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Apricot wine (medium)
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Ingredients |
Metric |
British |
USA |
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Dried apricots |
1 kg |
2 lbs |
1 1/2 lbs |
|
Wheat |
500 g |
1 lb |
3/4 lb |
|
Sugar |
1.5 kg |
3 lbs |
2 1/4ibs |
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Citric acid |
2 teaspoons |
2 teaspoons |
2 teaspoons |
|
Grape tanning |
1 teaspoon |
1 teaspoon |
1 teaspoon |
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Water |
4.5 L |
1 gallon |
1 gallon |
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Wine yeast |
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|
|
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Yeast nutrient |
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|
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Pectic Enzyme |
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- Cut up the apricots
- Put into 1 gallon of water, bring to the boil and simmer for half an hour
- Strain without pressing
- Add the other ingredient to the liquor
- Allow to cool, and when cool, add the yeast and pectic enzyme
- Ferment for three weeks, closely covered in a warm place
- Stir daily
- Strain into a fermenting bottle (Demi John) make up wine with cold water to 4.5 L
- Fit an airlock and ferment for a further month
- Strain, bottle and cork tightly
