Apricot Recipes

For 5 Gallons:

25 lbs of fruit, pitted and mashed the best you can. 48 ounces of white grape juice or some concentrate. (Alexanders Vino Blanc works well for this) 2 tsp grape tannin 1-2 tsp pectic enzyme Water to about 6 gallons 10-12 tsp acid blend 10-12 lbs sugar 2.5 tsp potassium sorbate Fining agent (if desired) probably bentonite or a [FiningChemicals#gelatin gelatin]/[FiningChemicals#keilsesol keilsesol] fining for white wines. 2 tsp yeast nutrient cote des blanc yeast, or a champange yeast. higher alcohol in fruit wines will mask the delicate fruit flavors, generally I would keep the wine to about 10.5 to no more than 11% alc. Measure your sugar and acid if you have the tools to do this with (hydrometer and acid testing kit) and adjust to about 1.085 SG or about 10.5% pot alc, and about 7.5 to 8.0 g/l acidity. This acid level will support a finished wine of about 2 -2.5% residual sugar. Sweetness in fruit wines will also help to bring out the fruit flavors. Apricots and peaches make a nice delicate fruit wine, however they are short lived wines. you will generally want to consume them about a year or two after bottling... I will be harvesting pears and making wine from them pretty soon. hhmmm.. might even make a pear port. "Eau di vie"

Have Fun..

Joe O'Neal

Bayou LaCroix Vineyard