Apricot Wine

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 5 lb/2.5 kg stoned fresh apricots
  • 3 lb/1.5


Wash the apricots and then boil them gently until tender. Place the sugar in a bucket, and then strain the liquid over the sugar. Stir well until the sugar has dissolved. Keep the fruit, which can be used for a second run or for jam. Make the liquid in the bucket up to 1 gallon/4.5 litres and when it is lukewarm (about 75°F/24°C) add the tannin, acid, nutrient salts, pectic enzyme and yeast, an