Orange Wine
While not traditional in British hedgerow winemaking, orange wine has become a popular experimental fruit wine due to the availability of citrus fruit year-round in the UK. Historically, citrus wines were more common in warmer climates or as imported luxury-style homebrews. When made carefully, orange wine produces a refreshing, aromatic drink that sits somewhere between a light white wine and a citrus cordial.
At a glance
About this wine
While not traditional in British hedgerow winemaking, orange wine has become a popular experimental fruit wine due to the availability of citrus fruit year-round in the UK. Historically, citrus wines were more common in warmer climates or as imported luxury-style homebrews.
When made carefully, orange wine produces a refreshing, aromatic drink that sits somewhere between a light white wine and a citrus cordial.
Ingredients
- 10–14 large oranges (or enough for ~2.5–3.0 litres juice + pulp)
- 1.5–2.0 lb (700 g–900 g) white sugar (adjust depending on sweetness of fruit)
- Water (to make up to 1 UK gallon / 4.5 L total volume)
- 1 tsp yeast nutrient
- ½ tsp pectic enzyme
- 1 Campden tablet (recommended if using fresh juice)
Wine yeast (half packet recommended)
- Lalvin 71B (best for fruit balance)
- Lalvin EC-1118 (clear, dry fermentation)
- Lalvin D47 (rounder, softer profile)
Optional Ingredients
- Zest from 1–2 oranges (adds strong aroma — use carefully)
- ½ tsp wine tannin (optional — adds structure)
- Small piece of vanilla pod (softens citrus edge)
- 1 cinnamon stick (warm spice variation)
- 1 tsp glycerine after fermentation (mouthfeel improvement)
- Small amount of honey (partial sugar replacement for complexity)
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Wash oranges thoroughly to remove wax or surface coatings.
- Peel carefully if using zest — avoid excessive white pith.
- Juice the oranges and strain out large pulp and seeds.
- Optionally include a small amount of finely grated zest for aroma.
- Pour juice into a sanitised fermentation bucket or demijohn.
- Important: Avoid too much pith — it can make the wine overly bitter.
Method
- Dissolve sugar in a small amount of hot water.
- Add orange juice and zest to fermenter.
- Top up with cool water to reach 1 UK gallon (4.5 L total volume).
- Add: Pectic enzyme Yeast nutrient Campden tablet (if used)
- Stir thoroughly and allow to stand for 24 hours if using Campden.
- Once vigorous fermentation slows (usually 4–6 days), siphon into a demijohn.
- Leave behind heavy pulp and sediment.
- Fit airlock.
- Top up if required with cooled boiled water.
Fermentation notes
Primary Fermentation
Add yeast and mix well.
Stir daily for the first 3–5 days.
Ferment at 18–22°C.
Expect strong citrus aroma early on.
Fermentation is usually fast and active due to high simple sugar content.
Secondary Fermentation
Allow fermentation to complete over 3–4 weeks.
Rack when sediment forms (1–2 cm layer).
Clearing & ageing notes
Once fermentation is finished
Allow to clear for 1–2 months
Rack if needed
Bottle when bright and stable
Orange wine does not require long aging, but improves slightly with short maturation.
Minimum aging: 2–3 months
Ideal aging: 6–9 months
Peak drinking: within 1–2 years
Tips & notes
Tips for Better Orange Wine
- Control bitterness — avoid too much pith or peel.
- 71B yeast helps round acidity and improve fruit expression.
- A small amount of honey can greatly improve complexity.
- Do not overuse zest — it can dominate the wine quickly.
- Clarification is important — citrus wines can stay hazy without pectic enzyme.
- Best results come from balancing sweetness against sharp acidity.
- Best Oranges: Sweet varieties (navel, Valencia, juicing oranges) Avoid: Very bitter Seville oranges unless making a specialist bitter wine Suitable for Freezing: Juice only (whole fruit freezing not necessary
Serving suggestions
- Serve well chilled (6–9°C)
- Excellent as an aperitif
- Pairs well with spicy foods and light desserts
- Works well in summer as a refreshing drink
Storage & ageing
- Best consumed within 12–18 months
- Store in a cool, dark place
- Does not improve significantly with long aging
- Best enjoyed relatively young
FAQs
Why is my orange wine bitter? Too much pith or peel extraction — reduce zest next time.
Can I use bottled orange juice? Yes, but fresh juice gives better flavour and aroma.
Can I make it sweet? Yes, but only after stabilisation.
Why is fermentation so fast? Orange juice contains easily fermentable sugars.
Can I blend it? Yes — apple or pear can soften acidity nicely