Apricot Wine
Transform fresh apricots into a vibrant homemade wine with this simple recipe. Bursting with fruity flavors and fragrant aromas, this apricot wine offers a delightful balance of sweetness and acidity, capturing the essence of summer in every sip. Perfect for celebrations or evening relaxation, this artisanal beverage will impress your friends and family with its charm.
ingredients
- 10 cups fresh apricots, halved and pitted
- 4 ½ cups granulated sugar
- 1 tsp yeast nutrients
- 1 ½ tsp acid blend
- ½ tsp pectic enzyme
- 4 tsp tannin
- Water (to make up to 1 gallon)
- 1 packet wine yeast
steps
- 1.
Start by sanitizing all equipment to ensure cleanliness.
- 2.
In a large pot, gently mash the halved apricots to release their juice.
- 3.
Add the granulated sugar to the pot, stirring until dissolved.
- 4.
Incorporate yeast nutrients, acid blend, pectic enzyme, and tannin into the mixture.
- 5.
Pour water into the pot, stirring until the volume reaches one gallon.
- 6.
Allow the mixture to cool to room temperature.
- 7.
Once cooled, sprinkle the wine yeast over the surface and gently stir to combine.
- 8.
Transfer the mixture to a fermentation vessel, securing it with an airlock.
- 9.
Let it ferment in a cool, dark place for about 1 to 2 weeks until bubbling stops.
- 10.
After fermentation, siphon the wine into clean bottles, leaving sediment behind.
- 11.
Age the wine in a cool, dark place for at least a month before tasting.
- 12.
Enjoy your homemade apricot wine chilled or at room temperature!
