Apricot Sherry

• 1 lb. chopped dried apricots
• 3 lb. granulated sugar
• 1 cup strong, black tea
• 1 tsp. pectic enzyme
• 6 pints to 1 gallon water
• Sherry wine yeast and nutrient

Bring apricots in 6 pints water to simmer for 30 minutes without boiling.Strain off liquor, add sugar and stir well to dissolve, and bring to boil for five minutes. Add tea, and pour into secondary fermentation vessel. When cool, add pectic enzyme, cover, and set in warm place for 24 hours. Add yeast culture and nutrient and fit airlock. After 30 days, replace airlock with one devoid of water but plugged with cotton to allow the Sherry yeast to “breathe.” Allow to sit undisturbed for six months, then rack and return 2 tblsp. of cleanest yeast from lees to secondary fermentation vessel. Refit dry airlock and bring into warm room (75-80 degrees fahrenheit) for five days to promote final fermentation. When fermentation is strong, top up with water and retire to cool place for additional six months. Rack and bottle. Matures after one year but improves after two.[Adapted from C.J.J. Berry’s 130 New Winemaking Recipes]