Orange wine

And, I just put the remnants of the pomace into the apple scraps compote. He also left for a sweet soul.

but I didn’t think of it)))

I'm with you - put the wine.

I added 1 grapefruit, I don't know how it will affect.
I immediately removed the zest from the oranges, for baking, it turned out a lot!

I immediately removed the zest from the oranges, for baking, it turned out a lot!

And I'm looking at the photo "what kind of fruit" And this is a "naked" orange

I squeezed out now on a primitive manual, one is possible, 3 kg will be tortured.

Ooooh, I used the electric one to squeeze 3 kilos (Timon already squeezed the last, because my hand was already hanging like a whip), and this despite the fact that I have a powerful and fast squeezer from the combine. And on a manual one - finally you will die nafik. I even thought about Bork (for citrus fruits) in a sinful deed, but then I decided that it was enough to be greyhound, and so the house was littered with various juicers.

[Elena Tim]

Elena Tim, definitely!

and so the house is littered with various juicers.

[Lil!]

added 1 grapefruit, I don't know how it will affect.

Yes, it will taste delicious Lil! Now, you shouldn't have started talking about grapefruit ... Grapefruit wine, I think, will be magical. Because the juice from them is incredible delicious food!

Grapefruit wine, I think, will be magical. Because the juice from them is incredible delicious food!

Do you think? Will it not taste bitter?

[Irish!]

Irish! Here, of course, one nasty quirk looms: that same bitterness. Aha! But, if you tear off the white films a little more carefully, I think, basically, the problem will be solved.
Ah, we love the bitterness. And in Limoncello, without hesitation, we spin lemons with zest. Not like mad meat grinders, of course, but not being too modest either ..

In principle, if you twist on a citrus juicer, then the white partitions will not get ...

And I carefully cut out all the Balda partitions in limoncello from lemons, right?

Yes, why? But, if you respect the devil a little, then try adding a little next time. Here, we really liked a piece of brutality in Limoncello!

[Mikhaska]

Mikhaska, the grapefruit was delicious, and no partitions got into the juice.
Let's see how it goes!
Yes, grapefruit wine is even easier to twist, they are somehow softer and more oranges.

Yes, I would have such a bottle with my husbands for Friday dinner! With pleasure licked smell the aromas! Yes, the guide will bring such a unit to Minsk. Aha, dodessy. Lana, we will wait until you cook everything and save up the recipes. Then we will undertake - to be creative!
Thanks for the recipe Irishik!

Girls, what if it comes in handy. I think. what works for lemons will work for all citrus fruits.
*******
If you want to squeeze a lemon from cover to cover and get the most out of it, then there are a few tricks on how not to lose a drop of juice.
1. Lemons and limes must be rolled

This is a classic but powerful lemon juice trick. We roll citrus fruits on the kitchen board or directly on the countertop, pressing firmly with the wrist. As a result, the membranes around the capsules inside the fruit, which contain the juice we need, will collapse. If you are going to squeeze citrus fruits with your hands, and you do not have special tools for this, then this method will greatly facilitate and speed up the process of obtaining juice.

2. Hold citrus fruits for a couple of seconds in the microwave

Try placing citrus fruits in the microwave for literally 10 seconds before squeezing the juice out, and the result will amaze you! The process is somewhat similar to the rolling method.Why it happens? One explanation is that the microwave disperses the water molecules in the fruit pulp so that they rupture the membranes around the juice capsules. As a result, the fruit looks like a ball of juice, when cut, the liquid pours out without any problems.

Another explanation for the effectiveness of this method, which is more likely: heat and mobile water molecules make the membranes around the capsules with juice and the skin of the fruit softer and more susceptible to deformation - cutting or squeezing.

3. Freeze citrus, then microwave

Water expands when it freezes. It is a fact. Accordingly, the thin membranes around the juice capsules will rupture or become quite fragile. And later, when heated in the microwave, they burst even easier. Then you will definitely get a juicy ball covered with zest, which is super easy to squeeze and get the necessary juice to the last drop.

The only drawback of this method is time. If the microwave does its job quickly - 30-60 seconds, then it takes hours to freeze lemons and limes. So for a sudden desire to taste a refreshing lemonade, this technique is not suitable. However, it is very effective.

Eeeer, my wine is moldy !!! I just saw it.
I looked - there were 56 hours left ... and on top of it there was mold!

and on top of it mold!

Did you open the lid of the can?

Eeeer, my wine is moldy !!! I just saw it.

Such a surprise! : girl-swoon: And everything started so well .......

Did you open the lid of the can?

No, I didn't.

Helen means I will spy on the wine!

Damn what to do? As I understand it, it either did not ferment at all, or it fermented very weakly, otherwise fermentation would have consumed all the oxygen there and would not have allowed mold to develop.

[Elena Tim]

Elena Timmaybe marmalade?
You still boil there, naturally remove the mold ...
Oh, what a pity ... Lenchik. But this one is only 2 kg of orange ... and nothing more ...
Now I will do dances with a tambourine at my can, looking .......

Shcha ... I think how to save him ...

I need to somehow make it ferment ... but first I need to pasteurize at 80C

It was probably necessary to shake it up regularly
When I used to put wine in a large bottle, every day or at least sometimes I shake the contents.

[Kara]

Kara, she did not shake anything ...

Len and when did you put it on what day?

It was probably necessary to shake it up regularly

I did not know.

Len and when did you put it on what day?

Last tuesday.

[Elena Tim]

Elena Tim, with mold, you can neither eat nor drink. I can't explain it to you, but my son-in-law has read something, and scared us all, now I throw everything away with mold, even if I see it quite a bit, and pickled cucumbers, and jam, and on fruits, if even a little, all in the trash goes.

Yes, and the dishes must be disinfected after it.

Eeeer, my wine is moldy !!! I just saw it.
I looked - there were 56 hours left ... and on top of it there was mold!

Len, did you sterilize the jar and the lid before you put it on? Have you looked at all the oranges? Were you spoiled / crushed?

It was probably necessary to shake it up regularly

Nenene, nothing can even be opened while wandering the first week

Wait, that is, it didn't wander with you? At all? On the third day I already had such bubbles. I thought the lid would be ripped out. And by 5 it began to subside. By the seventh day, it stopped wandering.

[Kara]

Kara, and the very top cover can be opened or neither ... nor ...

I opened the top to see if it had flooded through the top.

It is clear, otherwise I also opened the top one, now I even wonder what will happen next, I put it on Friday night!

Look what I found

Blossom of wine or wine mold is widespread.It develops easily if the wine is stored in an empty container. Most often, wine mold affects young, low-grade wines, especially press wines. Red wines are subject to mold disease faster than whites. Favorable conditions for the development of this disease are: abundant access of air to wine, optimal temperature for the vital activity of microorganisms (24-26 ° C) and low alcoholic wine below 11% vol.
Signs of the disease - with the development of wine mold, a thin, colorless or white smooth film first appears on the surface of the wine, which, expanding, thickens, thickens, becomes wrinkled, sticks to the walls of the vessel, rises along them and is painted in various shades. The wine under the film initially remains transparent, but as the disease progresses and the film sinks to the bottom, it becomes cloudy. An unpleasant smell of stagnant musty water can be heard through the tongue-and-groove hole.
The causative agents of this disease are membranous yeast. Reproducing on the surface of the wine, filmy shivers destroy alcohol and acids, converting them into carbon dioxide and water. In addition, in the course of its life, filmy yeast release organic compounds into wine, volatile acids (acetic), aldehydes and other substances that significantly impair the bouquet and taste of wine, and in case of a deep-seated disease, lead to complete spoilage of the wine.
The most important preventive measure against the disease of wine is the strict adherence to all technological methods of processing grapes, regular and thorough refilling of containers with healthy wine, cleanliness of the premises, containers and all equipment that comes into contact with wine.
Sulfurous acid is a strong poison for wine mold, so the best method of treating blooming wines is to pour them into a well-processed and smoked barrel. If the disease has gone deeply and the wine has become cloudy, then it is filtered or first pasted over, removed from the glue sediment, filtered and pasteurized (60-62 ° C) for two minutes.
After treatment, it is better to buy wine with wines of similar quality, or leave it until the next season, so that white diseased wines can be re-fermented with the addition of fresh must, while reds are well corrected if they are insisted on fermented pulp.

That is, there can be two reasons:

1.unsterilized pre-can and lid
2.not hermetically sealed container and / or oxygen access during fermentation

[Kara]

Kara, Thank you!
I attached the jar and lid from an oval, but the juice is not pasteurized.
The lid is tight, I don't know if there is air access or not
I will watch!
So Lena now what to do then?

Lena will most likely pour out

Yes ........ Ira, how did you sterilize everything? All the dishes, bowls, spoons, etc. .....?

Lil, yeah, I'm already doing it on the machine, I've gotten my fill of sour milk. Forks, spoons, whisks I just keep in boiling water, but I sterilize the dishes (jars, bowls, lids) in the microwave, pouring a little boiling water, for at least 2 minutes

I sterilized everything except the food processor! Now I will know ..... Thank you Irochka!

Lena will most likely pour out

No, I already drove to the winemakers. It is necessary to remove the mold (by the way, it was like a lid, and it was easily removed entirely), then strain the juice and pasteurize at 80C. Then cool to 30C and make it ferment by adding wine yeast. You can have a little bakery, if there are no wine ones. All. Then wait until fermentation stops, filter, and put in the refrigerator.
By the way, neither the oxygen that got in, nor the "dirty" container are to blame in my case. I came across such oranges - most likely some kind of GMO product, because the juice not only did not ferment, but also did not turn sour, can you imagine ?! The smell of freshly squeezed juice and nothing else. So this is some kind of hybrid, resistant to souring, that's not fermented. And since it did not ferment, mold appeared! Because during fermentation, yeast "eat up" all oxygen, and mold cannot live without it. Here.

I came across such oranges - most likely some kind of GMO product, because the juice not only did not ferment, but also did not turn sour, can you imagine ?! The smell of freshly squeezed juice and nothing else. So this is some kind of hybrid, resistant to souring, that's not fermented. And since it did not ferment, mold appeared! Because during fermentation, yeast "eat up" all oxygen, and mold cannot live without it. Here.

Nifigase Lenochka, well, don't worry too much Kapets, what a g ... bad they sell us

[Elena Tim]

Elena Tim, Helen is glad that you can use it !!!
Then tell me the result! Do you have wine yeast?

Well, oranges ...

I have never been upset, on the contrary - I am full of optimism! You know me!
I am glad that I did not have to pour it out, and not because I would have translated the product, but because I feel sorry for my work - I personally didn’t think it was enough to squeeze more than three kilograms of oranges. The rest is bullshit. Let's break through!
I’ll keep you updated while I’m going to find out what the orange crap I got.

Here are my oranges (not mine, but they are exactly the same):

Okaztsa, this is not GMO at all, but real red oranges. They also seem to be called Sicilian. Their sides are also reddish:

So there is nothing wrong with these napelsin. Many people prefer this particular variety because it is sweeter. Incidentally, the recipe book contains the red orange.

It remains to find out why this garbage refused to ferment ...

with mold, you can neither eat nor drink.

I know, Irish, that's why I pasteurized to kill all spores.

[Elena Tim]

Elena Tim, yes ..... an unusual view!

I have never even eaten such

Can't you add ordinary yeast, necessarily wine yeast?
Flax, did you get some wine?

[Elena Tim]

Elena Tim,
Flax, and pasteurizing at 80 degrees is just heating up to 80 and keeping how much? That is, no special features and can be heated, for example, in a Shteba without a lid?

Bliiiin, and my wine fermented, all the apple pulp has risen up and pushes the lid Che to do?

Well, not diarrhea, so Zolotukha ....... well, damn it, dancing with tambourines ...
I went to see what it was doing there ...

Probably if the lid gets trampled, put it aside with a sterile spoon and close it again

Can't you add ordinary yeast, necessarily wine yeast?

Yes, nope, Ir, I wrote that bakery can be bought at the extreme. I will add such, why should I have wine?

Bliiiin, and my wine fermented, all the apple pulp has risen up and pushes the lid Che to do?

Duc rejoice, it must wander, otherwise it will grow moldy, like mine. After four to five days, fermentation will be less intense.