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Apricot Dragon Blood

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Val-the-Brew-Gal

Magickal Cat Wines
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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?
 

Rice_Guy

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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.
 

Val-the-Brew-Gal

Magickal Cat Wines
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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
 

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