Instructions

1. Boil two quarts of water by heating it in a pan on the stove.

2. Peel 4 lbs. of over-ripe oranges and remove as much of the white as possible. Section the oranges and remove seeds. Liquefy orange segments in your blender.

3. Combine liquified oranges, 3 lbs. sugar, 1/4 tsp. tannin and 1 tsp. yeast nutrient. Pour in boiling water and stir until the sugar melts completely.

4. Cover the mixture and allow it to cool at room temperature. Use a food thermometer to check the temperature and add wine yeast when the mixture reaches 70 degrees Fahrenheit.

5. Cover and wait seven to 10 days for the oranges to ferment.

6. Strain mixture through a fine mesh nylon straining bag and squeeze to assure all juice comes out.

7. Place the wine in an air-tight container. Rack every two to three months until you have your desired strength.