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The most popular citrus ingredient available all year round is the orange. Useful properties are ahead of this fruit, meanwhile, there are little-known varieties of orange, for example, Sicilian red, also known as the “blood” orange.
Vzboltay decided to compile a selection of the best orange alcohol recipes, and what came out of it, see below …
They also make oranges: liquor, syrups
orange wine recipe
Ingredients
Oranges – 8-10 kg
Sugar – 250 g per liter of juice
Water – 30 ml per liter of juice
Wine yeast – 1 sachet
Method of preparation
Wash the oranges thoroughly, peel and squeeze the juice using any available method.
Mix the resulting orange juice, pomace and water in a container with a wide neck. Add sugar (150 grams / liter of juice) and wine yeast (in proportion according to the instructions on the bag).
Then mix well, bandage the neck with gauze and put the container in a dark place with a temperature of 18-25 ° C. The wort must be stirred once a day.
After 3-4 days, foam will appear on the surface, a sour smell, and the pomace will float to the top. This means that the fermentation has successfully begun and you can proceed to the next stage.
Strain the wort through 2-3 layers of gauze. Squeeze the pulp (hard part) through cheesecloth to squeeze out all the remaining juice. The pulp is no longer used in the preparation of orange wine.
Add another portion of sugar (50 grams per liter) to the juice, mix and pour into a fermentation container.
Install a water seal and transfer the bottle to a dark and warm (18-25°C) room for active fermentation.
After 3 days, add the next 25 grams of sugar per liter of juice. To do this, open the water seal, drain 1 liter of juice, dissolve sugar in it. Pour the resulting syrup back into the bottle and close the water seal.
After another 3 days, add the last portion of sugar (25 grams / liter) according to the technology described in the previous step.
After 45-60 days from the date of installation of the water seal, fermentation will stop (the wine will brighten, sediment will fall at the bottom, the shutter will stop bubbling). It’s time to drain the wine from the sediment through a thin tube into another clean container. It is very important not to touch the sediment at the bottom so that the drink does not become cloudy.
Young orange wine is sharp in taste and gives a little mash, but this sharpness will disappear during aging.
Close the container with wine tightly (or install a water seal) and transfer to a dark room with a temperature of 10-16°C.
After 1-2 months of exposure, drain from the sediment and hold for another 2-4 months. The transfusion removes the sharpness of the taste.
The wine is again drained from the sediment, bottled and sealed with corks. Store in refrigerator or basement. The taste only gets better with time. Shelf life – up to 3 years.
Orange and white wine tincture
Ingredients
White wine – 1 l
Vodka – 400 ml
Sugars – 400 g
Orange – 3 pcs.
Lemon – ½ pc.
Method of preparation
Wash the citrus fruits, pour boiling water over them and squeeze the juice out of them well.
Mix juice, wine and vodka in a jar, add citrus peel and add sugar.
Stir, leave covered in a dark place for 40-45 days.
Strain the finished tincture, pour into bottles for storage.
Orange peel tincture
Ingredients
Vodka – 1 liter of vodka
Sugar syrup – 3 liters of ready-made sugar syrup
Fresh orange peel – 180 g
Citric acid – 2 g
Method of preparation
Cut orange peels into strips, pour into a jar, pour vodka and leave for 14-15 days in a warm place.
Then strain the tincture, add sugar syrup (2 parts water – 3 parts sugar). Add citric acid and stir.
Let stand 10-15 minutes, pour into bottles and keep in a cool dark place.
orange juice recipe
Ingredients
Vodka – 1 l
Water – 500-600 ml
Orange peel – 300 g
Sugar – 300-400 g
Method of preparation
Place coarsely chopped orange zest in a glass container and pour over vodka. Put in a warm place for 70-90 days, then strain the liquid.
Prepare sugar syrup, pour strained tincture into hot syrup, mix. Strain hot through cotton wool and pour into a bottle below the neck.
Cork carefully, put in a warm place to infuse for several weeks.
Then carefully drain and bottle for further storage.
Ratafia “English” orange
Ingredients
Fresh orange juice – 3,5 liters
Roma – 2 l
Sugar – 1,5 kg
Orange peel and a little nutmeg
Method of preparation
Pour sugar into orange juice in portions and stir until completely dissolved.
Pour in the rum, add the nutmeg and zest from the used (for juice) oranges.
Insist covered in a warm place for 14-15 days. Shake the vessel daily.
Strain the finished ratafia, filter and store in tightly closed bottles.
Classic orange ratafia
Ingredients
Alcohol – 1 l
Water – 200 ml
Sugars – 200 g
Lemon or orange peel – 60-70 g
Method of preparation
Pour chopped citrus zest into a container with alcohol. Close the container, put in a warm place for 60-90 days.
Then strain the tincture.
Boil sugar syrup, cool and strain thoroughly. Mix sugar syrup with tincture, strain again and leave for 7-8 days before drinking.
Strain again, pour into a dry bottle, store in a dark place.
Relevance: 10.08.2018
Tags: Liqueurs, Liqueurs, Liqueurs, Wine Recipes, Liquor Recipes, Liqueur Recipes