CALAMONDIN WINE Recipe

How to make it

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• Bring water to boil and add sugar.
• Stir until sugar is completely dissolved.
• Meanwhile, wash fruit and prepare zest from 10 of them.
• Put zest in jelly bag, tie closed and put in primary.
• Pour boiling water over zest, cover, and set aside to cool.
• Meanwhile, juice the calamondins, strain the juice and cover until needed. When primary reaches room temperature, stir in calamondin juice, white grape concentrate, yeast nutrient and pectic enzyme.
• Cover and set aside 12 hours.
• Add activated yeast.
• Ferment 24-36 hours, stirring every few hours.
• Remove jelly bag and squeeze gently to extract flavor.
• Discard zest, transfer liquid to secondary and fit airlock.
• If required, top up when fermentation subsides.
• After 60 days, rack, top up and refit airlock.
• Repeat racking every 30 days until wine clears and no new sediments form over 30-day period. May be sweetened lightly or to dessert wine levels. Stabilize, sweeten as desired, wait 10-14 days, and rack into bottles.
• This wine should be cellared at least 4-6 months before drinking.