Orange wine of a superior quality may be made with 2 lbs. of clayed
sugar, and 1 lb. of Malaga raisins to each gallon of water, to which
add the juice and peel of an orange, and to every 100 gallons of
fluid, 4 lbs. of Rhenish tartar.
Two lbs. of honey, and 1 lb. of Malaga raisins, with the juice and
peel of a large orange, to every gallon of water, and 4 lbs. of
Rhenish tartar to every 100 gallons of fluid, will make an orange
wine still superior to the former. Steep and press the fruit, and
expend the tartar in setting, raising, and cutting the backs: the
orange peel and juice are not to be added until the last stage of
fermentation, that is on cutting: they will possess infinitely more
vinosity than the ordinary orange wines, indeed, nearly as much as
the juice of the vine.
Lemon wine, equally delicious, may be made in a similar manner: both
these wines, as they advance in age, lose much of the grosser part of
the orange and lemon flavour; one approaches the bergamot, and the
other a fine citron, and become fragrant as they advance in years:
they will be more improved if treacle be used, divested of its colour
and burnt flavour.