Citrus Wine

Started 8/9/2003
Bottled 10/12/2003

Alcohol 14%
Initial SG 1.104
Final SG 0.994
pH ND TA ND

Tasting Notes

Crystal clear - nice body - a bit on the tart side, but this is pretty good.

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8/9/2003

10 pounds sugar
1 gallon apple juice
2 16 Oz cans of frozen orange juice concentrate (would make 1 gal)
almost 2 L fresh squeezed pink grapefruit juice, was frozen and thawed
2 L fresh squeezed lime juice, was frozen and thawed
1 L fresh squeezed lemon juice
2.5 gallons water
2g sulfite
5 tsp yeast nutrient
1 tsp grape tannin

Allowed to steep overnight.

8/10/2003

Pectinase added in the morning. About 1 pm, SG was measured at 1.104. K1-V1116 yeast was sprinkled on top of the must.

8/13/2003

SG 1.044 – fermenting well. Transferred to 6 gal carboy.

8/17/2003

SG 1.030

8/27/2003

SG 1.005

9/21/2003

SG 0.994. Racked into 5 g carboy plus 1 L bottle. 2 g sulfite added. Still a bit cloudy. Taste is full bodied, quite tart. It will mellow well.

10/12/2003

Taste is really nice – crystal clear. Filter #3 filter – even clearer --- 1.5 g sulfite added – bottled into 24 750 mL and 2 12 oz bottles.  14% alcohol