Apricot Wine
Written by Bob Truetken   
Sunday, 20 January 2008


Will make 6 gallons

  • 18 lbs Fresh ripe apricots
  • 1 quart White grape concentrate
  • 6.5 lbs Sugar
  • 7.5 quarts Hot water
  • 2 tsp Yeast nutrient
  • 5 tsp Liquid tannin
  • 2 tsp Pectic enzyme
  • tsp Potassium metabisulphite
  • 10 quarts Cold water
  • 1 package Lalvin champagne yeast
  • 1 package Super Kleer fining agent
  • tsp Potassuim metabisulphite
  • 350 ml Wine conditioner


  1. Cut the apricots in half and throw out the pits.
  2. Place the apricots in a straining bag.
  3. Place the bag in the primary fermenter.
  4. Add the grape concentrate.
  5. Add the hot water and sugar, and stir until all the sugar is dissolved.
  6. Add the next 5 ingredients and mix well.
  7. Use your hydrometer to check the specific gravity of the must. It should be 1.070.
  8. When the must is at 75F, pitch the yeast.
  9. Cover the fermenter and keep in a place that is 75F.
  10. Stir twice a day to keep the fruit moist.
  11. When the SG reaches 1.020, after about 6 days, gently squeeze the straining bag so that no pulp is forced through the mesh. Discard the pulp.
  12. Rack into a clean and sanitized carboy, top up with cold water and attach bung and airlock.
  13. Move to a cooler location, one that is about 65F.
  14. After 10 days, or when the SG is at 1.000, whichever comes first, rack into a clean and sanitized carboy and top up with cold water.
  15. After 3 weeks, rack into a clean and sanitized carboy.
  16. Add the Super Kleer as per the package instructions, top up with cold water if needed, and leave for 10 days.
  17. If the wine is not clear after fining, repeat this step with isinglass finings and let rest another 10 days.
  18. Rack into a clean and sanitized carboy and add tsp potassium metabisulphite (dissolve first in 1\4 cup wine), stir well and top up if necessary.
  19. Age in carboy 3 months.
  20. Add wine conditioner, then bottle.
  21. Age in bottle 3 months.
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