Apricot Wine (3)

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  • 2 lb. chopped dry apricots
  • 1 lb. chopped golden raisins
  • 2-1/2 lb. light brown sugar
  • 1-1/4 tsp. acid blend
  • 8 pints water
  • 1 tsp. pectic enzyme
  • 1/4 tsp. grape tannin
  • 1 crushed Campden tablet
  • Champagne wine yeast and nutrient

Combine all ingredients except yeast in primary fermentation vessel, stir to dissolve sugar, cover, and set in warm place for 24 hours. Add yeast, cover, and stir daily for 10 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. Allow to age one year. [Adapted from magazine-clipping recipe, source unknown]