Seville Orange Wine

[alanywiseman.]

I have some frozen seville oranges that were destined to be marmalade but I have decided to make them into wine instead. I was going to go with Jack Keller Recipe but scale it back to 1 gallon instead of 2.5.

Before i go ahead and do it I was wondering if it would be better to use the skin (but no pith) from all the oranges or use the skin from all and the pith from half or just stick to the recipe?

I will try and post some pictures when i have it under way but it might not be till next week.

 

[HLA91]

I would say no pith at all use all or some of the skins but no pith in sight on those skins.
Might want some sultanas to give it some body though just a thought.

 

[alanywiseman.]

Thanks for the reply.

How much rasins should i use? I have never used them in a wine before but most recipies seem to say about 500g? Does that sound right?