Apricot Wine
Ingredients
- 2-1/2 lbs. apricots
- 7 pints water
- 2 lbs. sugar
- 1-1/4 tsp. acid blend
- 1 tsp. pectic enzyme
- 1/4 tsp. grape tannin
- 1 crushed Campden tablet
- yeast and nutrient
In primary fermentation vessel, combine all ingredients except yeast and apricots, stirring to dissolve sugar. Wash, pit and dice apricots. Place in grain-bag, tie top, and squeeze as much juice as you can into vessel. Place grain-bag of pulp into vessel, cover, and set in warm place for 24 hours. Add yeast, cover, and squeeze pulp daily to extract more juice. Stir twice daily. After five days, strain juice from grain-bag, discard pulp, transfer liquor to secondary fermentation vessel, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year or longer.
OR
- 2 lbs. apricots
- 1/2 lbs. chopped golden raisins
- 3 lbs. granulated sugar
- 2 lemons, juice only
- 7 pints water
- 1 tsp. pectic enzyme
- 1/4 tsp. grape tannin
- 1 crushed Campden tablet
- Champagne wine yeast and nutrient
Combine all ingredients except apricots and yeast in primary fermentation vessel, stirring to dissolve sugar. Wash, pit and finely dice apricots. Add to vessel, cover, and set in warm place for 24 hours. Add yeast, cover and stir twice daily for seven days. Strain into secondary fermentation vessel, pressing pulp lightly. Top to one gallon with additional water, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Taste after six months, but allow one year for maturity.
OR
- 2 lbs. chopped dry apricots
- 1 lbs. chopped golden raisins
- 2-1/2 lbs. light brown sugar
- 1-1/4 tsp. acid blend
- 8 pints water
- 1 tsp. pectic enzyme
- 1/4 tsp. grape tannin
- 1 crushed Campden tablet
- Champagne wine yeast and nutrient
Combine all ingredients except yeast in primary fermentation vessel, stir to dissolve sugar, cover, and set in warm place for 24 hours. Add yeast, cover, and stir daily for 10 days. Strain into secondary fermentation vessel, pressing pulp lightly. Top to one gallon with additional water, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year.
OR
- 2 lbs. chopped dry apricots
- 1 lbs. wheat, cracked
- 3 lbs. granulated sugar
- 1 gallon water
- 2 lemons, juice only
- 1/4 tsp. grape tannin or 1/4 cup black tea
- Madeira wine yeast and nutrients
Bring apricots to boil in gallon of water, reduce to simmer, then strain into primary fermentation vessel without pressing after one-half hour, discarding pulp. Add remaining ingredients, except yeast and nutrient, and stir to dissolve sugar. When cool, add yeast and nutrient, cover, and ferment in warm place for three weeks, stirring daily. Strain into secondary fermentation vessel, top up to one gallon, and fit airlock. Rack after one month. When clear, rack again and bottle. Taste after six months, but allow one year for best quality and flavor.
