Apricot Dragon Blood

Discussion in 'Skeeter Pee' started by Val-the-Brew-Gal, Aug 19, 2019.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Aug 19, 2019 #1

    Val-the-Brew-Gal

    Val-the-Brew-Gal

    Val-the-Brew-Gal

    Apprentice Winemaker

    Joined:
    May 22, 2014
    Messages:
    172
    Likes Received:
    85
    I have a bumper crop of apricots this year and would like to make a raspberry apricot Dragon Blood. I was wondering if I need to pit the apricots first? I know I've made a plum wine before without pitting them...just squeezing the fruit and being left with the pits and skins in the fruit bag when I was done. What do you think?
     
  2. Aug 19, 2019 #2

    Rice_Guy

    Rice_Guy

    Rice_Guy

    Senior Member

    Joined:
    Jan 30, 2014
    Messages:
    227
    Likes Received:
    83
    They are a large fruit and not hard to pit, so I have.
     
  3. Aug 20, 2019 #3

    Val-the-Brew-Gal

    Val-the-Brew-Gal

    Val-the-Brew-Gal

    Apprentice Winemaker

    Joined:
    May 22, 2014
    Messages:
    172
    Likes Received:
    85
    Mine are very small this year...probably half the size of a golf ball. Pitting will take ages
     
  4. Aug 21, 2019 #4

    Rice_Guy

    Rice_Guy

    Rice_Guy

    Senior Member

    Joined:
    Jan 30, 2014
    Messages:
    227
    Likes Received:
    83
    If you look at the topic “stones with or without - cherries “ which is going on this week you will see there is some debate about removing the stone. You can go either way and make good wine. (Apricot, cherry, peach, plum are all in the same plant family.)
    my decision to pit is that it is easier to dump the primary fermentor in a filterbag in a small filter press and push juice out. , , , If I wasn’t greedy for every drop of juice I wouldn’t. I haven’t seen flavor issues, , or maybe I’m not trained enough to taste one.
     
  5. Aug 25, 2019 #5

    Val-the-Brew-Gal

    Val-the-Brew-Gal

    Val-the-Brew-Gal

    Apprentice Winemaker

    Joined:
    May 22, 2014
    Messages:
    172
    Likes Received:
    85
    Thanks for the replies. It sounds like fermenting with the stones can result in bitter wine so I guess I'm going to be spending some time removing pits
     

Share This Page