Apricot Wine Recipe 

Apricot wine


1½ kg apricots, peaches or nectarines 
1 kg sugar 
1 teaspoonful yeast nutrient 
1 teaspoonful pectic enzyme 
wine yeast (all-purpose or chardonnay) 
enough water to produce 5 litres.

Select very ripe apricots, remove the stones and reduce the fruit to a pulp. Place in a plastic bucket and cover with 3 litres of boiling water. Add the sugar and one crushed Campden tablet and stir till dissolved. 

When cool, add the nutrient, pectic enzyme and the yeast. Cover, allow to ferment for 5 days, then strain juice into a 5-litre bottle and discard the pulp. Add the remaining water, fit the air lock and ferment to dryness (990). When wine falls clear, rack 3 times at intervals of about 2 weeks, adding one crushed Campden tablet at each racking. Stabilise wine with potassium sorbate at the final racking, sweeten to taste, then bottle. Allow to mature for at least 6 months.

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