Making Apricot Wine Complete

Describes the initial steps in making 1 gallon of apricot wine with a taste testing 12 months later.
Ingredients:
4 pounds Fresh Apricots
4 cups Sugar (1 liter) (2 pounds)
1 gallon Water (4 liters)
1\4 lemon (modified 6/22)
1 black tea bag
3\4 teaspoon pectic enzyme (optional)
1\4 wine yeast (Red Star Cote de Blanc)
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
Next follow-up steps in the wine making process:
• Wine Making Process
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[@DIYFermentation]

Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi StarSan: amzn.to/356Tnot

[@DIYFermentation]

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[@saladfingers4843]

Been watching you for a while now Charles please continue making these videos and enjoying the craft.

[@DIYFermentation]

Thank you for that!

[@eddavanleemputten9232]

If you want more flavour, get the ripest apricots you can find, preferably slightly soft to soft ones (but not spoiled of course). They have the advantage of containing less pectin, more natural sugar and more flavour. I might be wrong, but the sound the apricots made when you cut them and the way they ‘behaved’ under the knife, they seemed quite firm to me. This makes sense, apricots are very often sold that way. Giving them a little while to ripen will help. Easiest is to stick them in a brown paper bag. Fruit will naturally release ethylene gas that promotes ripening. The bag will keep the ethylene from dispersing.

[@DIYFermentation]

Thank you for sharing.

[@shoukatalihunzai1]

We have plenty of deferent veriety apricot here in Hunza Pakistan but no one think about wine, just the grapes. After your video it seems clean and easy. wish me a good luck! Thank you gentlemen!

[@ryanblais6208]

Maybe you can start the first apricot winery there 😊 Good luck!

[@shoukatalihunzai1]

I wish but it's illegal. Thank you! 😊 ​@@ryanblais6208

[@NoctuaOlivae]

You're like a wine wizard dude! Did someone teach you how to do this kinda stuff or did you research it by yourself?

[@brianhbinesh]

I have noticed that my primary fermentation last longer than a week. Do you wait until all of the bubbling stops until you put it in secondary?

[@DIYFermentation]

Although this channel has a standing policy "Sorry, this channel does not offer individual winemaking advice." you slipped this in before I could post it in the initial comment. The short answer is no. This channel does not wait until the gravity reading reaches a certain point before racking into secondary. One week is good enough.

[@GermanBrew]

Only one week primary. It’s quite short. Maybe I need to try cooking the fruits also. Or do you really just use it to kill the wild yeast. I let my nectarine mead in primary for a more then six week to get more flavor out of the nectarine

[@DIYFermentation]

The point is just to kill off the yeast without cooking the fruit.

[@eddavanleemputten9232]

My take on when to remove fruit out of primary is that it depends on many factors. How ripe is the fruit? How hard is the fruit? Does it contain seeds that could provide tannins? How large or small are the pieces of fruit when you add them to the must? How much do you expect the fruit to disintegrate and cause a thick layer of mush at the bottom of the fermenter, even when using a brewing bag? Are you using pectic enzyme? Was the fruit frozen/heated? All these elements (and several more I probably forgot to mention) contribute to flavour extraction. In general my personal rule of thumb is to leave the fruit in for at least one week, preferably longer. I tend to take it out after two weeks. This goes for fruit in primary as well as secondary, although there have been instances when life got in the way and the fruit was in there for quite a lot longer. The longer you leave fruit in though, the more its structure is affected, which means you might very well have a lot more sediment. More sediment means more loss of liquid.

[@DIYFermentation]

@Edda Van Leemputten Thank you for that. Because of the number of comments that I receive across many videos, I tend to keep my replies very short.

[@eddavanleemputten9232]

@@DIYFermentation - Of course! Thank you for taking the time to reply.

[@GermanBrew]

@@DIYFermentation ahh thanks for the answer