National 2017 Members recipe class 19 – Supplied by Kevin Martin

Ingredients

1.5lt	Orange juice
1lt	Apple juice
1 small bottle	White grape concentrate
2 x 450g jars	Thick cut Orange Marmalade
300g	Honey
as required	Sugar
	Yeast, Pectolase and Nutrients

Method

Empty both jars of Marmalade into a bucket and add one pint of almost boiling water.
Mix until marmalade has blended in, then add the orange juice, apple juice, grape concentrate and honey. Stir well and add the pectolase.
Take a hydrometer reading. Depending on the ingredients used the reading should be between 1070 – 1075.
Add water and sugar* to bring up to a gallon with a SG of 1095.
Ferment on the orange peel for 5 days and strain through a fine mesh bag into a demi john.
As wine finishes the fermentation, rack as necessary adding one Campden tablet.
Leave to clear and mature for 3-4 months or longer if possible.