Recipes-How To Make APRICOT WINE




APRICOT WINE (1)


2-1/2 lb. apricots
7 pints water
2 lb. 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. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]


APRICOT WINE (2)


2 lb. apricots
1/2 lb. chopped golden raisins
3 lb. granulated sugar
2 lemons, juice only
7 pints water
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Campagne 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.


APRICOT WINE (3)


2 lb. chopped dry apricots
1 lb. chopped golden raisins
2-1/2 lb. 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
Campagne 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.


APRICOT WINE (4)


2 lb. chopped dry apricots
1 lb. wheat, cracked
3 lb. granulated sugar
1 gallon water
2 lemons, juice only
1/4 tsp. grape tannin or 1/4 cup black tea
Madeira wine yeast and nutrient


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. [Adapted from C.J.J. Berry's First Steps in Winemaking]


APRICOT, RASPBERRY AND ELDERBERRY ROSE WINE


3/4 lb. chopped dried apricots
6 oz. raspberries
3 oz. dried elderberries
1-1/4 lb. granulated sugar
1/2 pt. white grape concentrate
1 cup mixed red and yellow rose petals
1 tsp. pectic enzyme
1 gallon water
crushed Campden tablets
Burdundy wine yeast and nutrient


Before you start, dissolve sugar in 6 pts. warm water, then chill the water overnight in refrigerator. Chop or mince dried apricots and elderberries, crush raspberries, and mix together in primary fermentation vessel with chilled sugar-water, nutrient, pectic enzyme, and two crushed Campden tablets. Stir well, cover and set aside 24 hours. Add activated Burgundy yeast, cover and ferment on pulp three days, stirring daily. Strain pulp in fine nylon sieve and press lightly to extract juice without pulp particles. Add grape concentrate, cover and ferment additional four days. Add rose petals and ferment additional three days before straining and add sufficient water to bring volume to 1 gallon. When S.G. drops to 1.000 or lower, add another crushed Campden tablet and rack, without splashing, to secondary fermentation vessel as soon as fermentation restarts or a heavy deposit of yeast forms, whichever is sooner. Fit airlock and store bottle in cool place (65-70 degrees F.) without disturbing for three months. However, check after two weeks and, if pulp debris is detected in sediment, carefully rack again without splashing and add another crushed Campden tablet. After total three months in secondary fermentation vessel, rack again, being careful to avoid splashing, add one crushed Campden tablet, and top up with water before refitting airlock. After additional three months, rack again as before, add another crushed Campden tablet, top up with water, and bottle. May taste after six months but matures at 18 months. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]


APRICOT AND DATE WINE


1 lb. chopped dried apricots
2 lb. chopped dated
1/2 lb. barley
2 lb. 2 oz. light brown sugar
2 oranges
2 lemons
6 pints to 1 gallon water
Sauterne wine yeast and nutrient


Combine chopped apricots and dates, barley, and zest of oranges and lemons in 6 pints water, bring to boil, and simmer for 10 minutes. Strain onto sugar, add juice of oranges and lemons, and stir well to dissolve sugar. Pour into secondary fermentation vessel when cooled to 70 degree fahrenheit, add yeast and nutrient, and fit airlock. Top to one gallon in three weeks. Rack when clear, wait three additional months, then rack again and bottle. Allow one year or more for maturity.[Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


APRICOT SHERRY


1 lb. chopped dried apricots
3 lb. granulated sugar
1 cup strong, black tea
1 tsp. pectic enzyme
6 pints to 1 gallon water
Sherry wine yeast and nutrient


Bring apricots in 6 pints water to simmer for 30 minutes without boiling.Strain off liquor, add sugar and stir well to dissolve, and bring to boil for five minutes. Add tea, and pour into secondary fermentation vessel. When cool, add pectic enzyme, cover, and set in warm place for 24 hours. Add yeast culture and nutrient and fit airlock. After 30 days, replace airlock with one devoid of water but plugged with cotton to allow the Sherry yeast to “breathe.” Allow to sit undisturbed for six months, then rack and return 2 tblsp. of cleanest yeast from lees to secondary fermentation vessel. Refit dry airlock and bring into warm room (75-80 degrees fahrenheit) for five days to promote final fermentation. When fermentation is strong, top up with water and retire to cool place for additional six months. Rack and bottle. Matures after one year but improves after two.[Adapted from C.J.J. Berry's 130 New Winemaking Recipes]



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