Advice on making Apricot wine.

[UBB]

I've never made it or even tasted Apricot wine before. I have been told it does make a very nice wine. I imagine it's a very subtle taste. Since I have a bunch of apricots in the freezer from our 'orchard' I want to try some.

So, I'm looking for some advice on what works well from those who have done it. Good idea to add grape juice or even perhaps raisins? Anything else you can think of?

Thanks.

 

[UBB]

Save the apricots and make jam instead?

 

[Arne]

I have never made it either, but look in the recipe section. If they don't have apricot in there, try peach instead. It should work about the same. Arne.

 

[UBB]

I've looked over the recipes I've found on this site. I actually have some recipes at home as well. Was just hoping to glean a bit of info as far as do's and don'ts from someone who has made it recently is all.

 

[Tom]

How many #s you have?
I have made it

 

[UBB]

How many #s you have?
I have made it

I'd have to weigh them (they're in my freezer) I'd guestimate about 30lbs.

 

[Rocky]

If you don't make a wine with the apricots, you might consider cooking them down and making f-packs for additon to white wines. I added some apricot puree to a Muscat and it has a very nice, fruity taste, softening the Muscat. I overdid it and had to make up more Muscat to cut it though, so be careful.

 

[Tom]

I'd have to weigh them (they're in my freezer) I'd guestimate about 30lbs.

Let me know when you are ready

 

[UBB]

Let me know when you are ready

I'm ready!

I overestimate how many Apricots I had though.

Weighed out at just under 22lbs. Enough to make a 5gal batch??

 

[Tom]

Are thesw frozen?
Thaw in 2 straining bags (split everythinhg in 1/2 like making 2 batches)
add 2 1/2 gal of water to ea add 3 tsp pectic enzyme to ea. let it sit 24 hrs. Ck gravity. take 1/2 gal out heat and sugar sy you get 1.085 (use WineCakc 420.)
Ck TA
Add Cote desblanc yeast

 

[UBB]

Should I pit them??

 

[Tom]

Yes, always pit fruit