Cookbook:Apricot Wine

| American cuisine | Vegetarian Cuisine | Holiday Recipes | Beverages

Ingredients

 * 1 pound dried apricots
 * 4 quarts warm water
 * 6½ cups white granulated sugar
 * 2¼ cups brown sugar
 * 1½ cups raisins
 * 1 tablespoon ginger
 * 2 lemons, sliced thin
 * 2 oranges
 * ½ yeast cake

Procedure

 * 1) Wash the apricots in several changes of water, then dry and cut in halves.
 * 2) Place apricots in a large crock, and pour on the warm water. Reserve ½ cup of water, and dissolve the yeast cake into it.
 * 3) Stir in the sugars, fruit, raisins, and ginger.
 * 4) Add the dissolved yeast and mix well.
 * 5) Cover with the top of the crock and let stand.
 * 6) Stir every other day.
 * 7) After thirty days, strain the mixture and bottle it.

Notes, tips, and variations

 * Be sure to check with national, regional, and municipal laws, to produce wine lawfully!
 * Please drink alcoholic beverages responsibly, and have someone sober drive you, if you need to travel after imbibing.
 * To jump start the yeast, dissolve in water with a pinch of the sugar the night before starting, and let stand covered with cloth or a paper towel in a warm place, like the top of the refrigerator.
 * An actual wine yeast from a wine making store or supplier would also improve outcome.
 * Extreme cleanliness will prevent spoiling due to bacteria or wild yeast.
 * For best fermentation, keep in a temperature you are comfortable in. Too cool and it ferments slower, too warm and it will ferment bitter, too hot and the yeast will die. They are alive, you know!