Making a Mandarin Orange and Cranberry Sparkling Wine at 13% ABV

Making a Mandarin Orange and Cranberry Sparkling Wine at 13% ABV:    • Making a Mandarin Orange and Cranberr...   .

Hey folks! In this film, I'll be making a sparkling wine using a large tin of mandarin oranges in syrup, 4 litres of cranberry juice, 2 litres of apple juice, pectolase, yeast and yeast nutrient.

The wine is made by blending the tinned mandarin orange segments into a pulp and then straining them to collect the liquid (the solid pulp is harvested to make a sweet and sour sauce). The liquid from the oranges is added to the cranberry juice and the apple juice and fermented in a Munton's Wine fermenter, before being racked into two demijohns. This is left to ferment out and clear naturally.

The wine is bottled and sampled after a month, however it has not conditioned and it takes a further month before the sparkle develops properly. The net result is a medium sweet, powerfully flavoured wine, with a distinct orange taste. This is a very good wine, which with even greater conditioning will only improve as it ages. Definitely one to recommend.

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