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Apricot Wine

Tuesday, April 24, 2007



Second in the series
"The apricot's intense flavor becomes mellow and full-bodied in wine. The lovely golden color is a plus."

3 pounds fresh apricots
1 1/2 pounds sugar
1 pound honey
1 pound high quality dried apricots chopped
Juice of 2 lemons
1 teaspoon lemon zest
1/4 teaspoon grape tannin
1 teaspoon yeast nutrient
1 teaspoon pectic enzyme
1 Campden tablet
1 package wine yeast

Cut fresh apricots in half, remove pits and cut the fruit into quarters. Put the fruit in the fermenter and cover with sugar. Mix 1/2 gallon of water with the honey in a suacepan and bring to a boil. Skim off the foam. When no more foam rises to the top, add the chopped apricots to the honey mixture and pour over the fresh apricots. Add the lemon juice, lemon tannin, yeast nutrient, pectic enzyme and Campden tablet to the mixture. Let stand for 24 hours.

Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and pour the liquid into an airlocked fermentation vessel. Let ferment for one month. Rack again and let ferment for two months. Rack again then bottle, cork and cellar the wine.

Wait at least six months before sampling.

Makes 1 gallon

My Note - Dried apricots usually are treated with sulfites. Try to purchase untreated apricots.

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4 comments:

Jon said...

Ben, thanks for sharing this. I really want to try this. I've got access (as many people do) to bushels of otherwise wasted apricots from neighbor's trees. I'm going to try a simple 2.5 gallon batch to start in an old Mr. Beer fermenter I've got.

Have you tried Lindeman's Peach Lambic Ale? That's kinda the flavor I'd love to achieve. Crisp, slightly tart, only moderately dry.

Ben said...

Sorry, I haven't tried Lindeman's Peach. Hope your experiment works and let us know how it turns out.

R-double-a said...

Thanks for sharing this recipe! I just finished doing the first part. Now am waiting the first 24hrs. The juice tastes awesome! I just wanted to bring a typo to your attention though. The recipe called for 1/4tsp of grape tannin, and 1tsp of lemon zest. In the directions niether are mentioned. Instead it says to add lemon tannin. When I noticed the typo i wasn't sure if i should go out and try to find some "lemon tannin", but i just went with the grape. Not even sure if "lemon tannin" exists.
Anyways i can't hardly wait to try this wine. Dried the apricots myself and used only the best apricots from off of the best tasting apricot tree in the back yard! Its gonna be great!

Rob A
Kamloops BC Canada

lolacat23 said...

Here is something i have done with my Apricot wine. I have added 1 cup of Fresh finely cut Pineapple. That i have cut, pealed, and cored. I added the pineapple to the fresh apricots. It gives the wine an awsome flavor without takeing away from the Apricots.

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