Time to make:
Calories per Servings:
1.8 k sweet ripe apricots
1.36 k kg sugar
1 sachet yeast
1 tevel teaspoon tannin
1 tsp wine nutrient
7 gr citric acid
2 drops pectinex
STEP BY STEP:
Wash apricots well and allow to drain. Put apricots into a pan and boil
with 5.7 litres of water.
Take out the stones, crack 12 stones and remove the kernels. Add the
kernels to the pan and boil for another 10 minutes.
Strain the liquid into a plastic bucket, add the sugar, citric acid,
tannic acid ane pectinex. Stir well until the sugar has dissolved, leave
for 24 hours.
Add the yeast and nutrient, cover the bucket and stand in a warm place
for 3 days, stirring daily. Strain the must into a fermentation vessel
and fit an airlock.
When fermentation is complete, rack the wine into another container, add
1 crushed Campden tablet and refit airlock.
Rack every 2 months, for six months, then less frequently as sediment