Apricot Wine (4)

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  • 2 lb. chopped dry apricots
  • 1 lb. wheat, cracked
  • 3 lb. granulated sugar
  • 1 gallon water
  • 2 lemons, juice only
  • 1/4 tsp. grape tannin or 1/4 cup black tea
  • Madeira wine yeast and nutrient

Bring apricots to boil in gallon of water, reduce to simmer, then strain into primary fermentation vessel without pressing after one-half hour, discarding pulp. Add remaining ingredients, except yeast and nutrient, and stir to dissolve sugar. When cool, add yeast and nutrient, cover, and ferment in warm place for three weeks, stirring daily. Strain into secondary fermentation vessel, top up to one gallon, and fit airlock. Rack after one month. When clear, rack again and bottle. Taste after six months, but allow one year for best quality and flavor. [Adapted from C.J.J. Berry’s First Steps in Winemaking]