Apricot Wine Recipe
STEP 1 INGREDIENTS
- 15 lbs apricots
- 5 gallons of water
- 8 lbs white granulated sugar
- 1 level teaspoon yeast energizer
- 6 level teaspoons acid blend
- 2 level teaspoons grape tannin
- 1 level teaspoon pectic enzyme
- 5 Campden tablets
STEP 2 INGREDIENTS
- 3 lbs white granulated sugar
- 2 teaspoons of acid blend
STEP 3 INGREDIENTS
- 1 pkt of Epernay wine yeast or any good yeast of your choice.
STEP 5 INGREDIENTS
- 5 Campden tablets
STEP 7 INGREDIENTS
- 1-4 cups granulated sugar
- 2 tsp. potassium sorbate
- 3 Campden tablets
1. Use only ripe fruit. Remove the stones and discard any rotten fruit. Crush the fruit, finely chop the fruit or run it through a food processor (do not process into a fine pulp). Put all step 1 ingredients in an open fermenter and stir well.
2. Use a hydrometer and adjust the sugar to 22 Brix by adding sugar in small quantities and stirring well. Use an acid test kit and adjust the acid to 0.65 percent by adding small quantities of acid crystals and stirring well. If a hydrometer or an acid test kit is not available, use the amounts shown in steps 1 and 2, but the quality of the wine will suffer.
3. Open the packet of dry yeast and sprinkle it on top of the must. Cover the fermenter, in 20 to 40 hours fermentation should start (bubbles form around the edge of the container).
4. Stir the must and measure the Brix each day.
5. When the hydrometer reads 12 to 14-Brix, strain out and discard the solids and siphon the liquid into a closed fermenter. Attach a fermentation lock filled half full of plain water. Always keep the container full of wine and always keep the fermentation lock half full of clean water.
6. After three weeks, rack the wine into a clean, closed container and add 5 crushed Campden tablets.
7. After three months the wine should be clear. If it is not clear, fine with Sparkolloid and rack three weeks after adding the Sparkolloid.
8. In a month or so, when the wine is clear and stable, add 3 Campden tablets. Add the sweetening sugar (to taste) and 2 level teaspoons (5 grams) of fresh potassium sorbate. Finally, bottle the wine.
From a book The Home Wine Makers Manual by Lum Eisenman