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OK, here it is - It's in the CJJ berry book (isn't it Haze) 
ORANGE OR TANGERINE WINE (Medium)
Sweet oranges 12 (I use 10 oranges and 2 lemons)
Sugar 1.5 kilos
Water 4.5 litres
Yeast and nutrient
Pectic enzyme
Peel six of the oranges thinly; avoiding the white pith like the plague (it imparts a most bitter taste to the wine). Pour a litre (quart)
of boiling water on to the rind and allow to stand for 24 hours, then strain off the water into a polythene bucket containing 3 litres of water and the sugar. Cut all the oranges in half and squeeze the juice into the bowl. Stir until the sugar is dissolved, and then add the yeast, nutrient and pectic enzyme. If you use a general purpose wine yeast, which is to be recommended, the liquor can safely be strained from the bucket into a fermenting jar, and fitted with air-lock, within two or three days. Siphon it off the lees for the first time when it clears, and re-bottle two or three months later.
SEVILLE ORANGE WINE (Sweet) I haven’t made this but it does make twice as much!
Thin-skinned Seville oranges 24
Lemons 4
Sugar 4 kilos
Water 9 litres
Yeast and nutrient
Pectic enzyme
Peel 12 of the oranges and throw away the peel. Cut up all the oranges and\lemons into slices and put in a fermenting bin with the sugar. Boil the water and pour on, boiling. Place in moderately warm corner and when tepid add nutrient, enzyme and wine yeast or a teaspoonful of granulated yeast; stir each day for a fortnight. Strain into a 2-gallon jar, filling up to top. Put surplus in dark bottles and use this for filling up large jar. Ferment to completion under airlock, rack when it clears, and bottle two months later.
ORANGE OR TANGERINE WINE (Medium)
Sweet oranges 12 (I use 10 oranges and 2 lemons)
Sugar 1.5 kilos
Water 4.5 litres
Yeast and nutrient
Pectic enzyme
Peel six of the oranges thinly; avoiding the white pith like the plague (it imparts a most bitter taste to the wine). Pour a litre (quart)
of boiling water on to the rind and allow to stand for 24 hours, then strain off the water into a polythene bucket containing 3 litres of water and the sugar. Cut all the oranges in half and squeeze the juice into the bowl. Stir until the sugar is dissolved, and then add the yeast, nutrient and pectic enzyme. If you use a general purpose wine yeast, which is to be recommended, the liquor can safely be strained from the bucket into a fermenting jar, and fitted with air-lock, within two or three days. Siphon it off the lees for the first time when it clears, and re-bottle two or three months later.
SEVILLE ORANGE WINE (Sweet) I haven’t made this but it does make twice as much!
Thin-skinned Seville oranges 24
Lemons 4
Sugar 4 kilos
Water 9 litres
Yeast and nutrient
Pectic enzyme
Peel 12 of the oranges and throw away the peel. Cut up all the oranges and\lemons into slices and put in a fermenting bin with the sugar. Boil the water and pour on, boiling. Place in moderately warm corner and when tepid add nutrient, enzyme and wine yeast or a teaspoonful of granulated yeast; stir each day for a fortnight. Strain into a 2-gallon jar, filling up to top. Put surplus in dark bottles and use this for filling up large jar. Ferment to completion under airlock, rack when it clears, and bottle two months later.
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