Apricot and Date Wine

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  • 1 lb. chopped dried apricots
  • 2 lb. chopped dated
  • 1/2 lb. barley
  • 2 lb. 2 oz. light brown sugar
  • 2 oranges
  • 2 lemons
  • 6 pints to 1 gallon water
  • Sauterne wine yeast and nutrient

Combine chopped apricots and dates, barley, and zest of oranges and lemons in 6 pints water, bring to boil, and simmer for 10 minutes. Strain onto sugar, add juice of oranges and lemons, and stir well to dissolve sugar. Pour into secondary fermentation vessel when cooled to 70 degree fahrenheit, add yeast and nutrient, and fit airlock. Top to one gallon in three weeks. Rack when clear, wait three additional months, then rack again and bottle. Allow one year or more for maturity.[Adapted from C.J.J. Berry’s 130 New Winemaking Recipes]