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Your IP: 54.234.190.237
2018-01-18 13:26

Apricot Wine (5 Gallons)

 

12½ Lbs. Apricots
35 Pts. Water
10 Lbs. Sugar
Tsp. Acid Blend
5 Tsp. Pectic Enzyme
Tsp. Tannin
Tsp. Energizer
5 . Campden, crushed
1 Vial Champagne Yeast (White Labs WLP715)

 

Starting S.G. 1.085-90
METHOD:
1. Wash fruit, remove stones 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 exept yeast. Cover primary.
4. After 24 hours, add yeast. Cover primary.
5. Stir daily, check S.G. and press pulp in bag lightly to help extract juice.
6. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Siphon wine off sediment into glass secondary (6.5 gallon Carboy). Attach airlock.
7. When ferment is complete (S.G. has reached 1.000 - about 3 weeks) siphon off sediment into clean glass secondary (5.0 gallon Carboy). Reattach airlock.
8. Siphon again in 2 month and again if necessary until clear before bottling.
VARIETIES:
Apricots are not recommended in areas prone to late spring frosts. But they make a handsome tree for shade and of course for fruit. Good all-around Apricot varieties are: Chinese (Mormon), Golden Amber, Royal, Wenatchee, and Supurb.
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