Orange → sorting → washing → juicing → vatting → fermentation → measuring sugar level → preparation → storage → bottling
1 Orange, or tangerine, is a fruit of the genus Citrus in the family Rutaceae, originating from China, mainly from the mid- to lower reaches of the Yangtze River and the area south of the Yangtze River. Differences in origin lead to differences in sugar content, but generally the sugar content is around 10%, translating into a theoretical yield of 6% (V/V).
2 Orange size to medium for the best, too big thick skin, poor sweetness, small and may not grow well enough, poor taste. Sweet and sour moderate orange most of the smooth skin, and the top of the oil cell point is relatively dense. Thin skin and thick water orange will have good elasticity, pinch down with your hand, feel the flesh firm but not hard, a release, you can immediately spring back to its original shape.
3 The skin of the orange is thicker and not easy to break, home brewing generally does not require a large labor-intensive washing, only need to be rinsed clean, mainly to prevent the contamination of the fermentation of stray bacteria, but of course, you can also use SO2 to inhibit the stray bacteria.
4 The method of extracting juice is generally divided into two kinds of pulping and pressing, the orange itself contains more bitter substances naringenin and lemon bitterness in the saccus and orange complex, etc., in the process of extracting juice from the pulping, the orange complex and saccus was broken into small particles and mixed into the juice, which bitter substances in the process of fermentation slowly dissolved into the wine, so that the original wine to form an unacceptable bitter taste. Therefore, the author suggests that in the process of extracting juice from orange wine, the juice should be extracted by pressing, and a screw press can be used to extract the juice.
5 There are many containers for homebrewed orange wine, glass, ceramic, plastic ...... You can choose from a wide variety of containers for fermentation, such as the altar of pickles, but try not to use iron or aluminum containers. Always make sure the container is clean before use, and you can add 30ppm (3ml per kilogram of orange juice) of SO2 or an equivalent amount of VC to inhibit the effect of stray bacteria on the fruit wine yeast. Adjust the degree of alcohol according to your needs, with 16.5g of sugar converted to 1% alcohol, the original sugar level of 100g/L. Generally, alcoholic beverages are easy to stain bacteria at 10% (V/V), and it is recommended that the degree of alcohol be 14-16% (V/V), so that it will be easier to be stored in the easier way. Need to add sugar (to white granulated sugar is good, supermarkets are available) 130-160g / L orange juice.
6 Then comes the most important step: pick up the yeast. Raw material quality is rough in the case of significant results, home brewing volume is not large, it is recommended to 100ppm (0.01%) content access, a single container of orange juice more than 200L, increase the amount of access to the RW (0.03% -0.05%) Never fill the container, because the yeast produces a large amount of CO2 in the fermentation, it is easy to cause full tanks, very unfavorable to the fermentation. Don't close the container tightly after picking up, it is better to cover the mouth of the container with 9 layers of gauze and put it under 20-30℃ for fermentation.
7 The end of fermentation time according to the temperature of your region and the amount of sugar is different, the first brewer can be based on the container bubbling situation to determine whether the end of fermentation, pre-fermentation bubbling intense, late fermentation juice is basically static.
8 Filtration, with a sealed 9-layer gauze filtration, containers for filtrate to 2.5L Coke bottles as well, because the dense and the bottom of the convex, easy to micro-division of the settlement, the closed process needs to be isolated from oxygen as much as possible, plastic bottles can be shaped at will, easy to do oxygen isolation, generally the bottle to the light in the place of static, a period of time to see the bottom of the bottle precipitation, with the "siphon method" to separate the precipitate, the "siphon method", the "siphon method". The bottle is usually placed in a place protected from light, and after a period of time, the sediment at the bottom of the bottle is viewed and separated by the siphon method.
Tasting: choose a higher sugar orange brewing the best, some people like dry orange wine, I think with the above method of brewing orange wine can meet the taste of this part of the people, some people like sweet orange wine, then at the end of the fermentation, before the rest of the appropriate amount of sugar, adjust the taste, of course, if you have the conditions, you can then add honey before drinking, the nutrition of the honey is not to repeat, the honey, the honey is not to repeat. I'm not sure if you're going to be able to do that.
Finally, I wish you all the best!