Apricot Wine

• 2½ lbs Apricots
• 7 pts Water
• 2 lb Sugar
• 1¼ tsp Acid Blend
• ¼ tsp Tannin
• 1 tsp Pectic Enzyme
• 1 tsp Yeast Nutrient
• 1 Crushed Campden Tablet
• 1 pkg wine yeast

1. Dissolve sugar in 7pts of very hot or boiling water. Set aside sugar water and allow it to cool down to room temperature.
2. Wash fruit, remove stones and any brown spots on the fruit.
3. Mash and strain out juice into primary fermentor. Keep all pulp in nylon straining bag, tie top and place in primary
4. Pour sugar water over straining bag and stir in all ingredients except for yeast. Wait 24 hours, add yeast and cover primary
5. Stir daily, check S.G. and lightly squeeze bag to extract more juice.
6. When ferment reaches S.G. 1.020 (3-5 days) lightly strain juice from bag. Discard pulp. Rack wine into glass jug or carboy, attach airlock.
7. When fermentation is complete, the S.G. will be 1.000 or less (about 2 weeks). Rack off sediment into a clean glass jug or carboy, top up and reattach airlock.
8. Allow 2 months for wine to drop more sediment and clear, rack off sediment into clean glass jug or carboy, top up and reattach airlock. Repeat as needed.
9. When wine is crystal clear, allow it to age 6-8 months before bottling

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