satsuma wine
 

anyone have a recipe for satsuma wine? got a big crop but they are to small to market.

I make 5gal batches.
Juice 4 gallons of satsumas
Add 10lbs sugar
Add potassium metabisulfate
Add pectic enzyme.
Add the rest water to top it off at 5gallons.

Let sit for 1 day then add Lavlin yeast (K1-V1116)

Let sit for 6 weeks.
Rack into another carboy and add potassium sorbate

Let sit another 2 weeks.

Rack again into another carboy

Let sit another 2 weeks.

Bottle.



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I don't have a picture but my blackberry wine is ready to bottle.

Turned out good.


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