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Homemade tangerine wine. Tangerine compote recipes: cooking secrets

Bright, cheerful wine made from tangerines evokes associations with Abkhazia, the coast of a warm sea, where the surf gently whispers an unknown mantra of millennia, and a light breeze blows across a heated face. Homemade tangerine wine can be made in the same way as any other citrus wine; the recipe for making them is absolutely identical, but the taste is quite different. The alcoholic drink made from tangerines cannot be confused with anything: confident citrus notes dominate the cocktail of bright freshness, seasoned with the tart bitterness of fruit seeds. Perhaps this is the only drink that everyone, without exception, likes: some respect the pleasant, pronounced taste, while others value the benefits of the drink.

Like all citrus fruits, tangerine is incredibly rich in vitamin C, which strengthens the body's resistance to infections. Bright orange tangerines also contain a sufficient amount of vitamin D, which is indispensable in the fight against rickets. The rare vitamin K contained in these fruits will help keep blood vessels elastic.

The taste of this fruit is very diverse and directly depends on its variety. Small, thin-skinned tangerines have a pronounced sour taste. Their opposite is Santra tangerines. Thick skin preserves the juiciness of the fruit, a harmonious balance of ripe sweetness and expected acidity gives rise to a subtle, pleasant taste. However, Clementines are rightfully considered the most appetizing - an artificially bred variety obtained by breeding oranges and tangerines. It is this variety of orange fruit that is most suitable for home winemaking.

Homemade tangerine wine: drink for your health!

If you have stocked up on enough tangerines for winemaking, then immediately start making an alcoholic drink from them. Long-term storage only harms this type of citrus fruit. You will need the following ingredients: sweet and sour tangerines - 20 pieces, granulated sugar - 8 glasses, boiled water - 7 liters, one packet of dry yeast.

We make wine like this:
- rinse the tangerines thoroughly under running water and peel them,
- cut them into small slices,
- place the chopped fruits in a saucepan with a wide bottom,
- Bring 7 liters of water to a boil,
- pour boiling water over tangerine slices
- use a linen towel to cover the dishes,
- place the container with the preparation in a warm place for 5 days to infuse,
- after the specified period, the solution is filtered,
- add granulated sugar,
- stir it until completely dissolved,
- pour one packet of dry yeast into the liquid,
- pour the future wine into a 10-liter glass bottle,
- close it with a previously purchased water seal.

Now we must let the workpiece ferment. Fermentation will be successful only in a room whose temperature is 20-22 degrees. Over the course of a month, fermentation processes will occur with varying intensity; at first it will be quite violent, and by the end of the period it will gradually fade away. As soon as fermentation is over, the young wine must be drained from the sediment. This means that the drink must be poured into a new container so that no sediment gets into it. The best results are achieved using a thin hose, which is a necessary tool in home winemaking.

Now it's time for the drink to mature. We place young fragrant tangerine wine in a dark, cool cellar for up to six months. Then homemade alcohol can be packaged in bottles. It is better not to store bottles for more than six months; long aging does not benefit the wine.

As practice shows, the most delicious wine can be made when it is prepared with soul. Put a piece of your heart's warmth into a homemade alcoholic drink, and the resulting result can safely be called a masterpiece of winemaking!

Fresh tangerines are available all year round. These fruits contain useful microelements and mineral salts, many vitamins, including vitamin C. But tangerine wine is not available in stores. This drink is made by amateur winemakers. The technology for preparing the product is not complicated; wine can be made at home using proven recipes.

To make wine from tangerines, you need to choose the right raw materials. You should buy ripe, juicy fruits that are high in sugar. Citrus fruits should be juicy and fresh.

Ripe and sweet tangerines are suitable for making homemade wine.

Squeezed, unripe, moldy, rotten tangerines are not suitable for winemaking. Fungi and bacteria disrupt the fermentation process and change the taste of the drink for the worse.

Utensils and tools

To prepare fruit (washing and cleaning), you need large-capacity dishes - a tank, a saucepan, an enamel or plastic basin. Glass or plastic bottles and large canning jars are used to ferment wine. The capacity of the bottles is 5-10 liters or more.

The jars are closed with screws, regular plastic lids or a water seal. This device consists of a lid that is hermetically placed on the neck of the jar (bottle), a tube inserted into it, and a small jar of water into which the end of the hose is lowered. It is better to make the shutter in advance.

To stir the wort you will need a wooden spatula with a long handle, a slotted spoon and a ladle. To filter the drink you need a funnel, gauze and cotton wool.

Important. Before work, you should wash your hands with soap.

Classic recipe for tangerine wine without starter

This simple recipe requires the use of three ingredients - tangerines (10-11 kg), sugar (260 grams per liter of tangerine juice) and water (35 ml per liter of juice). The difficulty is that sugar is added gradually as fermentation progresses, which requires attention and time.


Delicious homemade wine can be made from three ingredients: tangerines, sugar and water.

The wine making process includes the following steps:


Reference. If fermentation continues for more than 50 days, the product may turn out bitter. To avoid this, remove the sediment again and leave the wine to ferment for a few more days.

After fermentation is complete, the resulting wine is almost clear (or completely clear) and has a light orange color. The drink has a pleasant sweet-sour taste and citrus aroma.

This wine should ripen for 4-6 months (underground, cellar) at a temperature of 6-16 degrees. If during this period turbidity appears at the bottom of the vessel, the drink is drained with a hose and the sediment is thrown away. After completing the cleaning procedures, 4 liters of wine remain.

For storage, wine is poured into bottles with a capacity of 0.5 or 0.7 liters, sealed hermetically and stored underground (cellar). The shelf life of the finished product is 2-3 years.


Tangerine wine has a yellow or orange color and a bright citrus flavor.

Some winemakers add mint, cinnamon, and rosemary to the wine after fermentation is complete. These products will precipitate and are also separated by pouring through a hose. Flavoring additives can be combined with each other.

Tangerine wine with raisin starter

Raisins are used to prepare a starter that activates fermentation. The starter is prepared from 150 grams of dark raisins (but you can also take light ones), sugar (50 grams) and boiled chilled water (300 ml).

The starter is prepared as follows:

  • Pour water into the bottle, add raisins, stir the liquid.
  • The vessel is loosely closed with a cotton plug and kept at a temperature of 25 degrees for 3-4 days.
  • The liquid is filtered, separating the raisins.

After this, they begin to make wine from tangerines. The starter retains its quality for 10 days.

Wine with sourdough is made following the technology specified in the previous recipe. Sourdough is introduced at the first stage of production; it replaces wine yeast and significantly increases the rate of fermentation of the wort.


If tangerine wine is made with sourdough, unwashed raisins are used to prepare it.

Wine made from canned tangerines, orange juice and chocolate (cocoa)

The recipe for this original wine was compiled by American winemaker Jack B. Keller Jr.

To prepare the drink you will need:

  • 3.5 liters of freshly squeezed orange juice without pulp;
  • two cans of canned tangerines (300 grams each);
  • 900 grams of granulated sugar;
  • cocoa powder without aromatic additives (115 grams);
  • fermentation activator (teaspoon);
  • food additive E 224 - potassium metabisulfate (1/16 teaspoon);
  • grape tannin (3/16 teaspoon);
  • wine yeast (Lalvin 71B-1122 and the like).

Using this recipe you can make wine with a strength of 12 degrees.

The manufacturing process includes the following steps:


Tangerine-orange wine

This recipe makes 3.5 liters of light, fruity wine.

To make the drink you need the following products:

  • tangerines (18-24 pieces);
  • oranges (8-10 pieces);
  • sugar (565 grams);
  • citric acid, fermentation activator, pectin enzyme (1 teaspoon each);
  • yeast for champagne (1 package);
  • grape tannin (half a teaspoon);
  • pectin (teaspoon);
  • water (2.4 liters).

For the drink, buy medium-sized sweet oranges (Valencia variety and similar ones). Tangerines need sour and sweet (50% of each type).

The process includes the following steps:


After tasting, the wine is poured into portioned bottles and aged for 6-12 months. The strength of the resulting drink will be 10-12 degrees.

Homemade tangerine wine is served with desserts and fruit salads. This drink is drunk chilled. Tangerine wine cannot be stored in an open bottle for a long time, as its components quickly oxidize in air and the taste of the product changes.

Tangerine wine is an alcohol that you won’t find in the store. Preparing it at home also poses some difficulties. However, all the cooking secrets will be revealed to you.

You will be drinking soft, aromatic tangerine wine in the summer. Chilled in a crystal glass, it will give you freshness and remind you of Christmas Eve, sleigh rides in the snow and the chiming clock on New Year's Eve.

Cooking features

Dishes. Tangerine wine is extremely sensitive to microorganisms that can infect it and ruin everything. Therefore, all utensils used for cooking must be sterilized or thoroughly washed, doused with boiling water, and dried. Hands should also be washed, gloves are encouraged.

Raw materials. You can safely replace part (or all) of tangerines with clementines and even oranges, which are the closest relatives of their sunny counterparts. True, then you will get it, which, by the way, is also very tasty.

Fruits must be without signs of spoilage and without bitterness. To remove this very bitterness, the seeds, as well as the white films and skins (you can carefully remove the zest from them) are thrown away.

Supplements Rosemary, cinnamon and mint go well with tangerines. One thing can be added to the recipe of any wine. If desired, add spices to your taste, combine them. It is better not to overdo it with cinnamon - a large amount of it can also lead to the appearance of unwanted bitterness and pungency of alcohol.

The technology is simple: fermentation of sweetened juice followed by clarification. Due to the high acidity of the fruit and the lack of natural yeast, the recipe includes either wine yeast (added according to the instructions on the package) or wine starter.

How to make wine sourdough

The starter for this recipe is universal. It is suitable not only for citrus wine, but, in principle, for any other.

Prepare:

  • Raisins (not washed, preferably dark) - 150 gr.
  • Sugar - 50 gr.
  • Boiled water at room temperature - 300 ml

Prepare the starter like this:

  1. Mix the components in a glass container (jar, bottle).
  2. Close with a stopper of loosely twisted cotton wool.
  3. Keep in a warm place (+25 0 C) for 3–4 days. Strain.

Now the starter can be used. If you are preparing dessert wine, then add it in the amount of 3% of the total must, if dry or semi-sweet - 2%.

The starter is good for 10 days (if stored in the refrigerator).

Homemade tangerine wine

Using this recipe, you can make as much wine as you like, since it allows you to easily calculate the amount of sugar, leaven and water for the amount of tangerine juice that you managed to get.

According to our recipe, you will get about 2 liters of wonderful wine, which can be stored for 2-3 years (in the refrigerator or cellar).

Prepare:

  • Mandarin (clementine) – 5-5.5 kilos (about 3 liters of juice)
  • Sugar – 780 gr. (at the rate of 260 g per 1 liter of juice)
  • Water – 105 ml (at the rate of 35 ml per 1 liter of juice)
  • Sourdough – 115-120 ml (approximately 3% of all components) or wine yeast – according to instructions.

You need to prepare it like this:

  1. Squeeze the juice from tangerine slices (without white films) and combine with the resulting pulp, water and starter and 420 g. sugar (added at the rate of 140 g per 1 liter of juice)
  2. Close the neck of the container with a piece of gauze and, stirring daily, wait 3-4 days. During this time, fermentation should begin.
  3. We filter the wort that has begun to ferment, removing the pulp, and again add sugar - 150 grams (at the rate of 50 grams per 1 liter of juice). Mix the wort, close it, and install a water seal.
  4. After 3 days, separate 0.5 liters from the wort, dissolve another batch of sugar in it - 120 grams (at the rate of 40 grams per 1 liter of juice) and pour it back into the fermentation container.
  5. After 4 days, we repeat the procedure of the previous stage: mix 0.5 liters of wort with the remaining sugar - 90 g. (at the rate of 30 grams per 1 liter of juice) and pour into a container.
  6. After a month and a half, the wort will lighten and stop actively fermenting. In this case, a lot of sediment will fall out, which needs to be disposed of. To do this, the wine is poured into another container through a pharmacy dropper.

Even if the tangerine wine has not fermented, after 50 days we drain it from the sediment and leave it to ferment, i.e. We do not move on to the next stage until active fermentation ends.

  1. Excerpt. At this stage, we taste the wine drained from the sediment, and, if necessary, add sugar to it to taste. Next, seal the container with wine hermetically (you can leave a water seal) and place it in a cool room. The wine should stand in it from 4 months to six months. During this time, a precipitate will form in it. As soon as its layer reaches 2-5 cm, the wine is immediately poured (through a dropper) into a new sterile bottle.
  2. Aged wine can be adjusted for sweetness and strength. However, remember that sugar can trigger new fermentation. To make the wine stronger, combine it with vodka or alcohol, adding 2-15% of strong alcohol by volume of the wine.
  3. Pour the wine into bottles and seal with corks.


Tangerine wine is good served with desserts, pastries, and fruits. It needs to be well cooled or ice added.

The disadvantages of this wine, many include its cost. What can I say here - everything is relative. Moreover, after the New Year's celebrations, many people are left with a lot of tangerines cut or disassembled into slices.

The range of alcoholic beverages, which is offered today by well-known manufacturers, contains a huge variety of varieties and brands of liqueurs, liqueurs, wines and strong varieties of alcohol. But among this diversity, gourmets and connoisseurs of quality alcohol rarely encounter citrus wines. On the one hand, this is explained by the special taste of such alcohol, which not everyone will like, on the other hand, by the high cost of citrus fruits, the use of which in the preparation of alcoholic beverages can make the product expensive and unprofitable.

Although citrus wine can rarely be found on sale in a regular store, it can be made with your own hands in ordinary home conditions. It’s not at all difficult to do this; you just need to know the cooking technology well and follow all its steps. Despite the fact that the cost of such a drink will not be too low, its taste and aroma will delight any amateur or experienced gourmet.

Tangerine wine recipe - unexpectedly pleasant taste

In order to implement the technology for making wine from tangerines, you will need only ripe and unspoiled fruits that do not show signs of rot or mold. To ensure that the wort is not contaminated with microorganisms during the preparation of citrus wine, all containers that will be used must be thoroughly washed and wiped dry. All materials for preparing citrus wine must be handled only with clean hands.

The ingredients needed to make the recipe are as follows:

  • Tangerines – 10-11 kg;
  • Granulated sugar – 260 grams per 1 liter of juice;
  • Drinking clean water – 35 ml per 1 liter of juice.

To prepare the starter, you need to purchase wine yeast, because wild yeast does not live on the surface of tangerines.

The method of preparing tangerine wine consists of the following steps:

  • Tangerines are thoroughly washed in warm water and peeled;
  • After cleansing, juice is squeezed out of the fruit, the total volume of which is about 6 liters;
  • Freshly squeezed juice is poured into a wide-necked container, tangerine pulp, drinking water, wine yeast and the first part of granulated sugar are added;
  • The wort is thoroughly mixed, and the neck is tied with gauze, after which it is placed in a dark place at room temperature, and during the fermentation process, stirred once a day and the “cap” is removed;
  • After 3-4 days, foam, bubbles and a light, sour smell will appear on the surface. This means that the fermentation process has begun;
  • The wort is filtered through several layers of gauze, and the pulp is thoroughly squeezed out and then discarded;
  • At the next stage, add the second part of granulated sugar, mix, and then pour into a fermentation container;
  • A water seal or a medical glove is placed on the neck of the container, with a hole pierced in one of the fingers;
  • Place the container in a dark place at room temperature;
  • After 3 days, open the water seal and drain half a liter of wort using a thin tube, and then dissolve a third of the granulated sugar in it. The resulting syrup is again poured into the fermentation container and closed with a lid with a water seal;
  • After another 4 days, the remaining sugar is added to the wort;
  • After 30-50 days, the fermentation process stops, the wine acquires a light shade, sediment falls to the bottom, and the water seal stops releasing carbon dioxide;
  • After this, the young wine is drained from the sediment through a thin tube;
  • The containers in which the wine will be stored are filled to the very brim so that the drink avoids contact with air and hermetically sealed, after which they are left in a dark, cool place;
  • During the aging process, sediment will subsequently appear at the bottom of the container, which must be removed by pouring the wine into another container through a thin tube;
  • Homemade tangerine wine is aged for 4-6 months. After tasting, sugar is added to taste, and alcohol or vodka is poured in to consolidate;
  • Store the finished drink for 2-3 years in the refrigerator or basement.

Tangerine wine has a rich taste. There are several types of the drink; the delicate aroma is characterized by an aperitif with chocolate. You don’t have to buy it; you can prepare it at home.

Tangerine wine is sensitive to microorganisms. For this reason, all utensils used for its preparation should be thoroughly washed and doused with boiling water. Hands should also be clean; it is better to work with gloves.

The closest “relatives” of tangerines are oranges and clementines, so you can use them too. Fruits are chosen that are ripe and without bitterness. It is contained in the seeds, so they are thrown away. Do the same with skins and white films.

Rosemary and mint are added to any wine recipe. Cinnamon goes well with tangerines, but the spice must be added carefully. If there is a lot of it, it will lead to the bitterness of the wine and its pungency. If desired, spices can be combined.

The technology for producing a drink from tangerines is simple: first, the juice is fermented with added sugar, and then it is clarified.

The fruit is highly acidic, so the recipe contains wine yeast. They can be replaced with wine sourdough.

List of required components

To prepare wine you will need the following ingredients:

  • tangerines - 5 kg;
  • sugar - 780 g;
  • water - 105 ml;
  • sourdough - 115-120 ml (it can be replaced with wine yeast).

Based on this, you can make 2 liters of wine; it can be stored in the refrigerator for 2-3 years.

Manufacturing process

First, juice is squeezed out of tangerine slices, freed from white films. It is combined with the pulp and water is added. After this, the starter and sugar are introduced. Take a piece of gauze and close the neck of the container with it.

The contents are mixed daily. This is done for 3-4 days until the composition begins to ferment. After this, the wort is filtered, the pulp is removed, and then sugar is added again. The contents of the container are mixed, closed, and a water seal is installed.

After 3 days, 0.5 liters are poured from the container, sugar is dissolved in this volume, and then the liquid is poured back. After 4 days, proceed in the same way. The wort will become clearer in 1-1.5 months and it will stop fermenting. Sediment will appear at the bottom of the container; it must be removed. After this, the wine is poured into another bottle, passing it through a pharmacy dropper.


Subtleties of chocolate-tangerine wine

Long exposure is the main condition; without it, you cannot get a quality product. Juice for chocolate wine needs organic juice; store-bought concentrate without pulp is not suitable for this purpose. It can be replaced with freshly squeezed juice that does not contain pulp.

The drink requires cocoa powder. Choose one that is made from natural raw materials. The original uses Hershey's Cocoa Powder. In the CIS countries, the product is expensive, so it can be replaced with cocoa powder, which is used to make confectionery products.

The drink is aged in bottles for at least 1 year. It will turn out sweet, its strength will be 14% vol. If after 2 months of quiet fermentation the drink does not clarify, pectin enzyme is introduced into it. After six months of aging, the liquid is stabilized with sulfur before bottling.

Rules for preparing wine starter

Tangerine wine is made at home using sourdough starter. To prepare it you need dark unwashed raisins (150 g) and 50 g of sugar. They are introduced into 300 ml of warm boiled water. The composition is left in a warm place for 2-3 days, during which time the fermentation process will begin.

This starter is universal; it is used to make any wine, not just citrus.