Apricot Wine from The Complete Book of Home Preserving by Mary Norwak
Wash the apricots and then boil them gently until tender. Place the sugar in a bucket, and then strain the liquid over the sugar. Stir well until the sugar has dissolved. Keep the fruit, which can ...
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Ingredients
- 5 lb/2.5 kg stoned fresh apricots
- 1 saltspoon grape tannin
- 3 lb/1.5 kg granulated sugar
- 1 teaspoon nutrient salts
- 1 teaspoon tartaric acid
- Yeast starter of general purpose or sauternes yeast
- 1 teaspoon pectic enzyme
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