Flying Dragon Citrus Spice Wine
This invigorating fermented brew combines a vibrant mix of citrus fruits, aromatic spices, and ginger for a refreshing beverage. The harmonious blend of sweet and tangy citrus, complemented by warming spices, creates a tantalizing drink perfect for any occasion. Ideal for those looking to explore home fermentation, this recipe is sure to be a hit!
ingredients
- 5 ½ cups granulated sugar
- 1 tsp yeast nutrient
- 2 oranges, juice and rinds
- 2 lemons, juice and rinds
- 8 oz peeled ginger, thin-sliced and soaked in honey
- 3 pods of cardamom seeds
- 2 limes, thin-sliced
- 1 cup of raisins
- 1 tsp mace
- 1 stick of crushed cinnamon
- 1 tsp crushed cloves
- 1 nut of nutmeg, crushed
- 2 Campden tablets
- 1 package champagne wine yeast
- Water (amount as needed)
steps
- 1.
In a large fermentation vessel, dissolve the sugar in enough water to make about 1 gallon of total liquid.
- 2.
Add the yeast nutrient and stir well to combine.
- 3.
In a separate bowl, combine the orange juice, lemon juice, and the rinds from all citrus fruits.
- 4.
Add the soaked ginger, cardamom seeds, thin-sliced limes, raisins, mace, crushed cinnamon, crushed cloves, and nutmeg to the sugar-water mixture.
- 5.
Crush the Campden tablets and add to the mixture to sanitize. Stir gently to distribute.
- 6.
Once cooled to room temperature, sprinkle the champagne yeast over the top and allow it to sit for about 10 minutes before stirring gently.
- 7.
Cover the vessel with an airlock or a clean cloth, ensuring it’s sealed to avoid contamination.
- 8.
Ferment at a consistent temperature for about 1-2 weeks, checking daily for bubbles.
- 9.
Once fermentation is complete, siphon into sterilized bottles, leaving some space at the top.
- 10.
Allow the brew to carbonate for another week in the bottles before chilling and serving.
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