wine Recipe in the world.

Ingredients

Step 1
  • 12-15 ripe calamondin
  • 2 lbs granulated sugar
  • 11˝ oz can of Welch’s 100% white grape juice frozen concentrate
  • 6 pts water
  • 1 tsp pectic enzyme
Step 2
  • 1 tsp yeast nutrient
  • 1 pack of wine yeast

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

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Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Bring water to boil and add sugar keep on stirring till all the sugar has dissolved.

Peel the fruit for the zest and place in the primary.

Pour boiling water over zest, cover, and set aside to cool.

Meanwhile juice the calamondins strain the juice and cover until needed.

When primary reaches room temperature, stir in calamondin juice, white grape concentrate, yeast nutrient and pectic enzyme.

Top off water to about a gallon.

Add the yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces 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.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

(For a sweet wine, rack at three weeks. Add 1/2 cup sugar or maple syrup dissolved in 1 cup wine. Stir gently, and place back into secondary Carboy.)

Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

When the wine has cleared and is inactive – taste and bottle.

Stage 4: 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. Some would even prefer waiting 2 years!

What To Read

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Andy M. from Pixabay

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