orange

I'm going to try to make skin contact 'orange' wine from Malvasia Bianca this year. I'm generally planning on keeping the juice on the skins for 4-5 months. Good idea? I'm grateful for any suggestions from the group. Thanks, Char

I picked up some Mango Nectar and a bag of blood oranges today for winemaking. I'm debating on how best to add the blood oranges. My typical MO would be to zest 2 oranges and steep in hot water, then add that "tea" to primary along with the fresh juice. But I'm wondering if it would be better...

I made a cranberry orange blend using 100% juices from concentrate. It is primarily cranberry orange with a number of other fruit juices that were included in the blend, so lets call it "Cranberry Punch" instead. I didnt have very high hopes for it but thought I'd try. Well its nearly finished...

I really wanted to make a chocolate orange port for Christmas this year, but it seems the manufacturers rotate the flavors and didn’t produce one this year. The closest I’ve seen is a chocolate orange wine kit (Island Mist, I think.). Can I turn half of it - which would be 3 gal - into a port...