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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