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.
Technorati Tags: Wine, Winemaking, Apricots, Recipe