How to Make Apricot Sherry

Apricot sherry has a smooth, sweet and fruity flavor. It is great as an after dinner drink or as an accompaniment to desert, especially around holiday time. Here's how you can make this delectable beverage that is sure to delight any guest.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb. Dried Apricots
• 3 lb. Sugar
• 1 cup Black Tea
• 6 pints Water
• Sherry Yeast
• Yeast Nutrient
• Pectic Enzyme
• 1 Demi-john
• 1 Fermentation Lock

1. Rinse the apricots in cold water, and slice them into smaller pieces.

2. Simmer the apricots in 6 pints of water for 30 minutes.

3. Strain and add the sugar. Simmer for another 5 minutes.

4. Add the cup of strong tea, and pour all the mixture into a 1 gallon demi-john.

5. When the liquid has cooled, add the pectic enzyme.

6. After twenty-four hours, add the sherry culture. Put the fermentation lock into the jar, and leave it to ferment.

7. After a month, empty the fermentation lock and plug the end with cotton wool to allow the sherry some air.

8. Leave the sherry to stand for six months, and then rack off to a clean demi-john. Add a little of the cleanest yeast from the first jar. Place in a warm room to allow the final stage of fermentation.

9. Once fermentation has recommenced, move to a cooler place and leave for another six months before bottling.

Tips & Warnings

• Leaving the sherry until it's a year old before you rack it. That will ensure you get the best flavor.
• Don't forget your patience. This is a long process.

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