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What could be nicer than long winter evening gatherings with a glass or two of glorious homemade apricot wine? To prepare such a drink, juicy ripe apricots are perfect, preferably plucked directly from the tree.
They also make apricots: brandy, home brew and moonshine, liquor, liqueurs, tinctures, syrup
Apricot wine: a recipe for a classic drink
Let’s start with a recipe that will appeal to lovers of natural fruit and berry wines.
List of ingredients
Apricots – 3 kg
Water – 10 L
Sugar – 3 kg
Method of preparation
Wipe the apricots with a clean cloth (never wash, otherwise you will lose the wild yeast necessary for fermentation).
Then, separate the fruits from the seeds and knead well with your hands.
Place the resulting homogeneous mass in a spacious enameled bowl or pan. Add 1,5 kg of sugar, lukewarm water (approximately 25-30 ° C) and mix everything thoroughly.
Cover the container with gauze and put for five days in a warm dark place. At the same time, stir the fermented substance 3 times a day with a wooden spatula or stick.
After the expiration of the indicated period, remove the liquid from the sediment and squeeze the pulp into it through a dense gauze.
Then, add 500 g of sugar and pour into a glass bottle.
Mix everything thoroughly.
Fill the container 2/3 full with a water seal or a pierced rubber medical glove, and place it in a dark place with a temperature of 18-25 ° C until the end of fermentation.
On the fifth and tenth days of this process, 500 g of sugar must be added to the wort (250 ml of liquid is drained from the bottle, in which sugar is stirred; after which the resulting solution is returned to its native container).
If, after 50 days, the wort continues to ferment, it is necessary to remove it from the sediment and pour it into a clean container, not forgetting a glove or a water seal.
At the end of fermentation, the wine is filtered, poured to the brim into a clean vessel, closed with a tight lid and placed for four months in a cool dark place.
Each time, when a three-centimeter layer of sediment appears at the bottom, decant the drink into another similar container.
At the end of maturation, the wine is filtered again and bottled, carefully corking them.
Apricot Jam Wine
Do-it-yourself apricot wine can also be made from candied or even fermented jam. The main thing is to thoroughly clarify the resulting drink (you will learn how to clarify apricot wine at home from the same recipe).
List of ingredients
Apricot jam – 1 kg
Water – 1 L
Sugars – 150 g
Method of preparation
Jam, water and 100 g of sugar must be mixed in a three-liter jar.
Pull a pierced rubber medical glove over the jar or put a water seal. Then take the jar to a warm, dark place.
When the cake rises to the surface of the must, you need to carefully remove it, strain the liquid, add another 50 g of sugar there and leave it to ferment until the process is completed (periodically, future wine must be tasted; if you feel that it is becoming sour, add more sugar without delay ).
At the end of fermentation, cloudy wine must be clarified. To this end, skimmed milk (a teaspoon per liter) should be added to the drink and allowed to stand for four days in a dark, warm place.
Then the wine is filtered again, bottled and tightly corked.
Apricot juice wine
Before we tell you how to make apricot wine from freshly squeezed juice, let’s say a few words about the juice itself. It is quite difficult to squeeze it out due to the fiber inherent in apricots. Therefore, pitted fruits are first recommended to be poured with boiling water, then held under pressure for four days and only then squeezed juice out of them. Well, if you don’t want to bother, you can, without further ado, buy juice at the nearest store.
List of ingredients
Apricot fresh – 5 l
Sugar – 5 kg
Wine yeast – 7,5 g
Lemons – 2 pcs.
Method of preparation
Strain the juice through cheesecloth, squeeze the pulp into it, squeeze the lemons, add sugar and yeast.
Thoroughly mix the resulting substance in a glass jug, close the lid with a water seal or pull on a medical glove with a small hole on the finger.
Send to a dark warm place for three weeks.
After the complete cessation of fermentation, strain the liquid, fill it to the top with a glass bottle, close tightly and put in a dark place for four months.
Then, the contents of the container are removed from the sediment, bottled and ripened for another four months in a cellar or refrigerator.
Fortified wine made from apricot pulp
Method of preparation
To get fortified wine from apricots, go back to our first recipe.
Making apricot wine with its further consolidation requires adding a liter of vodka or a 45-degree water-alcohol solution to the drink before its final maturation (that is, after fermentation is completed).
At the same time, it should be borne in mind that a drink prepared in this way will be stored longer than a completely natural product.
Relevance: 19.07.2016
Tags: Wine and vermouth, Wine recipes