Seville Orange Wine (makes 2-1/2 gallons)

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  • 24 thin skinned Seville oranges
  • 4 lemons
  • 5-1/2 lbs granulated sugar
  • 2 gal water
  • 3 crushed Campden tablet
  • 3 tsp yeast nutrient
  • 1 pkg Champagne wine yeast

Put water on to poil. Meanwhile, peel half the oranges and discard the peeling. Slice all the oranges and the lemons, capturing the juice, and put the slices and juice in a primary vessel with half the yeast nutrient. When water boils, pour over slices, cover and set aside until 75-80° F. Add activated yeast and stir daily for 14 days. Strain, pressing pulp moderately, and add sugar and remainder of yeast nutrient. Stir well to completely dissolve sugar. Recover and set aside 3 days. Pour into 2˝-gallon carboy and fit airlock. Retain any excess wine in dark wine bottles fitted with airlock in #2 bung (to be used for topping up). Rack, top up and refit airlock when fermentation ceases, then repeat racking when wine clears. Wait 60 days and rack into bottles. Set aside 6 months before tasting. [Adapted from C.J.J. Berry’s First Steps in Winemaking ]