Excellent Orange Wine

Instructions

1. Take half a chest of Seville oranges and pare off the rinds as thin as possible.
2. Put two-thirds of the rinds into six gallons of water and let them remain for twenty-four hours.
3. Squeeze the oranges through a sieve into a pan - they ought to yield seven or eight quarts of juice - and as they are done throw them into six gallons more of water.
4. Wash them well in it with the hands, then put them into another six gallons of water and leave them until the following day.
5. For each gallon of wine, put into the cask three pounds and a quarter of loaf sugar, together with the liquor strained clear from the rinds and pulp.
6. Wash the rinds and pulp again and again should more liquor be required to fill the cask, but do not at any time add raw water.
7. Stir the wine daily until the sugar is perfectly dissolved, and let it ferment from four to five weeks.
8. Add two bottles of brandy, stop it down, and in twelve months it will be fit to bottle.
9. Obs.: Acton stresses that the excellence of all wine depends so much on the fermentation being properly conducted that, unless the maker understands how to regulate it, there will always be great danger of failure.