Apricot Wine

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pvt_ak

Budding Brewer !
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From an old wine book , kicking off the following this week. Any suggestions welcome:

5l batch

350g Dried Apricots(chopped or minced)
1kg sugar
4.5l water
1tsp citric acid
Mug of strong tea
1tsp glycerine
1tsp pectolase
1tsp yeast
1tsp nutrient

All in a bucket - stir daily for 3 days
Ferment 4 days
Strain liquid into DJ with airlock and finish off.




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forget the glycerine you dont need it and it causes headaches up the apricots to 500g, or add 100g of sultan, use a sherry yeast, simmer apricots for 15mins in pint of water add to bucket make up to 2 litre double the pectolose 2-3teaspoons leave 3-4 days daily stir and press apricots then add sugar made into syrup with the rest of the water, when luke warm add nutrient yeast and white grape concentrate, (£3.50 wilko ) level teaspoon citric acid, cover for a few days until the ferment slows then strain into demi johns under air lock , until finished, I made 2 gallon this year of dessert apricot its superb.
 
forget the glycerine you dont need it and it causes headaches up the apricots to 500g, or add 100g of sultan, use a sherry yeast, simmer apricots for 15mins in pint of water add to bucket make up to 2 litre double the pectolose 2-3teaspoons leave 3-4 days daily stir and press apricots then add sugar made into syrup with the rest of the water, when luke warm add nutrient yeast and white grape concentrate, (£3.50 wilko ) level teaspoon citric acid, cover for a few days until the ferment slows then strain into demi johns under air lock , until finished, I made 2 gallon this year of dessert apricot its superb.



Thanks Tanz - what difference does the Sherry yeast make ? I was going to use the normal youngs super.


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The sherry yeast makes it richer in fact more like an apricot sherry, with the sugar you quote and some grape concentrate you should get a medium sherry type wine, i make mine with a combination of fresh and dried apricots, most of my wine is made in summer its warmer more constant temps for the yeasts, i make lager this time of year .
 
The sherry yeast makes it richer in fact more like an apricot sherry, with the sugar you quote and some grape concentrate you should get a medium sherry type wine, i make mine with a combination of fresh and dried apricots, most of my wine is made in summer its warmer more constant temps for the yeasts, i make lager this time of year .



Thanks ! If you have a good lager to do chuck that my way too : should be ready for the summer BBQ's [emoji106]


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i am doing the Coopers Mexican Cerveza at the minute dry hopped with falconer flight when putting into secondary for two weeks i add them for the last 8 days in secondary, i dont like these Stella type heavy headache lagers, i like light fresh for summer drinking, if you like Cider you have to give the Cider works Apple or Apple and Elderflower a go, Mate there superb just make to sweet its lovely stuff and not sweet at all
 
i am doing the Coopers Mexican Cerveza at the minute dry hopped with falconer flight when putting into secondary for two weeks i add them for the last 8 days in secondary, i dont like these Stella type heavy headache lagers, i like light fresh for summer drinking, if you like Cider you have to give the Cider works Apple or Apple and Elderflower a go, Mate there superb just make to sweet its lovely stuff and not sweet at all



Cider works looks like a good price too (just googled) £21.95 for a 40 pint batch.


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There the best cider kits going in my opinion, i love them , try them i dont think you will be dissapointed.
 
Kicked this off yesterday - kept to the same fruit sugar measure as wanted to stay true to the book. Call me a romanticist !

Added more pectolase and dropped the glycerine as suggested.

Stirred today - smells lovely.


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Just strained this into DJ.
Put through muslin cloth.
Took an Sg and it's already at 0.996, so almost there ! Pretty quick ?
Tastes good - definite Apricot.


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Leave 3 months in bottle at least, improves a lot.
 
Bottled this up this morning. 6 lovely bottles - note 6 Chippy [emoji106]
Tastes good - dry [emoji108]


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Just opened a bottle of this. So 4 months after sitting in the bottle.
The aroma is a real apricot sweetness but then tasting it's actually dry and fruity.
Really like this, it's a keeper.


Sent from my iPhone using Tapatalk
 
Just opened a bottle of this. So 4 months after sitting in the bottle.
The aroma is a real apricot sweetness but then tasting it's actually dry and fruity.
Really like this, it's a keeper.


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Makes a superb dessert wine mixed with extra sugar sultanas and a sherry yeast but needs 9 months to a year in bottle, but worth making
 

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