Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Apricot Wine
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Holiday Recipes | Beverages
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4630228
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 1 pound dried apricots
- 4 quarts warm water
- 6½ cups white granulated sugar
- 2¼ cups brown sugar
- 1½ cups raisins
- 1 tablespoon ginger
- 2 lemons, sliced thin
- 2 oranges
- ½ yeast cake
Directions
- Wash the apricots in several changes of water, then dry and cut in halves.
- Place apricots in a large crock, and pour on the warm water. Reserve ½ cup of water, and dissolve the yeast cake into it.
- Stir in the sugars, fruit, raisins, and ginger.
- Add the dissolved yeast and mix well.
- Cover with the top of the crock and let stand.
- Stir every other day.
- After thirty days, strain the mixture and bottle it.
Notes
Be sure to check with national, regional, and municipal laws, to produce wine lawfully!
Please drink alcoholic beverages responsibly, and have someone sober drive you, if you need to travel after imbibing.
To jump start the yeast, dissolve in water with a pinch of the sugar the night before starting, and let stand covered with cloth or a paper towel in a warm place, like the top of the refrigerator.
An actual wine yeast from a wine making store or supplier would also improve outcome.
Extreme cleanliness will prevent spoiling due to bacteria or wild yeast.
For best fermentation, keep in a temperature you are comfortable in. Too cool and it ferments slower, too warm and it will ferment bitter, too hot and the yeast will die. They are alive, you know!