Clementine Mead


The Clementine is a variety of tangerine (Citrus reticulata) and a close cousin of the orange (Citrus sinensis). They are more acidic than most tangerines and make an excellent wine.
Clementines are usually sold in small crates or boxes, the fruit weighing 5 pounds. One box of fruit is required for one gallon of wine. The juice of several Valencia oranges improves the body of the wine.
The must will suffer from high pH. If you have a pH meter, adjust with tartaric acid to bring the pH down to at least 3.6. If you do not have a pH meter, add 3/4 teaspoon of tartaric acid — not acid blend or citric acid.
This wine is best if alcohol does not exceed 12%. Serve chilled. Note that the wine should age one year after bottling.

(bio- takin’  from jack keller’s web site )

Clementine Wine 12-22-07
·    4 ea clementines
·     1 can white grape juice
·    2.5 # honey
·    3/4 tsp tartaric acid
·    1/4 tsp tannin
·    7 pts water
·    1 tsp yeast nutrient
·    1 /4 tsp fruit  wine yeast

After racking and removing clementines- add raisins..
Racked again- added a banana

Published on January 18, 2010 at 4:22 PM  Leave a Comment  

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: