When making citrus fruit wine, the selection of raw materials is crucial. It's best to use sweet oranges, blood oranges, and mandarins that are high in sugar and fully ripe. You can also make use of slightly damaged fruits from fresh food stores, as long as they are not rotten or moldy. These can be repurposed to create delicious homemade wines.
Next, prepare the juice by first soaking the fruits in 90°C hot water for 5 minutes. This helps soften the peel, making it easier to remove. After peeling, use a juicer to extract the juice thoroughly. Make sure to collect all the juice for the next steps.
To improve clarity, add 3% pectin-degrading enzyme to the juice. Let it sit at room temperature (20-40°C) for 8–10 hours, or at 45°C for 5–6 hours. This process breaks down the pectin, resulting in a clearer liquid.
To make your own pectin-degrading enzyme, start by cutting carrots and mixing them with 10% flour or rice. Add a little cold water, mix well, and steam for 15–20 minutes. Cool the mixture to about 30°C, then add 0.8% black fungus (combined with wheat bran and some water). Place this in a flask and sterilize it at high temperature for 1 hour. Inoculate with Aspergillus spores, keep the temperature at 25–28°C, and let it grow for 24 hours. Once the white mycelium appears, transfer it to a container and allow it to develop at 12°C for 12–24 hours. Dry the mixture quickly at 40–45°C, grind into powder, and store in a dry place for future use.
Afterward, adjust the sugar and acidity levels. Citrus juices typically have low sugar and high acidity, which can interfere with fermentation. To optimize conditions, adjust the juice to contain approximately 22% sugar and 0.5–0.6% citric acid before starting the fermentation process.
Once the juice is properly balanced, let it rest for 24 hours to allow any sediment and fruit particles to settle. Then, transfer the clear liquid into a wooden barrel or jar and ferment it at a stable temperature between 15–20°C. After the primary fermentation, age the wine at 12–15°C for 1–3 months. Strain the liquid using asbestos or gauze to achieve a clear and transparent final product.
Citrus liquor usually has a lower alcohol content. Depending on personal preference, you can add additional alcohol after fermentation to enhance the strength of the drink.
Finally, bottle the finished wine, ensuring not to fill it completely. Seal the bottles, then place them in hot water at 70–75°C for 10–16 minutes to sterilize. Allow them to cool gradually, which will result in a clear, golden-red, and flavorful citrus wine ready for enjoyment.
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