Unleash the Flavor: Blood Orange Wine with Grape Starter Recipe

Introduction to Blood Orange Wine

Blood orange with grape starter is a unique and delicious wine recipe that offers a variety of health benefits and tasteful characteristics. This wine is made by combining the sweet and tart flavors of blood oranges with the rich and fruity notes of a grape starter.

The blood orange fruit is high in antioxidants and vitamin C, which can help to boost the immune system and protect against illness. When combined with the yeast and nutrients found in the grape starter, the wine has a complex flavor profile that is both sweet and sour, making it perfect for sipping on its own or serving with meals.

In terms of color, the blood orange wine is a beautiful shade of pink, with a bright and vibrant hue that is sure to impress. This wine is also relatively low in alcohol content, making it a great choice for those who prefer a lighter, more refreshing drink.

Whether you are looking for a fun new recipe to try at home, or simply want to add a new and interesting wine to your collection, blood orange with grape starter is definitely worth a try. So why not give it a go today and experience the unique and delicious flavors that this wine has to offer!

Blood Orange Wine Recipe with Grape Starter recipe

Ingredients:

• 5 lbs blood oranges
• 4 lbs granulated sugar
• 1 packet of wine yeast
• 1 package of pectic enzyme
• 2 tsp. yeast nutrient
• 1 gallon water
• 2 lbs of grapes (for the starter)
• Campden tablets (optional)

Instructions:

1. Wash and sanitize all equipment you will use in the winemaking process.
2. Cut the blood oranges into thin slices, remove the seeds, and place them in a large container.
3. In a separate pot, heat up 2 quarts of water and dissolve the sugar in it.
4. Pour the sugar water over the oranges and add the yeast nutrient, pectic enzyme, and yeast.
5. Cover the container and let the mixture sit for 24 hours.
6. Crush the grapes and add them to the orange mixture.
7. Cover the container and let the mixture ferment for 3-5 days, stirring daily.
8. Strain the mixture through a cheesecloth and transfer it to a glass carboy.
9. Add water to the carboy until it reaches the one gallon mark.
10. Let the wine ferment until the specific gravity reaches 1.000.
11. Rack the wine into a sterilized glass carboy, leaving behind any sediment.
12. Repeat this process every few months until the wine is clear and no longer producing bubbles.
13. Once the wine has cleared, bottle it in sterilized wine bottles and cork.
14. Age the wine for at least six months, or until it has reached the desired flavor.

Note: You can use Campden tablets to prevent spoilage and oxidation during the winemaking process. Adding the tablets after each racking will also help to stabilize the wine.