Photo by: Itinerant Tightwad
6 lb. dried apricots,
2 oranges,
3 ½ lb. sugar,
9 pts water,
1 oz. Yeast,
1 tablespoonful of freshly made tea.
Put the apricots in the fermenting vessel with the cut-up oranges and their peel. Fold the orange peel and squeeze to get as much oil out of it as you can.
Boil two pounds sugar in seven pints water for two minutes and pour over the fruits while still boiling. Allow to cool and add the yeast.
Cover as directed and ferment for ten days, crushing by hand each day and covering again at once.
After ten days, strain and wring out as dry as you can and put the strained liquor in the gallon jar. Boil the remaining sugar in the last two pints of water for two minutes and when cool add to the rest, and then add the tea.
Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
Put the apricots in the fermenting vessel with the cut-up oranges and their peel. Fold the orange peel and squeeze to get as much oil out of it as you can.
Boil two pounds sugar in seven pints water for two minutes and pour over the fruits while still boiling. Allow to cool and add the yeast.
Cover as directed and ferment for ten days, crushing by hand each day and covering again at once.
After ten days, strain and wring out as dry as you can and put the strained liquor in the gallon jar. Boil the remaining sugar in the last two pints of water for two minutes and when cool add to the rest, and then add the tea.
Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
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