Apricot Wine (2)

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  • 2 lb. apricots
  • 1/2 lb. chopped golden raisins
  • 3 lb. granulated sugar
  • 2 lemons, juice only
  • 7 pints water
  • 1 tsp. pectic enzyme
  • 1/4 tsp. grape tannin
  • 1 crushed Campden tablet
  • Campagne wine yeast and nutrient

Combine all ingredients except apricots and yeast in primary fermentation vessel, stirring to dissolve sugar. Wash, pit and finely dice apricots. Add to vessel, cover, and set in warm place for 24 hours. Add yeast, cover and stir twice daily for seven days. Strain into secondary fermentation vessel, pressing pulp lightly. Top to one gallon with additional water, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Taste after six months, but allow one year for maturity. [Adapted from passed-on recipe, source unknown]