The assortment of alcoholic beverages offered by well-known manufacturers includes a huge variety of brands and varieties of various wines. However, among them, it is quite rare to find high-quality alcohol from citrus fruits.

In order to form my own opinion about such wines, I propose to opt for tangerines and make homemade wine based on them with my own hands.

I will not sin against the truth if I say that tangerine wine is almost the only alcoholic drink that everyone, without exception, likes: some value a pleasant, pronounced taste, while others value the benefits of the drink.

Despite the high cost of this alcohol, its aroma and taste will leave an indelible mark on the soul of an experienced gourmet or an ordinary lover of high-quality homemade wine. Let's take a look at a few tangerine wine recipes that are easy to implement at home.

The method of making tangerine wine is absolutely identical to the recipe of any other citrus alcohol, but the taste of this drink is different from others.

Wine made from tangerines cannot be confused with anything - it is a sip of invigorating freshness, dominated by pronounced citrus notes, seasoned with tart tinge of tangerine seeds.

Manufacturing process

1. Thoroughly rinse the ripe tangerines with running water, then peel them.
2. Squeeze juice from peeled citrus slices in any convenient way. The result should be somewhere around 5.5-6 liters of juice.
3. Pour the freshly squeezed juice into a container with a wide neck, then add tangerine pulp, wine yeast there and pour spring water at room temperature.
4. The last to add the first portion of granulated sugar in the amount of 150 grams per liter of juice.
   
   
5. Stir the prepared mass thoroughly and cover the container with multilayer gauze in order to avoid the ingress of insects and dust.
6. We transfer the wort to a windless, dark room, where a constant temperature of 20 to 26 degrees is maintained. We stir the contents of the container daily, flooding the pulp that has floated to the surface of the liquid.
7. After four days, foam forms on the surface of the wort, a hiss will be heard and a sour smell will appear - this means that the fermentation process has begun and it is time to strain the liquid through a gauze filter and squeeze the pulp thoroughly. We won't need the pomace anymore.
8. Add the second portion of granulated sugar to the filtered juice at the rate of 50 grams per liter of liquid, stir the wort thoroughly, trying to dissolve the grains of the sweet ingredient as much as possible.
   
   
9. Pour the resulting liquid into a fermentation vessel, filling it to a maximum of 75%. The rest of the free space will be needed for foam and carbon dioxide, which will be abundantly released during the fermentation process.
10. We install a hydraulic seal on the neck of the container, after which we transfer the container with the contents to a dark room with a temperature of 20-26 degrees.
11. After three days, remove the water seal and pour about 400-500 ml of liquid into a separate bowl using a silicone hose. Add the third portion of granulated sugar to the liquid in the amount of 30 grams per liter of juice. Pour the resulting syrup back into the fermentation vessel, return the water seal to its original place and shake the contents well.
12. After another four days, we repeat the procedure for adding sugar, this time based on the calculation of 20 g per liter.
    
    
13. We are waiting for the completion of the fermentation process. It usually lasts 35 to 50 days.
14. When the wine brightens, a noticeable sediment will fall out at the bottom of the vessel, the shutter will stop gurgling, then carefully pour the liquid into another container, trying not to touch the sediment at the bottom.
15. We fill the container with young wine to the top, then we seal it hermetically and send it to a cool place where the temperature is maintained from 6 to 17 degrees.
16. We withstand alcohol for about 5-6 months to ripen the wine and stabilize its taste. During the holding process, sediment will accumulate at the bottom of the vessel, and as it appears in a layer of 3-5 cm, it is necessary to get rid of it by pouring the liquid into another clean vessel. At this stage, the drink can be sweetened or fixed or with medical alcohol in the amount of 3-16%.
17. We filter the ripened product through a cotton and gauze filter, and then pour it into glass jars or bottles.

Did you know? From the amount of ingredients specified in the recipe, the output is approximately 4-4.5 liters of finished wine. When storing alcohol in a cellar or refrigerator, the shelf life is 2.5 to 3 years.

Chocolate Mandarin Wine Recipe

The presented recipe was developed by an American couple from Tennessee. The result was so successful that this curiosity in the blink of an eye gained popularity all over the world and became the property of any winemaker.

The only condition for obtaining a high-quality product at home is a very long exposure - it should take place for one and a half to two years. Otherwise, you shouldn't even think about making this intoxicating drink.

Chocolate tangerine wine turns out to be quite sweet and has a strength of approximately 12 to 14 turns.

List of required components

Manufacturing process

Mandarin Wine Recipe Video

After reading this video, you will learn about the various intricacies of making tangerine wine at home. A professional winemaker will walk you through the step-by-step process of making a magical nectar, and before parting he will taste the resulting product and describe its real tasting characteristics.

Helpful information

• At home, it is quite easy to make healthy - beetroot wine - according to a proven, uncomplicated recipe. The alcoholic drink has an excellent dark violet color, impresses with its soft pleasant taste and complex aromatic bouquet.
• No less interesting technology of preparation - wines made from dried fruits - will attract the attention of newcomers to winemaking or those who are not used to sitting around in the cold winter. The composition of alcohol includes ingredients that can be easily purchased at any time of the year.
• Be sure to try to make at home according to an unpretentious recipe, which even someone who is completely unfamiliar with the rules of winemaking can handle. The alcoholic drink will bring the aroma of fresh berries to your home and delight you with a soft, heady taste.
• If you have last year's jam on your shelves or it turned out to be not very tasty, then do not rush to dispose of it. I propose an interesting, uncomplicated recipe that is very easy to implement at home.

Such an amazing tangerine wine can be prepared even for a novice beginner who is just getting acquainted with the laws of winemaking. There are many different versions of the manufacture of this alcoholic drink in the world, but I suggested the most successful recipes that are easy to cope with at home.

If you have a desire to suggest your own recipes for tangerine wine, I will be grateful for interesting ideas. Thank you for your time and good luck in the exciting field of winemaking!

The assortment of alcoholic beverages, which is offered today by well-known manufacturers, contains a huge variety of varieties and brands of liqueurs, liqueurs, wines and spirits. But among this variety, gourmets and connoisseurs of high-quality alcohol rarely find citrus wines. On the one hand, this is due to the special taste of such alcohol, which not everyone will like, on the other hand, the high cost of citrus fruits, the use of which in the preparation of alcoholic beverages can make the product expensive and not profitable.

Although citrus wine is rarely found on sale in a regular store, it is quite possible to make it yourself in a normal home environment. This is not at all difficult to do, it is enough just to know the cooking technology well and follow all its stages. Despite the fact that the cost price of such a drink will not be too low, its taste and aroma will delight any lover or experienced gourmet.

Mandarin Wine Recipe - Unexpectedly Delicious Taste

In order to implement the technology for making wine from tangerines, you need only ripe and unspoiled fruits that do not have signs of rot and mold. To ensure that during the preparation of citrus wine the must is not contaminated with microorganisms, all containers that will be used must be thoroughly washed and wiped dry. With all the materials for making wine from citrus fruits, it is necessary to work only with clean hands.

The ingredients required to implement the recipe are as follows:

• Mandarins - 10-11 kg;
• Granulated sugar - 260 grams per 1 liter of juice;
• Drinking clean water - 35 ml per 1 liter of juice.

To prepare the starter culture, you need to purchase wine yeast, because wild yeast does not live on the surface of tangerines.

The method of making tangerine wine consists of the following steps:

• Tangerines are thoroughly washed in warm water and peeled;
• After cleansing, juice is squeezed out of the fruit, the total volume of which is about 6 liters;
• Freshly squeezed juice is poured into a container with a wide neck, tangerine pulp, drinking water, wine yeast and the first part of granulated sugar are added;
• The wort is thoroughly mixed, and the neck is tied with gauze, after which it is placed in a dark place at room temperature, and during the fermentation process, it is stirred once a day and the “cap” is removed;
• After 3-4 days, foam, bubbles and a light, sour smell will appear on the surface. This means that the fermentation process has begun;
• The wort is filtered through several layers of gauze, and the pulp is carefully squeezed out, and then thrown away;
• At the next stage, the second part of granulated sugar is added, mixed, and then poured into a fermentation vessel;
• A water seal or a medical glove is installed on the neck of the container, with a punctured hole in one of the fingers;
• The container is placed in a dark place with room temperature;
• After 3 days, open the water seal and drain half a liter of wort using a thin tube, and then dissolve a third of granulated sugar in it. The resulting syrup is again poured into the fermentation vessel and closed with a lid with a water seal;
• After another 4 days, the remaining sugar is added to the wort;
• After 30-50 days, the fermentation process stops, the wine acquires a light shade, the sediment falls to the bottom, and the water seal stops emitting carbon dioxide;
• After that, the young wine is poured from the sediment through a thin tube;
• The containers in which the wine will be stored are poured to the very edges so that the drink avoids contact with air and is hermetically sealed, and then left in a dark cool place;
• During aging, a sediment will subsequently appear at the bottom of the container, which must be disposed of by pouring the wine into another container through a thin tube;
• Homemade tangerine wine is kept for 4-6 months. After tasting, sugar is added to taste, and alcohol or vodka is poured in to fix it;
• Store the finished drink for 2-3 years in the refrigerator or basement.

Citrus wines cannot be found on sale, to try such a drink you need to make it yourself. It is not as difficult as it seems at first glance. Next, we will consider 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.

You need ripe tangerines of any kind without rot and spoilage. It is desirable that the fruits are as sweet and juicy as possible. To avoid contamination of the wort by third-party microorganisms, all containers used must be sterile washed and wiped dry. You can work with wine material only 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 sourdough or purchase wine yeast. The fact is that there is no wild yeast on the surface of tangerines; without their introduction from other sources, the juice may not ferment.

Mandarin Wine Recipe

1. Wash the tangerines well in warm water, peel them, and then squeeze out the juice in any way possible. This makes about 6 liters.

2. Add fresh juice, pulp (without peel), water, leaven (wine yeast) and the first portion of sugar - 140 grams per liter of juice to a container with a wide neck. Stir the wort, tie the neck with gauze, then transfer to a dark place with room temperature. Stir once a day, knocking down 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 proceed to the next stage.

3. Strain the wort through 3 layers of cheesecloth, squeeze the pulp (pulp) well. The pomace is no longer needed.

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

5. After 3 days, open the water seal, drain 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 vessel and install the shutter.

6. After another 4 days add the remaining sugar - 30 grams / liter according to the technology described in the previous step.

7. After 30-50 days, active fermentation will stop: the wine will brighten, a sediment will fall out, the shutter will not release gas for a couple of days. It's time to carefully drain the young tangerine wine through a straw into another clean container, without touching the sediment at the bottom.

If fermentation lasts longer than 50 days, so that bitterness does not appear, 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 desirable that there is no contact with oxygen), hermetically close the 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 exposure, sediment will accumulate on the bottom - yellow haze and flakes. It is advisable to get rid of this sediment as a layer of 2-5 cm appears, pouring the wine into another container through a thin tube, for example, from a dropper.

10. Withstand homemade tangerine wine for 4-6 months. Taste, if the sweetness does not suit you, add sugar to taste and mix, then pour into bottles for storage, seal with corks. It can also be fixed with alcohol or vodka in the amount of 2-15%.

Mandarin wine 4 months old

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

Homemade tangerine wine - the right recipe

Homemade tangerine wine Citrus wines cannot be found on sale, to try such a drink you need to make it yourself. It is not as difficult as it seems at first glance. Further we

Homemade Mandarin Wine Recipe

Mandarin is a delicious, aromatic and very healthy fruit. Like other citrus fruits, mandarins contain a large amount of beneficial vitamins and minerals. 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 tangerine wine recipe will help you always have a stock of delicious drink. Wine will not only cheer up, but also help keep your body always in excellent shape.

How to make homemade tangerine wine

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

Peel and slice or cut with a sharp knife.

Place the tangerines in a convenient large bowl or wide-bottomed saucepan. Heat water, bring to a boil and pour over 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 filtered and discarded. Add sugar and a bag of instant dry yeast to the strained liquid.

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

Put the tangerine 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 lees. This is done simply - carefully pour the drink into small cans or bottles with lids using a household funnel or hose.

According to this recipe, tangerine wine will turn out to be very tasty, aromatic and very healthy. If you have the patience and let it ripen for 6 months, you will have an amazing drink that will be no worse than elite liqueurs.

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

Mandarin Wine: Homemade Mandarin Wine Recipe

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

Tangerine wine at home

A bright, cheerful wine made from tangerines evokes associations with Abkhazia, the coast of the warm sea, where the surf gently whispers the unknown mantra of millennia, and a light breeze blows over a hot face. Homemade tangerine wine can be made in the same way as any other citrus wine, the recipe for their preparation is absolutely identical, but the taste is quite different. An alcoholic drink made from tangerines cannot be confused with anything: confident citrus notes dominate in a cocktail of bright freshness, seasoned with a tart bitterness of fruit seeds. Perhaps this is the only drink that everyone, without exception, likes: someone respects a pleasant, pronounced taste, while someone else is more important about the benefits of the drink.

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

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 the Santra tangerines. The thick skin retains the juiciness of the fruit, the harmonious balance of ripe sweetness and the expected acidity gives rise to a delicate pleasant taste. However, Clementines are rightfully considered the most appetizing - an artificially bred variety obtained by breeding an orange and a mandarin. It is this variety of orange fruits that is most suitable for home winemaking.

Homemade tangerine wine: drink to your health!

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

We make wine like this:

Rinse the tangerines thoroughly under running water and peel them,

We cut them into small slices,

Throw the sliced ​​fruit into a wide-bottomed saucepan,

7 liters of water bring to a boil,

Pour tangerine slices with boiling water

We use a linen towel to cover the dishes,

We place the container with the workpiece in a warm place for 5 days for infusion,

After the specified period, the solution is filtered,

Introduce granulated sugar there,

Stir it until completely dissolved,

Pour one packet of dry yeast into the liquid,

We pour the future wine into a glass 10-liter bottle,

We close it with a previously purchased water seal.

Now we have to put the workpiece to ferment. Fermentation will be successful only in a room with a temperature of 20-22 degrees. During the month, the fermentation processes will proceed with different intensities, at first they will be quite violent, and by the end of the term they will gradually come to naught. As soon as fermentation is over, the young wine must be drained from the lees. This means that the drink must be poured into a new container so that the sediment does not get into it. The best results are achieved with a thin hose, which is an essential tool in home winemaking.

Now it's time for the ripening of the drink. We place young fragrant tangerine wine in a dark cool cellar for up to six months. Then homemade alcohol can be bottled. It is better not to store bottles for more than six months, long exposure 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 result can be safely called a masterpiece of winemaking!

Homemade tangerine wine

If you follow the recipe in every detail, then homemade tangerine wine will become a real masterpiece of winemaking. But also do not forget to put a piece of your soul into an alcoholic drink, then this wine simply will not be equal!

Homemade tangerine wine - because winter is coming

Wine made from tangerines is a unique drink that, when chilled in summer, puts drinkers into a mild stupor, bringing down unexpectedly warm memories of the New Year's holidays with their family. Cold drink - warm memories. Mandarins in winter are wine all year round. This is a superpower of winemakers and you can and should use it at any time of the year, especially when winter is near!

We continue to study off-season wines that are prepared either all year round, such as raisins and rose hips, or in a season when most of the traditional wine-making berries, fruits and vegetables are simply not there, 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 in the traditional wine-making way, leaving aside artisanal technologies that are simply not compatible with this kind of raw materials. Mandarin (Cītrus reticulāta) is a close relative of orange (Cītrus × sinēnsis), therefore, in many cases, wine recipes 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 such recipes, where a couple of surprises await you.

Homemade tangerine wine recipe

Tangerine juice is very rich, so very little is needed 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 indicated in the recipe will be more than enough to obtain a delicious and aromatic wine. If you do decide to add more juice, reduce the amount of water proportionally. From the nuances: juice from tangerines 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 make 10 liters of tangerine wine you will need:

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

Extract the juice from the tangerines, filter it thoroughly and pour into the fermenter. Add sugar, water, yeast feed and sulfur (Campden tablet). Stir 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 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 needs to be stirred. When fermentation subsides, the wort should be left alone. When the fermentation has completely subsided (the density will be around 2.5%), the young wine must 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 lees. Then keep under a water seal for another 4-6 months to make sure that the fermentation is complete. The wine can be sweetened before bottling. Bottled aging is encouraged.

Mandarin Orange Wine

This recipe will yield approximately 3.5 liters of quality, delicately citrus-flavored dry wine. It is important for him to pick up sweet oranges, such as the fruit of the Valencia Late variety, which belong to the Jaffa and Palestinian oranges (others represent this group: Shamouti or Jaffa, Khalili, Ioppa, 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 the sweet Pakistani mandarins of the Kinnow variety, a hybrid of two varieties of California oranges.

• 16-24 tangerines (equal mixture of sweet and sour)
• 8-10 small oranges (like Valencia)
• 450 + 115 g sugar (up to 12.6% density)
• 1 tsp citric acid
• 1 tsp pectin enzyme (optional)
• ¼ h. L. grape tannin (optional)
• 2.4 l of pure water
• 1 box 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 the albedo (white veins and subcutaneous skin) from the slices. Place all citrus wedges and orange zest in a tied nylon bag. Place the bag in the fermenter and pour the boiling water with dissolved sugar on top. Wait until the water in the fermenter has cooled to 22-25 ° C, add citric acid, tannin, yeast feed and pectin enzyme. Wait 12 hours and add yeast activated according to the 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 has dropped to 2.5%, lift the nylon bag over the fermenter and let it drain, do not wring it out. Pour the wort into a glass fermenter, if necessary add water to 3.5 liters of total volume. Install a water seal and send it to a cool place for dry fermentation.

When fermentation stops, remove from the sediment, pour into a clean fermenter, install a water seal and send the wine to a cool place for maturation 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 poured into bottles. Aging in bottles for 6-12 months is mandatory. According to this recipe, it will turn out to make wine with a strength of 12%, but with 10% alcohol it is much more pleasant to drink it, especially when chilled on hot summer days.

Chocolate tangerine wine

A curiosity prepared by a couple in Tennessee and tasted by the famous Texas winemaker Jack B. Keller, Jr. The wine according to this recipe has also been tried 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 it is not worth cooking.

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

* This refers to organic, non-concentrate, purchased orange juice without pulp. It can be replaced with freshly squeezed orange juice, but without pulp.

** In the original recipe, it is recommended to use 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 be bought in the CIS, but it costs a lot of money, so I advise you to find just good, high-quality, not sweet cocoa powder for confectionery.

In a fermenter, combine sugar, tannin, yeast feed and potassium metabisulfite, add orange juice and stir vigorously for 2-3 minutes. After that, 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. When all the cocoa is dissolved in the juice, it will need to be returned to the fermenter. It's time to add canned tangerines, which should preferably be placed in a nylon bag right away, so that in the future there will be no problems with filtration. You need to load the entire contents of the cans into the fermenter, that is, together with the syrup. After that, you need to wait 8-12 hours while the sulfur works and add yeast prepared in advance according to the instructions on the package (if you did not add sulfur, then it is not necessary to wait, respectively).

Then follow the instructions from the previous recipe with the only difference that during vigorous fermentation, it is advisable to squeeze the bag with the pulp of tangerines every day in order to release juices and carbon dioxide. This wine is recommended to be aged in bottles for at least 1 year. Chocolate tangerine wine should be sweet enough and have an ABV of about 14% (assuming an initial gravity of 1,120 SG). If after a month or two of quiet fermentation the wine has not clarified, it is recommended to add a pectin enzyme (you can immediately include it in the recipe) or paste over it in any suitable way (pectin enzyme is preferable, as pasting can strongly "strip" the taste). After 6 months of aging, it is advisable to stabilize the wine with sulfur (before bottling).

Do not hesitate to use your superpower, successful winemaking and warm New Year's evenings with your family!

Homemade tangerine wine - 3 recipes

Homemade tangerine wine recipe using traditional wine-making technology. Recipe for tangerine wine with oranges. Mandarin chocolate wine.

Unfortunately, citrus wine cannot be found in stores, but it can be made at home. This process is not at all complicated and will not take much of your time and effort. I offer a time-tested recipe called: "How to make tangerine wine." And while the cost may seem high, it's worth it! You will receive a unique drink with a divine taste.

Required Ingredients:

• 10-11 kilograms of tangerine
• 260 grams of sugar per 1 liter of juice
• 35 ml of water per 1 liter of juice

First, it is necessary to select ripe fruits that are not spoiled and without rot. It is advisable to choose a variety so that the tangerines are sweet and juicy. To prevent the wort from spoiling with microbes, the containers for use must be washed, sterilized and wiped dry. Ingredients should only be handled with cleanly washed hands. Be sure to make a wine sourdough or purchase yeast for your wine. Mandarins do not contain yeast, so there is a risk that the wine will not ferment without auxiliary fermentation.

So, the sequence of actions should be as follows.

Mandarin Wine Recipe

1. Wash the tangerines in warm water and peel them off. Squeeze out the juice from the peeled fruits, which should make about 6 liters.
2. Take a container with a wide mouth, pour the juice into it, put the pulp without the skin, add water, wine yeast and sugar, but not all. First you need to put 140 grams per liter of liquid. Stir the wort, bandage the throat of the container with gauze. The container should stand in a dark room at room temperature. Stir the mixture once a day and collect the pulp, which will float to the surface. After 3-4 days, you can see the foam, hear the hiss and smell the sourish smell. Fermentation has already begun. Let's move on to the next step.
3. We put the gauze in three layers and filter the wort through it. Squeeze the pulp well.
4. Add sugar again at the rate of 50 gr. for one liter of liquid. Stir and pour the drink into a special fermentation container. We put on either a water seal or a rubber glove with a punctured hole on the neck of the container. Be sure to check the tightness. We send the bottle to a dark room with a temperature not exceeding 25 ° C.
5. After 3 days, remove the glove, drain 0.5 liters of wort through a thin tube, and dissolve sugar in it - 40 g. per liter of liquid. Pour the syrup into a fermentation container and put on a glove again and seal it.
6. After another 4 days, we introduce the remaining sugar according to the recipe using the same technology.
7. It will take 30 to 50 days to stop active fermentation of tangerine wine. The field of this wine will become lighter, sediment will appear at the bottom, and the glove will settle, since carbon dioxide will no longer be released. After that, pour the drink through a thin tube into another container, carefully so that no sediment gets there.
8. Close the container with a lid again and place the bottle in a dark room where the temperature does not exceed 16 ° C.
9. While the wine is settling, sediment may appear at the bottom of the container. So it is advisable to pour the drink into other containers several times through a thin tube to avoid clouding the wine.
10. In order to mature the wine, it will take from 4 to 6 months. Then you can taste and add more sugar to taste. It is best to store tangerine wine in hermetically sealed bottles in a cool place. It can be stored for up to 3 years. From this recipe for making tangerine wine, you will get up to 4 liters of an aromatic and original drink.

Fresh tangerines are available all year round. These fruits contain useful trace elements and mineral salts, many vitamins, including vitamin C. But there is no tangerine wine in stores. This drink is made by amateur winemakers. The technology for preparing the product is not complicated; at home, wine can be made using proven recipes.

To make wine from tangerines, you need to choose the right raw materials. Buy ripe, juicy fruits that are high in sugar. Citrus fruits should be juicy and fresh.

Ripe and sweet tangerines are suitable for making homemade wine.

Squeezed, unripe, moldy, rotten tangerines are not suitable for winemaking. Fungi and bacteria disrupt the fermentation process and change the taste of the drink not for the better.

Dishes and tools

For the preparation of fruit (washing and cleaning), you need large-capacity dishes - a tank, a saucepan, an enamel or plastic bowl. Glass or plastic bottles are used to ferment wine, as well as large cans for canning. The capacity of the bottles is 5-10 liters or more.

Banks are closed with screw, ordinary plastic lids or a water seal. This device consists of a lid that is hermetically put on the neck of a can (bottle), a tube inserted into it, and a small jar of water into which the end of the hose is lowered. It is better to make the shutter in advance.

To mix the wort, you need a wooden spatula with a long handle, a slotted spoon and a ladle. To filter the drink, you need a funnel, cheesecloth and cotton wool.

Important. Wash hands with soap and water before work.

Classic recipe for tangerine wine without sourdough

This simple recipe uses three ingredients - tangerines (10-11 kg), sugar (260 grams per liter of tangerine juice) and water (35 ml per liter of juice). The difficulty lies in the fact that sugar is added gradually, as it ferments, which requires attention and time.

Delicious homemade wine can be made with three ingredients: tangerines, sugar and water.

The wine making process includes the following steps:

Reference. If fermentation lasts more than 50 days, the product may turn out to be bitter. To avoid this, the sediment is removed again and the wine is left to ferment for a few more days.

After the end of fermentation, an almost transparent (or completely transparent) wine of light orange color is obtained. The drink has a pleasant sweet-sour taste and citrus aroma.

This wine should mature within 4-6 months (underground, cellar) at a temperature of 6-16 degrees. If during this period turbidity appears at the bottom of the vessel, the drink is drained with a hose, and the sediment is thrown away. After completing the cleaning procedures, 4 liters of wine remains.

For storage, wine is poured into bottles with a capacity of 0.5 or 0.7 liters, hermetically sealed and stored underground (cellar). The shelf life of the finished product is 2-3 years.

Mandarin wine has a yellow or orange color and a bright citrus flavor.

At the end of fermentation, some winemakers add mint, cinnamon, and rosemary to the wine. These products will precipitate and are also separated by pouring through a hose. Flavors can be combined with each other.

Mandarin wine with raisin sourdough

Raisins are used to prepare a sourdough that activates fermentation. The sourdough is prepared from 150 grams of dark raisins (but you can take light ones), sugar (50 grams) and boiled chilled water (300 ml).

The sourdough is prepared as follows:

• Water is poured into a bottle, raisins are added, the liquid is stirred.
• The vessel is loosely closed with a cotton stopper, kept at a temperature of 25 degrees for 3-4 days.
• The liquid is filtered, separating the raisins.

After that, they start making wine from tangerines. The leaven retains its quality for 10 days.

Wine with sourdough is made according to the technology specified in the previous recipe. Sourdough is introduced at the first stage of production, it replaces wine yeast and significantly increases the fermentation rate of the wort.

If tangerine wine is made with sourdough, unwashed raisins are used for its preparation.

Wine made from canned tangerines, orange juice and chocolate (cocoa)

The recipe for this original wine was made by the American winemaker Jack B. Keller Jr.

To prepare a drink you will need:

• 3.5 liters of freshly squeezed orange juice without pulp;
• two cans of canned tangerines (300 grams each);
• 900 grams of granulated sugar;
• cocoa powder without aromatic additives (115 grams);
• fermentation activator (teaspoon);
• food supplement E 224 - potassium metabisulfate (1/16 teaspoon);
• grape tannin (3/16 teaspoon);
• wine yeast (Lalvin 71B-1122 and the like).

This recipe can be used to make wine with a strength of 12 degrees.

The manufacturing process includes the following steps:

Mandarin Orange Wine

This recipe produces 3.5 liters of light, fruity wine.

To make a drink, you need the following products:

• tangerines (18-24 pieces);
• oranges (8-10 pieces);
• sugar (565 grams);
• citric acid, fermentation activator, pectin enzyme (1 teaspoon each);
• champagne yeast (1 pack);
• grape tannin (half a teaspoon);
• pectin (teaspoon);
• water (2.4 liters).

For the drink, they buy medium-sized sweet oranges (Valencia variety and the like). Mandarins are needed sour and sweet (50% of each type).

The process includes the following steps:

After tasting, the wine is poured into portioned bottles and aged for 6-12 months. The strength of the resulting drink will be 10-12 degrees.

Homemade tangerine wine is served with desserts and fruit salads. This drink is drunk chilled. Tangerine wine cannot be stored for a long time in an open bottle, as its components quickly oxidize in the air and the taste of the product changes.