Apricot Wine
Uploaded by: Russell
Author: Russell
Prep Time: 2 Month
Cooking Time:
Servings: 5
User Rating: 3
Ingredients:
2 1/2 Pounds Apricots
7 Pints Water
2 Pounds Sugar
1 1/4 tsp Acid Blend
1 tsp Pectin Enzyme
1/4 tsp Tannin
1/2 tsp Energizer
1 Campden, crush
1 pkg wine yeast
Directions:
Starting S.G. 1.085-90
Method
1. Wash fruit, remove seeds and any brown patches, and weigh out correct amount.
2. Mash and strain out juice into primary fermentor. Keep all pulp in nylon straining bag, tie top and place in primary.
3. Stir in all other ingredients except yeast. Cover primary.
4. After 24 hours., add yeast. Cover primary.
5. Stir daily, check S.G. and press pulp bag lightly to help extract juice.
6. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
7. When ferment is complete (S.G. has reached 1.000 or about 3 weeks) syphon off sediment into clean secondary. Reattach air lock.
8. Syphon again in 2 months and again if necessary until clear before bottling. |
