Apricot wine is one of those wines that is really good for certain seasons, I enjoy it in the summer. This wine has a yellow/orange color to it. Apricot wine has tart flavor to it in my opinion but is pretty good as a spritzer.
Yield 1 Gallon
3 lbs Fresh Apricots
1.5 lbs Sugar
1 lbs Honey
1 lb dried apricots
juice 2 lemons
1 teaspoon lemon zest
1/4 teaspoon tannin
1 teaspoon yeast nutrient
1 teaspoon pectic enzyme
1 package wine yeast
- In a large pot, boil Apricot, lemon, sugar, and honey in 2 quarts of water for 1 min.
- Cool down to room temp and put into 2 gallon bucket.
- Add acid blend, pectic enzyme, tannin and enough water to make 2 gallon.
- Stir very well
- Add yeast and yeast nutrient
- Cover and put an air lock on top.
- Rack after strong fermentation is complete
- Let it sit until the wine is clear, and then cork
- Don’t drink for 6 months
Mixed Berry Wine
How To Use Spent Grains
With the farmers market about to open fresh local fruit is going to be abundant. One wine that is pretty easy to make and is pretty good is strawberry wine. When I’ve made this one in the past I thought it was going to be sweet but it really isn’t. It’s surprisingly dry. This wine is pretty good and really not that hard to make. A nice one to have on reserve.
Ingredients – Makes 1 Gallon
3 lbs Strawberries
2.5 lbs Sugar
1 Campden Tablet (optional)
1 tsp D47
1.5 Cup Orange Juice
1 tsp Citric Acid
0.5 tsp Tannin
0.5 tsp Pot Metasulphite
- Wash berries and put them in plastic bucket that is cleaned and sanitized (you will need a lid for it).
- Mash berries, add sugar to mash and mix together.
- Add 2 liters of water, and crushed campden tablet.
- Let it sit for 24 hours
- Pour you mixture into fermenting vessel and fill with water until you have 1 gallon.
- Strain out the solids.
- Add orange juice, wine yeast, yeast nutrient, citric acid, and tannin.
- Allow the fermentation to complete and rack as needed to clarify.
- When it has completed fermenting add Pot Metasulphite then bottle, cork and wait for at least 6 months before drinking.
Hope you enjoy!
I wanted to put this recipe out before you start seeing them. I love country wines and this is as country as they come. In my opinion nothing says homemade wine quite like Dandelion Wine. This is a recipe that I have used in the past and it works out pretty well.
When it comes to this wine, you want to make sure that you only have the pedals. The green bottom to it gives it a weird after flavor to the wine. This wine can be seem a little tedious considering you have to take off all of the green bottom but honestly, it sounds pretty clutch when you tell people, “I make dandelion wine”. So here is the recipe. Hope you enjoy and leave your comments and questions in the space provided below.
1 Gallon Batch
4 cups of dandelion petals
2 pounds granulated sugar
1 pound of light raisins
1 tablespoon acid blend
1 package Lavin d47 yeast
1 teaspoon yeast nutrient
1 ½ cups of room temp orange juice
- Take the petals, sugar and raisins mix in a bowl.
- Bring 1 gallon of water to a boil then rinse over raisins, sugar and petals.
- Mix all ingredients together minus the yeast including add acid, tannin and yeast nutrient
- Put in 1 gallon glass jug
- (If you add campden tablet let it sit for 24 hours with top and air lock)
- Pitch yeast and let it ferment for 2 weeks.
- Rack into secondary fermentation (glass jug)
- Let it sit for 4 – 6 months
- Add campden tablet, and stabilizer (pot.sorbate) wait until air lock has shown no more fermentation
- Add 6 ounces of sugar boiled in water
- Then bottle
Keep for a year before you drink.