Can one make blood orange wine? (merely a thought experiment for now)

I don't know - maybe Izzythepush would. I surmise though that one could make the equivalent of limoncello liqueur.
I happen to treasure blood oranges, and also meyer lemons. Sigh.
But this involves just the skin of the oranges or lemons and I don't know if the peel of blood oranges tastes any different than the peel of regular oranges.

recipe anyway - http://pmitchell.typepad.com/vox/
http://able2know.org/topic/134715-1

You mean instead of lemons, to marinate the blood orange in the booze of choice?

I'm pretty sure you can make 'wine' out of just about anything, as long as you add the right amount of sugar.

A wine to match the color of the eyes.

I have a Steam juice extracter which I use to extract the juice from cherry plums, and use the pure juice extract to make wine.
You could maybe extract the juice from the blood oranges yourself.

The peel, not the whole orange - that's for the liqueur (see the link).

I don't know about making wine with the whole orange or part of it. I have always thought wine had to do with grapes, but Izzy makes wine out of berries, if I remember right.

edit - - And now I see Zeke knows how to make wine with juice..
hmm, plum wine, is that the same as sake?

Wine is not just made from grapes. Dessert wine is made from many different fruits. I don't like the taste (too sweet generally), but its holds it's place on shelves of many liquor stores. FWIW, there's pineapple wine, and of course, Italian families have been making dandelion wine for centuries.

Sake is a ferment made from fermented rice. Generally, it's 15-18% alcohol, which I understand they dillute it down to around 15% when they ship it.

Plum wine is another fruit wine (popular in Korea, japan and china), but not connected to sake in any way that I know of.

It's interesting that you brought up the subject of blood orange, because I was recently in Italy, and they served blood orange juice at most of our breakfast buffets.

Oranges are very good for wine as they don't need a great deal extra like flower wines, or enzymes to remove pectin like plums. You just need sugar and nutrient. I've got a recipe for an orange and wheat wine or a plain orange wine if you're interested. I'm going to bed in a minute, so it will have to be tomorrow.

Ok, that's where I've seen it, in the japanese section...

Plum wine is my drink of choice these past couple of months. Plum wine is white wine with plum flavoring/plums marinated in it. Drinking a glass right now.

and when you get older, you can drink prune wine...

Never!! I'll die in style with Smirnoff in one hand, and a hoe in the other.

(And yes, not a ho)

Plum wine is wine made from plums, at least mine is. Slivovitz is something else entirely. I bought a load when I was in Prague, but it's not easy to get hold of in the UK. I do have a bottle I managed to get hold of in Amsterdam last month though.

Of course you can. You can make wine out of everything with sugar in it, and blood oranges have plenty of sugar in them. Fermenting it may give you pretty sour-tasting wine because blood oranges have a lot of acid in them. But it will give you wine.

Thanks Thomas. Hmmm.... I like sour stuff. I wonder if sour wine is as good as it sounds....

pH isn't a big problem, as it can be controlled. I control the pH range as necessary using KHCO3 to de-acidify and tartaric acid to decrease pH.