Home
About
Recipe Index
Desserts
Baked Goodies
Christmas Specials 
My Stitching Blog 
Instagram 
Video Recipes 
Contact Me 
Last month I decided to
experiment by making orange wine. I am glad I did because the result has
exceeded all my expectations. It has a very unique zesty flavor that is quite distinct from other types of
wine. So far all those who have tasted it have loved it. The wine is ready in less
than a month and is quite strong too…so you don’t need to wait months for it to
mature. If you like to have a unique wine this Easter try this, it’s easy to
make with easily available ingredients and you can have a blast with family and friends :)....
Orange Wine Recipe
Ingredients:
Oranges -10
Sugar – 1 ½ kg
Water- 4 ½ liter
Yeast – ½ tsp
Method:
- Wash oranges and wipe it with a kitchen tissue or clean cloth.
- With a citrus peeler or vegetable peeler thinly peel the orange zest without the white part. Extract the juice from the oranges and keep aside.
- Boil sugar, water and orange zest in a big vessel.
- When the mixture begins to boil, add orange juice and bring it to a nice boil and turn off the flame.
- When the mixture becomes lukewarm, add yeast and transfer the mixture to a sterilized glass bottle / bharani, cover it and leave for 14 days stirring daily.
- After 14 days, strain the mixture through a cheese/muslin cloth in to a clean dry bottle.
- Keep this again for 7 days untouched. After 7 days strain the wine again, pour it in to clean dry bottles and use.
Check out Tips for Making Homemade Kerala Wines
Did You Enjoy this Recipe?
Enter your email ID below to get
more such recipes in your inbox
def making this swapna :)
ReplyDeleteCan we reduce the sugar quantity, does it affect the fermentation?
ReplyDeleteYes Susan you can reduce the sugar... it will not affect fermentation.
DeleteLess sugar means less potential for alcohol. The sugar is converted into alcohol by the yeast.
Deletemy !!! orange, beetroot, mango, perakka wine !!! wow!!! u r a expert!!!
ReplyDeletewowww!!!
loved the clicks
Sona - Quick Picks
http://www.ieatonline.blogspot.com/
Omg, you are rocking,homemade wine is just fantabulous.
ReplyDeleteOMG - you have fabulous recipes for drinks. can you let me know the type of yeast used? i heard yeast has varieties - is that true?
ReplyDeleteWow orange wine...never tasted it...sounds amazing- have bookmarked it :)
ReplyDeleteShema
Gosh, a very hard one though. It really took long time to boil boil and boil. Confused bit, should we close the bahrani, warm itself. Hope it turns out well. Awaiting more wine receipes. Im smelling all orange today and my home too....
ReplyDeleteSusan close the bharani only when the mixture is cold... glad you made it so quickly :).. do let me know how it turns out..
DeleteThanks for that immediate reply, else I would have sealed it warm. Will let you know once those 14 + 7 days are over :) Its from the day of preparing 14 days, or the next onwards 14 days.
DeleteYes from the day of preparing Susan :)
DeleteThanks a lot, Awaiting more receipes.
ReplyDeletePerfect!!...:)
DeletePerfect!!!...:)
DeleteGlad you liked it Susan! Thanks for letting me know :)....
DeleteA Perfect Fantastic drink for a party. Nice recipe Swapana. all of your home made recipes are different than others. So I always try them with interest.
ReplyDeletebourbon Whiskey Singapore
Swapna can you tell me the approximate alcohol percentage of the wine...does it give any kick/make you high...if yes, then can you tell us how to decrease/increase alcohol percentage. I appreciate your inputs on this. Thanks in advance.
ReplyDeleteHi Ramachandra Raju,
DeleteI have not measured the alcohol content of the wine and frankly I am not sure how to do so.... I believe it will be around 10%...
Hi guys. Thought I might be able to help here, as someone with some homebrewing experience.
DeleteFermentation (yeast consuming sugar and proliferating) will produce alcohol and carbon dioxide as bi-products. The amount of both will be affected by a number of factors, but mainly the amount of sugar in your mixture and the type of yeast you use. Standard bread yeast seldom survives in an environment with more than around 5% alcohol. Wine yeasts can survive much stronger alcoholic environments, some up to around 15%.
The other thing that will affect the strength of alcohol in your final drink is how long you ferment for. If you use a yeast good up to 15% but only ferment for a few days, or a couple of weeks, your brew will still only be around 3% - 5% alcohol, as the yeast won't have had a chance to convert much of the sugar. If you use a yeast good to 5%, you can leave the brew on the go for years but it will never go beyond 5%, as the yeast will have died of alcohol poisoning and will be inactive.
The best way to measure alcohol content (which, with home brewing, is likely to be different from brew to brew, even using the same recipe) is with a hydrometer. This piece of equipment measures the density of liquid and if you take readings at the start and end of a brew, the difference in density represents the amount of sugar converted to alcohol.
My guess (given the recipe, amount of yeast, assuming the yeast was bread yeast, and given the amount of time the recipe suggests leaving it to brew) is that this would be about 3% alcohol, 5% at a pinch.
The recipe calls for a huge amount of sugar, given the brew time, so I imagine the result is very sweet.
Personally, I would use a white wine yeast and a tsp of yeast nutrient and brew until fermentation stops (3 - 4 weeks). This would make the wine between 10% - 12%.
Otherwise, if using bread yeast, I would reduce the sugar to 1 KG and brew until fermentation stops. This would probably result in a brew of around 5% but a much less sweet product.
If you want super low alcohol, use much less sugar and don't ferment! Or, ferment for a few days only and then bottle it up and leave it at room temp for a couple more days to get a fizzy orange drink with about 1% alcohol.
Hope this ramble helps someone at some point :)
does the type of sugar that will be use affect the taste of wine.? like using brown sugar vs. white sugar.? will their be a difference with the taste?
DeleteYes there will be definetely taste and colour difference if you use brown sugar instead of white sugar... I have never tried making wine with brown sugar, so I am not sure how the taste will be...
DeleteThanks for the info Swapna...I am researching on wine for quite some time now. In fact, I have prepared one batch a couple of months ago following a different recipe, but I should say that I have ended up with a very strong tasting Grape Wine and that is because I have used only 2-1/2 liters of water. Now, after going through your blog, I have found a new definition of Wine and I am confident that I can make better tasting wine by simply following your recipe. The kind of flavors you posted literally made me go crazy. Even the color and clarity are both perfect. Hats off to you. I will be starting with Mango Wine as we have plenty of mangoes available currently here in Hyderabad. Once again, thanks for your info and I shall keep you posted on my progress.
ReplyDeleteThank you so much for your kind compliments :)... Do try the mango wine and let me know how you like it... Use the best mangoes available in town for making the wine and I am sure you will like the wine :)...
DeleteLast month I decided to experiment by making orange wine. I am glad I did because the result has exceeded all my expectations. It has a very unique zesty flavor that is quite distinct from other types of wine. buy wines online
ReplyDeleteim into week 5 and my wine is still bubbling away, should it still be doing this? smells lovely! can't wait to taste it
ReplyDeleteHope you must have strain the wine after 2 weeks... and this wine you can consume it after 3 weeks... taste it and let me know how it is:)
DeleteHave never made wine before....dried yeast or fresh, and whAt type of bottles do you store it in? How long will it keep?
ReplyDeleteabosolutly beautiful!!!! has not lasted long! have now trippled recipe and putting some strait back on :0) this time adding a big nuckle of ginger for an added twang. thank you for this recipe, love it
ReplyDeleteGlad you liked it Chris! Thanks for the feed back :)....
DeleteTried this and it turned out really nice, I probably added too much sugar so I've added half a liter of a good rosé wine I had left over, I used a yeast set that came with clearer liquid, so the wine turned out a little more red of course, but totally clear and beautiful. Also added some Vanilla sticks and a little almond essence, and with the thick sweetensss its more of a Liqour than a wine really.
ReplyDeleteWhere do I get the yeast you use Swapna? I really want to try it the "right" way next time, in the meantime I might try the Banana wine.
Tried this but added too much sugar, my fault but then I added almond essence and some vanilla sticks, and half a liter of a not so sweet rosé wine I had leftover. Turned out really nice and more of a Liquor than a wine really. The yeast I used came in a bundle with a clearing additive so its completely clear but of course a little red'ish because of the rosé wine color.
ReplyDeleteI would like to know where I can buy the yeast you are using Swapna, to try this the "right" way next time.
I have accidently left this an extra week in the first container is it ok to just carry on and strain it and leave another week.
ReplyDeleteIt's ok Lisa, now strain the mixture as soon as possible and leave for another week
Deletewhat type of yeast should i use? in supermarket only bluebird's active dry yeast is available is it ok? and on its packet it is written that it is for making bakery products so i searched the net and it says that if you will use this type of yeast then you will get foul socks like smell..they suggest me to use special wine yeast but wine yeast is not available coz i m living in Gujarat so is it ok if i use bluebird's active dry yeast? & how much i need sugar if i m using brown sugar?
ReplyDeletehey i m having 2 questions 1) bluebird active dry yeast is ok &
ReplyDelete2) how much i need sugar if i m using brown sugar?
I am using active dry yeast as I don't get wine yeast here. Sorry, I never made the wine with brown sugar, so I am not sure how much to add...
DeleteHow many gallons does this recipe yield?
ReplyDeleteAbout 5 to 6 liters
Deletewhat percent of alcohol will be produced?
ReplyDeleteI have never measured alcohol percentage. Usually wines have 12% alcohol
Deletedoes adding egg white makes wine clear? And can we add golden rasinis to enhance flavour?
ReplyDeleteRishabh I have posted the recipe that I tried and tested at my home and I can clear doubts about that too. I cannot clear the doubts that I never tried my myself, like adding brown sugar/ raisins /egg whites etc So if you have to alter the recipe you have to take risk and try! Sorry to say I am not an encyclopedia to answer all these questions!
Deletehi swapna Thank u for posting this recipe.Yesterday I bottled orange wine. That looks lovely.This is my first attempt in wine making.
ReplyDeleteYou said we need to stir daily. Do we need to open it and stir with a spoon or is it ok to stir or shake without opening?
Waiting for your immediate reply
Thanks in advance..
Hi Vinaya,
DeleteYes you need to open the bottle and stir with a dry spoon... Let me know how the wine turns out :)...
Swapna,
ReplyDeleteThanks for this recipe. This is indeed a very strong wine. I have tried this recipe n today is the 7th day for my orange wine. Already its very strong. But its no more sweet, all of the sugar has turned into alcohol. I was thinking maybe while straining it on 14th day, I can add 250gms Rock sugar as mentioned in one of your other recipes to get sweetness. What do you think? Let me know you view :)
Hi Sruthy, If you feel it's not enough sweet you can definitely add more sugar or Rock sugar when you strain the mixture..
Deletehow to use the yeast, should we activate it or just put the yeast granules
ReplyDeleteHi swapna your receipes are really very easy and good, did not realise could make variety of wine. Just wanted to know how to use the yeast, should i activate it be mixing or directly add the dry yeast granules
ReplyDeleteHi Gharkana, you can directly add the dry yeast to the mixture no need to activate it...
DeleteHi Swapna...can I use musambi instead of oranges and follow the same recipe?
ReplyDeleteYes you can..
DeleteHi Swapna,
ReplyDeleteI have used Bluebird active dry Yeast to make pineapple wine and the simple detail steps were as follows:
1) Mix 1 kg sugar in 10 cups of water.
2) Add 1 whole pineapple (chopped) to this vessel containing the mix of water and sugar
3) Heat it on stove until it becomes warm.
4) When the mixture becomes warm, I added the active dry yeast: directly and mixed it. (it was in the form of small balls in Bluebird Active Dry yeast packaging)
Please confirm if step number 4 is correct procedure of using Bluebird active dry yeast product for wine making. Or should I use the procedure marked at the back of the packaging titled. “Proofing of Yeast” which is marked for bread recipe?
Also, i think I heated the mixture too much.. do you think I could've killed the yeast by heating too much ? please mail me @jabez.judson@siemens.com
Hi, You don't need to proof the yeast to make wine as long as the yeast is of good quality... and always add the yeast to lukewarm mixture and not to very hot mixture... hope your wine turns out perfect...
DeleteHi Swapna.. thanks for the encouragement... I hope so too.... christmas is gonna be a blast... last night, i opened the mixture to stir.. and discovered loads of translucent bubbles all over the mixture ?? Can it be ?? i gave it a good stir vigourously... and heard the continuous crackling sound of bubbles bursting like "when we rapidly pour cola into a glass". sorry to be very detail on this as I'm a "by the book" kinda person. question is : am I on track ? (and I shall bother you no more.. except when I try your other recipes)
ReplyDeleteYes you are on track..... don't worry :) :)
DeleteHi Swapna, where do I get those pretty glass bottles with a cap in which you have kept wine? :D
ReplyDeleteWhat type of yeast to be used? And where from you get it in India? Approx price? Can we use bakers yeast available in India?
ReplyDeleteHello Swapna ,
ReplyDeleteWell I must compliment you for very good recipes of wine. I have tried Grape,apple, beetroot, and amla and now making Kinnow (Variety of orange grown in punjab and Raj) wine. Grape wine was fabulous.
In two bottles of amala wine there are lot of bubbles when shaken or poured. wine is almost three months old in bottles are full and sealed,How to control this?
Thank you for great recipes.
Amardeep
Hi Amardeep,
DeleteThanks for trying the recipes. Sorry I am not sure why bubbles are coming or how to control it :( ...
Swapna
ReplyDeleteCan you please tell me how to make Pomegranate Wine.
Thank you
Amardeep Singh
Sorry I haven't tried Pomegranate wine yet :)
DeleteThanks for the recipe! I made some orange wine 40 years ago in England which turned out well and now I am hoping to repeat that success here in Turkey with your recipe. I used a tall stainless steel pot to cook it in and plastic 5 litre bottles that we buy water in locally for the fermentation. I drilled a hole in the lids to fit an airlock and sealed it with silicon which you can buy small tubes of. I decided to use "active dried wine yeast" instead of bread yeast because I understand that it avoids any off flavours that some people report, also that it ferments more of the sugar giving a drier wine with a higher alcohol content.We shall see! After 14 days I had to go away so I didn't strain off the mixture. When I came back 2 weeks later it was still fermenting merrily so I decided to strain it first through a cullinder to remove the orange skin pieces and larger particles and then through a fine kitchen strainer to get rid of the dead yeast cells sediment. When it finishes fermenting I'll strain it again. I don't know when that will be because it is now 5 weeks and it's still bubbling happily!
ReplyDeleteUpdate: After about 6 months it finished bubbling; it tasted a bit rough. I poured it into clean containers leaving the sediment behind and fitted lids in place of the airlocks. 2 months later it tastes good! And strong; it warms my throat. It's a little too sweet for me so I add soda water and a little lemon juice. Sometimes I mix it with vodka if I want something with a kick! Thanks again for the recipe!
DeleteMade it last year and made it again recently. It is fantastic! Use the pulp for bath-just run through in the mixie. The remaining peel can be sun dried and powdered and used for bathing.
ReplyDeleteHi Swapna. ...I've made your rice wine..and it was totally awesome! ! I tried the orange wine as well. It's really strong which is great and a beautiful colour. But it's really bitter. Wonder where I've gone wrong. It's not a nice bitter. ..its that biting into a lime seed bitter. Please help. Do u think I should add more sugar?
ReplyDeleteLooking forward to a reply.
Hi Swapna. ...I've made your rice wine..and it was totally awesome! ! I tried the orange wine as well. It's really strong which is great and a beautiful colour. But it's really bitter. Wonder where I've gone wrong. It's not a nice bitter. ..its that biting into a lime seed bitter. Please help. Do u think I should add more sugar?
ReplyDeleteLooking forward to a reply.
Hi Sangeetha,
DeleteSorry for the late reply...Thanks for trying both the wines and for the feed back... If the white part of the orange peel is also added along with the orange zest the wine will become bitter like lime seed bitter :(... you can add more sugar and try but unfortunately I doubt the bitter taste will go....
Thanks Swapna. I'll be careful next time! I also made the mint wine ....yummy😍!! its turned out superb! The colour of the wine is also beautiful. I'll try and put up a pic of it. I am a big fan of your wine recipes....and very soon of your cake recipes too!
DeleteThanks Swapna. I'll be careful next time! I also made the mint wine ....yummy😍!! its turned out superb! The colour of the wine is also beautiful. I'll try and put up a pic of it. I am a big fan of your wine recipes....and very soon of your cake recipes too!
DeleteHi Swapna, or anyone who knows or has experience with the subject matter.
ReplyDeleteI am in desperate need of some advice here as i added the yeast when the 'wine' was still warm and I am now 6 hours into my endevour and I have yet to notice anny bubbles, what would you advise I do and will the wine still turn out all right.
Hi Swapna, or anyone else who can advise me with regards my dilemma.
ReplyDeleteI added the yeast when the wine was still warm, and have now put it in an air tight jar and I have yet to notice any bubbles.Please could you or anyone who has experience or knows about the subject matter advise as to what I should do and whether or not my 'wine' will turn out as a drinkable wine.
Many thanks
Grant
Hi Grant, after a couple of days only the fermentation process will visible. Be patient your wine will turn out good!
DeleteBest not to put it in an air tight jar; if the fermentation starts the jar will break. Fermentation produces lots of carbon dioxide gas that needs to escape.
DeleteAwesome wine recipes Swapna! Wanted to know where we can buy the decanters and pretty glass bottles that you have.
ReplyDeleteHi Zim, I bought all my decanters & glasses from different shops in Kuwait...
Deletehi swapna,
ReplyDeleteshould we add brandy at the bottom of the wine bottles to keep the wine from spoiling?
Hi Teena, I don't add brandy to wine.
DeleteI tried out the recipe. However on the third day fungus started appearing over it. Now its 10 days old. Still I find fungus. What can be done at this stage?
ReplyDeleteYou might have used wet utensils or ingredients while making the wine this caused the fungus formation. Remove fungus with a dry spoon and add 60 to 120 ml of alcohol to the mixture and mix well to get rid of the fungus.
DeleteDoes that mean the wine got spoiled?
Deleteswapna, pl let us know how much of the orange zest or rinde is to be used ? Is the rinde from al the oranges to be used ?, Pl reply to baven@gmai.com.
ReplyDeletenot sure if i can locate rhus site i chanced upon. Oranges are in a glut in Kerala reight now ha ha n so wanna use them.
You have to add rind from all the oranges.
DeleteHi, I used the zest from all of the oranges in the recipe. I used a potato peeler making sure not to include any of the white pith. I'm still drinking it one year later, although next time I'll use less sugar as it is too sweet for my taste.
ReplyDeleteHi swapana.
ReplyDeleteWhere should I get wine yeast in Hyderabad
Hi.swapna...love this recipe, i.made rice wine this month n last month tried.dis orange so tmmorw is the final day of my wine, so.wil.let u know,,,about it! eagerly waiting....
ReplyDeleteHi.swapna...love this recipe, i.made rice wine this month n last month tried.dis orange so tmmorw is the final day of my wine, so.wil.let u know,,,about it! eagerly waiting....
ReplyDeleteHi...do we need to remove the white part of peel and seeds before making orange juice
ReplyDeleteHi...do we need to remove the white part of peel and seeds before making orange juice
ReplyDeleteDid u use up the zest of all 10 oranges??
ReplyDeleteYes zest from all the oranges!
DeleteHI Swapana,
ReplyDeleteI tried your orange wine and it's been 3 days. Still now there is no frothing.
Could you please tell me what could be the reason?
Thanks
Dejies
hi,
ReplyDeleteI made this,But little bit of bitterness ,is there any natural way to remove bitter taste
Can you tell the correct amount of orange?
ReplyDelete10 oranges!
DeleteHi swapna, I made your ginger wine and it was successful. I made the Orange wine too however today is my 14th day of fermentation period and tasted and looked like Orange juice. Has something gone wrong? Please advice...
ReplyDeleteHope you added yeast? If you feel like the wine has not fermented leave it for one more week and see.
Delete
DeleteThank you for your prompt reply. I added yeast when it was lukewarm however even I have a doubt that the water was too warm though. However what shall I do?should I keep if for another week or add some more yeast. Awaiting for your response. Thanks again.
hi swapna , ijust made this wine,but tastes very bitter.the colour every thing is good .what should i do now.any help
ReplyDeleteHello,
ReplyDeleteTried out the Rice and Orange wine. Orange wine came out excellent! Zesty and Strong just as intended!! Thanks a lot from newbies like me. Could you try out Papaya wine sometime.
Thanks and regards
Megha
This comment has been removed by the author.
ReplyDeleteWhat is the point in boiling the mixture?
ReplyDeleteWhat is the point in boiling the mixture?
ReplyDeleteI m make orange wine as per ur recipient our two days start bubling then stop no any movement is it something wrong
ReplyDeleteI have tried ur recipe. Its been 12th day. I feel sugar content is less. How to add extra sugar to the same.
ReplyDeleteYou can add more sugar when you strain the mixture after 14 days.
DeleteI made wine as per ur receipe..but bitter taste exceeds.. how to reduce it?
ReplyDeleteJust try adding more sugar and see to reduce the bitter taste. You must have added white pith with the orange zest and that caused the bitterness. If that is the reason you can't do anything about it!
DeleteBy wine is having bitter taste after 21days.. can someone help me out?
ReplyDeletewhich type of yeast should be used for fragmentation . please tell me i am very keen to make it .
ReplyDeleteI am using bakers yeat. If you can get hold of wine yeast you can use that.
DeleteDo you have any videos for this recipe?
ReplyDeleteDo you have any videos in making this recipe?
ReplyDeletefinally 14 days are over and im going to strain my orange wine today..yohoooooo..
ReplyDeleteis there any risk of conversation of alcohol to methanol ? or poisoning alcohol ?
DeleteHi Swapna, I tried your beetroot wine recipe and absolutely loved it. I started making your orange wine yesterday but i have yet to see any sign of fermentation. I had activated the yeast and added 1/2 tsp as per the recipe. Should i add more yeast or wait for some more time? Hats off to you for your amazing recipes btw��
ReplyDeleteAs a food technology student, what i believe is that the end product should be the same with baker's yeast and wine yeast as both the species are same i.e Saccharomyces cerevisiae. Even i have come across many texts mentioning that baker's yeast gives a lower alcohol percentage and somewhat turbid or dark colored wine. But just came across this page giving a comparison of wines made using both varieties of yeast.
ReplyDeletehttp://wijnmaker.blogspot.in/2010/10/bakkersgist-baking-yeast.html
Please check.
is there any risk of conversation of alcohol to methanol ? or poisoning alcohol ?
DeleteHi ... Yesterday i made my orange wineAlmost 20 liters...... after 6 hours i seen it now and its bubbling nicely .... I have a question should should i seal the container airtight or should i keep littlebit of airflow ? ... And while making juice i added seeds and used mixer and strained using strainer ..... Adding seeds was not good idea i think .....anyhow i hope my wine turns out good ..... This is first time i am trying to make wine ...... Hopefully all good ... :) thank you for the recipe .... :)
ReplyDeleteI don't have yeast. Can I make wine from Orange juice without adding yeast? Waiting for ur reply.
ReplyDeleteYou must have added white pith with the orange zest and that caused the bitterness.
ReplyDeleteI wonder if I can make this recipe with frozen orange juice concentrate instead of fresh oranges? I just don't feel like juicing ten oranges. I could get the zest from one orange. It sounds delicious. Please let me know. I am in California.
ReplyDeleteSorry I never tried like that
Deletehow about the water? what is the equal amount of water if we are going to have a 3/4 kg of sugar?
ReplyDeletereply ASAP. please hehehe
Hi Swapna, If I want to make 2 to 3 litre orange wine, what will be quantity of the ingredients.
ReplyDeleteThanks
Hey Swapna : I am making orange wine with your recipe. Today 14 days are complete ?
ReplyDeleteQuestion 1. Can I strain it after 2 more days ?
Question 2. I tasted a drop . Seems bitter. Can anything be done now or maybe I put zest with white skin ?
Waiting......
Hi! How much would your 10 oranges be in terms of weight? So many sizes available these days.. confused!
ReplyDeleteHi. Wonderful recipe, will be trying it out soon. Can you please let me know how long can it be stored later and how to store it. In a fridge or outside ?
ReplyDeleteI AM YOUR NEW FAN.. What Recipes .. I Am going to try some of them and prepare something for diwali..
ReplyDeleteMa'am,I've already tried your orange wine recipe last year n it turned out very well.My friends keep coming to me to seek wine,so this season I'm again ready to make more Thankyou🙏
ReplyDeleteHi ma'am Orange wine is cold or heat
ReplyDeleteHi I have tried your orange wine recipe today. Just finished boiling step... waiting for it to cool....but after seeing the quantity I realised I don't have a container for this. Can I use steel container. Is ii necessary to be air tight
ReplyDeleteHey Swapna...just wanted to check if we can use rice barn instead of yeast.
ReplyDeleteHey ma'am. I made an orange wine few months ago. But when i checked it now, I happened to see a white jelly like object floating on top of the wine. I've searched everywhere to find what that is. But couldn't. Can you help me with that?
ReplyDelete