Q&A for How to Make Orange Wine

You should have at least a half gallon of liquid for any wine recipe.

You need 2 to 4 medium-sized oranges, depending on their juiciness. Be sure the oranges are fresh and at room temperature for maximum juice yield. Squeeze the oranges manually or use a juicer to extract the juice. Strain the juice if you prefer it pulp-free. No additional ingredients are required unless you wish to add a pinch of sugar or water for taste.

For 20 liters of wine, you typically need one standard packet of wine yeast, which is about 5 grams. Most wine yeast packets are designed to ferment 20 to 25 liters of juice. Follow the instructions on the yeast packet for proper hydration or direct pitching. Using more yeast than that is unnecessary and won’t speed up fermentation. Be sure the juice is at the correct temperature to activate the yeast effectively.

Yes, you can shorten the fermentation period to one month, but it will result in a younger, less mature wine. Here are some tips to make it work: Use a fast-fermenting wine yeast like EC-1118, which works quickly and is reliable. Monitor the fermentation closely and maintain the proper temperature (18–24°C or 64–75°F) to be sure the yeast stays active. Rack the wine (transfer it off the sediment) at the end of fermentation to clarify it. Expect a lighter flavor profile and some residual sediment if you skip the extended aging.

Yes, you can use a bubbler (airlock) for the entire 4 months of orange wine fermentation. The airlock allows carbon dioxide to escape while preventing oxygen and contaminants from entering, which is essential for maintaining the wine's quality during both primary and secondary fermentation. Regularly monitor the fermentation process and check the water level in the airlock to ensure it stays functional throughout.