Apricot wine: 4 recipes at home
What could be more pleasant than long winter evening gatherings with a glass or two of glorious homemade apricot wine? Juicy ripe apricots, preferably plucked directly from the tree, are perfect for making such a drink.
It is also made from apricots: brandy, brew and moonshine, liqueur, 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 liters
Sugar - 3 kg
The method of preparation
Wipe the apricots with a clean cloth (do not wash them, otherwise you will lose the wild yeast necessary for fermentation).
Then, separate the fruit from the seeds and mash it well with your hands.
Place the resulting homogeneous mass in a spacious enamel bowl or saucepan. Add 1.5 kg of sugar, lukewarm water (about 25-30 °C) and mix thoroughly.
Cover the container with gauze and put it in a warm, dark place for five days. At the same time, stir the fermented substance 3 times a day with a wooden spatula or stick.
After the specified period, remove the liquid from the sediment and squeeze the pulp into it through thick cheesecloth.
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 punctured rubber medical glove, and place in a dark place with a temperature of 18-25 °C until fermentation is complete.
On the fifth and tenth day of this process, 500 g of sugar should be added to the wort (250 ml of liquid is poured out of the bottle, in which the sugar is stirred; after that, the resulting solution is returned to its original 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 about the glove or water seal.
After the end of fermentation, the wine is filtered, poured into a clean vessel, closed with a tight lid and placed in a cool, dark place for four months.
Each time a three-centimeter layer of sediment appears at the bottom, decant the drink into another similar container.
After maturation, the wine is filtered once again and bottled, carefully corked.
Wine made from apricot jam
You can also make your own apricot wine from candied or even fermented jam. The main thing is to clarify the resulting drink well (you will learn how to clarify apricot wine at home from the same recipe).
List of ingredients
Apricot jam - 1 kg
Water - 1 liter
Sugar - 150 g
The method of preparation
Jam, water and 100 g of sugar must be mixed in a three-liter jar.
Pull a punctured rubber medical glove over the jar or put a water seal on it. Then take the jar to a warm, dark place.
When the cake rises to the surface of the wort, you need to carefully remove it, strain the liquid, add another 50 g of sugar and leave it to ferment until the process is complete (periodically, the future wine should be tasted; if you feel that it is becoming more acidic, add more sugar without delay).
After fermentation is complete, the cloudy wine must be clarified. To this end, skim milk should be added to the drink (a teaspoon per liter) and allowed to stand for four days in a dark, warm place.
Then the wine is filtered again, bottled and tightly corked.
Wine from apricot juice
Before we tell you how to make apricot wine from freshly squeezed juice, let's say a few words about the juice itself. Squeezing it is quite difficult due to the inherent fiberiness of apricots. Therefore, it is recommended to first pour boiling water over the pitted fruits, then hold them under a press for four days and only then squeeze the juice out of them. And if you don't want to bother, you can buy juice at the nearest store.
List of ingredients
Apricot juice - 5 liters
Sugar - 5 kg
Wine yeast - 7.5 g
Lemons - 2 pcs.
The method of preparation
Strain the juice through cheesecloth, squeeze the pulp into it, squeeze the lemons, add sugar and yeast.
Mix the resulting substance thoroughly in a glass jar, close the lid with a water seal or pull on a medical glove with a small hole in the finger.
Send to a dark, warm place for three weeks.
After the fermentation is completely stopped, strain the liquid, fill a glass bottle with it to the top, close it tightly and put it in a dark place for four months.
Then the contents of the container are removed from the sediment, poured into bottles and ripened for another four months in the cellar or refrigerator.
Fortified wine from apricot pulp
Method of preparation
To get fortified wine from apricots, go back to our the first recipe.
The production of apricot wine with its subsequent consolidation requires the addition of a drink before its final maturation (i.e. in.).е., after fermentation) a liter of vodka or a 45-degree water-alcohol solution.
Keep in mind that a drink prepared in this way will be stored longer than a completely natural product.
Update: 19.07.2016
Category: Wine and Vermouth