Apricot Wine

"The apricot's intense flavor becomes mellow and full-bodied in wine. The lovely golden color is a plus."

3 pounds fresh apricots

1 1/2 pounds sugar

1 pound honey

1 pound high quality dried apricots chopped

Juice of 2 lemons

1 teaspoon lemon zest

1/4 teaspoon grape tannin

1 teaspoon yeast nutrient

1 teaspoon pectic enzyme

1 Campden tablet

1 package wine yeast



Cut fresh apricots in half, remove pits and cut the fruit into quarters. Put the fruit in the fermenter and cover with sugar. Mix 1/2 gallon of water with the honey in a suacepan and bring to a boil. Skim off the foam. When no more foam rises to the top, add the chopped apricots to the honey mixture and pour over the fresh apricots. Add the lemon juice, lemon tannin, yeast nutrient, pectic enzyme and Campden tablet to the mixture. Let stand for 24 hours.

Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and pour the liquid into an airlocked fermentation vessel. Let ferment for one month. Rack again and let ferment for two months. Rack again then bottle, cork and cellar the wine.

Wait at least six months before sampling.

Makes 1 gallon

My Note - Dried apricots usually are treated with sulfites. Try to purchase untreated apricots.



Technorati Tags: Wine, Winemaking, Apricots, Recipe

Pineapple-Orange Delight

This is the first in the series of recipes from Making Wild Wines and Meads.

"The color is light, but the flavor is redolent of the tropics. Choose a ripe pineapple, one that will release a leaf of its topknot with a firm tug--or give the pineapple the sniff test. The flavor--and ultimately the bouquet of your wine--will be reflected in the aroma of the pineapple, you use"

Yield 1 Gallon


4 pounds ripe pineapple

1 tablespoon light brown sugar

4 ounces golden raisins, chopped

2 pounds orang-blossom honey

12 ounces ornage juice concentrate

juice of 1 lemon

1 teaspoon orange zest

1/4 teaspoon tannin

1 teaspoon yeast nutrient

1 teaspoon pectic enzyme

1 Campden tablet

1 package wine yeast



Chop and core the pineapple, and transfer to a 2 gallon plastic bucket. Add the sugar and raisins, and set aside.

In a medium saucepan, mix the honey in 1/2 gallon of water and bring to a boil. Skim off foam. When no more foam rises to the top, pour the honey-water mixture over the pineapple mixture. Add the orange juice, lemon juice, orange zest, tannin, yeast nutrient, pectic enzyme and Campden tablet. Let stand for 24 hours.

Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids. Pour th eliquid into an airlocked fermentation vessel and let ferment for 1 month. Rack again and let ferment for two months. Rack again. When fermentation is complete bottle.

Wait at least six months before sampling.



Technorati Tags: Wine, Winemaking, Pineapple, Orange, Recipe