Recipe for making homemade tangerine wine. Wine from oranges at home recipe How to make homemade wine from tangerines

Mandarin is a tasty, aromatic and very healthy fruit. Like other citrus fruits, tangerines contain a large amount of beneficial vitamins and microelements. One of the most important advantages of this fruit is the presence of vitamin K, which has a beneficial effect on the elasticity of blood vessels. A simple recipe for tangerine wine will help you always have supplies of a delicious drink. Wine will not only lift your spirits, but will also help you keep your body in great shape.

How to make homemade wine from tangerines

Before making homemade tangerine wine, rinse the fruit well in running water, drain in a colander and leave for a few minutes to drain all excess liquid.

Peel the fruit and divide into slices or cut with a sharp knife.

Place the tangerines in a convenient large bowl or pan with a wide bottom. Heat the water, bring to a boil and pour it over the tangerine slices. The water should completely cover the fruit - the taste of the finished drink will depend on the quality of the infusion.

Place the infusion for tangerine wine in a warm place for 4-5 days. During this time, the tangerines will give off their taste and aroma, so they can be strained and discarded. Add sugar and a packet of instant dry yeast to the strained liquid.

Using a wooden spatula or plastic spoon, mix the mash well and pour it into a large glass jar. Close the neck with a lid with a water seal or put on a rubber glove.

Place the tangerine wine mash in a warm place. Fermentation time is usually 35-45 days. When the young homemade tangerine wine is ready, it will need to be drained from the sediment. This is done simply - carefully pour the drink into small jars or bottles with lids using a household funnel or hose.

According to this recipe, tangerine wine will be very tasty, aromatic and very healthy. If you are patient and let it mature for 6 months, you will get an amazing drink that will be no worse than elite liqueurs.

It is undesirable to keep the finished drink for more than 6 months - over time it will lose its bright aroma. Drink the wine slightly chilled with a snack of fresh fruit or cheese. It can be drunk both in its pure form and used for making desserts and cocktails.

Cooking delicious tangerine wine at home: step-by-step recipe with photos

Homemade tangerine wine

Bright, cheerful wine made from tangerines evokes associations with Abkhazia, the coast of a warm sea, where the surf gently whispers an unknown mantra of millennia, and a light breeze blows across a heated face. Homemade tangerine wine can be made in the same way as any other citrus wine; the recipe for making them is absolutely identical, but the taste is quite different. The alcoholic drink made from tangerines cannot be confused with anything: confident citrus notes dominate the cocktail of bright freshness, seasoned with the tart bitterness of fruit seeds. Perhaps this is the only drink that everyone, without exception, likes: some respect the pleasant, pronounced taste, while others value the benefits of the drink.

Like all citrus fruits, tangerine is incredibly rich in vitamin C, which strengthens the body's resistance to infections. Bright orange tangerines also contain a sufficient amount of vitamin D, which is indispensable in the fight against rickets. The rare vitamin K contained in these fruits will help keep blood vessels elastic.

The taste of this fruit is very diverse and directly depends on its variety. Small, thin-skinned tangerines have a pronounced sour taste. Their opposite is Santra tangerines. Thick skin preserves the juiciness of the fruit, a harmonious balance of ripe sweetness and expected acidity gives rise to a subtle, pleasant taste. However, Clementines are rightfully considered the most appetizing - an artificially bred variety obtained by breeding oranges and tangerines. It is this variety of orange fruit that is most suitable for home winemaking.

Homemade tangerine wine: drink for your health!

If you have stocked up on enough tangerines for winemaking, then immediately start making an alcoholic drink from them. Long-term storage only harms this type of citrus fruit. You will need the following ingredients: sweet and sour tangerines - 20 pieces, granulated sugar - 8 glasses, boiled water - 7 liters, one packet of dry yeast.

We make wine like this:

Wash the tangerines thoroughly under running water and peel them.

Cut them into small slices

Place the chopped fruit in a wide-bottomed pan.

Bring 7 liters of water to a boil,

Pour boiling water over tangerine slices

We use a linen towel to cover the dishes,

Place the container with the preparation in a warm place for 5 days to infuse,

After the specified period, the solution is filtered,

Granulated sugar is added there,

Stir it until completely dissolved,

Pour one packet of dry yeast into the liquid,

Pour the future wine into a 10-liter glass bottle,

We close it with a previously purchased water seal.

Now we must let the workpiece ferment. Fermentation will be successful only in a room whose temperature is 20-22 degrees. Over the course of a month, fermentation processes will occur with varying intensity; at first it will be quite violent, and by the end of the period it will gradually fade away. As soon as fermentation is over, the young wine must be drained from the sediment. This means that the drink must be poured into a new container so that no sediment gets into it. The best results are achieved using a thin hose, which is a necessary tool in home winemaking.

Now it's time for the drink to mature. We place young fragrant tangerine wine in a dark, cool cellar for up to six months. Then homemade alcohol can be packaged in bottles. It is better not to store bottles for more than six months; long aging does not benefit the wine.

As practice shows, the most delicious wine can be made when it is prepared with soul. Put a piece of your heart's warmth into a homemade alcoholic drink, and the resulting result can safely be called a masterpiece of winemaking!

If you follow the recipe in every detail, homemade tangerine wine will become a real masterpiece of winemaking. But also don’t forget to put a piece of your soul into the alcoholic drink, then this wine will simply have no equal!

Tangerine wine has a rich taste. There are several types of the drink; the delicate aroma is characterized by an aperitif with chocolate. You don’t have to buy it; you can prepare it at home.

Tangerine wine is sensitive to microorganisms. For this reason, all utensils used for its preparation should be thoroughly washed and doused with boiling water. Hands should also be clean; it is better to work with gloves.

The closest “relatives” of tangerines are oranges and clementines, so you can use them too. Fruits are chosen that are ripe and without bitterness. It is contained in the seeds, so they are thrown away. Do the same with skins and white films.

Rosemary and mint are added to any wine recipe. Cinnamon goes well with tangerines, but the spice must be added carefully. If there is a lot of it, it will lead to the bitterness of the wine and its pungency. If desired, spices can be combined.

The technology for producing a drink from tangerines is simple: first, the juice is fermented with added sugar, and then it is clarified.

The fruit is highly acidic, so the recipe contains wine yeast. They can be replaced with wine sourdough.

List of required components

To prepare wine you will need the following ingredients:

• tangerines - 5 kg;
• sugar - 780 g;
• water - 105 ml;
• sourdough - 115-120 ml (it can be replaced with wine yeast).

Based on this, you can make 2 liters of wine; it can be stored in the refrigerator for 2-3 years.

Manufacturing process

First, juice is squeezed out of tangerine slices, freed from white films. It is combined with the pulp and water is added. After this, the starter and sugar are introduced. Take a piece of gauze and close the neck of the container with it.

The contents are mixed daily. This is done for 3-4 days until the composition begins to ferment. After this, the wort is filtered, the pulp is removed, and then sugar is added again. The contents of the container are mixed, closed, and a water seal is installed.

After 3 days, 0.5 liters are poured from the container, sugar is dissolved in this volume, and then the liquid is poured back. After 4 days, proceed in the same way. The wort will become clearer in 1-1.5 months and it will stop fermenting. Sediment will appear at the bottom of the container; it must be removed. After this, the wine is poured into another bottle, driving it through a pharmacy dropper.

Subtleties of chocolate-tangerine wine

Long exposure is the main condition; without it, you cannot get a quality product. Juice for chocolate wine needs organic juice; store-bought concentrate without pulp is not suitable for this purpose. It can be replaced with freshly squeezed juice that does not contain pulp.

The drink requires cocoa powder. Choose one that is made from natural raw materials. The original uses Hershey's Cocoa Powder. In the CIS countries, the product is expensive, so it can be replaced with cocoa powder, which is used to make confectionery products.

The drink is aged in bottles for at least 1 year. It will turn out sweet, its strength will be 14% vol. If after 2 months of quiet fermentation the drink does not clarify, pectin enzyme is introduced into it. After six months of aging, the liquid is stabilized with sulfur before bottling.

Rules for preparing wine starter

Tangerine wine is made at home using sourdough starter. To prepare it you need dark unwashed raisins (150 g) and 50 g of sugar. They are introduced into 300 ml of warm boiled water. The composition is left in a warm place for 2-3 days, during which time the fermentation process will begin.

This starter is universal; it is used to make any wine, not just citrus.

Adults and children love drinks and juices. Popular Colas and Fanta are not considered safe, much less healthy, drinks. However, kids often ask to buy them these drinks, so culinary experts are ready to help parents and offer recipes for citrus compotes: a drink made from oranges, tangerines or lemons. The recipe for tangerine compote is not difficult to prepare, but will delight you with its special taste and bright aroma.

Tangerine compote recipe: the classic way

Fruits for compote should be selected carefully, choosing ripe, unspoiled citrus fruits. Particular attention should be paid to the absence of signs of mold on tangerines.

To prepare a fragrant compote drink you will need the following ingredients:

• kilogram of tangerines;
• 500 grams of sugar.

Pre-prepare clean glass containers for compote. The fruits are peeled and separated into slices.

1. Dissolve half a small spoon of baking soda in a liter of liquid and bring to a boil. Dip tangerine slices into the boiling solution and cook for 30 seconds.
2. Wash the slices under running water and place them in an enamel bowl with ice water for one hour.
3. Sugar is dissolved in a liter of water, brought to a boil, and boiled for 10 minutes.
4. Place tangerine slices in prepared containers and pour boiling syrup over them.
5. The drink is sterilized for about half an hour, after which it is rolled up.

Compote of tangerines and apples (video)

How to make wine from tangerines at home

Tangerine wine is not sold in supermarkets, and you cannot buy such a drink in alcohol shops, but it’s still worth trying the special intoxicating drink.

You can prepare it at home, especially since the ingredients for this drink are simple and affordable.

• In order to make citrus tangerine wine, you will need the following ingredients:
• one and a half kilograms of sugar;
• 100 grams of yeast;
• 7 liters of water.

The fruits are first thoroughly washed under running water, placed in a colander, and excess liquid is allowed to drain.

1. Peel the tangerines and separate them into slices.
2. Place the fruit in an enamel container with a wide bottom, pour boiling water so that the slices are completely covered.
3. Leave for 5 days in a warm place to infuse, then strain the preparation and discard the cake.
4. Add sugar and yeast to the tangerine infusion, mix thoroughly with a wooden spatula and pour into a large glass container.
5. A rubber glove is put on the neck of the container and the wine is infused in a warm place for about a month and a half. Readiness is determined by how the glove deflates.
6. The drink is filtered from the resulting sediment, bottled, and sent for storage.

You can drink the wine right away, but experts say that the ideal taste of such homemade wine will appear six months later, when it “ripens.”

How to make tangerine and apple compote: step-by-step recipe

Tangerine and apple preparations are easy to prepare and have a piquant taste. Most housewives prefer to use a recipe for aromatic apple-tangerine compote for citrus winter preparation.

The main ingredients of this compote are:

• 4 large tangerines;
• a couple of apples;
• 150 grams of sugar;
• liter of water.

You can make compote from tangerines and apples in a tasty and healthy way by following the step-by-step sequence of actions.

1. The fruits are thoroughly washed, dried with a paper towel, and peeled.
2. Citrus fruits are separated into slices, apples are peeled and cut into small cubes.
3. The zest is cut into thin strips and the water is brought to a boil.
4. Place the peels into the boiling liquid, then the apples. After the drink boils for the third time, add slices.
5. Boil for 10 minutes, add sugar. Turn up the heat and let the drink boil again.

After boiling, pour the compote into prepared sterile containers and seal for storage.

Drink made from sour tangerines

Sometimes tangerines turn out to be very sour. This variety is often found in supermarkets, so no one is safe from purchasing overacidified citrus fruits. In this case, you can prepare a special drink from the fruits, which will hide the lack of taste of the fruits.

You should make compote from sour tangerines by first preparing a set of ingredients:

• 6 tangerines;
• a couple of glasses of sugar;
• orange;
• liter of water.

The orange should be juicy and sweet. This fruit will help to highlight and hide tangerine acid as much as possible.

1. All citrus fruits are cleaned of zest, white films and veins. Remove the seeds.
2. Pour water over the slices, bring to a boil and cook for 5 minutes.
3. Dip the blanched slices into ice water for a few minutes.
4. Boil syrup from water and sugar for 5 minutes, add slices, let it boil for another 5 minutes.

Pour the compote into sterile containers and seal. This preparation is stored well in any conditions, since it contains enough acid to prevent fermentation.

Aromatic drink with zest

This compote will give energy and stimulate tone, so in the winter it is simply irreplaceable.

For a special “energy” drink, they stock up on a set of ingredients:

• 4 kilograms of tangerines;
• 500 grams of sugar;
• 2 liters of water.

Cooking sequence:

1. The fruits are peeled and separated into slices, removing seeds and veins along the way.
2. Blanch the slices in hot water for 3 minutes. The peel is crushed into fine crumbs.
3. Tangerine slices are placed tightly in prepared sterile containers.
4. Boil syrup from water and sugar for 10 minutes, add chopped zest and cook for another 5 minutes.
5. Pour boiling syrup over the slices in jars, sterilize for a quarter of an hour, and roll up.

It is better to take the Moroccan variety of citrus fruits for such a drink: these are the tangerines that will give the finished compote a special flavor note.

Tangerine mix

Fans of an unusual and aromatic mix are recommended to prepare an assorted compote of apples, tangerines and black currants.

For this compote, the following ingredients are initially prepared:

• mandarin;
• a couple of apples;
• 150 grams of black currants
• a glass of sugar.

Step-by-step cooking recipe:

1. The fruits are thoroughly washed, apples are cut into slices, tangerines are peeled and pitted.
2. Currant berries, apple and tangerine slices are placed in prepared containers.
3. Boil syrup from water and sugar and let it boil for about 5 minutes.
4. Pour boiling syrup over assorted fruits and berries and sterilize for a quarter of an hour. Roll up and set aside to cool.

You can add a little citric acid to the drink if the currants and other ingredients are sweet.

Cooking tangerine compote (video)

Drinks from tangerines are considered vitamin ideas for winter preparations. Despite the fact that juicy citrus fruits delight store shelves all winter, a compote made from them will never be out of place even at the holiday table.

Citrus wines cannot be found on sale; to try this drink you need to make it yourself. It's not as difficult as it seems at first glance. Next we will look at a proven recipe and technology for making tangerine wine. Although the cost is relatively high, the end result is a unique wine with an interesting taste.

We need ripe tangerines of any variety without rot or spoilage. It is desirable that the fruits be as sweet and juicy as possible. To avoid contamination of the wort by third-party microorganisms, all containers used must be sterilely washed and wiped dry. You can only work with wine materials with clean hands.

• tangerines – 10-11 kg;
• sugar – 260 grams/liter of juice;
• water – 35 ml/liter of juice.

First you need to make a starter or purchase wine yeast. The fact is that there is no wild yeast on the surface of tangerines; without introducing them from other sources, the juice may not ferment.

Tangerine wine recipe

1. Wash the tangerines well in warm water, peel them, and then squeeze out the juice using any available method. You will get about 6 liters.

2. Add fresh juice, pulp (without peel), water, starter (wine yeast) and the first portion of sugar - 140 grams per liter of juice into a container with a wide neck. Stir the wort, tie the neck with gauze, then transfer to a dark place at room temperature. Stir once a day, knocking off the “cap” of pulp from the surface.

After 3-4 days, foam, hissing and a slight sour smell will appear on the surface. This means that fermentation has begun and you can move on to the next stage.

3. Strain the wort through 3 layers of gauze, squeeze out the pulp (pulp) well. No more squeezes needed.

4. Add a second portion of sugar - 50 grams per liter of juice, stir, then pour the future tangerine wine into a fermentation container, filling a maximum of 75% of the volume so that there is room for foam. Install a water seal, check the seal, and then move the container to a dark room with a temperature of 18-25°C.

5. After 3 days, open the water seal, pour half a liter of wort through a thin tube, dissolve the third portion of sugar in it - 40 grams/liter. Pour the resulting syrup back into the fermentation container and install the shutter.

6. After another 4 days, add the remaining sugar - 30 grams/liter using the technology described in the previous stage.

7. After 30-50 days, active fermentation will stop: the wine will lighten, sediment will form, and the shutter will not release gas for a couple of days. It's time to carefully drain the new wine from the tangerines through a straw into another clean container, without touching the sediment at the bottom.

If fermentation lasts longer than 50 days, to prevent bitterness from appearing, the wine must be drained from the sediment and placed under a water seal to ferment at the same temperature.

8. Fill the storage container to the top (it is advisable that there is no contact with oxygen), seal it with a lid or install a water seal (if the wine has been sweetened), and then transfer the drink to a dark room with a temperature of 5-16°C.

9. During aging, sediment will accumulate at the bottom - yellow turbidity and flakes. It is advisable to get rid of this sediment as a 2-5 cm layer appears, pouring the wine into another container through a thin tube, for example, from a dropper.

10. Aging homemade tangerine wine for 4-6 months. Taste, if you are not satisfied with the sweetness, add sugar to taste and mix, then pour into bottles for storage and seal hermetically with stoppers. You can also fix it with alcohol or vodka in an amount of 2-15%.

Tangerine wine aged 4 months

Store in the basement or refrigerator. Shelf life – 2-3 years. The output is about 4 liters of finished wine.

Tangerine wine at home - the right recipe

Homemade tangerine wine recipe

Mandarin is a tasty, aromatic and very healthy fruit. Like other citrus fruits, tangerines contain a large amount of beneficial vitamins and microelements. One of the most important advantages of this fruit is the presence of vitamin K, which has a beneficial effect on the elasticity of blood vessels. A simple recipe for tangerine wine will help you always have supplies of a delicious drink. Wine will not only lift your spirits, but will also help you keep your body in great shape.

How to make homemade wine from tangerines

Before making homemade tangerine wine, rinse the fruit well in running water, drain in a colander and leave for a few minutes to drain all excess liquid.

Peel the fruit and divide into slices or cut with a sharp knife.

Place the tangerines in a convenient large bowl or pan with a wide bottom. Heat the water, bring to a boil and pour it over the tangerine slices. The water should completely cover the fruit - the taste of the finished drink will depend on the quality of the infusion.

Place the infusion for tangerine wine in a warm place for 4-5 days. During this time, the tangerines will give off their taste and aroma, so they can be strained and discarded. Add sugar and a packet of instant dry yeast to the strained liquid.

Using a wooden spatula or plastic spoon, mix the mash well and pour it into a large glass jar. Close the neck with a lid with a water seal or put on a rubber glove.

Place the tangerine wine mash in a warm place. Fermentation time is usually 35-45 days. When the young homemade tangerine wine is ready, it will need to be drained from the sediment. This is done simply - carefully pour the drink into small jars or bottles with lids using a household funnel or hose.

According to this recipe, tangerine wine will be very tasty, aromatic and very healthy. If you are patient and let it mature for 6 months, you will get an amazing drink that will be no worse than elite liqueurs.

It is undesirable to keep the finished drink for more than 6 months - over time it will lose its bright aroma. Drink the wine slightly chilled with a snack of fresh fruit or cheese. It can be drunk both in its pure form and used for making desserts and cocktails.

Tangerine wine: homemade tangerine wine recipe

Homemade tangerine wine

Bright, cheerful wine made from tangerines evokes associations with Abkhazia, the coast of a warm sea, where the surf gently whispers an unknown mantra of millennia, and a light breeze blows across a heated face. Homemade tangerine wine can be made in the same way as any other citrus wine; the recipe for making them is absolutely identical, but the taste is quite different. The alcoholic drink made from tangerines cannot be confused with anything: confident citrus notes dominate the cocktail of bright freshness, seasoned with the tart bitterness of fruit seeds. Perhaps this is the only drink that everyone, without exception, likes: some respect the pleasant, pronounced taste, while others value the benefits of the drink.

Like all citrus fruits, tangerine is incredibly rich in vitamin C, which strengthens the body's resistance to infections. Bright orange tangerines also contain a sufficient amount of vitamin D, which is indispensable in the fight against rickets. The rare vitamin K contained in these fruits will help keep blood vessels elastic.

The taste of this fruit is very diverse and directly depends on its variety. Small, thin-skinned tangerines have a pronounced sour taste. Their opposite is Santra tangerines. Thick skin preserves the juiciness of the fruit, a harmonious balance of ripe sweetness and expected acidity gives rise to a subtle, pleasant taste. However, Clementines are rightfully considered the most appetizing - an artificially bred variety obtained by breeding oranges and tangerines. It is this variety of orange fruit that is most suitable for home winemaking.

Homemade tangerine wine: drink for your health!

If you have stocked up on enough tangerines for winemaking, then immediately start making an alcoholic drink from them. Long-term storage only harms this type of citrus fruit. You will need the following ingredients: sweet and sour tangerines - 20 pieces, granulated sugar - 8 glasses, boiled water - 7 liters, one packet of dry yeast.

We make wine like this:

Wash the tangerines thoroughly under running water and peel them.

Cut them into small slices

Place the chopped fruit in a wide-bottomed pan.

Bring 7 liters of water to a boil,

Pour boiling water over tangerine slices

We use a linen towel to cover the dishes,

Place the container with the preparation in a warm place for 5 days to infuse,

After the specified period, the solution is filtered,

Granulated sugar is added there,

Stir it until completely dissolved,

Pour one packet of dry yeast into the liquid,

Pour the future wine into a 10-liter glass bottle,

We close it with a previously purchased water seal.

Now we must let the workpiece ferment. Fermentation will be successful only in a room whose temperature is 20-22 degrees. Over the course of a month, fermentation processes will occur with varying intensity; at first it will be quite violent, and by the end of the period it will gradually fade away. As soon as fermentation is over, the young wine must be drained from the sediment. This means that the drink must be poured into a new container so that no sediment gets into it. The best results are achieved using a thin hose, which is a necessary tool in home winemaking.

Now it's time for the drink to mature. We place young fragrant tangerine wine in a dark, cool cellar for up to six months. Then homemade alcohol can be packaged in bottles. It is better not to store bottles for more than six months; long aging does not benefit the wine.

As practice shows, the most delicious wine can be made when it is prepared with soul. Put a piece of your heart's warmth into a homemade alcoholic drink, and the resulting result can safely be called a masterpiece of winemaking!

Homemade tangerine wine

Homemade tangerine wine - because winter is coming

Tangerine wine is a unique drink that, when chilled in the summer, puts drinkers into a slight stupor, bringing unexpectedly warm memories of New Year's holidays spent with family. A cold drink means warm memories. Tangerines in winter – wine all year round. This is the superpower of winemakers and you can and should use it at any time of the year, especially when winter is close!

We continue to study off-season wines that are prepared either all year round, such as wines made from raisins and rose hips, or in the season when most of the traditional berries, fruits and vegetables for winemaking are simply not available, that is, in winter. This time we will try to make wine from the most New Year's fruit in the world - tangerines. At the same time, we will go exclusively along the traditional winemaking route, leaving aside artisanal technologies that are simply not compatible with this kind of raw material. Mandarin (Cītrus reticulāta) is a close relative of orange (Cītrus × sinēnsis), so in many cases, recipes for wines from these citrus fruits are interchangeable, which means that tangerine wines can be prepared according to orange recipes and vice versa. Without further ado, let's move on to these recipes, where a couple of surprises await you.

Homemade tangerine wine recipe

Tangerine juice is very rich, so you need very little to make 10 liters of wine. The recipe below only uses 1.3 liters of juice per 10 liters of finished drink, but you can make a more expressive version of the wine by increasing the amount of juice to 2-2.5 liters. But rest assured that the amount of juice from high-quality tangerines specified in the recipe will be more than enough to produce a tasty and aromatic wine. If you decide to add more juice, reduce the amount of water proportionally. One nuance: tangerine juice oxidizes very quickly, so when mixing it with water, it is important to immediately add sulfur (in the form of Campden tablets), which prevents oxidative processes. So, to prepare 10 liters of tangerine wine you will need:

• 1.3 l tangerine juice
• 2.34 kg granulated sugar
• 7.8 liters of clean water
• 1.3 tsp. pectin enzyme (optional)
• 2 tsp. yeast nutrition (optional)
• 2 Campden tablets (optional)
• 1 pack of white wine yeast

Extract the juice from the tangerines, filter it thoroughly and pour it into the fermenter. Add sugar, water, yeast food and sulfur (Campden tablet). Mix thoroughly until the sugar is completely dissolved. Wait 12 hours for the sulfur to work and then add the pectin enzyme. Wait another 12 hours, add the yeast prepared in advance according to the instructions on the package. Install a water seal and send to a warm place for fermentation. Every day, while fermentation is vigorous, the wort must be stirred. When fermentation subsides, the wort should be left alone. When fermentation has completely subsided (the density will be around 2.5%), the young wine should be drained from the sediment and poured into a clean fermenter, which should be sent for secondary fermentation in a cool place for 2-3 months. Once a month, the wine must be drained from the sediment. Then keep it under a water seal for another 4-6 months to make sure that fermentation is complete. The wine can be sweetened before bottling. Bottle aging is encouraged.

Tangerine-orange wine

This recipe will yield approximately 3.5 liters of high-quality, delicately citrus-flavored dry wine. It is important for him to choose sweet oranges, such as the fruits of the Valencia Late variety, which belong to the Jaffa and Palestinian oranges (others in this group: Shamouti or Jaffa, Khalili, Joppa, Belladi). Also, to obtain a high-quality drink, it is recommended to use a mixture of sweet and sour tangerines in equal proportions. The best results in winemaking are shown by sweet Pakistani tangerines of the Kinnow variety, a hybrid of two varieties of Californian oranges.

• 16-24 tangerines (equal mixture of sweet and sour)
• 8-10 small oranges (Valencia type)
• 450 + 115 g sugar (to 12.6% density)
• 1 tsp. citric acid
• 1 tsp. pectin enzyme (optional)
• ¼ tsp. grape tannin (optional)
• 2.4 liters of clean water
• 1 package of champagne yeast

Bring water to a boil and dissolve sugar in it. Remove the zest from 5 oranges and save it, and peel all other citrus fruits and remove albedo (white veins and subcutaneous skin) from the segments. Place all the citrus slices and orange zest in a nylon drawstring bag. Place the bag in the fermenter and pour boiling water with dissolved sugar on top. Wait until the water in the fermenter cools to 22-25 o C, add citric acid, tannin, yeast nutrition and pectin enzyme. Wait 12 hours and add yeast activated according to instructions. Install a water seal and send it to primary fermentation for 7-10 days; the wort must be stirred daily. When the gravity of the wort drops to 2.5%, lift the nylon bag over the fermenter and let it drain, do not wring out. Pour the wort into a glass fermenter and, if necessary, add water to 3.5 liters of total volume. Install a water seal and send it to a cool place to ferment until dry.

When fermentation stops, remove the sediment, pour into a clean fermenter, install a water seal and send the wine to a cool place to mature for 6 months. Every 2 months, drain the wine from the sediment and again under the water seal. After six months of ripening and clarification, the wine should be tasted, sweetened to taste, wait 3 weeks and bottled. Bottle aging for 6-12 months is mandatory. Using this recipe, you can make wine with a strength of 12%, but at 10% alcohol it is much more pleasant to drink, especially chilled on hot summer days.

Chocolate tangerine wine

A curiosity prepared by a married couple in Tennessee and tested by the famous Texas winemaker Jack B. Keller, Jr. The wine made from this recipe was also tested by many American winemakers and highly appreciated its taste. The only condition for obtaining a quality product, like most chocolate wines, is long aging for 1-2 years, otherwise there is no point in preparing it.

• 3.5 natural orange juice* (not from concentrate)
• 2 300g cans canned tangerines
• 900 g granulated sugar
• 115 g unsweetened cocoa powder**
• 1 tsp. yeast nutrition (optional)
• 1/16 tsp. potassium metabisulfite (optional)
• 3/16 tsp. grape tannin (optional)
• yeast for active fermentation (type Lalvin 71B-1122)

* In this case, we mean organic, non-concentrate, store-bought orange juice without pulp. It can be replaced with freshly squeezed orange juice, but always without pulp.

** The original recipe recommends using Hershey's Cocoa Powder as one of the most important ingredients in this recipe (meaning that for this wine you need to choose the highest quality cocoa powder from natural raw materials). Hershey’s Cocoa Powder can also be bought in the CIS, but it costs a lot of money, so I advise you to just find good, high-quality, not sweet cocoa powder for confectionery.

In a fermenter, mix sugar, tannin, yeast nutrition and potassium metabisulfite, add orange juice and stir vigorously for 2-3 minutes. After this, you need to add cocoa powder to the wort. To do this, place a glass of orange juice mixture in a blender and turn it on at the lowest speed, then slowly add cocoa powder. Once all the cocoa has been dissolved in the juice, it will need to be returned to the fermenter. It's time to add canned tangerines, which it is advisable to immediately place in a nylon bag so that there are no problems with filtration in the future. You need to load the entire contents of the cans into the fermenter, that is, along with the syrup. After this, you need to wait 8-12 hours while the sulfur works and add the yeast prepared in advance according to the instructions on the package (if you did not add sulfur, then there is no need to wait).

Then proceed according to the instructions from the previous recipe with the only difference that during rapid fermentation, it is advisable to squeeze the bag of tangerine pulp every day to release juices and carbon dioxide. It is recommended to age this wine in bottles for at least 1 year. Chocolate tangerine wine should be quite sweet and have an ABV of about 14% (assuming an original gravity of 1.120 SG). If after a month or two of quiet fermentation the wine has not clarified, it is recommended to add pectin enzyme (it can be immediately included in the recipe) or fining it in any suitable way (pectin enzyme is preferable, since fining can greatly “rip off” the taste). After 6 months of aging, it is advisable to stabilize the wine with sulfur (before bottling).

Feel free to use your superpower, good luck with your winemaking and warm New Year's Eve with your family!

Tangerine wine at home - 3 recipes

Wine made from tangerines or oranges is difficult to find in the store. In order for such a drink with the aroma of the holiday to appear on your table, you will have to make it yourself.

And although citrus fruits are quite expensive, it is worth preparing a unique drink with an original taste.

The technology for preparing such wine at home is quite simple.

But there are several nuances that should be taken into account: citrus fruits, especially tangerines, have high acidity and do not have natural yeasts that stimulate the fermentation process. Therefore, a recipe for such a wine usually requires the use of a wine starter or the introduction of wine yeast.

Wine starter

The wine sourdough recipe is very simple. To prepare you need 150 g of raisins, 50 g of sugar and 300 ml of boiled water. Add all ingredients to a glass bottle (you can use milk bottle) and stir. The water should be at room temperature.

Make a not very dense plug from sterile cotton wool. Close the neck of the bottle. Keep the vessel with the mixture warm for 3–4 days (+25 0 C). The starter is ready, now it can be used to ferment wines. The starter retains its properties for up to 10 days. We use a refrigerator for storage.

Light orange wine

So, the starter is already ready. You can make wine from oranges.

• ripe oranges – 8 kg;
• sugar – 250 g per liter of juice;
• water – 30 ml per liter of juice.

1. Oranges need to be washed and peeled. You can get juice in any available way. Considering that the orange is a rather dense fruit, it is better to use a juicer.
2. We use a vessel with a wide neck. Pour in orange juice, juice (pulp) and water. Add 150 g of sugar for each liter of liquid and wine starter. Mix. Cover the neck with gauze. Move the vessel to a warm place (20–27 °C), inaccessible to direct sunlight.
3. The wort must be thoroughly mixed daily by hand or with a wooden twig.
4. If the technology of the first stage is carried out correctly, then after 3-4 days a sour smell should be felt - fermentation has begun. The cake will be at the top, and underneath it will be the wine liquid.
5. You need to carefully drain the juice. You can use a dropper tube. Squeeze out the pulp. For this operation, you can use several layers of gauze.
6. Another portion of sugar is added to the wort: 50 g for each liter. The liquid must be mixed thoroughly. Then pour the mixture into a wine bottle - suley, close the neck with a water seal. Wine should ferment at a temperature of 20–25 °C.
7. After three days, add another portion of sugar at the rate of 25 g per liter of liquid. The shutter is opened, about 1 liter of wine stock is drained, and sugar is added. Stir until it is completely dissolved. The syrup must be poured into the suleya, and the air seal must be installed again.
8. After another three days, you need to add another 25 g of sugar per liter of liquid. The technology for adding this portion is similar to the previous one.
9. About two months after installing the shutter, fermentation should stop, the liquid will become light, and sediment will collect at the bottom.
10. The wine must be poured into a clean vessel. This operation must be done very carefully so as not to disturb the sediment.
11. Seal the bottle of wine with a water seal and move it to a dark room. The temperature should be between 10–16 °C. Young wine is left for 1–2 months. Then carefully drain the liquid. Keep for another 2–4 months.
12. The intoxicating drink is drained from the sediment again. If particles do get into the wine, it is filtered through a paper filter. Next, the orange wine is bottled and corked. Over time, the taste of the drink will improve. They store it in the basement for about three years.

This amount of ingredients should yield 3 liters of light, dry, transparent wine with a warm hue.

Original tangerine wine

Tangerines are tasty and healthy fruits that are usually associated with the New Year holidays. They are usually eaten fresh and also made into juices and jams. But you can also make original tangerine wine at home.

Mandarin is a sweet and sour fruit, so it is important to maintain a balance between acidity and sweetness, as well as strictly follow the process technology.

• tangerines - 5 kg;
• water - 1 l;
• sugar -500 g.

1. Wash ripe, juicy tangerines, drain, remove peel and veins. Place in a suitable enamel container and mash to extract juice.
2. Dissolve 250 g of sugar in 500 ml of water, add to the tangerine pulp. Pour in the wine starter or add 50–70 g of unwashed raisins. Stir. The water must first be boiled and cooled to 25–30 degrees. Cover with cloth or gauze. Leave for 3–4 days at a temperature of 20–25 °C. During this time, the smell of fermentation will appear and the pulp will float to the surface. Underneath there will be juice, which must be carefully poured into a glass wine bottle (juice).
3. The pulp is squeezed out to extract the maximum juice. Nylon fabric is suitable for this operation. Also pour the liquid squeezed out of the pulp into a bottle.
4. Dissolve the remaining sugar in 500 ml of water, pour into the suley, stir well. Close the neck with a water seal. Place the vessel in a warm place for fermentation, which will proceed for about a month.
5. Carefully pour the liquid, install a water seal, and place it in the basement. After three months, the liquid must be filtered, bottled, and hermetically sealed. Tangerine wine is ready.

This recipe makes it possible to get a light intoxicating drink with a sunny color, a light aroma and a pleasant taste.