How to Make Apricot Wine

Apricots will add a delicious sweetness to your homemade wine.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Fermentation Locks
• Hydrometer And Testing Jar
• Siphon Hoses And Clamp
• Plastic Buckets And Glass Jugs
• yeasts and yeast food, pectic enzyme, campden tablets

1. Rent or purchase equipment at a wine-making supply shop.

2. Remove stones, chop, and then crush 3 to 6 lb. ripe fruit. More fruit makes a stronger-tasting wine.

3. Place into plastic buckets.

4. Add 1 crushed campden tablet, 1 tsp. pectic enzyme and 1 gallon water.

5. Mix thoroughly and let sit for one week. Cover with cheesecloth and stir daily.

6. Add about 2 lbs. sugar to bring the Brix up to 20 to 21 degrees. (See "How to Monitor Brix of Fermenting Wine Must," in the Related eHows, for instructions on measuring the Brix, or sugar content.)

7. Add 1 tsp. yeast food. Mix thoroughly.

8. Transfer juice to glass jugs. Fill 2/3 full.

9. Rehydrate yeast in warm water, let sit for 10 minutes, then add to juice.

10. Attach a fermentation lock.

11. When sediment settles, after about five to six days, "rack," or siphon off the clear wine, into glass jugs. Fill jugs completely. (See "How to Rack Wine" for instructions.)

12. Rack whenever sediment accumulates. You may need to rack three to four times.

13. Let sit for three to four months until wine is clear.

14. Bottle. (See "How to Bottle Wine" for instructions.)

15. Bottle age for six months.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.