Stir together all of the wine making ingredients called for, EXCEPT for the Wine Yeast, into a primary fermenter. Collect any pulp in a fermentation bag and submerge the bag into the wine making mixture. Add water to equal the batch to 5 gallons. Then add 5 Campden Tablets. They should be crushed up before adding. Do not add the wine yeast at this point in the process. Adding the wine yeast at the same time you add the Campden Tablets will only result in destroying the yeast. Begin by prepping your apricots. Clean them, remove the pits, and chop them into small cubes. Leave the peels on, as they contribute to the wine’s color and aroma. Siphon the wine into sanitized bottles, avoiding any remaining sediment. Seal the bottles with cork or other appropriate closures.

In modern times, apricot wine is most commonly produced in regions where apricots are abundant, such as France, Spain, and the United States. It is often made using traditional winemaking methods and can be aged in oak barrels to enhance its flavour and complexity.Apricots do seem to get softer and juicer if left in the fruit bowl for a while but never seem to achieve the sweetness of tree ripened apricots. Add the tannin, yeast nutrient and Campden tablet and mix thoroughly, leave the wine must to sit overnight or for at least 24 hours. If you which take a hydrometer reading at this point to confirm the gravity.

Sugar: Most recipes use 2-3 pounds of sugar, depending on your preference for sweetness – 2 pounds produces a drier wine, while 3 pounds creates a dessert-like wine. To start, you’ll need a hefty amount of fresh apricots. I recommend sourcing them from a local orchard or farmer’s market for the best quality. Additionally, you’ll need granulated sugar, wine yeast, and a Campden tablet to sterilize your equipment. It’s crucial to use good quality ingredients to produce a stellar wine. Preparation Many wineries recommend apricot wine to be served with cheeseboards or desserts such as cheesecakes, as the fruit complements the savoury element of the cheese. Apricot wine is rich in antioxidants that protect the body from harmful free radicals. These antioxidants also help to reduce inflammation in the body, which can help to prevent chronic diseases such as cancer, heart disease, and diabetes. Wine Yeast (In case fermentation does not start naturally, not enough wild yeast found on Apricots)Salads: A simple green salad dressed with a citrus vinaigrette will help accentuate the fruitiness and lightness of the apricot wine. One of the main aspects that make apricot wine unique is the inclusion of the fruit’s skin in the winemaking process. The skins add depth and complexity to the wine’s color and aroma, adding a distinctive touch that sets it apart from other fruit wines. History of Apricot Wine