Apricot Wine Experiment

Ingredients

• 1 lb Dried Apricots
• 1/2 oz Pectin Enzyme
• 2 1/2 lbs Sugar
• 1/2 pt strong black tea
• 1 tsp citric acid
• water to make up to a gallon
• yeast nutrient
• wine yeast

To make

Soaking Apricots

Then Boiling them

• wash and soak Apricots over night. Like above ! I managed to get a decent sized bowl.
• The next day boil the Apricots untill they are nice and tender.
• Strain the fruit and put the liquid into a demijohn.
• When the liquid is cool add pectin enzyme, strong tea, citric acid and sugar and stir untill all is dissolved.
• Make the liquid up to a gallon and add yeast nutrient and wine yeast.
• Fit airlock and Ferment.
• Store in a warm place and allow the fermentation to work.
• When fermentation ceased rack the wine into a clean jar
• Place in a cooler environment and leave for a further few months.
• When the wine is clear and stable siphon into bottles. 

My Experiment so far.

I started making this on the 25th May. We have the demijohn all snug and warm by the warm heater (not on) it is wraped up in a blanket to keep as warm as possible. I will take a photo to add on here of where it is. It is still bubbling away at a nice gentle frequencey. You can almost time the pop of the air bubble. This tels me that it is still fermemnting.I got all my things from a nice lady at our local brew shop she also helped me find the recipie.

The liquid was quite dark golden colour and it has lightened and seems to continue to lighten in colour. I shall go and see the nice lady again when the wine stops bubbling to check that she thinks that fermentation has finally finished as I have never done anything like this at all.

I will continue to update this as the wine progresses.


Well its 1st March 2013 and our wine is still all wraped up in its jacket and hopefully my uncle will be comming to look at it with his alcohol tester to see what has been going on in our demmi- john