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Discussion in 'Recipes' started by Kivanc, Jun 25, 2018.
When are you going to taste it? I would like to know about your wine
I just racked it and tried a very small amount, it was very tart. I looked over my notes when adding to them, and it turns out that I added a White Grape - Ginger wine, as the lees were so plentiful. The wine was what I had available, adding plain apple juice would have lowered the ABV. too much. So mine is a very adulterated batch, and will definitely not be representative of apricot wine in general. It's a one gallon batch, and I'm just playing now. I wonder what I'll get when I sweeten it! I had so many problems with this, and I don't think I will ever do it again.
I have six gallons of apricot/peach wine settling now it takes forever to clear but after a small sample it's not too bad... I will add about 2 cups of simple syrup and it should be drinkable by me and my family who like it both dry and sweet so I shoot for the center.
Here is my recipe below hope it helps.
23 3/4 pounds of thawed peaches and apricots in a stainless steel fermentor.
4 Gallons Aldi's drinking water
12 pounds of white sugar
6 teaspoons acid blend
15 teaspoons pectin enzyme
3 teaspoons tannin
5 teaspoons yeast energizer
6 crushed campden tablets
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