I've been thinking of making orange wine. I have found a few recipes online, though I'm not sure if these recipes make sense.
The first one:
The first recipe listed seems to use a lot of sugar - 3 pounds for 6.5 pints (I think that will come to ~ 3 litres, < 1 gallon). And then there's the juice from oranges on top of that, which will have more sugar!
The first recipe on the second page I linked calls for just over 1 pound for a total of 1 gallon of liquid (including the juice from the oranges).
And then the second recipe on the second page also calls for 3 pounds of sugar.
Is there a reason that orange wine recipes seem to call for so much sugar? Is it likely that the sugar will be consumed during fermentation, producing a dry, high-alcohol drink, or is the quantity of sugar so high to ensure a sweeter final product?