INGREDIENTS:
- 2-1/2 lb. apricots
- 7 pints water
- 2 lb. sugar
- 1-1/4 tsp. acid blend
- 1 tsp. pectic enzyme
- 1/4 tsp. grape tannin
- 1 crushed Campden tablet
- yeast and nutrient
- In primary fermentation vessel, combine all ingredients except yeast and apricots, stirring to dissolve sugar. Wash, pit and dice apricots. Place in grain-bag, tie top, and squeeze as much juice as you can into vessel. Place grain-bag of pulp into vessel, cover, and set in warm place for 24 hours. Add yeast, cover, and squeeze pulp daily to extract more juice. Stir twice daily. After five days, strain juice from grain-bag, discard pulp, transfer liquor to secondary fermentation vessel, and fit airlock. Rack after 30 days and again after another 60 days. When clear, rack again and bottle. Allow to age one year or longer. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]
| Sargent: 775-9234 | St. Mary’s: 253-5666 | Regent: 661-6150 | Fife: (204) 694-1298 |