Apricot Melomel
Experience a unique blend of flavors with this Honey-Infused Apricot Wine. Combining a variety of honey types with luscious apricot juice, this recipe creates a sweet, aromatic wine that’s perfect for sipping on a sunny afternoon or serving at gatherings. The delicate interplay of honey and fruit will tantalize your palate, making it a beloved addition to any wine collection.
ingredients
- 5.47 lb Questa honey
- 0.55 lb Sourwood honey
- 0.10 lb Star Thistle honey
- 1.47 lb Clover honey
- 9.0 lb apricot juice
- 2 packages Lalvin KIV-1116 wine yeast
steps
- 1.
In a large fermentation vessel, combine all honey types with the apricot juice. Stir gently until the honey is fully dissolved.
- 2.
Measure the temperature of the mixture; it should be between 70°F and 75°F for optimal yeast activity.
- 3.
Sprinkle the Lalvin KIV-1116 wine yeast over the surface of the mixture and let it hydrate for about 10 minutes, then stir gently.
- 4.
Cover the fermentation vessel with a clean cloth or airlock to allow gases to escape while preventing contaminants.
- 5.
Place the vessel in a dark, cool area, around 65°F to 75°F, to ferment for about 2 to 4 weeks. Stir the mixture gently every few days.
- 6.
After fermentation is complete, siphon the liquid into clean bottles, leaving some sediment behind. Seal the bottles with corks.
- 7.
Store the wine in a cool, dark place for at least 3 months to allow flavors to develop and mature before enjoying.
- 8.
Chill before serving, and savor the unique blend of honey and apricot flavors.
