Drink Your Own Garden: A homebrew guide using your garden ingredients by Judith Glover

Author:Judith Glover [GLOVER, JUDITH]
Format: epub
ISBN: 978-1-84994-118-1
Publisher: Lightning Source Inc.
Published: 2013-08-02T16:00:00+00:00

CITRUS FRUIT

If you grow your own citrus fruits, pick them during the winter months – they can be left on the trees without harm until you need them. Only the juice of the fruits must be used for this wine. The oils in the rind would leave an unpleasantly harsh taste, so avoid including any of the outer part.

1. Cut the fruit in half and press out the juice, leaving in any fruit pulp but discarding the pips.

2. Measure the juice and make up to 6 pints (3.4 l) with cold water. Add the crushed Camden tablet and pectin enzyme and leave to stand overnight. Heat a further 2 pints (1.1 l) of water to boiling point and dissolve the sugar in it. When this syrup has cooled to blood heat, add it to the citrus liquid together with the yeast, nutrient and minced sultanas.

3. Cover well and leave to ferment in a warm place for 5–6 days, stirring twice daily.

4. Strain into a fermenting jar, close off with an air-lock and leave to ferment on, racking when the wine begins to clear.

5. When all fermentation has ended and the wine cleared, bottle and store in a cool dark place to mature for at least 6 months.

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