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Red wine grapes descriptors

Raisins

Fig

Pepper (White/Black)

Clove

Cinnamon

Coffee

Cocoa

Mocha

Tobacco

Leather

Licorice

Toast

Smoke

Violet

Chocolate

Gooseberry 

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Apricot Wine

Ingredients:

• Apricots - 2-1/2 lb
• Pints water -7
• Sugar -2 lb
• Acid blend - 1-1/4 tsp
• Pectic enzyme  -1 tsp
• Grape tannin - 1/4 tsp
• Crushed Campden tablet - 1
• Yeast and nutrient 

Directions:

In prime fermentation basin, combine all materials apart from yeast and apricots, stirring to melt sugar. 

Rinse, mine and cut up apricots. 

Place in grain-bag, tie top, and squeeze as plentiful juice as you can into basin. 

Place grain-bag of soft tissue into basin, cover, and set in warm place for 24 hours. 

Add to yeast, cover, and squeeze soft tissue day-to-day to extract added juice. 

Stir two times every day. 

Five days later, strain juice from grain-bag, remove pulp, transfer juice to secondary fermentation vessel, and fit airlock.

 Shelf after 30 days and once more another 60 days later. 

As soon as clear, shelf again and bottle. 

Let to age one year or longer.

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