PierreR
Senior Member
- Joined
- Sep 24, 2015
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So I have my Peach bottled and tucked away in the rack, which leaves a carboy empty. Cant have that now can we!!
This is an add on/build to a recipe I use, looking to enhance it maybe.
Dried Apricot wine
9 pounds Dried Turkish Apricots
5 pounds Tart semi dry Apricots
1 liter White Grape Concentrate (This stuff will make 3 liters of juice at 20-22 Brix or 1.8-1.9 S.G. Brand name is Global Vintners)
2 pounds dark brown sugar (Demerara)
5 tsp Pectic Enzyme
1 tsp Grape Tannin
5 tsp Acid Blend
4 crushed Campden tablets
Dextrose (corn sugar) to bring mixture to 1.095-1.100, or 22.6 to 23.7 Brix
Yeast: Lalvin 71B-1122
Yeast Nutrient
Water to 23 liters ( I use more, planning in an extra 1 gallon jug for top ups when racking)
Prepare fruit, coarsely chop apricots, and add to primary. Use bag if you like. Boil water and add to primary. Agitate periodically till lukewarm.
Add white grape concentrate, and remaining ingredients, minus sugar and yeast/nutrient.
Measure SG, and add dextrose to hit desired level (This batch hit 1.098 after adding an additional 8 pounds of dextrose). Cover and leave to soak over night.
Prepare yeast ( I activate/hydrate in some of the must, diluted 50/50 with warm pre-boiled water for 10-15 minutes)Add to must, along with nutrient.
Cover primary loosely, stir must daily, breaking and turning cap. Once vigorous/active ferment has subsided (5-9 days), rack into secondary, lightly squeeze pulp, to extract juice.
More to follow!
This is an add on/build to a recipe I use, looking to enhance it maybe.
Dried Apricot wine
9 pounds Dried Turkish Apricots
5 pounds Tart semi dry Apricots
1 liter White Grape Concentrate (This stuff will make 3 liters of juice at 20-22 Brix or 1.8-1.9 S.G. Brand name is Global Vintners)
2 pounds dark brown sugar (Demerara)
5 tsp Pectic Enzyme
1 tsp Grape Tannin
5 tsp Acid Blend
4 crushed Campden tablets
Dextrose (corn sugar) to bring mixture to 1.095-1.100, or 22.6 to 23.7 Brix
Yeast: Lalvin 71B-1122
Yeast Nutrient
Water to 23 liters ( I use more, planning in an extra 1 gallon jug for top ups when racking)
Prepare fruit, coarsely chop apricots, and add to primary. Use bag if you like. Boil water and add to primary. Agitate periodically till lukewarm.
Add white grape concentrate, and remaining ingredients, minus sugar and yeast/nutrient.
Measure SG, and add dextrose to hit desired level (This batch hit 1.098 after adding an additional 8 pounds of dextrose). Cover and leave to soak over night.
Prepare yeast ( I activate/hydrate in some of the must, diluted 50/50 with warm pre-boiled water for 10-15 minutes)Add to must, along with nutrient.
Cover primary loosely, stir must daily, breaking and turning cap. Once vigorous/active ferment has subsided (5-9 days), rack into secondary, lightly squeeze pulp, to extract juice.
More to follow!