APRICOT WINE:-

METHOD:- Select very ripe apricots, remove the stones and reduce then fruit to a pulp.  Place the fruit into a plastic bucket and cover with 3L of boiling water.  Add sugar and one crushed campden tablet and stir till dissolved.  When cool (20 - 28 deg C) add the pectic enzyme, yeast nutrient and the yeast.  Cover and allow to ferment for 5 days stirring regularly, then strain the juice into a 5L bottle and discard the pulp.  Add the remaining water, fit the air lock and ferment to 990 on the hydrometer.  When the wine falls clear, rack 3 times at intervals of about two weeks, adding 1 crushed campden tablet at each racking.  Stabilise at the final racking stage with potassium sorbate, sweeten to taste then bottle.    Allow to mature for at least 3 months, 6 months will produce a much better result.

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Tasmanian Home Brewing Supplies  222 Liverpool Street Hobart 62 346230