"In the section on orange-winemaking, you mention that you excluded
the Seville orange recipe (the third one). Could you please send it to me?
I grow Sevilles."
Vicki Ireland, Sugar Land, Texas
The Seville orange Citrus aurantium is a both bitter and sweet, which makes it particularly useful in making marmalade and for making glazes for cooking--especially for fowl. The pulp and juice is sweet, although not as sweet as many oranges, while the peel contains volatile oils, three glucosides, an amorphous bitter principle (Aurantiamarin), and aurantiamaric acid. The flowers of the Seville orange are more strongly scented than sweet oranges and can themselves be used in flavoring wines. To avoid too much bitterness that the peels contain, follow the directions below carefully.
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 2½-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]
My thanks to Vicki Ireland of Sugar Land, Texas for requesting this recipe.